Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread is the ultimate fall treat that combines the warm, spiced flavors of pumpkin with the rich, tangy goodness of cream cheese. This bread is incredibly moist and perfectly sweet, making it a must-try for anyone who loves the cozy taste of autumn. Whether you’re enjoying it with your morning coffee or as a dessert, this Pumpkin Cream Cheese Bread is sure to become a seasonal favorite.

A Cozy Story: How Pumpkin Cream Cheese Bread Became a Family Tradition

Every autumn, as soon as the leaves start to turn, my family eagerly awaits the first loaf of Pumpkin Cream Cheese Bread. It all started a few years ago when I wanted to surprise my husband with something special to celebrate the beginning of the fall season. Little did I know, this bread would become a beloved tradition in our household. The combination of spiced pumpkin and creamy filling was an instant hit. Now, it’s not really fall until the smell of this bread baking fills our home, bringing everyone to the kitchen for a warm slice. It’s a simple joy that we all look forward to, year after year.

Why You’ll Love Pumpkin Cream Cheese Bread

• Incredibly Moist: The perfect balance of pumpkin puree and cream cheese keeps this bread moist and flavorful.
• Rich Cream Cheese Layer: A delightful swirl of cream cheese filling makes every bite indulgent.
• Easy to Make: With simple ingredients and straightforward steps, you can whip up this bread in no time.
• Perfect for Fall: This bread captures the essence of fall with its warm spices and pumpkin flavor.
• Versatile Treat: Great for breakfast, a snack, or a dessert—this bread fits any occasion.

Ingredients Notes For Pumpkin Cream Cheese Bread

• Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
• Cream Cheese: Full-fat cream cheese creates the creamiest and richest filling.
• Pumpkin Spice: A blend of cinnamon, nutmeg, ginger, and cloves brings out the classic fall flavors.
• Brown Sugar: Adds a deep, caramel-like sweetness that complements the pumpkin.
• Vanilla Extract: Enhances the overall flavor of both the pumpkin and cream cheese layers.

Recipe Steps for Pumpkin Cream Cheese Bread

1. Prepare the Pumpkin Batter: In a large bowl, mix the pumpkin puree, eggs, brown sugar, and vanilla extract until well combined. Gradually add the dry ingredients, including flour, pumpkin spice, baking soda, and salt. Mix until just combined.
2. Make the Cream Cheese Filling: In a separate bowl, beat together the cream cheese, sugar, egg, and vanilla until smooth and creamy.
3. Layer the Bread: Pour half of the pumpkin batter into a greased loaf pan. Spread the cream cheese mixture over the batter, then top with the remaining pumpkin batter. Use a knife to gently swirl the layers together.
4. Bake: Bake the bread in a preheated oven at 350°F (175°C) for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Storage Options

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerate: For longer storage, refrigerate the bread for up to 5 days.
• Freeze: Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before serving.

Variations & Substitutions

• Add Nuts: Fold in chopped pecans or walnuts for a bit of crunch.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
• Spice It Up: Add a pinch of cardamom or allspice for a unique twist on the classic pumpkin spice flavor.
• Chocolate Chips: Mix in some chocolate chips for a sweet surprise in every bite.

Pumpkin Cream Cheese Bread

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Ingredients

 

• ▢ Pumpkin Bread
• ▢ 1 3/4 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1 1/2 teaspoons ground cinnamon
• ▢ 1/2 teaspoon ground nutmeg
• ▢ 1/2 teaspoon ground ginger
• ▢ 1/4 teaspoon ground cloves
• ▢ 1 cup pumpkin puree
• ▢ 1/2 cup vegetable oil
• ▢ 1/2 cup granulated sugar
• ▢ 1/2 cup brown sugar packed
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ Cream Cheese Filling
• ▢ 8 oz cream cheese softened
• ▢ 1/4 cup granulated sugar
• ▢ 1 large egg
• ▢ 1/2 teaspoon vanilla extract
• ▢ 2 tablespoons all-purpose flour

Instructions

• Prepare the Pumpkin Bread
• Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
• Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.
• Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
• Prepare the Cream Cheese Filling
• Mix Cream Cheese: In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.
• Add Remaining Ingredients: Beat in the egg and vanilla extract until fully combined. Add the flour and mix until smooth.
• Assemble the Bread
• Layer the Batter: Pour half of the pumpkin batter into the prepared loaf pan and spread it out evenly. Carefully spoon the cream cheese filling over the batter, spreading it into an even layer. Pour the remaining pumpkin batter over the cream cheese layer, spreading it evenly to cover.
• Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Cool: Allow the bread to cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out of the pan and transfer it to a wire rack to cool completely.
• Serve: Slice and serve the pumpkin cream cheese bread. Store any leftovers in an airtight container in the refrigerator.