This Pumpkin Cream Cheese Bread is the ultimate fall treat! Moist and spiced pumpkin bread is swirled with a rich, creamy cheesecake filling, creating a perfect balance of flavors. Whether enjoyed as a cozy breakfast, afternoon snack, or dessert, this soft, sweet, and spiced loaf is sure to be a seasonal favorite!
Thank you for reading this post, don't forget to subscribe!Ingredients
For the Pumpkin Bread:
- 1 ¾ cups (220 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp pumpkin pie spice (or mix of cinnamon, nutmeg, and cloves)
- ½ tsp salt
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- 2 large eggs
- 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
- ½ cup (120 ml) vegetable oil
- ¼ cup (60 ml) milk
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Directions
Step 1: Preheat the Oven
- Preheat oven to 350°F (175°C).
- Grease and line a 9×5-inch loaf pan with parchment paper.
Step 2: Make the Pumpkin Batter
- In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
- In a large bowl, whisk granulated sugar, brown sugar, eggs, pumpkin puree, oil, milk, and vanilla extract until smooth.
- Gradually mix in the dry ingredients until just combined. Do not overmix.
Step 3: Prepare the Cream Cheese Filling
- In a separate bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth.
Step 4: Assemble the Bread
- Pour half of the pumpkin batter into the loaf pan and spread evenly.
- Spoon the cream cheese mixture over the batter and gently spread.
- Pour the remaining pumpkin batter on top and smooth it out.
Step 5: Bake
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Step 6: Serve and Enjoy!
- Slice and enjoy warm or chilled.
Notes
- For extra spice: Add a pinch of ground ginger or allspice.
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap in plastic wrap and freeze for up to 3 months.
Why This Recipe Works
The moist pumpkin bread pairs perfectly with the rich and tangy Cream Cheese swirl, creating a delicious contrast in flavors and textures. The warm spices make this the perfect fall treat!
Conclusion
This Pumpkin CREAM CHEESE Bread is soft, sweet, and bursting with warm fall flavors. Whether for breakfast, dessert, or a snack, this loaf is a must-bake this season. Try it today and enjoy a slice of autumn! 🍂🎃✨
Frequently Asked Questions
Can I make this Pumpkin Cream Cheese Bread ahead of time?
Yes, you can definitely make this bread ahead! You can bake the entire loaf and store it in an airtight container in the refrigerator for up to 5 days. Alternatively, you can freeze the baked loaf for up to 3 months; wrap it tightly in plastic wrap and then foil to prevent freezer burn. To serve, thaw the frozen loaf in the refrigerator overnight or at room temperature for a few hours. You can also make the pumpkin batter and the cream cheese filling separately a day in advance, store them in the refrigerator, and assemble and bake the bread the next day.
What substitutions can I make if I don’t have all the ingredients for the Pumpkin Cream Cheese Bread?
You can substitute the pumpkin pie spice with a mix of 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves. If you don’t have brown sugar, you can use all granulated sugar, though it will affect the moisture slightly. For the vegetable oil, you can use other neutral-flavored oils like canola or sunflower oil, keeping the same measurement. If you are out of milk, you can substitute with water, but the bread may be slightly less moist.
How do I know when the Pumpkin Cream Cheese Bread is perfectly baked?
The bread is done when it appears golden brown on top and the edges pull away slightly from the sides of the loaf pan. A toothpick inserted into the center of the bread should come out clean or with a few moist crumbs attached, but not wet batter. The internal temperature of the bread should be around 200-210°F (93-99°C) when tested with a food thermometer inserted into the center.
Can I double or scale up this Pumpkin Cream Cheese Bread recipe?
Yes, you can double the recipe, but you might need to bake it in two 9×5-inch loaf pans or one larger pan. If using a larger pan, you may need to adjust the baking time; check for doneness sooner. When doubling, ensure you have enough space in your mixing bowls for the increased volume of ingredients. Also, remember that baking times can vary depending on your oven, so always check for doneness with a toothpick.
What are the nutritional highlights of this Pumpkin Cream Cheese Bread?
This Pumpkin Cream Cheese Bread offers some nutritional benefits. Pumpkin puree provides Vitamin A and fiber. Eggs contribute protein and choline, while the cream cheese adds calcium. The spices, especially cinnamon, offer antioxidant properties. However, it’s important to note that this is a treat, so enjoy it in moderation as it also contains sugar and fat.
Pumpkin Cream Cheese Bread
This flavorful Pumpkin Cream Cheese Bread combines moist, spicy pumpkin bread with rich cream cheese filling for a delicious fall treat.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour sifted
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup pumpkin puree canned or fresh
- 0.5 cup vegetable oil
- 1.5 cups sugar
- 0.5 teaspoon ground cinnamon
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- In a medium bowl, mix together flour, baking soda, and salt.
- In a separate large bowl, beat pumpkin puree, oil, sugar, and cinnamon until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Pour batter into the prepared loaf pan and spread evenly.
- Bake in preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean. Let bread cool in pan for 10 minutes before removing to a wire rack to cool completely.
Notes
This bread can be stored tightly wrapped at room temperature for up to 4 days.
