Pumpkin Cream Cheese Bread Recipe
Introduction
Pumpkin Cream Cheese Bread is a delightful autumn treat that combines moist pumpkin bread with a luscious cream cheese swirl. This easy-to-make loaf is perfect for breakfast, dessert, or an afternoon snack with coffee.
Ingredients
- 1 cup pumpkin purée
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 8 ounces cream cheese, softened
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- Step 2: In a large bowl, whisk together the pumpkin purée, sugar, and eggs until smooth.
- Step 3: In a separate bowl, combine the flour, cinnamon, nutmeg, ginger, baking soda, and salt.
- Step 4: Gradually fold the dry ingredients into the pumpkin mixture until just combined.
- Step 5: In another bowl, beat the softened cream cheese until creamy and smooth.
- Step 6: Spread half of the pumpkin batter into the prepared pan. Dollop the cream cheese evenly over the batter, then spread the remaining pumpkin batter on top.
- Step 7: Use a knife or skewer to gently swirl the cream cheese into the batter for a marbled effect.
- Step 8: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips & Variations
- For extra flavor, add 1/2 cup chopped walnuts or pecans to the batter before baking.
- Use canned pumpkin purée for convenience, but avoid pumpkin pie filling which is sweetened and spiced.
- If you prefer a sweeter cream cheese layer, add 1/4 cup powdered sugar to the cream cheese before beating.
Storage
Store the pumpkin cream cheese bread wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze wrapped in foil and placed in a freezer bag for up to 3 months. To reheat, warm slices gently in a microwave or toaster oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned purée?
Yes, but be sure to cook and puree the fresh pumpkin until smooth and drain excess moisture to prevent a soggy bread.
How do I know when the bread is fully baked?
Insert a toothpick into the center of the loaf—if it comes out clean or with a few moist crumbs, the bread is done. If batter sticks, bake for a few more minutes and test again.
PrintPumpkin Cream Cheese Bread Recipe
Delightfully moist and flavorful, this Pumpkin Cream Cheese Bread combines the warm spiced pumpkin batter with a luscious swirl of cream cheese, creating a perfect balance of sweetness and texture. Ideal for autumn mornings or as a comforting snack, this bread is a seasonal treat that is sure to please.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
For the Pumpkin Bread Batter
- 1 1/2 cups pumpkin purée
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup vegetable oil
For the Cream Cheese Swirl
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the egg and vanilla extract, then mix until fully combined. Set aside.
- Mix the Pumpkin Batter: In a large mixing bowl, whisk together the flour, sugar, cinnamon, nutmeg, ginger, salt, and baking soda. In another bowl, combine pumpkin purée, eggs, and vegetable oil. Gradually add the wet ingredients to the dry and stir just until incorporated.
- Layer the Batter and Cream Cheese: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan. Pour half of the pumpkin batter into the pan, then spread the cream cheese mixture evenly over the top. Cover with the remaining pumpkin batter and gently swirl with a knife to create a marbled effect.
- Bake the Bread: Place the loaf pan in the oven and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with foil during the last 15 minutes of baking.
- Cool and Serve: Allow the bread to cool in the pan for about 20 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!
Notes
- Make sure the cream cheese is softened to avoid lumps in the filling.
- For extra flavor, add a pinch of cloves or allspice to the pumpkin batter.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can be frozen for up to 3 months; thaw overnight in the refrigerator before serving.
Keywords: pumpkin bread, cream cheese swirl, autumn recipe, spiced bread, fall dessert
