This Pumpkin Cream Cheese Bread is a cozy treat! It’s moist and flavorful, with a delicious cream cheese filling that makes every bite feel special.
Honestly, the blend of pumpkin and spices just feels like a warm hug. I like to enjoy it with a cup of coffee, but it’s also perfect on its own for a sweet snack! 😋
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is easy and convenient. If you have fresh pumpkin, you can roast and puree it for a fresher taste. Just make sure it’s well-cooked and smooth.
Flour: All-purpose flour works best for this bread. For a healthier twist, you can use whole wheat flour, but it may affect texture and moisture.
Spices: The blend of cinnamon, nutmeg, ginger, and cloves gives warmth. Feel free to adjust based on your taste or even use a store-bought pumpkin pie spice mix if you have it on hand.
Cream Cheese: If you’re dairy-free, you can try dairy-free cream cheese alternatives. They may not be as thick but will work just fine as a filling.
How Do I Achieve a Beautiful Swirl in My Bread?
The swirling technique helps create that eye-catching marbled look. After layering the pumpkin and cream cheese batters, use a knife or a skewer to gently swirl them together.
- Be careful not to mix too much; you want to create distinct ribbons of cream cheese throughout the pumpkin batter.
- Go for a gentle looping motion rather than vigorous mixing to maintain the different batters’ textures.
- Practice makes perfect! The less you swirl, the more defined your layers will be.
Pumpkin Cream Cheese Bread
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- ½ cup (120 ml) vegetable oil
- 2 large eggs
- 1 ½ cups (340 g) canned pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz (225 g) cream cheese, softened
- ⅓ cup (65 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take about 15 minutes to prep, plus 55-65 minutes to bake. After baking, you’ll let it cool for about 15 minutes in the pan. Total time is around 1 hour and 30 minutes before you can slice into this delightful bread!
Step-by-Step Instructions:
1. Preheat Oven & Prepare Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan so that your bread will come out easily once it’s baked.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This will help combine the flavors and ensure even distribution in the batter.
3. Prepare the Wet Ingredients:
In a large bowl, mix together the granulated sugar, brown sugar, and vegetable oil. Whisk until well combined. Next, add the eggs one at a time, making sure to beat well after each addition for a nice fluffy texture.
4. Add Pumpkin & Vanilla:
Stir in the pumpkin puree and vanilla extract until the mixture is smooth and there are no lumps. This gives the bread its moist texture.
5. Combine Wet & Dry Ingredients:
Gradually add the bowl of dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay!
6. Make the Cream Cheese Filling:
In a separate bowl, beat the softened cream cheese until smooth. Then, add the granulated sugar, egg, and vanilla extract. Mix until creamy and fully combined.
7. Layer the Batters:
Pour half of the pumpkin batter into the prepared loaf pan, spreading it out evenly. Spoon the cream cheese mixture over the pumpkin batter, then carefully pour the remaining pumpkin batter on top.
8. Create the Swirl:
Using a knife, gently swirl the batters together to create a marbled effect. Do this carefully so you don’t mix completely; you want to see distinct layers!
9. Bake:
Place the pan in the preheated oven and bake for 55-65 minutes. To check doneness, insert a toothpick into the pumpkin part of the bread (not the cream cheese) and make sure it comes out clean.
10. Cool:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely.
11. Serve & Enjoy:
Slice the bread and serve it warm or at room temperature. It’s delicious on its own or with a bit of butter. Pair it with your favorite coffee or tea for a truly delightful experience!
Enjoy every flavorful bite of this wonderfully marbled Pumpkin Cream Cheese Bread!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, be sure to roast it first until tender, then puree it until smooth. This will give your bread a fresh flavor, but make sure it’s well-drained to avoid excess moisture.
Can I Make This Bread Gluten-Free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just check that the blend you’re using contains xanthan gum, which helps with texture.
How Should I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices for up to 3 months—just wrap them tightly in plastic wrap and then place them in a freezer bag.
Can I Add Other Ingredients to the Batter?
Definitely! Nuts like walnuts or pecans, or chocolate chips can be great additions to the pumpkin batter. Just fold them in gently before pouring the batter into the pan, keeping in mind this may alter the baking time slightly.