This Pumpkin Cream Cheese Bread is a cozy treat that mixes fluffy pumpkin bread with creamy cheese filling. Each slice is like a warm hug for your taste buds!
Honestly, this bread smells amazing as it bakes—it’s like autumn in your kitchen! I love to enjoy it with a cup of tea. Perfect for sharing, if you can resist the urge to eat it all yourself! 😄
Key Ingredients & Substitutions
Pumpkin Puree: This is the star ingredient! You can use either canned pumpkin or homemade pumpkin puree. If you can’t find pumpkin, sweet potato puree is a good alternative.
All-Purpose Flour: Regular flour gives structure. If needed, you can use whole wheat flour for a nuttier flavor. Just know it may change the texture a bit.
Butter: Unsalted butter is preferred as it allows you to control the saltiness. If you want to make it dairy-free, vegetable oil or coconut oil can work too.
Cream Cheese: This adds the wonderful creaminess. If you want a lighter option, use reduced-fat cream cheese or Greek yogurt for a tangy twist.
What’s the Best Way to Swirl the Cream Cheese Filling?
Getting that lovely swirl is essential for both presentation and flavor. Here’s how to do it right:
- When pouring cream cheese filling, leave some space at the edges so it doesn’t spill out.
- After adding the final layer of pumpkin batter, use a knife or skewer to gently swirl in a figure-eight motion. Don’t overdo it, or you’ll lose the nice marbled effect!
- Make sure to make shallow cuts just into the batter for a better swirl.
How to Make Pumpkin Cream Cheese Bread
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240ml) pumpkin puree (canned or fresh)
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
How Much Time Will You Need?
This Pumpkin Cream Cheese Bread takes about 15 minutes for preparation and around 60 to 70 minutes for baking. After that, let it cool for about 20 minutes before digging in. In total, you’ll need about 1 hour and 40 minutes to enjoy this delicious treat!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or cooking spray, and if you’d like, line it with parchment paper for easier removal later on. This will ensure your bread comes out beautifully!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Once combined, set this bowl aside as you’ll add it to your wet ingredients later.
3. Cream the Butter and Sugar:
In a large mixing bowl, add the softened butter and 1 cup of sugar. Beat them together with an electric mixer on medium speed until the mixture is light and fluffy. You want to incorporate lots of air for a nice texture!
4. Add Eggs and Pumpkin:
Add the eggs to the butter-sugar mixture one at a time, making sure to beat well after each addition. Then stir in the pumpkin puree and vanilla extract until everything is combined smoothly.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture. Use a spatula or wooden spoon to gently fold the ingredients together until just combined. Be careful not to overmix, as this can make your bread tough.
6. Prepare the Cream Cheese Filling:
In a separate bowl, prepare the cream cheese filling. Beat the softened cream cheese until it’s smooth and creamy. Add the remaining 1/4 cup of sugar, vanilla extract, and 1 egg. Mix until it’s well combined with no lumps.
7. Layer the Batter:
Pour about half of the pumpkin batter into the prepared loaf pan and spread it evenly. Then, spoon the cream cheese filling over the pumpkin batter, spreading it gently while leaving some space at the edges so it doesn’t overflow.
8. Top with Remaining Batter:
Pour the remaining pumpkin batter over the cream cheese filling and spread it out to cover completely.
9. Create a Marble Effect:
Using a knife or a skewer, gently swirl the top of the batter to create a marbled effect. Just a few gentle swirls will do; you don’t want to mix it too much!
10. Bake the Bread:
Place the loaf pan in your preheated oven and bake for about 60 to 70 minutes. You’ll know it’s done when a toothpick inserted into the edges comes out clean (avoid the creamy middle!).
11. Cool and Serve:
Once baked, let the bread cool in the pan for about 20 minutes. Then carefully transfer it to a wire rack to cool completely. When it’s cool enough to handle, slice it up and enjoy the moist pumpkin bread with that delicious cream cheese center!
This Pumpkin Cream Cheese Bread is perfect for autumn or any cozy day. Enjoy it warm, or toasted with a little butter for an extra treat! Happy baking!
Can I Use Canned Pumpkin for This Recipe?
Absolutely! Canned pumpkin puree is perfect for this recipe and is a convenient option. Just make sure you choose 100% pumpkin puree, not pumpkin pie filling, which has added sugars and spices.
How Do I Store Leftover Pumpkin Cream Cheese Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to 3 months. To enjoy, simply thaw it in the fridge overnight or at room temperature!
Can I Make This Bread Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for proper texture. The bread should bake up nicely with minimal adjustments!
What Can I Serve with Pumpkin Cream Cheese Bread?
This bread is delicious on its own, but you can also serve it with a dollop of whipped cream, a drizzle of maple syrup, or even a sprinkle of powdered sugar for an extra touch of sweetness!
