This Pumpkin Cream Cheese Bread is a cozy treat that combines rich pumpkin flavor with creamy cheese filling. It’s perfect for autumn days or any time you crave something sweet!
Honestly, the cream cheese swirl makes each slice feel extra special. I love to enjoy it with a warm cup of tea, and I bet you might sneak an extra piece too! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use canned pumpkin puree, not pumpkin pie filling. If you’re feeling adventurous, you can use homemade pumpkin puree, just ensure it’s well cooked and smooth.
Flour: All-purpose flour is the standard here, but if you’re looking for a gluten-free option, a 1:1 gluten-free baking mix can work well. Just check the label for best results!
Vegetable Oil: I prefer using vegetable oil for its neutral flavor, but you can substitute it with melted coconut oil or even applesauce for a healthier twist.
Cream Cheese: Full-fat cream cheese gives the best consistency and flavor. You can also try using Neufchâtel cheese for a lighter option, or vegan cream cheese if you’re dairy-free.
How Do I Achieve the Perfect Cream Cheese Swirl?
The cream cheese filling adds a delightful twist, but it’s essential to get that swirl just right! Start by gently spreading the filling over the pumpkin batter to keep it from sinking. Here’s how:
- Use an offset spatula or the back of a spoon to spread the cream cheese mixture evenly.
- When adding the remaining pumpkin batter, pour it carefully so it doesn’t disturb the cream cheese layer too much.
- For the marbling effect, run a knife through the layers in a zig-zag pattern – don’t overdo it, as you want to see distinct lines.
With a little patience, you’ll achieve those beautiful swirls that make each slice look amazing!
How to Make Pumpkin Cream Cheese Bread
Ingredients You’ll Need:
For the 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
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
What’s the Time Needed?
This delightful Pumpkin Cream Cheese Bread requires about 15 minutes of prep time and then needs 60 to 70 minutes to bake. Don’t forget to let it cool for about 10 minutes in the pan before transferring it to a wire rack. So, in total, you’ll be looking at around 90 minutes before you can enjoy your baked goodness!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease and flour a 9×5-inch loaf pan to ensure your bread doesn’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Whisk these together until everything is evenly mixed. This step helps boost the flavor of your bread!
3. Blend the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until everything is nice and smooth. You should see a beautiful orange mix! This is where the magic starts.
4. Combine Wet and Dry Ingredients:
Carefully add the dry ingredient mix into the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine. This keeps your bread light and fluffy!
5. Make the Cream Cheese Filling:
In another bowl, beat the softened cream cheese with the granulated sugar until it’s smooth and creamy. Then add in the egg and vanilla extract, mixing until fully incorporated.
6. Layer the Batter:
Pour half of the pumpkin bread batter into your prepared loaf pan, spreading it out evenly. Next, carefully spoon the cream cheese filling over this layer, spreading it out gently. Finally, pour the remaining pumpkin batter over the cream cheese layer, ensuring it’s covered.
7. Create the Swirl:
Using a knife, gently swirl the two mixtures together to create a marbled effect. Don’t mix too much; you want to have distinct swirls of cream cheese in your bread!
8. Bake the Bread:
Place the loaf in your preheated oven and bake for 60 to 70 minutes. To check for doneness, insert a toothpick into the center; it should come out mostly clean with a few moist crumbs.
9. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice up this delicious bread and enjoy the perfect blend of pumpkin and cream cheese goodness!
This Pumpkin Cream Cheese Bread is best enjoyed fresh but can be frozen for later! Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, make sure to cook and puree it until smooth, then measure out 1 cup for the recipe. Just be sure to drain any excess moisture to avoid a soggy loaf.
How Do I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before enjoying!
Can I Use Another Sweetener Instead of Sugar?
You can substitute granulated sugar with brown sugar for added moisture and flavor, or use a sugar substitute like Stevia or erythritol, keeping in mind that the texture may vary slightly.
What Should I Serve With Pumpkin Cream Cheese Bread?
This bread pairs wonderfully with a warm cup of coffee or tea! You can also top it with a little butter or cream cheese spread to enhance the flavors even more.