This Pumpkin Cream Cheese Bread is a cozy treat that’s perfect for fall. With a warm pumpkin flavor and a creamy cheese filling, it’s both soft and delicious!
Baking this bread fills the kitchen with the smell of autumn, and I can’t help but smile! It’s great for breakfast or a sweet snack, and it always disappears fast in my house.
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! You can use homemade pumpkin puree or canned pumpkin. If you’re in a pinch, sweet potato puree works well, too, giving a slightly different flavor.
Spices: The mix of cinnamon, nutmeg, cloves, and ginger adds warmth. If you don’t have all of them, go with pumpkin pie spice—it’s a great shortcut for this recipe.
Flours: All-purpose flour is perfect for this bread. However, for a healthier twist, you could substitute half with whole wheat flour. Just remember, the texture will be a bit denser.
Cream Cheese: Full-fat cream cheese gives a rich flavor. If you want a lighter option, you can use reduced-fat cream cheese or Greek yogurt for a tangy twist in the filling.
How Do I Achieve a Marble Effect with the Cream Cheese Filling?
Creating a beautiful marble effect is easier than you think! Here’s how:
- After pouring in half the pumpkin batter, drop spoonfuls of the cream cheese filling on top.
- Use a knife to lightly swirl it in. Don’t overdo it—just a few swirls to keep the marbling visible!
- Finish with the remaining pumpkin batter on top. The cream cheese layer tends to stay in the middle, which makes for an appealing slice!
With this technique, each slice shows off that delicious cream cheese swirl, making it as lovely to look at as it is to eat!
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 baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (240ml) pumpkin puree (pureed cooked pumpkin or canned pumpkin)
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Time Needed:
This recipe will take you about 15 minutes to prepare and approximately 1 hour to bake. Don’t forget to allow some additional time for the bread to cool before slicing. It’s a total time of around 1 hour and 15 minutes, and trust me, the delicious smell will make the wait worthwhile!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, it’s nice and hot when your bread is ready to bake. Grease and flour a 9×5 inch loaf pan, or you can line it with parchment paper to make the loaf easy to remove later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, cloves, and ginger) until they are well combined. This step helps distribute the leavening agents and spices evenly in your batter.
3. Combine the Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil together until smooth. After that, add the eggs one at a time, beating well after each one. This will help to incorporate more air, making your bread light and fluffy!
4. Add Pumpkin and Vanilla:
Now it’s time to stir in the pumpkin puree and vanilla extract, mixing until everything is fully incorporated. The pumpkin adds moisture and flavor to the bread.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix — a few lumps are perfectly fine!
6. Prepare the Cream Cheese Filling:
In a small bowl, beat the softened cream cheese with sugar, egg, and vanilla extract until smooth and creamy. This filling is what makes the bread so special!
7. Assemble the Bread:
Pour half of the pumpkin batter into the prepared loaf pan and spread it evenly. Then, dollop the cream cheese filling on top of the pumpkin batter. Use a knife to gently swirl it in—you want a marbled look!
8. Finish with Remaining Batter:
Pour the remaining pumpkin batter over the cream cheese layer and spread it out evenly.
9. Bake:
Place the loaf pan in the preheated oven and bake for about 60 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs.
10. Cool and Slice:
Allow the bread to cool in the pan for 15 minutes before carefully removing it. Transfer it to a wire rack to cool completely. Once cooled, slice it up and enjoy!
This Pumpkin Cream Cheese Bread is fantastic served slightly warm or at room temperature. Enjoy every bite of this soft, fluffy bread filled with sweet cream cheese goodness!
Can I Use Canned Pumpkin Instead of Fresh Pumpkin?
Absolutely! Canned pumpkin puree is a convenient substitute and works perfectly for this recipe. Just make sure to use pure pumpkin puree and not pumpkin pie filling, which has added sugars and spices.
What Should I Do If My Cream Cheese Filling Is Lumpy?
If your cream cheese is lumpy, it may not be softened enough. Ensure it’s at room temperature before mixing. If you’ve already mixed it and it’s still lumpy, you can use an electric mixer for a smoother consistency.
Can I Freeze The Pumpkin Cream Cheese Bread?
Yes, you can! Once the bread has completely cooled, wrap it tightly in plastic wrap and then in aluminum foil or place it in an airtight container. It can be frozen for up to 3 months. Thaw in the fridge before serving!
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for 2-3 days. For longer freshness, refrigerate them. Just be sure to let it come to room temperature or warm it slightly in the microwave before enjoying!
