This Pumpkin Cream Cheese Bread is a lovely treat for fall! It’s moist and fluffy, made with pumpkin puree and a creamy filling that makes each bite a joy.
Honestly, who can resist that tasty cream cheese surprise in the middle? I love enjoying a slice with my morning coffee—it’s like a warm hug on a plate! ☕️
Key Ingredients & Substitutions
All-Purpose Flour: The base of the bread, providing structure. If you’re looking for a gluten-free option, you can use a gluten-free all-purpose flour blend. It works surprisingly well!
Pumpkin Puree: This is crucial for moisture and flavor. Canned pumpkin is super convenient, but you can also use homemade pumpkin puree if you have the time. Just make sure it’s pure pumpkin and not pumpkin pie filling.
Cream Cheese: I love using full-fat cream cheese for its richness. If you’re looking for a lighter version, reduced-fat cream cheese still gives a creamy texture. Non-dairy cream cheese is also a great substitute for a vegan option.
Spices: Typical fall spices include cinnamon, cloves, ginger, and nutmeg. You can experiment by adding in a pinch of allspice or cardamom for a unique twist. Freshly ground spices tend to have a stronger flavor compared to pre-ground ones.
How Do You Ensure Your Cream Cheese Filling is Perfectly Smooth?
Getting a smooth cream cheese filling is key for that lovely texture. Start with room temperature cream cheese. Cold cream cheese is harder to blend and can lead to lumps. Here’s how to get it smooth:
- Take the cream cheese out of the fridge ahead of time, or microwave it for about 10-15 seconds (be careful not to melt it).
- When mixing, use an electric mixer for the best results. This will help break down any lumps quickly.
- Beat in the sugar and egg together until completely blended. Scraping the sides of the bowl often ensures everything is mixed properly.
Smoothing it out takes just a couple of minutes but makes a world of difference!
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 powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (245g) canned pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 ounces (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delicious Pumpkin Cream Cheese Bread takes about 20 minutes of prep time and 60-70 minutes to bake. After that, let it cool for about 20 minutes in the pan, then cool completely on a wire rack. So, you’ll have a delightful treat ready in just around 1 hour and 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is warming, grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Prepare the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese, sugar, egg, and vanilla extract together with an electric mixer until the mixture is smooth and creamy. This will become the tasty center of your bread! Once blended, set it aside for now.
3. Mix Dry Ingredients for the Bread:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, and cloves). This is where all that wonderful flavor starts!
4. Mix Wet Ingredients:
In another bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract. Stir it all together until it’s completely mixed and nice and smooth. This creates a deliciously moist base for your bread!
5. Combine Wet and Dry Ingredients:
Carefully add the dry mixture to the wet ingredients. Gently stir just until they’re combined. Be careful not to overmix, as that can make the bread tough.
6. Layer the Batter and Cream Cheese:
Pour about half of the pumpkin batter into your prepared loaf pan. Then, spoon the cream cheese filling over that batter, spreading it out gently. Leave a little space at the edges to prevent the cream cheese from spilling out. Finally, pour the rest of the pumpkin batter on top.
7. Swirl If Desired:
For a lovely marbled effect, take a knife or skewer and gently swirl the cream cheese that’s peeking through the top layer of pumpkin batter.
8. Bake:
Place the loaf in the oven and bake for 60-70 minutes. It’s done when a toothpick inserted into the pumpkin part comes out clean (just avoid the cream cheese center touching the toothpick).
9. Cool:
Let the bread cool in the pan for about 20 minutes, then carefully transfer it to a wire rack to cool completely.
10. Slice and Enjoy:
Once your bread is completely cooled, slice it up and enjoy the delightful combination of spiced pumpkin and creamy filling. Perfect for an autumn snack or breakfast!
This Pumpkin Cream Cheese Bread is a wonderful way to celebrate the flavors of fall. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast a fresh pumpkin and puree it for this recipe. Just make sure to remove the seeds and skin before roasting, and ensure the puree is smooth and not too watery. It should yield about the same amount as a can of pumpkin puree.
Can I Make This Recipe Vegan?
Yes, you can make this pumpkin cream cheese bread vegan by substituting the eggs. Use 1/4 cup of applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes). For the cream cheese filling, look for a non-dairy cream cheese alternative.
How Do I Store Leftover Bread?
To store leftover pumpkin cream cheese bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, slice it and freeze it in an airtight container for up to 3 months. Just thaw slices as needed!
Can I Add Nuts or Chocolate Chips?
Definitely! Adding nuts like walnuts or pecans gives a great crunch, while chocolate chips can add a delightful sweetness. Just fold in about 1/2 cup of your choice into the batter before layering it in the pan.
