Every fall, as the leaves begin to change and the air turns crisp, my kitchen transforms into a cozy haven filled with the warm scents of cinnamon and nutmeg. One of my fondest memories is baking Pumpkin Cream Cheese Bread with my grandmother. We would gather the ingredients, and she’d always say, “Cooking is like a hug you can eat.” There was something magical about mixing the spices and pumpkin puree, and the best part was enjoying a warm slice with a cup of tea. This recipe not only fills your home with delicious aromas but also offers a taste of nostalgia that’s hard to beat.
This Pumpkin Cream Cheese Bread is perfect for any autumn day or a festive gathering. It combines the rich flavors of pumpkin with a creamy, sweet swirl of cream cheese that elevates this loaf to something truly special. Let’s dive into how you can easily recreate this delightful treat in your own kitchen.
In This Post
Why You’ll Love This Recipe
You’ll love this recipe because it’s simple, delicious, and perfect for sharing. The combination of spices and pumpkin creates a moist, flavorful bread, while the cream cheese swirl adds a delightful richness. Whether you enjoy it with breakfast, as a snack, or for dessert, this Pumpkin Cream Cheese Bread is sure to impress everyone.
how to make Pumpkin Cream Cheese Bread
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, beat the sugars, pumpkin puree, oil, eggs, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In a separate bowl, mix cream cheese with powdered sugar until smooth.
- Pour half of the pumpkin batter into the prepared loaf pan. Dollop with the cream cheese mixture, then top with the remaining pumpkin batter.
- Swirl gently with a knife to create a marbled effect.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips to make Pumpkin Cream Cheese Bread
- Make sure your cream cheese is softened to blend easily with the sugar.
- Don’t over-mix the batter; it’s okay if there are a few lumps.
- For an extra touch, try adding chopped nuts or chocolate chips to the batter for added texture and flavor.
How to serve Pumpkin Cream Cheese Bread
Serve this bread warm with a pat of butter, or enjoy it plain for a sweet treat. It also pairs wonderfully with coffee or tea. You can slice it up for guests or pack it in lunchboxes for a delightful surprise.
How to store Pumpkin Cream Cheese Bread
Store the bread in an airtight container at room temperature for up to three days. If you’d like to keep it longer, you can wrap it well in plastic wrap and freeze it for up to three months. Just thaw it overnight in the refrigerator before serving.
Variation
You can create variations of this bread by adding in walnuts, pecans, or even chocolate chips. For a healthier twist, substitute half of the all-purpose flour with whole wheat flour. Another fun idea is to spice it up with a dash of cayenne pepper for a kick!
FAQs About Pumpkin Cream Cheese Bread
1. Can I use fresh pumpkin puree instead of canned?
Yes! Just make sure to cook the pumpkin and blend it until smooth before using it in the recipe.
2. Is there a gluten-free version of this recipe?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend.
3. How can I tell if the bread is done baking?
Insert a toothpick into the center of the bread; if it comes out clean, it’s ready. If it’s still wet with batter, give it a few more minutes in the oven.
4. Can I make this recipe ahead of time?
Yes! You can bake it a day or two in advance. Just store it properly, and it’ll still taste amazing when you’re ready to serve.
Pumpkin Cream Cheese Bread
A moist and flavorful bread infused with pumpkin and a creamy cream cheese swirl, perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, beat the sugars, pumpkin puree, oil, eggs, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In a separate bowl, mix cream cheese with powdered sugar until smooth.
- Pour half of the pumpkin batter into the prepared loaf pan. Dollop with the cream cheese mixture, then top with the remaining pumpkin batter.
- Swirl gently with a knife to create a marbled effect.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Make sure your cream cheese is softened to blend easily with the sugar. Don’t over-mix the batter; it’s okay if there are a few lumps. Adding chopped nuts or chocolate chips can enhance flavor and texture.
