Go Back
- 1 ¾ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - 1 cup granulated sugar - ½ cup vegetable oil - 1 cup pumpkin puree (canned or fresh) - 3 large eggs - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - ½ cup powdered sugar - 1 egg yolk When I make Pumpkin Cream Cheese Bread, I focus on the right balance of flavors. Each ingredient matters. The dry ingredients create a strong base. The wet ingredients add moisture and sweetness. The cream cheese filling brings richness. Dry Ingredients: Start with all-purpose flour. It gives the bread structure. I always add baking powder and baking soda for leavening. Salt enhances all the flavors. Spices like cinnamon, nutmeg, and ginger bring warmth. They make the bread smell amazing. Wet Ingredients: I use granulated sugar for sweetness. Vegetable oil makes the bread moist. Pumpkin puree is key. It adds flavor and makes the bread tender. Eggs bind everything together, while vanilla extract adds a lovely hint of warmth. Cream Cheese Filling Ingredients: Cream cheese is the star of the filling. I always choose softened cream cheese for easy mixing. Powdered sugar sweetens the filling, while egg yolk helps it set. This blend of ingredients creates a delicious treat. You can find the full recipe in the earlier section. 1. Preheat the Oven: First, preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan. This helps the bread come out easily. 2. Combine Dry Ingredients: In a medium bowl, mix the dry ingredients. Add 1 ¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon ground ginger. Whisk them well to combine. 3. Mix Wet Ingredients: In a large bowl, whisk together 1 cup granulated sugar and ½ cup vegetable oil until smooth. Then add 1 cup pumpkin puree, 3 large eggs, and 1 teaspoon vanilla extract. Mix until everything is blended well. 4. Combine Wet and Dry: Now, gently fold the dry mix into the wet mix. Stir just until combined. It’s fine if your batter has some small lumps; don’t overmix. 5. Make the Cream Cheese Filling: In another bowl, beat 8 oz softened cream cheese with ½ cup powdered sugar and 1 egg yolk until smooth and creamy. This will be your delicious filling. 6. Layer the Batter in the Pan: Pour half of the pumpkin batter into the greased pan. Spread it evenly. Next, dollop half of the cream cheese mixture on top. Repeat with the remaining pumpkin batter and cream cheese, creating layers. 7. Create the Swirl: Use a knife or skewer to gently swirl through the layers. Aim for a marbled look without mixing them too much. 8. Bake the Bread: Place the loaf pan in your preheated oven. Bake for about 55-65 minutes. The bread is ready when a toothpick comes out clean or with a few moist crumbs. 9. Cool and Serve: Let the bread cool in the pan for about 10 minutes. Transfer it to a wire rack to cool completely. Slice and enjoy your Pumpkin Cream Cheese Bread! To get the best texture in your pumpkin cream cheese bread, avoid overmixing. Overmixing makes the bread dense and tough. Mix just until the dry ingredients blend with the wet. You can leave a few small lumps; this is okay! Measuring your ingredients correctly is also key. Use the right tools, like measuring cups and spoons. Level off the flour with a knife for accuracy. This small step can make a big difference in texture. For richer flavor, use fresh spices rather than pre-ground ones. Grinding whole spices releases oils that add depth to your bread. Fresh cinnamon, nutmeg, and ginger can elevate your dish. You might also consider adding nuts or chocolate chips. Chopped walnuts or pecans offer a nice crunch. Chocolate chips can add sweetness and richness. These add-ins can make your bread even more special. For serving, slice the bread into thick pieces. Present them warm on a pretty platter. A dollop of whipped cream on top looks nice and adds flavor. Lightly dust the bread with powdered sugar for a sweet touch. For special occasions, you can drizzle caramel sauce over the slices. This not only enhances the look but also makes it a treat for the taste buds. {{image_4}} You can have fun with pumpkin cream cheese bread by trying some tasty twists. Here are a few flavors you might enjoy: - Pumpkin Spice Cream Cheese Bread: Add more pumpkin spice to create a warm, cozy taste. Just mix in an extra teaspoon of cinnamon and a pinch of cloves. This will boost the spiced flavor in every bite. - Nutty Pumpkin Cream Cheese Bread: Toss in some chopped walnuts or pecans for a crunchy texture. Adding about half a cup of nuts will give your bread a delightful crunch. It pairs nicely with the creamy filling. - Chocolate Chip Pumpkin Cream Cheese Bread: If you love chocolate, add half a cup of chocolate chips. The sweet chocolate contrasts well with pumpkin. This variation makes a great treat for kids and adults alike. If you follow certain diets, you can still enjoy this bread with some easy swaps: - Gluten-free options: Use a gluten-free flour mix instead of all-purpose flour. This way, those with gluten sensitivities can still enjoy this tasty bread. Make sure the mix has a good binding agent like xanthan gum. - Dairy-free alternatives: Swap the cream cheese with a dairy-free cream cheese. You can also use almond milk or coconut milk instead of regular milk in the recipe. These swaps will keep the bread moist and creamy. Changing up the recipe with seasonal ingredients can make it exciting: - Incorporating cranberries or pecans: Add a cup of fresh or dried cranberries for a tart kick. Pecans also add flavor and crunch. Mix them in with the batter before baking. - Adjusting spices for different seasons: In spring, try using lemon zest for a fresh taste. In winter, consider adding nutmeg or allspice for a cozy feel. Adjusting spices can make the bread fit any season perfectly. For the full recipe and more tips, check out the Full Recipe. To keep leftover pumpkin cream cheese bread fresh, wrap it well. You can use plastic wrap or aluminum foil. Place it in an airtight container. This helps keep moisture in and air out. Choose a container that fits the bread snugly. A loaf container works best. This also protects it from other smells in your fridge. If you want to freeze slices, first cool the bread completely. Then, cut it into thick slices. Wrap each slice in plastic wrap. This prevents freezer burn. Place the wrapped slices in a freezer bag. Be sure to squeeze out the air before sealing it. When you want to eat a slice, take it out and let it thaw at room temperature. For reheating, you can microwave each slice for 10-15 seconds. This warms it up nicely. You can also toast it for a crunchy texture. At room temperature, the bread lasts for about 3 days. Make sure to keep it in a cool, dry place. If you store it in the fridge, it can last up to a week. Always check for any signs of spoilage, like mold or an off smell. For the best taste, eat it fresh! How long does it take to make Pumpkin Cream Cheese Bread? It takes about 1 hour and 15 minutes. This includes 15 minutes of prep and about 55 to 65 minutes of baking. Can I use pumpkin pie filling instead of pumpkin puree? You can, but it may change the flavor. Pumpkin pie filling has spices and sugar added. If you use it, reduce some sugar in the recipe. What can I substitute for cream cheese? You can use Greek yogurt or mascarpone. They both give a nice creaminess and flavor. How do I know when the bread is done baking? Insert a toothpick in the center. If it comes out clean or with a few crumbs, it’s done. Can I make this recipe into muffins? Yes! Just pour the batter into muffin tins. Bake for about 20 to 25 minutes. Check with a toothpick for doneness. Is there a way to add a glaze? Yes! Mix powdered sugar with a bit of milk or cream. Drizzle it over the cooled bread for a sweet touch. How do I store the bread for the best freshness? Wrap it in plastic wrap and keep it at room temperature. This keeps it soft and tasty. Best tips from those who’ve tried the recipe - Make sure your cream cheese is soft. This helps it mix well. - Don’t overmix the batter. A few lumps are okay! Common mistakes to avoid when baking - Using cold eggs or butter can affect the batter. Always use room temperature ingredients. - Forgetting to check the oven temperature can lead to uneven baking. Use an oven thermometer for best results. In this post, we explored how to make Pumpkin Cream Cheese Bread. We covered the right mix of dry and wet ingredients, as well as the cream cheese filling. I provided step-by-step instructions, tips for texture, and creative variations. Baking can be fun, especially with seasonal twists. Remember to measure carefully and enjoy your creation. This bread brings warmth to any table. Your cooking journey can make delicious memories!

Pumpkin Cream Cheese Bread

Discover the perfect fall treat with this delicious Pumpkin Cream Cheese Swirl Bread! This recipe features a moist pumpkin bread layered with a creamy, flavorful cream cheese filling that creates a delightful swirl. Easy to make and perfect for sharing, this loaf will impress your family and friends. Click through to get the full recipe and enjoy every bite of this seasonal favorite!
Print Recipe Pin Recipe

Ingredients
  

1 ¾ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 cup granulated sugar

½ cup vegetable oil

1 cup pumpkin puree (canned or fresh)

3 large eggs

1 teaspoon vanilla extract

8 oz cream cheese, softened

½ cup powdered sugar

1 egg yolk (for the cream cheese filling)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it well to prevent sticking.

    Prepare the Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk these together thoroughly to ensure all dry ingredients are evenly mixed. Set this bowl aside.

      Mix the Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar and vegetable oil until well combined. Next, stir in the pumpkin puree, eggs, and vanilla extract, mixing until everything is blended into a smooth mixture.

        Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overmix; it’s perfectly fine if your batter has a few small lumps.

          Make the Cream Cheese Filling: In a separate bowl, beat together the softened cream cheese, powdered sugar, and egg yolk using a hand mixer or a whisk until the mixture is creamy, smooth, and well combined.

            Layer the Batter in the Pan: Pour half of the pumpkin batter into the greased loaf pan, spreading it evenly. Next, dollop half of the cream cheese mixture over the pumpkin batter. Repeat with the remaining pumpkin batter and the remaining cream cheese mixture, ensuring to create a layered effect.

              Create the Swirl: Using a knife or skewer, gently swirl through the layers of cream cheese and pumpkin batter, aiming for a marbled appearance without fully mixing the two together.

                Bake the Bread: Place the loaf pan into your preheated oven and bake for approximately 55-65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, but no wet batter.

                  Cool and Serve: Allow the bread to cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely before slicing.

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices

                      - Presentation Tips: To serve, slice the bread into thick pieces and present them warm on a platter. For a delightful finishing touch, add a dollop of whipped cream on top or lightly dust with powdered sugar. This will enhance both appearance and flavor, making it a delightful treat for any occasion!