This Pumpkin Cream Cheese Bread is a cozy treat perfect for fall! It mixes soft pumpkin goodness with creamy cheese for a sweet surprise in every slice.
Every bite feels like a hug from a favorite sweater! I love having it warm with a sprinkle of cinnamon on top—it’s like autumn on a plate! 🍂
Key Ingredients & Substitutions
All-purpose flour: This is the base of your bread. For a gluten-free option, use a 1:1 gluten-free flour blend. It works well without affecting the texture much.
Canned pumpkin puree: Make sure to use 100% pumpkin, not pumpkin pie filling, to control the sweetness. If pumpkin isn’t available, you can substitute with mashed sweet potatoes or butternut squash!
Cream cheese: Full-fat cream cheese gives the best texture. If you’re looking for a lower-fat option, use reduced-fat cream cheese, but expect a different consistency.
Sugars: I love the mix of granulated and brown sugar for depth of flavor, but you can substitute half of the sugar with maple syrup or honey if preferred. Just reduce the liquid in the batter slightly.
How Do You Get Perfectly Marbled Cream Cheese Filling?
Creating a beautiful swirl can be tricky, but here’s a tip! When spreading the cream cheese layer, leave a little space at the edges of the batter to prevent it from spilling over.
- Once you pour on the pumpkin batter, use a butter knife to create swirls. Just gently cut through the layers; don’t overmix!
- Swirl a few times, then stop! Less is more for a beautiful marble effect.
This step adds a visual treat and ensures every bite has that rich cream cheese goodness! Enjoy making this delicious bread! 🍞
How to Make Pumpkin Cream Cheese Bread
Ingredients You’ll Need:
For the Pumpkin Bread Batter:
- 1 3/4 cups (220g) 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 (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 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
How Much Time Will You Need?
This delightful pumpkin cream cheese bread takes about 20 minutes to prep, and then you’ll need about 55-65 minutes to bake. Allow extra time for cooling before slicing, so plan for a total of about 1 hour and 45 minutes from start to finish. Perfect for a cozy afternoon snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing it and dusting it with flour, or you can line it with parchment paper to make it easy to remove later.
2. Combine the Dry Ingredients:
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until it’s well combined and fluffy.
3. Mix the Wet Ingredients:
In a larger bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until nice and smooth. Then, add in the eggs one at a time, continuing to beat the mixture until it’s well combined. Fold in the pumpkin puree and vanilla extract until everything is mixed beautifully.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing and folding until just combined. Be careful not to overmix—this keeps the bread nice and fluffy!
5. Make the Cream Cheese Filling:
In a separate bowl, beat the softened cream cheese with granulated sugar, egg, and vanilla extract until it is smooth and creamy. This is going to be a delicious surprise in the center of your bread!
6. Layer the Ingredients:
Pour half of the pumpkin batter into the prepared loaf pan and spread it evenly with a spatula. Carefully spread the cream cheese mixture over the pumpkin batter, but be sure to leave a little space at the edges to prevent it from overflowing.
7. Finish with More Batter:
Now, pour the remaining pumpkin batter over the cream cheese layer and gently smooth it out, making sure it covers the cream cheese filling.
8. Create the Swirl:
Using a knife, gently swirl through the pumpkin batter and cream cheese layer to create a pretty marbled effect. Just a few swirls will do—don’t overdo it!
9. Bake It Up:
Place the loaf pan in the oven and bake for 55-65 minutes, or until a toothpick inserted in the pumpkin bread batter (avoid the cream cheese swirl!) comes out clean. Your kitchen will smell amazing!
10. Cool and Enjoy:
Once baked, let the bread cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing. This bread is delicious warm, and even better the next day!
Enjoy your moist and flavorful Pumpkin Cream Cheese Bread as a wonderful breakfast or sweet treat anytime! 🍞🎃
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, make sure to roast it until tender and then puree it until smooth. You’ll need about 1 cup of pureed pumpkin, and make sure to cool it before adding to the batter.
Can I Freeze Leftover Pumpkin Bread?
Yes, you can freeze this bread! Wrap it tightly in plastic wrap or foil, then place it in an airtight container. It will stay fresh for up to 2 months. Thaw in the fridge overnight when ready to enjoy!
How Do I Store Leftover Pumpkin Cream Cheese Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you prefer it chilled, it can be refrigerated, but it may dry out a bit, so let it come to room temperature before serving for the best texture!
Can I Use Other Types of Sugar?
Yes! You can experiment with different sugars. Coconut sugar can be used as a substitute for granulated sugar for a deeper flavor. Just keep in mind that this may slightly change the texture and color of the bread.
