Pumpkin Cream Cheese Bread

This Pumpkin Cream Cheese Bread fills your kitchen with cozy autumn aromas and yields a loaf that’s plush and tender with a rich ribbon of creamy tang. The combination of spiced pumpkin batter and luscious cream cheese makes it perfect for breakfast or as a special afternoon treat with coffee.

Whenever fall cravings hit my house this is my go to bake I still remember pulling the first loaf out of the oven with my daughter peeking over the counter and—no surprise—it vanished before dinner

Ingredients

• All purpose flour: gives the bread its soft crumb sift flour for best texture
• Granulated sugar: brings classic sweetness opt for pure cane sugar for depth
• Light brown sugar: adds moisture and caramel undertones choose fresh soft brown sugar
• Baking soda and baking powder: ensure a tall even rise check they are not expired
• Salt: balances flavor sea salt works best
• Ground cinnamon nutmeg ginger cloves: provide the warm spice choose freshly ground for robust aroma
• Large eggs: bind everything and add richness use eggs at room temperature for an even mix
• Vegetable oil: keeps the bread tender use a neutral flavored variety like canola or sunflower
• Milk: helps the loaf stay soft whole milk makes it richer
• Vanilla extract: infuses warmth real vanilla makes a difference
• Canned pumpkin puree: is the star seek pure unsweetened puree for full pumpkin flavor
• Cream cheese: melts into the swirl use brick style full fat for the creamiest filling
• Extra filling sugar: adds sweetness to the swirl finely granulated works best
• An additional egg: keeps the cream cheese layer smooth at every bite
• Pecans or walnuts (optional): for an added crunch you can mix in fresh pecans or walnuts right into the pumpkin batter

Instructions

Preheat and Prepare the Pan:

Preheat your oven to 350 degrees Fahrenheit which is 175 degrees Celsius. Grease a 9x5 inch loaf pan and line it with parchment paper to make removing the bread a breeze.

Combine the Dry Ingredients:

In a large bowl whisk your flour granulated sugar light brown sugar baking soda baking powder salt cinnamon nutmeg ginger and cloves. Spend a full minute mixing so the spices distribute perfectly and there are no lumps.

Mix the Wet Ingredients:

In a medium bowl crack the eggs add oil milk vanilla and pumpkin puree. Whisk until smooth and uniform scraping the bowl corners so pumpkin is thoroughly blended.

Combine Wet and Dry:

Pour the wet mixture into the dry ingredients. Gently fold together with a rubber spatula. Stir just until you do not see any dry flour and the batter looks thick. Careful not to overmix so your loaf is light not tough.

Prepare Cream Cheese Filling:

In a separate bowl beat the softened cream cheese sugar egg and vanilla until creamy and smooth. Scrape down the sides halfway through for a lump free filling.

Layer the Batter and Filling:

Pour half the pumpkin batter into your loaf pan. Smooth into an even layer with a spatula and drop the cream cheese mixture on top. Gently spread it into a thick even stripe going all the way to the sides without swirling.

Top and Bake:

Spoon the rest of the pumpkin batter over the cream cheese. Spread the top smoothly so the loaf rises evenly. Place the pan in the preheated oven.

Bake to Perfection:

Bake for 55 to 65 minutes. Test the center with a toothpick. It should come out mostly clean with maybe a little cream cheese but no wet batter.

Cool Completely:

Once baked let the bread cool in the pan for 15 minutes. Then use the parchment to lift the loaf out and transfer it to a wire rack so it cools fully before slicing this helps the center set.

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Whenever I bake this I cannot resist sneakily eating the end slice while it is still warm. The cream cheese ribbon always reminds me of holiday mornings with my family sharing laughs and fresh slices from the still steaming loaf.

Storage Tips

Store any leftover pumpkin cream cheese bread wrapped tightly in the refrigerator. This keeps both the bread and the filling moist. It tastes wonderful even after several days and you can leave a slice out for a bit to return to room temperature. For serving warm simply microwave a piece for a few seconds.

Ingredient Substitutions

If you happen to be out of canned pumpkin use homemade pumpkin puree just be sure it is thick and not watery. You can swap in Greek yogurt or sour cream for some of the oil if you want an even richer taste. For a gluten free version substitute a quality 1 to 1 gluten free flour blend.

Serving Suggestions

Enjoy this bread as a sweet breakfast with a hot cup of coffee or pack it as a school snack. It pairs beautifully with a dollop of whipped cream or an extra sprinkle of cinnamon. For a fancier dessert serve slices lightly toasted and topped with vanilla ice cream.

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Enjoy this pumpkin cream cheese bread as a taste of autumn comfort. It’s just as perfect for cozy mornings as for sharing at your next get together.

Recipe Questions & Answers

→ Can this be made ahead of time?

Yes, the bread stays moist for up to 5 days when stored tightly wrapped in the refrigerator.

→ How do I achieve a creamy swirl?

Gently layer the cream cheese mixture between pumpkin batters without swirling for a distinct creamy layer.

→ Is it possible to freeze this loaf?

Absolutely—wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator before serving.

→ What nuts are suitable for adding?

Pecans or walnuts are great additions; fold 1/2 cup into the pumpkin batter for extra texture and flavor.

→ Can I substitute fresh pumpkin?

Yes, use an equal amount of homemade pumpkin puree. Make sure it is thick and not watery for best results.

→ How do I know when it’s baked through?

Insert a toothpick in the center; it should come out mostly clean, though some cream cheese may stick to it.