Pumpkin Bread with Cream Cheese

There’s something truly magical about the aroma of pumpkin bread wafting through the house, reminding me of cozy fall days filled with laughter and warm hugs. I still remember the first time I attempted to bake this delightful bread it was one of those days where everything seemed to go wrong. I accidentally used baking powder instead of baking soda and ended up with a very flat loaf! But with a little patience, I perfected this recipe, and now my kitchen feels like a nostalgic autumn sanctuary every time I make it.

What Makes This So Good

• The warm spices like cinnamon and nutmeg bring a comforting depth to the flavor.
• The cream cheese filling adds a decadent, rich layer that perfectly balances the pumpkin.
• It’s great for breakfast, an afternoon snack, or even a dessert!

Ingredients

• For the Bread:

  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 1 cup (240g) pumpkin puree
  • 1/2 cup (120ml) vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract

• For the Cream Cheese Filling:

  • 8 ounces (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 egg

Smart Swaps

• Flour: Substitute whole wheat flour for a healthier option.
• Oil: Use unsweetened applesauce instead of oil for a lower-fat version.
• Pumpkin puree: If fresh pumpkin isn’t available, look for canned puree just make sure it’s 100% pumpkin!

Sourcing Tips

• Choose fresh pumpkin puree, avoiding anything with added sugar or spices for the best flavor.
• If using fresh pumpkin, look for one that feels heavy for its size and has a uniform, smooth skin.

Directions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, mix the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined try not to overmix.
5. In a separate bowl, beat the cream cheese with 1/4 cup of sugar and 1 egg until smooth and creamy.
6. Pour half of the pumpkin batter into the prepared loaf pan, then layer with the cream cheese mixture, and top with the remaining pumpkin batter.
7. Use a knife to gently swirl the cream cheese into the batter for a lovely marbled effect.
8. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and slightly springy to touch.
9. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions

Enjoy this pumpkin bread warm with a pat of butter, or serve it at a fall gathering alongside a hot cup of spiced cider.

Pro Tips

• Make-Ahead: Pumpkin bread can be baked in advance and stored in an airtight container.
• Transport: Wrap in plastic wrap and place in a foil container for easy carrying to gatherings.
• Re-Crisp: For an extra treat, slice the bread and toast it slightly before serving for a crispy finish.

Variations

1. Chocolate Chip Pumpkin Bread: Stir in 1 cup of semi-sweet chocolate chips for a decadent twist.
2. Nutty Pumpkin Bread: Add 1/2 cup of chopped walnuts or pecans for added texture.
3. Spiced Sugar Top: Sprinkle the top with a mix of sugar and cinnamon before baking for an extra sweet crust.

Storage and Reheat

Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly and freeze for up to 3 months. When ready to enjoy, thaw at room temperature and reheat slices in the microwave for about 15-20 seconds.

Now that you’ve got this delightful Pumpkin Bread with Cream Cheese recipe, I hope you create your own cozy memories in the kitchen!

Pumpkin Bread with Cream Cheese

Print Recipe

Pin Recipe

A delicious pumpkin bread enhanced with a creamy filling, perfect for fall breakfasts or desserts.

• Total Time: 85 minutes
• Yield: 10 servings

Ingredients

Scale 1x2x3x

• 2 cups (240g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) brown sugar
• 1 cup (240g) pumpkin puree
• 1/2 cup (120ml) vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 8 ounces (226g) cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 egg

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, mix the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. In a separate bowl, beat the cream cheese with 1/4 cup of sugar and 1 egg until smooth and creamy.
6. Pour half of the pumpkin batter into the prepared loaf pan, then layer with the cream cheese mixture, and top with the remaining pumpkin batter.
7. Use a knife to gently swirl the cream cheese into the batter.
8. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian