When the crisp autumn air sets in, it’s the perfect time to bake something warm and comforting. Pumpkin cream cheese bread is the epitome of fall flavors, combining the sweet, spiced goodness of pumpkin with a creamy, tangy swirl of cream cheese. This moist and tender bread is not only a seasonal treat but also an easy-to-make recipe that’s bound to become a family favorite. With its soft texture and deliciously rich flavor, it’s the perfect addition to any autumn gathering.
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Why Pumpkin Cream Cheese Bread Is a Fall Favorite
This pumpkin cream cheese bread is more than just a dessert — it’s a comforting, flavorful treat that’s perfect for fall. With a moist crumb, the sweetness of pumpkin, and a swirl of tangy cream cheese, it’s an irresistible combination. Whether you’re looking for an afternoon snack, a breakfast treat, or something to share with friends and family, this bread hits all the right notes. It’s easy to make, packed with flavor, and delivers the perfect balance of pumpkin spice and creamy richness.
Ingredients You’ll Need
Here’s what you’ll need to make this delicious pumpkin cream cheese bread:
• Cream Cheese: Adds a smooth, tangy contrast to the sweet pumpkin batter, creating a luscious swirl.
• Sugar: Sweetens the cream cheese filling and the bread batter, giving the bread a rich sweetness.
• Egg Yolk: Used in the cream cheese filling to add richness and help bind the ingredients.
• Vanilla Extract: Enhances the overall flavor of both the cream cheese filling and the pumpkin bread.
• Flour: The base for the bread batter, providing structure and a tender crumb.
• Baking Soda: Leavening agent that helps the bread rise to a perfect texture.
• Cinnamon and Nutmeg: The warm spices that give the bread its classic fall flavor.
• Salt: Balances the sweetness and enhances the other flavors.
• Canned Pumpkin Puree: The key ingredient, adding moisture, flavor, and that signature pumpkin taste.
• Butter: Provides richness and moisture to the pumpkin bread.
• Egg: Helps bind the ingredients together, adding to the bread’s structure.
• Whole Milk: Adds moisture to the batter for a soft, tender crumb.
• Vanilla Extract: A final touch to round out the flavor.
Alternative Ingredient Suggestions
If you’re looking to adjust the recipe based on dietary preferences or ingredient availability, here are some great substitutions:
• Gluten-Free Flour: Swap out the all-purpose flour for a gluten-free flour blend for a gluten-free version.
• Plant-Based Butter: For a dairy-free option, try using plant-based butter in place of the regular butter.
• Almond Milk: Use almond or another plant-based milk instead of whole milk for a dairy-free option.
• Stevia or Monk Fruit: Substitute the sugar with a natural sweetener like stevia or monk fruit if you prefer a lower-calorie or sugar-free bread.
Step-by-Step Instructions
Follow these simple steps to make your own pumpkin cream cheese bread:
- Prepare the Cream Cheese Filling:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray. In a mixing bowl, combine softened cream cheese, sugar, egg yolk, and vanilla extract. Mix until smooth and set aside. - Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt. Set this mixture aside. - Mix the Wet Ingredients:
In another bowl, combine the pumpkin puree, melted butter, egg, milk, and vanilla extract. Mix on low speed until smooth, then gradually add in the dry ingredients. Mix until just combined, being careful not to overmix. - Layer the Batter and Filling:
Scoop one-third of the pumpkin batter into the prepared loaf pan. Spread half of the cream cheese filling over it. Add another third of the pumpkin batter, followed by the remaining cream cheese filling. Drop spoonfuls of the remaining pumpkin batter on top and use a knife to swirl the layers together. - Bake the Bread:
Place the loaf pan in the preheated oven and bake for about 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the bread from the oven and allow it to cool for 20 minutes in the pan before transferring it to a cooling rack. Let it cool for at least an hour before slicing and serving.
Tips for the Perfect Pumpkin Cream Cheese Bread
• Don’t Overmix: After adding the flour mixture to the wet ingredients, mix just until combined. Overmixing can lead to dense, tough bread.
• Test for Doneness: Check the bread’s doneness by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the bread is ready.
• Add More Spices: If you love the flavors of fall, consider doubling the cinnamon and nutmeg for an extra-spicy kick.
• Allow to Cool: It’s tempting, but allow the bread to cool completely before slicing to ensure the cream cheese filling sets properly.
Pairing Ideas and Variations
This pumpkin cream cheese bread is delicious on its own, but it also pairs wonderfully with other fall treats. Here are some ideas:
• Coffee or Tea: A warm cup of coffee or chai tea makes the perfect pairing for a slice of this bread.
• Nut Butter: Spread a little almond or peanut butter on a slice for added protein and flavor.
• Pumpkin Spice Butter: For an extra indulgent treat, try spreading pumpkin spice butter on the bread.
• Gluten-Free Version: As mentioned earlier, using a gluten-free flour blend will make this bread suitable for those with gluten sensitivities.
You can also make this bread in advance and store it in an airtight container for up to 3 days at room temperature, or freeze it for up to 3 months. To freeze, wrap the loaf in plastic wrap and aluminum foil before storing.
Why You’ll Love This Pumpkin Cream Cheese Bread
Not only is this pumpkin cream cheese bread incredibly easy to make, but it’s also bursting with the perfect balance of sweet pumpkin, warm spices, and creamy tang from the cream cheese. It’s a true fall favorite, perfect for breakfast, a snack, or a sweet treat to share with friends and family. Try it once, and you’ll find yourself making it all season long.
Conclusion
In conclusion, pumpkin cream cheese bread is the ultimate fall indulgence, combining the warm, comforting flavors of pumpkin and spices with a smooth and creamy swirl of cream cheese. This recipe is not only easy to make but also delivers a moist, tender crumb that’s perfect for breakfast, a snack, or any fall gathering. Whether you’re a seasoned baker or a novice, this bread will surely impress. With its rich flavors and festive appearance, pumpkin cream cheese bread is the perfect way to celebrate the cozy vibes of autumn. So, grab your ingredients, preheat your oven, and treat yourself to this delightful seasonal bread!
FAQ About Pumpkin Cream Cheese Bread
1. Can I make pumpkin cream cheese bread without eggs?
Yes, you can make this bread egg-free by using an egg substitute like flaxseed meal or a commercial egg replacer. These substitutes will help bind the ingredients together and maintain the bread’s texture.
2. How do I store pumpkin cream cheese bread?
To store your pumpkin cream cheese bread, wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container. It can stay fresh at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for up to 3 months. To freeze, wrap it tightly and store it in a freezer-safe bag or container.
3. Can I use fresh pumpkin puree instead of canned?
Yes, you can substitute fresh pumpkin puree for canned pumpkin puree. Be sure to cook and drain the pumpkin to remove excess moisture before using it in the recipe, as fresh pumpkin can sometimes be more watery than canned.
More Relevant Recipes
PrintPumpkin Cream Cheese Bread
Pumpkin cream cheese bread is the ultimate fall treat, combining the warm, comforting flavors of pumpkin and spices with a creamy swirl of tangy cream cheese. Moist, flavorful, and perfect for any occasion, this easy-to-make quick bread is a must-try this autumn.
Ingredients
- 4 ounces cream cheese, softened
- 3 tablespoons sugar
- 1 egg yolk
- ½ teaspoon pure vanilla extract
- 1–¾ cups flour
- 1–½ cups sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- 8 tablespoons unsalted butter, melted
- 1 egg
- 1/3 cup whole milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with cooking spray.
- For the cream cheese filling, mix softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and set aside.
- In a separate bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine the pumpkin, melted butter, egg, milk, and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop one-third of the pumpkin batter into the prepared loaf pan, then spread half of the cream cheese filling over the top. Add another third of the pumpkin batter, followed by the rest of the cream cheese filling. Drop spoonfuls of the remaining pumpkin batter and swirl with a knife.
- Bake the pumpkin bread in the preheated oven for about 1 hour and 10 minutes, or until a toothpick inserted comes out clean.
- Cool the bread for 20 minutes in the pan, then transfer to a cooling rack to cool for at least an hour before serving.
Notes
- Don’t overmix the batter after adding the dry ingredients to prevent tough bread.
- Feel free to adjust the spices (cinnamon, nutmeg) to your preference.
- Allow the bread to cool completely before slicing to ensure the cream cheese filling sets properly.
- This bread keeps well at room temperature for 3 days or in the fridge for a week. It can also be frozen for up to 3 months.
