The Ultimate Pumpkin Cream Cheese Bread Recipe

Introduction

This Ultimate Pumpkin Cream Cheese Bread is the perfect treat to welcome cozy fall mornings or dessert time. Moist pumpkin bread swirled with a rich, tangy cream cheese filling creates a delightful balance of flavors that’s sure to impress family and friends.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tbsp pumpkin spice mix
• 1/2 tsp salt
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 8 oz cream cheese
• 1/4 cup sugar
• 1 egg yolk
• 1/2 tsp vanilla extract (for filling)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin spice mix, and salt.
3. Step 3: In a separate large bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth.
4. Step 4: Gently fold the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing to keep the bread tender.
5. Step 5: For the cream cheese filling, beat the cream cheese, sugar, egg yolk, and vanilla extract together until smooth and creamy.
6. Step 6: Pour half of the pumpkin batter into the prepared loaf pan. Carefully spread the cream cheese mixture over the batter, then top with the remaining pumpkin batter.
7. Step 7: Using a knife, gently swirl the cream cheese layer with the pumpkin batter to create a marbled effect.
8. Step 8: Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the bread is browning too quickly, tent it loosely with foil.
9. Step 9: Allow the bread to cool completely in the pan before slicing to maintain clean cuts and perfect texture.

Tips & Variations

• For extra flavor, toast the pumpkin spice mix lightly before adding to the dry ingredients.
• You can substitute the vegetable oil with melted coconut oil for a subtle, nutty flavor.
• Add chopped walnuts or pecans to the batter for a pleasant crunch.
• Use a serrated knife when slicing to avoid compressing the bread.
• Try swapping cream cheese with mascarpone for a richer filling.

Storage

Store the pumpkin cream cheese bread in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and then foil for up to 3 months. To reheat, thaw slices at room temperature and warm briefly in the microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient choice. Just ensure it is pure pumpkin, not pumpkin pie filling which contains added spices and sugar.

How do I know when the bread is fully baked?

The best way to check is to insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done. If there is wet batter on the toothpick, continue baking and check again after a few minutes.

The Ultimate Pumpkin Cream Cheese Bread Recipe

Print Recipe

★★★★★

4.6 from 141 reviews

This Ultimate Pumpkin Cream Cheese Bread combines moist, spiced pumpkin bread with a tangy cream cheese swirl, making it a perfect fall treat for breakfast or dessert. Its tender crumb and creamy filling deliver a delightful contrast of flavors and textures.

• Author: Ella
• Prep Time: 15 mins
• Cook Time: 60 mins
• Total Time: 1 hour 15 mins
• Yield: 1 loaf, about 12 slices 1x
• Category: Dessert, Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread Batter

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tbsp pumpkin spice mix
• 1/2 tsp salt
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract

Cream Cheese Filling

• 8 oz cream cheese
• 1/4 cup sugar
• 1 egg yolk
• 1/2 tsp vanilla extract

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin spice mix, and salt until well combined.
3. Combine Wet Ingredients: In a separate large bowl, beat together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and evenly mixed.
4. Blend Batter: Gradually add the dry ingredients to the wet ingredients and gently fold them together until just combined to maintain a tender texture.
5. Prepare Cream Cheese Filling: In another bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
6. Layer the Batter and Filling: Pour half of the pumpkin batter into the prepared loaf pan, then spread the cream cheese mixture evenly over it. Top with the remaining batter.
7. Swirl the Mixture: Using a knife, gently swirl the cream cheese filling into the batter to create a marbled effect without overmixing.
8. Bake the Bread: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
9. Cool and Serve: Remove from oven and allow the bread to cool completely in the pan before slicing and serving.

Notes

• Store the bread in the refrigerator for up to 5 days to maintain freshness.
• For longer storage, freeze individual slices in an airtight container or freezer bag for up to 3 months.
• Allow frozen slices to thaw at room temperature or warm in a toaster oven before eating.

Keywords: Pumpkin Cream Cheese Bread, Fall baking, Pumpkin bread