Pumpkin Cream Cheese Bread Recipe
This pumpkin cream cheese bread combines the warmth of pumpkin with a creamy swirl of cheesecake filling. It's perfect for cozy mornings, holiday gatherings, or as a make-ahead treat.
Ingredients
For the Pumpkin Bread:
- 1 ½ cups pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ¼ tsp salt
For the Cream Cheese Filling:
- 8 oz full-fat cream cheese softened
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
Prepare the Cream Cheese Filling:
- Beat the cream cheese, sugar, and vanilla extract until smooth. Set aside.
Mix the Pumpkin Batter:
- In a bowl, whisk together the dry ingredients (flour, baking soda, baking powder, spices, and salt). In another bowl, mix the wet ingredients (pumpkin puree, eggs, sugar, and oil). Fold the wet ingredients into the dry ingredients gently.
Create the Swirl:
- Spread half of the pumpkin batter in a greased 9x5-inch loaf pan. Spoon the cream cheese filling on top, then add the remaining pumpkin batter. Use a knife to swirl the cream cheese into the batter.
Bake:
- Preheat the oven to 350°F (175°C). Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Cool:
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.
- Variations: Add chopped nuts or chocolate chips for extra texture and flavor. Experiment with seasonal spices like cloves or allspice.
- Pairings: This bread pairs perfectly with a cup of coffee, vanilla ice cream, or spiced apple cider.