why make this recipe
Pumpkin Cream Cheese Bread is a delightful treat that brings together the warm, comforting flavors of pumpkin and the rich creaminess of cheese. It’s perfect for fall, holiday gatherings, or any time you crave something sweet and satisfying. This bread is easy to make and is sure to please friends and family. Plus, the cream cheese swirl adds a delicious twist that makes each slice special.
how to make Pumpkin Cream Cheese Bread
Ingredients:
- 1 cup all-purpose flour (stir, spoon & level)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 3 tsp pumpkin pie spice
- 1 cup 100% pure pumpkin (not a full can)
- ½ cup light brown sugar (gently packed)
- ¼ cup granulated sugar
- ¼ cup oil (canola/vegetable)
- ¼ cup sour cream (room temperature)
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 4 oz block-style cream cheese (room temperature)
- ¼ cup granulated sugar
- 2 Tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 large egg (room temperature)
Directions:
- Preheat oven to 350 degrees Fahrenheit. Lightly grease and flour a 1-pound (8.5 x 4.5-inch) loaf pan. You can use baking spray with flour for this. Set aside.
- In a small bowl, stir together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
- In a large bowl, mix the pumpkin, brown sugar, granulated sugar, oil, sour cream, egg, and vanilla. Whisk until combined.
- Add the dry ingredients from the small bowl to the wet ingredients in the large bowl. Mix until just combined; avoid over-mixing. Set the batter aside.
- In another large bowl, beat the cream cheese, granulated sugar, flour, and vanilla with an electric hand mixer until smooth. Add the egg and mix again until combined, scraping the bowl as needed.
- Pour two-thirds of the pumpkin batter into the prepared bread pan. Smooth the top and spread to the corners.
- Drizzle the cream cheese batter on top, making sure to cover the pumpkin layer underneath completely.
- Dollop spoonfuls of the remaining pumpkin batter over the cream cheese layer, then gently smooth it with a spoon.
- Bake at 350°F for 45-55 minutes or until the top is dome-shaped, golden, and the center is set. The bread should spring back when touched. A toothpick inserted into the center should come out clean or with a few moist crumbs, but no wet batter. (Tip: Cover the bread with foil for the last 15 minutes to prevent over-browning.)
- Let the bread cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. Then slice and serve.
how to serve Pumpkin Cream Cheese Bread
You can serve Pumpkin Cream Cheese Bread warm or at room temperature. It tastes great on its own, but you can also spread a little butter or cream cheese on top for extra flavor. This bread pairs wonderfully with a cup of tea or coffee, making it an excellent choice for breakfast or a snack.
how to store Pumpkin Cream Cheese Bread
To store Pumpkin Cream Cheese Bread, wrap it tightly in plastic wrap or aluminum foil. Keep it at room temperature for up to three days. If you want to store it for a longer time, you can refrigerate it for up to a week or freeze it for three months. Just make sure to wrap it well to prevent freezer burn.
tips to make Pumpkin Cream Cheese Bread
- Measure ingredients correctly: Use the spoon and level method for flour to avoid using too much.
- Use room temperature ingredients: Having eggs and cream cheese at room temperature helps them mix better and create a smoother batter.
- Don’t over-mix: Mix until just combined for a light and fluffy texture.
- Experiment with spices: You can add extra spices like nutmeg or cinnamon for more flavor if you like.
variation
You can add nuts, such as chopped walnuts or pecans, to the batter for extra crunch. Chocolate chips can also be a delicious addition for those who enjoy a chocolatey twist on this classic bread.
FAQs
Q: Can I use canned pumpkin for this recipe?
A: Yes! Just make sure to use 100% pure pumpkin and not pumpkin pie filling, which contains additional sugars and spices.
Q: Can I freeze Pumpkin Cream Cheese Bread?
A: Yes! Wrap it tightly and store it in the freezer for up to three months. Let it thaw at room temperature when you’re ready to enjoy it.
Q: How can I tell when the bread is done baking?
A: The bread is done when the top is golden and dome-shaped. A toothpick inserted into the center should come out clean or with a few moist crumbs, but no wet batter.