Cream Cheese Pumpkin Bread Recipe
This Cream Cheese Pumpkin Bread recipe blends rich pumpkin flavor with a creamy cream cheese swirl, creating a moist, spiced loaf. Perfect for fall, it offers a delightful balance of sweetness and tang, making it an irresistible treat for breakfast, dessert, or a cozy snack with coffee.
Equipment
- Mixing bowls
- Whisk
- Electric mixer or hand mixer
- Measuring cups and spoons
- Loaf pan (9×5 inches recommended)
- Rubber spatula
- Cooling rack
Ingredients
For the Pumpkin Bread:
- ½ cup packed light brown sugar
- ¼ cup sour cream light or Greek yogurt can be substituted
- 1 teaspoon pumpkin pie spice
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 cup pumpkin puree
- 4 large eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- 4 tablespoons unsalted butter room temperature
- 2 teaspoons milk or heavy cream
- 4 ounces full-fat cream cheese room temperature
- 1½ teaspoons pure vanilla extract
- 1 cup powdered sugar sifted
- 1/8 teaspoon kosher salt
Instructions
Preheat Oven & Prepare Pan:
- Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Mix Dry Ingredients:
- In a large bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, salt, and pumpkin pie spice. Set aside.
Combine Wet Ingredients:
- In another large bowl, whisk the eggs, granulated sugar, light brown sugar, vegetable oil, pumpkin puree, sour cream (or Greek yogurt), and vanilla extract until smooth and well blended.
Combine Wet & Dry Mixtures:
- Gradually fold the dry ingredients into the wet ingredients using a rubber spatula or mix on low speed until just combined. Avoid over mixing.
Bake the Bread:
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
- While the bread cools, beat the softened cream cheese and butter until smooth and creamy. Add vanilla extract, milk (or heavy cream), and kosher salt. Gradually mix in powdered sugar until the frosting is smooth and spreadable.
Frost & Serve:
- Once fully cooled, spread the cream cheese frosting evenly over the pumpkin bread. Slice, serve, and store any leftovers in an airtight container in the refrigerator.
Notes
✱ For a Dairy-Free Version: You can substitute the cream cheese with a plant-based cream cheese or make a vegan cream cheese filling. Be sure to use a dairy-free butter and egg substitute if you’re making the entire recipe dairy-free.
✱ Make Ahead Tip: You can prepare this bread the day before. Store it in an airtight container, and it’ll still taste great the next day. The flavors even have a chance to deepen!
✱ For Extra Spice: If you love a spicier flavor, feel free to increase the cinnamon, nutmeg, or ginger to suit your taste. Some people even add cloves for a more robust, autumn-inspired flavor.