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
- 9×5 inch loaf pan
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Whisk
- Measuring cups and spoons
- Cooling rack (optional but recommended)
Ingredients
For the Bread:
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 2 cups canned pumpkin puree not pumpkin pie filling
- 4 large eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
For the Cream Cheese Filling:
- 16 oz cream cheese softened
- ⅔ cup powdered sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 tablespoons all-purpose flour
Instructions
Prepare the overn
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper. (For 12 servings, you may need two pans or a larger one.)
Mix dry ingredients:
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Mix wet ingredients for bread:
- In a large bowl, whisk together pumpkin puree, eggs, sugar, vegetable oil, and vanilla extract until smooth and combined.
Combine wet and dry:
- Gradually add the dry ingredients to the wet ingredients and stir just until combined. Don’t overmix.
Make the cream cheese filling:
- In a separate bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla, eggs, and flour, and mix until creamy and smooth.
Assemble the bread:
- Pour half of the pumpkin batter into the prepared pan. Spoon the cream cheese filling over the pumpkin layer and spread evenly. Pour the remaining pumpkin batter over the cream cheese layer.
Swirl (optional):
- Use a butter knife to gently swirl the cream cheese filling into the pumpkin batter for a marbled effect.
Bake:
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover with foil and continue baking.
Cool and serve:
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy your delicious, creamy pumpkin bread!
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.