This warm and cozy Pumpkin Cream Cheese Bread is a fall favorite! It’s soft, moist, and loaded with delicious flavors of pumpkin and spices, plus a creamy surprise in the middle.
I can’t resist the sweet cream cheese filling—it’s like a little secret waiting to be discovered. Perfect with a cup of tea or coffee, it always brightens my day! ☕️🍂
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of the bread. If you’re gluten-free, try using a 1:1 gluten-free flour blend. I also love adding a little whole wheat flour for extra flavor and fiber!
Canned Pumpkin Puree: The star of this recipe! Ensure you grab pure pumpkin puree, not pie filling. If you don’t have it, you can substitute with homemade pumpkin puree or even mashed sweet potatoes for a twist!
Cream Cheese: A key ingredient for that tasty filling. If you’re looking for a lighter option, you can use low-fat cream cheese, or swap it out for Greek yogurt for a tangy flavor.
Spices: Cinnamon, nutmeg, cloves, and ginger bring warmth and depth. Feel free to adjust the spices based on your taste, or use pumpkin pie spice as a time-saver!
What’s the Best Way to Achieve a Creamy Filling?
To get that smooth and creamy filling, softening cream cheese is really important. Start with cream cheese at room temperature to avoid lumps. Here’s how to do it right:
- Beat the softened cream cheese until it’s nice and fluffy before adding sugar. This ensures a smooth texture.
- Add sugar gradually to help break down the cream cheese as you beat it.
- Mix in the egg and vanilla extract until fully combined; try to avoid overmixing to keep it light.
- When adding the filling, make sure to leave a little space at the edges of the batter in the pan.
With these tips, you’ll have a deliciously moist Pumpkin Cream Cheese Bread that everyone will love! Enjoy baking!
How to Make Pumpkin Cream Cheese Bread
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 1/3 cup (67g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 55-65 minutes of baking time. Plus, you’ll want to let it cool for a little bit before slicing. In total, you’re looking at about 1 hour and 30 minutes to enjoy this delightful bread.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easier removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and your spices (cinnamon, nutmeg, cloves, and ginger). Once combined, set this bowl aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. This step is important for creating a nice texture in your bread.
4. Add Eggs and Pumpkin:
Add the eggs one by one, making sure to beat well after each addition. Then, stir in the pumpkin puree and vanilla extract until everything is well mixed and smooth.
5. Combine the Mixtures:
Gradually add your dry flour mixture to the wet mixture, stirring just until combined. It’s okay if a few lumps remain—do not overmix!
6. Prepare the Cream Cheese Filling:
In a separate bowl, beat the softened cream cheese and sugar until you have a smooth and creamy mixture. Then add the egg and vanilla extract, mixing until well combined.
7. Layer Your Batter:
Pour about half of your pumpkin bread batter into the bottom of your prepared loaf pan, spreading it evenly. Carefully spoon the cream cheese mixture over the pumpkin batter, spreading it gently but leaving a little bit of space at the edges.
8. Add the Remaining Batter:
Now, pour the rest of the pumpkin batter over the cream cheese layer, smoothing it out to cover the filling.
9. Swirl for a Marbled Effect:
You can use a knife or a skewer to gently swirl the top layer if you want a marbled effect—this step is optional but adds a nice touch!
10. Bake the Bread:
Place the pan in the oven and bake for 55-65 minutes. To check for doneness, insert a toothpick into the center of the bread; it should come out clean (but avoid the cream cheese part!).
11. Cool and Serve:
Once baked, allow the bread to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
Now, your Pumpkin Cream Cheese Bread is ready to be enjoyed! Serve it warm or at room temperature, and savor that wonderful creamy swirl inside!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! To use fresh pumpkin, you’ll need to cook it first. Slice the pumpkin, remove the seeds, and roast it until soft. Once it’s cooled, scoop out the flesh and puree it in a blender or food processor until smooth. Measure out 1 cup for your recipe!
Can I Substitute the Cream Cheese Filling?
If you’re looking for a lighter option, you can use low-fat cream cheese or Greek yogurt for a tangy twist. Alternatively, a mixture of ricotta cheese and a little sugar can also work nicely in place of the cream cheese filling.
How to Store Leftover Pumpkin Cream Cheese Bread?
To keep your bread fresh, wrap it tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 3 days or in the fridge for about a week. For longer storage, slice and freeze individual pieces, then thaw as needed!
Can I Add Nuts or Chocolate Chips?
Definitely! You can fold in some chopped nuts like walnuts or pecans, or sprinkle some chocolate chips into the batter for extra flavor. Just be sure to adjust the baking time slightly if you add extra ingredients—keep an eye on it while baking.