Pumpkin Cream Cheese Bread

This ultimate pumpkin cream cheese bread captures everything I love about fall baking rich pumpkin flavor swirled with tangy cream cheese and a tender crumb that invites you back for slice after slice It is a guaranteed showstopper for gatherings brunches or cozy nights in and your kitchen will smell absolutely amazing while it bakes

I first baked this bread for a harvest potluck and it was gone before the end of dinner My family insists on it every year as fall rolls around and even nonpumpkin fans come back for seconds

Gather Your Ingredients

• All-purpose flour: Gives structure while keeping the crumb soft For best results spoon the flour into your cup and level it off
• Baking soda and baking powder: Help create a tender lofty bread Doublecheck freshness for the best rise
• Pumpkin spice mix: Brings that classic warmth and aromatic complexity Use a fresh blend for boldest flavor
• Salt: Balances sweetness and makes the spices pop
• Pumpkin puree: Infuses moisture and deep pumpkin taste Opt for pure canned pumpkin not pie filling
• Vegetable oil: Ensures the crumb stays rich and tender Even light olive oil works if that is what you have
• Granulated sugar and brown sugar: Add depth and help brown the crust The mix of both gives extra moisture
• Large eggs: Bind everything together and add richness Use room temperature eggs for even mixing
• Vanilla extract: Enhances every other flavor Choose pure vanilla for best aroma
• Cream cheese: Is the heart of the swirl Choose fullfat blocks for a creamy texture
• Extra sugar eggs for the cream cheese swirl: Turn it into a cheesecake ribbon with luscious tang

How to Make It

Prepare the Pan and Oven:

Preheat your oven to 350 degrees Fahrenheit and grease a 9 by 5 inch loaf pan with butter or nonstick spray Lining it with parchment will guarantee the bread comes out cleanly

Mix Dry Ingredients:

In a large bowl whisk flour baking soda baking powder pumpkin spice and salt until uniform This prevents clumps and ensures even baking

Make Pumpkin Batter:

In another mixing bowl whisk together pumpkin puree vegetable oil both sugars eggs and vanilla extract Mix until everything looks glossy and smooth You will see the sugars dissolve and the batter will slightly thicken

Combine Wet and Dry Mixtures:

Gently add the dry mixture into the wet Do not overmix Stir just until you can no longer see streaks of flour This is key for a soft crumb

Prepare Cream Cheese Filling:

Beat together cream cheese sugar egg yolk and vanilla extract in a separate bowl until perfectly smooth and creamy You want no lumps so start with softened cream cheese If you rush this step the swirl will not look as beautiful

Assemble the Bread:

Pour half of the pumpkin batter into the prepared loaf pan Spread evenly Drop spoonfuls of the cream cheese mixture over the batter then use a knife to gently swirl it in Pour remaining pumpkin batter on top and add more dollops of cream cheese swirl again lightly for a marbled effect

Bake:

Place on the center rack and bake for thirty to fortyfive minutes Bread is ready when a toothpick inserted toward the edges comes out mostly clean but a few moist crumbs are okay If it browns too quickly cover with foil during the final minutes

Cool and Slice:

Let bread cool in the pan for at least twenty minutes Remove and cool completely before slicing This step makes clean beautiful slices and ensures the cream cheese sets

Pumpkin in bread was always a fall favorite growing up but the cream cheese swirl makes this loaf unforgettable My sister considers the swirl the best part of every slice and even requests extra cream cheese on top for her birthday

Flavor Boosters

This bread keeps exceptionally well Store it tightly wrapped on the counter for up to three days or in the fridge for up to five days If making ahead you can freeze the whole loaf or individual slices just let them cool first and wrap tightly Thaw overnight in the fridge or toast gently before serving

Serving Suggestions

Serve thick slices lightly toasted with a pat of butter Cream cheese bread makes a wonderful brunch side with fruit or eggs For a festive presentation scatter roasted pumpkin seeds or chopped pecans on top before baking

Creative Twists

Pumpkin bread dates back to colonial times when cooks combined native squash with European baking methods The addition of cream cheese swirl is a modern twist popular for its rich flavor and creamy contrast to the spiced crumb In many households like mine pumpkin bread is a sign fall has truly arrived

Baking this bread every fall has become a tradition in my family We experiment with mixins and toppings each year and each version brings its own memories Nothing quite captures the season like this fragrant delicious loaf straight from the oven

Common Questions About This Recipe

→ What makes this bread extra moist?

The combination of pumpkin puree, vegetable oil, and eggs ensures a tender and moist loaf.

→ Can I use fresh pumpkin instead of canned?

Yes, cooked and mashed fresh pumpkin can be substituted for canned pumpkin puree.

→ How do I achieve a perfect cream cheese swirl?

Layer cream cheese mixture over the pumpkin batter, then use a knife to gently swirl for a marbled effect.

→ Can this bread be frozen?

Yes, wrap cooled slices and freeze for up to three months. Thaw at room temperature before enjoying.

→ What spices complement the pumpkin flavor?

Pumpkin spice mix, featuring cinnamon, nutmeg, ginger, and cloves, enhances the bread’s warm flavors.