Imagine the aroma of warm spices wafting through your kitchen as you bake a loaf of Pumpkin Cream Cheese Bread.
This easy recipe is a cozy favorite, offering a delightful blend of pumpkin and creamy cheese that feels both comforting and indulgent.
As the ingredients transform in the oven, the bread rises to reveal a marbled masterpiece of flavor. Let’s bring this delicious treat to life in your home.
Kitchen Tools Required
- 1 loaf pan
- 2 mixing bowls
- 1 whisk
- 1 spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 cooling rack
Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pumpkin Cream Cheese Bread, you can follow this timeline:
- Reading and Gathering Ingredients & Equipment (10 minutes):
- Read through the entire recipe to understand the process.
- Gather all the necessary ingredients and equipment.
- Prep Work (20 minutes):
- Preheat your oven to 350°F (175°C).
- Grease the loaf pan.
- Measure out and prepare all ingredients (e.g., soften cream cheese).
- Mix wet ingredients (pumpkin puree, vegetable oil, eggs, and sugar).
- Sift dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves).
- Prepare the cream cheese mixture (beat the cream cheese with sugar, egg yolk, and vanilla extract).
- Assembling the Bread (10 minutes):
- Combine the wet and dry ingredients.
- Layer the pumpkin batter and cream cheese mixture in the loaf pan.
- Baking (60 minutes):
- Place the loaf pan in the preheated oven.
- Set a timer for 60 minutes.
- Check the bread after baking by inserting a toothpick to verify it comes out clean.
- Cooling (15 minutes):
- Allow the bread to cool in the pan for 15 minutes.
- Transfer the bread to a cooling rack to cool completely.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a mixing bowl, whisk together pumpkin puree, vegetable oil, eggs, and sugar until well combined.
In another bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
In a separate bowl, beat the cream cheese with sugar, egg yolk, and vanilla extract until smooth.
Pour half of the pumpkin batter into the loaf pan.
Spread the cream cheese mixture evenly over the pumpkin batter.
Top with the remaining pumpkin batter, smoothing the surface with a spatula.
Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 15 minutes before transferring to a cooling rack.
Serving Tips
- Whipped Cream: Add a dollop of whipped cream on each slice for a light and creamy touch.
- Maple Syrup Drizzle: Drizzle maple syrup over the top for a sweet, autumnal flavor.
- Vanilla Ice Cream: Serve warm slices with a scoop of vanilla ice cream for a delightful contrast in temperatures.
- Chopped Nuts: Sprinkle chopped pecans or walnuts for added crunch and nutty flavor.
- Fruit Compote: Pair with a mixed berry compote for a burst of fruity freshness.
Storage
To store Pumpkin Cream Cheese Bread, wrap it tightly in plastic wrap or aluminum foil.
Keep it in the refrigerator for up to 5 days to maintain freshness.
Freezing
To freeze Pumpkin Cream Cheese Bread, wrap cooled slices in plastic wrap.
Then, wrap them in aluminum foil.
Store in an airtight container or freezer bag for up to three months.
Thaw before serving.
Reheating
To reheat Pumpkin Cream Cheese Bread, wrap it in foil and warm in a 300°F (150°C) oven for 10-15 minutes.
Or, microwave slices for 15-20 seconds.
Final Thoughts
Pumpkin Cream Cheese Bread is a delightful treat that combines the warm flavors of pumpkin and spices with a creamy, sweet layer of cream cheese.
This recipe is perfect for fall gatherings or as a comforting dessert any time of the year.
With its moist texture and rich flavors, this bread is sure to impress.
Remember to allow the bread to cool before slicing to guarantee clean cuts and best presentation.
Enjoy experimenting with additional ingredients like nuts or chocolate chips for a personalized touch.
Whether you enjoy it with a cup of coffee or as an afternoon snack, this pumpkin cream cheese bread is a must-try recipe that will quickly become a favorite in your baking repertoire.
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
You can use fresh pumpkin instead of canned puree. Cook and puree the pumpkin until smooth. Measure one cup for the recipe. Make certain the puree isn’t watery by draining excess liquid for consistent texture and flavor.
How Can I Make This Recipe Gluten-Free?
You can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Confirm the blend contains xanthan gum for structure. Mix the ingredients gently to avoid overworking the gluten-free batter.
What Can I Substitute for Vegetable Oil?
You can substitute vegetable oil with an equal amount of melted coconut oil or unsweetened applesauce for a healthier option. Verify it’s fully melted or smooth before mixing to maintain the desired consistency in your batter.
Is It Possible to Make This Bread Vegan?
Yes, you can make it vegan. Replace eggs with flaxseed eggs, use coconut oil instead of butter, and opt for vegan cream cheese. Verify all ingredients are plant-based, and follow the same mixing and baking techniques.
How Do I Prevent the Cream Cheese Layer From Sinking?
You can prevent the cream cheese layer from sinking by guaranteeing the pumpkin batter is thick enough. Mix the dry ingredients thoroughly and avoid over-mixing. Confirm the cream cheese mixture is spread evenly before adding the final batter layer.
Pumpkin Cream Cheese Bread
Equipment
- 1 Loaf pan
- 2 Mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cooling rack
Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 4 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, whisk together pumpkin puree, vegetable oil, eggs, and sugar until well combined.
- In another bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- In a separate bowl, beat the cream cheese with sugar, egg yolk, and vanilla extract until smooth.
- Pour half of the pumpkin batter into the loaf pan.
- Spread the cream cheese mixture evenly over the pumpkin batter.
- Top with the remaining pumpkin batter, smoothing the surface with a spatula.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 15 minutes before transferring to a cooling rack.
Notes
