Cream Cheese Pumpkin Bread

Imagine the smell of warm spices wafting through your kitchen as you bake this Cream Cheese Pumpkin Bread.

It’s a breeze to make, wrapping you in coziness with every slice.

As the pumpkin and cream cheese layers swirl together in the oven, they transform into a moist, flavorful delight.

This recipe turns simple ingredients into a comforting masterpiece. Let’s bring this delicious bread to life!

Kitchen Tools Required

• 1 loaf pan
• 1 mixing bowl
• 1 whisk
• 1 spatula
• 1 measuring cup
• 1 measuring spoon set

Ingredients

• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 tablespoon all-purpose flour

Cook & Prep Time

To efficiently manage your time while preparing and cooking Cream Cheese Pumpkin Bread, here is a suggested timeline:

Timeline for Cream Cheese Pumpkin Bread Preparation and Cooking:

1. Preparation Phase (15 minutes):
   • 0:00 – 2:00 minutes: Preheat the oven to 350°F (175°C) and grease the loaf pan.
   • 2:00 – 5:00 minutes: Gather all ingredients and equipment.
   • 5:00 – 8:00 minutes: In a mixing bowl, whisk together 1 cup sugar, vegetable oil, 2 eggs, pumpkin puree, water, and vanilla extract.
   • 8:00 – 10:00 minutes: In another bowl, combine 1 1/2 cups flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
   • 10:00 – 12:00 minutes: Gradually add the dry ingredients to the wet mixture and mix until well combined.
   • 12:00 – 15:00 minutes: In a separate bowl, beat softened cream cheese with 1/4 cup sugar, 1 egg, and 1 tablespoon flour until smooth.
2. Assembly Phase (5 minutes):
   • 15:00 – 17:00 minutes: Pour half of the pumpkin batter into the greased loaf pan.
   • 17:00 – 18:00 minutes: Spoon the cream cheese mixture over the pumpkin batter in the pan.
   • 18:00 – 19:00 minutes: Top the cream cheese layer with the remaining pumpkin batter.
   • 19:00 – 20:00 minutes: Use a spatula to gently swirl the layers together.
3. Cooking Phase (1 hour):
   • 20:00 – 80:00 minutes: Bake in the preheated oven for about 60 minutes or until a toothpick inserted in the center comes out clean.
4. Cooling Phase (10 minutes):
   • 80:00 – 90:00 minutes: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Adjust as needed based on your pace and any additional garnishes you might want to add.

Be sure to add a few minutes for reading through the instructions beforehand to familiarize yourself with the process.

Recipe Instructions

Preheat the oven to 350°F (175°C) and grease a loaf pan.

In a mixing bowl, whisk together 1 cup sugar, oil, 2 eggs, pumpkin puree, water, and vanilla extract.

In another bowl, combine 1 1/2 cups flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

Gradually add the dry ingredients to the wet mixture and mix until well combined.

In a separate bowl, beat softened cream cheese with 1/4 cup sugar, 1 egg, and 1 tablespoon flour until smooth.

Pour half of the pumpkin batter into the greased loaf pan.

Spoon the cream cheese mixture over the pumpkin batter in the pan.

Top the cream cheese layer with the remaining pumpkin batter.

Use a spatula to gently swirl the layers together.

Bake in the preheated oven for about 60 minutes or until a toothpick inserted in the center comes out clean.

Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Serving Tips

• Whipped Cream: Add a dollop of whipped cream on top for extra creaminess and sweetness.
• Maple Syrup Drizzle: Drizzle with maple syrup to enhance the autumn flavors of the bread.
• Toasted Nuts: Sprinkle with toasted pecans or walnuts for added crunch and nutty richness.
• Vanilla Ice Cream: Serve with a scoop of vanilla ice cream for a delightful contrast of warm and cold.
• Powdered Sugar: Dust with powdered sugar for a simple yet elegant presentation.

Storage

To store Cream Cheese Pumpkin Bread, place it in an airtight container.

Keep it at room temperature for up to 3 days.

Refrigerate for extended freshness.

Freezing

To freeze Cream Cheese Pumpkin Bread, wrap it tightly in plastic wrap and aluminum foil.

Alternatively, place it in an airtight container.

Freeze for up to 3 months for ideal freshness.

Reheating

To reheat cream cheese pumpkin bread, slice and warm in a microwave for 10-15 seconds.

Alternatively, use an oven at 300°F for 5-10 minutes for ideal texture.

Final Thoughts

Cream Cheese Pumpkin Bread is a delightful treat that combines the flavors of fall with a creamy twist.

The balance of spices like cinnamon, nutmeg, cloves, and ginger creates a warm and aromatic loaf perfect for any occasion.

Make sure to follow the instructions carefully for the best outcome.

Softening the cream cheese is essential for achieving a smooth texture, and gently swirling the layers will provide an attractive marbled effect.

This bread isn’t only a delicious dessert but also a wonderful gift idea during the holiday season.

Store leftovers in an airtight container to maintain freshness.

Enjoy a slice with your favorite hot beverage for a comforting experience.

Frequently Asked Questions

Can I Substitute the Cream Cheese With a Dairy-Free Alternative?

You can substitute cream cheese with a dairy-free alternative like vegan cream cheese. Make certain it’s softened for smooth mixing. This swap maintains texture, aiding the swirl effect. Choose a brand that balances the tangy flavor of traditional cream cheese.

How Can I Make This Recipe Gluten-Free?

To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend. Confirm the blend contains xanthan gum for better texture. Carefully measure to maintain consistency. Your recipe’s flavor and texture will remain delightful.

What Can I Use Instead of Canned Pumpkin Puree?

You can substitute canned pumpkin puree with homemade puree. Roast pumpkin chunks at 400°F until tender, then blend. Use butternut squash or sweet potatoes for a similar texture. Confirm smooth consistency for ideal batter integration and flavor.

Can I Add Nuts or Chocolate Chips to the Batter?

You can definitely add nuts or chocolate chips to your batter. Fold in about 1/2 cup of chopped nuts or chocolate chips after mixing the dry and wet ingredients. This adds texture and richness to your bread.

How Can I Make This Bread Less Sweet?

To make your bread less sweet, reduce the granulated sugar in the batter to 3/4 cup. You can also add a pinch more salt to balance flavors, enhancing the pumpkin and spice over sweetness.

Cream Cheese Pumpkin Bread

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Resting Time 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Equipment

• 1 Loaf pan
• 1 Mixing bowl
• 1 Whisk
• 1 Spatula
• 1 measuring cup
• 1 measuring spoon set

Ingredients

  

1x2x3x

• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 8 ounces cream cheese softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 tablespoon all-purpose flour

Instructions

 

• Preheat the oven to 350°F (175°C) and grease a loaf pan.
• In a mixing bowl, whisk together 1 cup sugar, oil, 2 eggs, pumpkin puree, water, and vanilla extract.
• In another bowl, combine 1 1/2 cups flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
• Gradually add the dry ingredients to the wet mixture and mix until well combined.
• In a separate bowl, beat softened cream cheese with 1/4 cup sugar, 1 egg, and 1 tablespoon flour until smooth.
• Pour half of the pumpkin batter into the greased loaf pan.
• Spoon the cream cheese mixture over the pumpkin batter in the pan.
• Top the cream cheese layer with the remaining pumpkin batter.
• Use a spatula to gently swirl the layers together.
• Bake in the preheated oven for about 60 minutes or until a toothpick inserted in the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For best results, make sure the cream cheese is fully softened to ensure easy mixing and a smooth texture. When swirling the layers, do so gently to achieve an attractive marbled effect without fully blending the layers. This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.