Picture a warm, inviting loaf of pumpkin bread, its aroma filling your kitchen with cozy spices and the promise of sweetness.
This delightful treat is wonderfully simple to make, combining the comforting flavors of pumpkin and cinnamon with a luscious cream cheese swirl.
As it bakes, the ingredients transform into a moist, tender bread that’s perfect for any occasion.
Let’s bring this delicious dessert to life and enjoy its comforting embrace.
Kitchen Tools Required
- 1 Loaf pan
- 1 Mixing bowl
- 1 Whisk
- 1 Measuring cup
- 1 Measuring spoon set
- 1 Spatula
Ingredients
- 1 cup canned 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
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pumpkin Bread with Cream Cheese, follow this timeline:
- Reading and Preparation (5 minutes):
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Gather all equipment and ingredients needed for the recipe.
- Preparation (10 minutes):
- Preheat the oven to 350°F (175°C).
- Grease the loaf pan.
- Soften the cream cheese if it hasn’t reached room temperature yet.
- Mixing Wet Ingredients (5 minutes):
- In a mixing bowl, whisk together the canned pumpkin puree, vegetable oil, eggs, and granulated sugar until smooth.
- Mixing Dry Ingredients (5 minutes):
- In another bowl, combine all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
- Combining Ingredients (5 minutes):
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined to avoid over-mixing.
- Preparing Cream Cheese Mixture (5 minutes):
- In a separate bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Assembling the Loaf (10 minutes):
- Pour half of the pumpkin batter into the greased loaf pan and spread evenly.
- Spoon the cream cheese mixture over the pumpkin batter and gently spread it.
- Top with the remaining pumpkin batter, spreading evenly over the cream cheese layer.
- Baking (60 minutes):
- Place the loaf pan in the preheated oven and bake for 60 minutes.
- Check for doneness with a toothpick; it should come out clean when inserted into the center.
- Cooling (15 minutes):
- Allow the bread to cool in the pan for 15 minutes.
- Transfer to a wire rack to cool completely before slicing.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C) and grease the loaf pan.
In a mixing bowl, whisk together pumpkin puree, vegetable oil, eggs, and granulated sugar until smooth.
In another bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Gradually add dry ingredients to wet ingredients, stirring until just combined.
In a separate bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
Pour half of the pumpkin batter into the loaf pan, spreading evenly.
Spoon the cream cheese mixture over the pumpkin batter and spread gently.
Top with remaining pumpkin batter, spreading evenly over the cream cheese layer.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Serving Tips
- Whipped Cream: Add a dollop of freshly whipped cream on top for an extra touch of sweetness and creaminess.
- Maple Syrup Drizzle: Drizzle a bit of maple syrup over each slice to enhance the warm, autumn flavors.
- Toasted Nuts: Sprinkle toasted pecans or walnuts for a crunchy texture contrast.
- Fresh Berries: Serve with a handful of fresh berries like raspberries or blueberries for a burst of freshness and color.
- Vanilla Ice Cream: Pair with a scoop of vanilla ice cream for a delightful dessert experience.
Storage
To store pumpkin bread with cream cheese, wrap it tightly in plastic wrap or aluminum foil.
Refrigerate for up to five days.
For longer storage, freeze for up to three months.
Freezing
To freeze pumpkin bread with cream cheese, wrap slices individually in plastic wrap.
Place them in an airtight container or freezer bag, and freeze.
Thaw in the refrigerator before serving.
Reheating
To reheat Pumpkin Bread with Cream Cheese, place slices in a preheated 300°F oven for 10 minutes.
Alternatively, microwave on low for 30 seconds to maintain moisture and texture.
Final Thoughts
To sum up, making pumpkin bread with cream cheese is a delightful and satisfying baking project.
Its rich pumpkin flavor, complemented by a creamy, sweet filling, makes it a perfect treat for any occasion.
With a simple list of ingredients and straightforward instructions, you can easily create a delicious dessert to share with family and friends.
Consider experimenting with additional spices or toppings to customize it to your taste.
Enjoy the warm aroma and comforting taste of this classic American dessert, and don’t forget to savor each slice!
Frequently Asked Questions
Can I Use Fresh Pumpkin Puree Instead of Canned?
You can substitute fresh pumpkin puree for canned. Use the same amount, ensuring it’s well-drained and smooth for consistent texture. Adjust moisture content by slightly reducing oil if the puree seems too wet for ideal results.
What Can I Substitute for Vegetable Oil?
You can substitute vegetable oil with an equal amount of melted coconut oil, olive oil, or unsweetened applesauce. Verify the substitute matches the recipe’s moisture and flavor profile for consistent texture and taste.
How Can I Make This Recipe Gluten-Free?
Replace the all-purpose flour with 1 1/2 cups of a reliable gluten-free flour blend. Confirm it’s a 1:1 substitute for best results. Mix gently to prevent overworking the batter, keeping the texture light and tender.
Can I Add Nuts or Chocolate Chips to the Batter?
You can enhance the recipe by incorporating 1/2 cup of chopped nuts or chocolate chips into the batter. Gently fold them in after combining the dry ingredients, ensuring even distribution for consistent texture and flavor throughout each slice.
Is There a Vegan Version of This Recipe?
Yes, you can make a vegan version. Replace eggs with flax eggs, use dairy-free cream cheese, and substitute vegetable oil with coconut oil. Confirm your sugar is vegan-friendly. Mix gently to maintain the bread’s tender texture.
Pumpkin Bread with Cream Cheese
Equipment
- 1 Loaf pan
- 1 Mixing bowl
- 1 Whisk
- 1 measuring cup
- 1 measuring spoon set
- 1 Spatula
Ingredients
- 1 cup canned 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
- 4 ounces cream cheese softened
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease the loaf pan.
- In a mixing bowl, whisk together pumpkin puree, vegetable oil, eggs, and granulated sugar until smooth.
- In another bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet ingredients, stirring until just combined.
- In a separate bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
- Pour half of the pumpkin batter into the loaf pan, spreading evenly.
- Spoon the cream cheese mixture over the pumpkin batter and spread gently.
- Top with remaining pumpkin batter, spreading evenly over the cream cheese layer.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Notes
