Description
Pumpkin Cream Cheese Bread: A cozy fall treat with creamy swirls of cheese. Comforting, crowd-pleasing, and easy to make.
Ingredients
Scale
- 1¾ cups (219g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ teaspoon salt
- 2 large eggs, room temperature
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1½ cups (340g) pure pumpkin puree (not pumpkin pie filling)
- ½ cup (120ml) vegetable oil
- ¼ cup (60ml) milk
- 1 teaspoon vanilla extract
- 8 oz (226g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Step 1: Prepare Your Equipment and Ingredients Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper, leaving overhang on the sides for easy removal. Allow your cream cheese and eggs to reach room temperature for optimal mixing. Measure all ingredients before beginning to ensure a smooth baking process.
- Step 2: Make the Pumpkin Bread Batter In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well combined. In a separate large bowl, beat the eggs, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add the pumpkin puree, oil, milk, and vanilla, mixing until thoroughly incorporated. Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix – stop when just a few streaks of flour remain visible.
- Step 3: Prepare the Cream Cheese Mixture In another bowl, beat the softened cream cheese until completely smooth. Add the sugar and mix until well incorporated. Beat in the egg and vanilla extract until the mixture is silky smooth with no lumps. This ensures your Pumpkin Cream Cheese Bread has those perfect creamy swirls.
- Step 4: Layer and Create the Swirl Effect Pour half of the pumpkin batter into your prepared loaf pan, spreading it evenly. Spoon about three-quarters of the cream cheese mixture on top in dollops. Add the remaining pumpkin batter, then finish with the rest of the cream cheese mixture. Using a knife or skewer, gently swirl the batters together with a figure-eight motion, being careful not to overmix – 3-4 passes through the batter is sufficient for beautiful marbling.
- Step 5: Bake to Perfection Bake in your preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). If the top begins browning too quickly, loosely cover with aluminum foil after about 30 minutes. Once baked, allow the Pumpkin Cream Cheese Bread to cool in the pan for 20 minutes before transferring to a wire rack to cool completely before slicing.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Americaine
Nutrition
- Serving Size: 1 slice
- Calories: 320 calories per serving
- Sugar: 18g of sugar
- Sodium: 320mg of sodium
- Fat: 15g of fat
- Saturated Fat: 7g of saturated fat
- Unsaturated Fat: 8g of unsaturated fat
- Trans Fat: 0g of trans fat
- Carbohydrates: 40g of carbs
- Fiber: 2g of fiber
- Protein: 5g of protein
- Cholesterol: 70mg of cholesterol
Keywords: Pumpkin Cream Cheese Bread