Cream Cheese Pumpkin Bread: Rich Holiday Treat
Let me tell you about this Cream Cheese Pumpkin Bread! It’s like a warm hug on a chilly morning.
The creamy, tangy swirl mixed with spiced pumpkin? Pure magic. I make this ALL the time, and my family goes crazy for it. Grab a slice for breakfast with your coffee, or serve it as dessert after dinner.
Either way, you’re in for a treat! The bread stays so moist and fluffy, and that cream cheese filling? Game changer. Trust me, once you try this, it’ll be your new favorite too.
Ingredients You’ll Need
So, here’s the deal. This bread is super easy to make with stuff you probably already have. Check out the recipe card down below for all the exact measurements, okay?
- Pumpkin Puree: Grab the canned stuff—it keeps everything nice and moist with amazing flavor.
- Cream Cheese: Get the full-fat kind for that rich, creamy swirl we all love.
- All-Purpose Flour: This is what holds everything together and makes it perfectly soft.
- Brown Sugar: Adds this deep, cozy sweetness that tastes like fall in your mouth.
- Eggs: These babies help bind it all up and give it that beautiful color.
- Cinnamon and Nutmeg: Warm spices that make your whole kitchen smell incredible while it bakes.
- Vegetable Oil: Keeps every bite super moist without taking over the pumpkin flavor.
How to Make Cream Cheese Pumpkin Bread
Alright, ready to bake? This is easier than you think, I promise! Just follow along and you’ll have gorgeous swirled bread in no time.
Step 1: Prepare Your Pan and Preheat
First things first—turn your oven to 350°F. Then grab that loaf pan and grease it really well. I like using parchment paper on the bottom too, so it slides right out later. Easy peasy!
Step 2: Make the Cream Cheese Filling
Beat the cream cheese with ¼ cup sugar and one egg in a medium bowl until it’s super smooth. No lumps at all! Set it aside for a minute while we whip up the pumpkin part. You won’t believe how creamy this gets—YUM!
Step 3: Mix the Dry Ingredients
Grab a big bowl and whisk together 1¾ cups flour, baking soda, cinnamon, nutmeg, salt, and cloves. Just mix it up until everything looks even. Simple as that!
Step 4: Combine Wet Ingredients
In another bowl, stir up your pumpkin puree, brown sugar, oil, eggs, and vanilla. Mix until it’s all smooth and happy together. Can you smell that pumpkin goodness yet?
Step 5: Make the Batter
Now here’s the fun part. Gently fold your dry stuff into the wet mixture. Don’t go crazy mixing—just until you can’t see dry flour anymore. A few lumps? Totally fine! That’s what keeps it tender.
Step 6: Layer and Swirl
Pour half your pumpkin batter into the pan. Then spread all the cream cheese mixture over it evenly. Top with the remaining pumpkin batter gently. Grab a knife and swirl it around to make pretty patterns!
Step 7: Bake to Perfection
Pop it in the oven for about 60-70 minutes. You’ll know it’s done when a toothpick comes out mostly clean. The top should look golden and smell AMAZING. Trust your nose on this one!
Step 8: Cool and Serve
Let it cool in the pan for 15 minutes first. Then move it to a cooling rack. I know waiting is hard, but let it cool completely before slicing. You’ll get perfect slices every time!
Tips for the Best Cream Cheese Pumpkin Bread
- Room temperature ingredients: Take your cream cheese and eggs out early. They mix way better when they’re not cold straight from the fridge!
- Don’t overmix: Mix just until combined, then stop. Overmixing makes it tough and dense. Nobody wants that!
- Test for doneness: Stick a toothpick in the middle. A few moist crumbs are perfect—wet batter means it needs more time.
- Cool completely: I know, I know—waiting is torture! But cooled bread slices are so much cleaner and taste even better.
- Swirl gently: Make figure-eights with your knife for those Instagram-worthy swirls. Don’t press too hard, though!
Variations and Substitutions
Want to switch things up? Go for it! This recipe is super flexible and loves a little creativity.
- Chocolate chips: Toss in some chocolate chips for an extra sweet treat. Kids go wild for this version!
- Nuts: Add chopped pecans or walnuts for crunch. Gives every bite a nice texture boost.
- Greek yogurt: Swap half the oil for Greek yogurt if you want it lighter. Still stays super moist!
- Spice variations: Use pumpkin pie spice if that’s what you have. It’s basically the same thing, just easier.
- Maple glaze: Drizzle some maple icing on top for extra sweetness, just like my Maple Pecan Pumpkin Bread.
Frequently Asked Questions
Can I make this bread ahead of time?
Yep! Actually, it tastes even better the next day. Just wrap it up tight and stick it in the fridge. Lasts up to five days!
How should I store Cream Cheese Pumpkin Bread?
Keep it in the fridge because of that cream cheese filling. An airtight container works great. It’ll stay fresh for days!
Can I freeze this pumpkin bread?
Absolutely! Wrap it really well in plastic wrap, then foil. Freeze for up to three months. Thaw it overnight before eating.
Why is my bread dense and heavy?
You probably mixed it too much. That’s the most common mistake! Mix just until combined, and it’ll be light and fluffy.
Can I use fresh pumpkin instead of canned?
Sure thing! Just make sure it’s thick and well-drained. Watery pumpkin will mess up your texture and baking time.
How do I know when it’s fully baked?
The toothpick test never lies! Stick one in the center. Moist crumbs are good, wet batter means keep baking.
Can I make muffins instead of bread?
You bet! Fill muffin cups two-thirds full. Bake at 350°F for about 20-25 minutes. Check with a toothpick to be sure!
Cream Cheese Pumpkin Bread: Rich Holiday Treat
Ingredients
For the Pumpkin Bread:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup pumpkin puree
- 1 cup brown sugar packed
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Swirl:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Equipment
- 9×5-inch loaf pan
- Electric mixer
- Mixing bowls
- Rubber spatula
Instructions
- Preheat oven to 350°F and grease a 9×5-inch loaf pan with butter or spray.
- In a medium bowl, beat cream cheese, sugar, egg, and vanilla until smooth and fluffy for the swirl filling.
- Whisk flour, baking soda, cinnamon, nutmeg, cloves, and salt together in a large mixing bowl.
- Mix pumpkin puree, brown sugar, oil, eggs, and vanilla in another bowl until well combined.
- Fold dry ingredients into wet mixture until just combined, avoiding overmixing for tender texture.
- Pour half pumpkin batter into pan, spread cream cheese mixture, then top with remaining batter.
- Use a knife to create swirls by making figure-eight patterns through the layered batters gently.
- Bake for 60-70 minutes until a toothpick inserted in the center comes out with moist crumbs only.
- Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Slice and serve once completely cooled for the cleanest cuts and best texture throughout.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for the best authentic flavor results.
- Cream cheese must be softened completely to avoid lumps in the swirl mixture.
- Don’t overmix the batter or the bread becomes dense instead of tender and light.
- Store in the refrigerator due to the cream cheese filling for food safety and freshness.
