Sweet & Spiced Cream Cheese Pumpkin Bread Recipe

Autumn’s crisp breeze whispers memories of delightful cream cheese pumpkin bread wafting through cozy kitchens.

Warm spices dance between soft, moist layers of pure comfort.

Seasonal baking brings unexpected joy to lazy weekend mornings.

Rich cream cheese swirls promise decadent textures that melt deliciously on your tongue.

Pumpkin’s earthy sweetness blends perfectly with tangy cream cheese undertones.

Perfectly balanced ingredients create a treat that feels like a warm hug.

Bake this recipe and savor each incredible slice of seasonal happiness.

Pumpkin Bread with Cream Cheese Swirls

• Create Creamy Swirls: Discover the delightful cream cheese layer that adds a luxurious, tangy twist to traditional pumpkin bread, making each slice a decadent treat.
• Bake with Seasonal Charm: Embrace the warm, comforting flavors of pumpkin pie spice, cinnamon, and nutmeg that capture the essence of autumn in every bite.
• Master Stunning Layering: Impress friends and family with a visually stunning bread that showcases beautiful cream cheese and pumpkin layers, perfect for special gatherings or weekend baking adventures.
• Customize with Ease: Adapt the recipe to your taste by adjusting spices or adding optional mix-ins like chopped nuts or chocolate chips for a personalized touch.

Ingredients to Bake Pumpkin Bread

• Pumpkin Purée: A smooth and rich vegetable base that provides moisture and authentic pumpkin flavor to the bread.
• Flour: The primary structural ingredient that helps bind the bread together and creates a tender crumb.
• Egg: A crucial binding agent that helps hold the bread's structure and adds richness.

• Cream Cheese: A creamy, tangy ingredient that creates a delicious swirled filling and adds moisture to the bread.
• Yogurt: A smooth dairy product that contributes to the bread's soft texture and adds subtle tanginess.
• Liquid Coconut Oil: A light and neutral oil that ensures the bread remains moist and tender.

• Granulated Sugar, Light Brown Sugar: Natural sweeteners that provide depth of flavor and help create a soft, moist texture.
• Vanilla Extract: A classic flavoring that enhances the overall taste of the bread.
• Cinnamon, Pumpkin Pie Spice, Nutmeg: Warm spices that create a quintessential autumn flavor profile and complement the pumpkin.

• Baking Soda, Baking Powder, Salt: Essential ingredients that help the bread rise and develop a light, airy texture.

How to Make Pumpkin Bread with Cream Cheese

Step 1: Prepare Oven and Pan

Warm up your oven to 350°F. Grab a 9×5 inch loaf pan and lightly dust it with flour to prevent sticking.

Set the pan aside while you prepare the ingredients.

Step 2: Create Cream Cheese Filling

• Egg
• Sugar
• Cream cheese
• Flour

Mix until smooth and creamy.

Transfer this mixture to a small bowl and set aside for later use.

Step 3: Mix Pumpkin Batter

• Egg
• Liquid coconut oil
• Pumpkin purée
• Granulated sugar
• Light brown sugar
• Yogurt
• Vanilla extract
• Cinnamon
• Pumpkin pie spice
• Nutmeg

Blend thoroughly using the paddle attachment until all ingredients are well incorporated.

Step 4: Add Dry Ingredients

• Flour
• Baking soda
• Salt
• Baking powder

Mix just until ingredients are combined. Avoid overmixing to keep the bread tender.

Step 5: Layer the Bread

Pour half the pumpkin batter into the prepared loaf pan. Spread evenly across the bottom.

Carefully spoon the cream cheese filling over this layer. Use a spatula to distribute the filling without mixing the layers.

Top with remaining pumpkin batter, creating a smooth surface.

Step 6: Bake to Perfection

Place the pan in the preheated oven.

Bake for 50 minutes. Check doneness by inserting a toothpick into the pumpkin layer – it should come out clean.

The cream cheese layer will remain slightly soft.

Step 7: Cool and Serve

Remove from oven and let the bread cool completely on a wire rack.

Slice with a serrated knife for clean, beautiful pieces. Enjoy your homemade cream cheese pumpkin bread with friends and family!

Tips to Nail Pumpkin Bread Every Time

• Ensure cream cheese filling is at room temperature for smooth, even spreading across pumpkin batter layers.
• Use fresh pumpkin pie spice to maximize warm, aromatic flavors throughout the bread.
• Avoid overmixing batter to keep bread tender and prevent tough, dense texture.
• Line loaf pan with parchment paper for easy removal and cleaner slicing of bread.
• Check bread doneness by inserting toothpick into pumpkin layer, not cream cheese section, which remains slightly wet during baking.

Flavor Twists to Change Up Pumpkin Bread

• Gluten-Free Pumpkin Bread: Replace wheat flour with almond flour or gluten-free blend for a celiac-friendly version that maintains the rich pumpkin flavor.
• Vegan Cream Cheese Variation: Substitute dairy cream cheese with cashew-based cream cheese and use flax eggs instead of regular eggs to create a plant-based alternative.
• Low-Sugar Pumpkin Bread: Use monk fruit sweetener or stevia in place of granulated sugar, reducing overall sugar content while preserving the bread's delicious taste and texture.
• Nutty Protein Boost: Incorporate chopped walnuts or pecans into the batter for added crunch and nutritional value, enhancing the bread's protein and healthy fat profile.

Pairings That Complement Pumpkin Bread

• Spice up your pumpkin bread experience with a creamy chai latte. The warm, aromatic spices in the chai perfectly complement the pumpkin and cream cheese layers, creating a cozy flavor harmony.
• Sprinkle chopped pecans and a drizzle of maple syrup over each slice. The nutty crunch and sweet maple notes enhance the bread's rich texture and seasonal warmth.
• Serve a scoop of creamy vanilla bean ice cream alongside the bread. The cool, smooth vanilla beautifully balances the warm spices and adds a luxurious dessert-like touch.

Storage Guidelines for Pumpkin Bread

• Refrigerate: Store wrapped tightly in plastic wrap or aluminum foil for up to 5 days in an airtight container. Keep in the refrigerator to maintain freshness and prevent spoilage.
• Freeze: Wrap the bread securely in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Countertop Storage: Keep at room temperature in a sealed container for 2-3 days. Ensure the bread is completely cooled before storing to prevent moisture buildup.
• Reheating: Warm individual slices in the microwave for 10-15 seconds. Alternatively, toast in a preheated oven at 300°F for 5-7 minutes to restore original texture and warmth.

FAQs

• Can I use low-fat cream cheese for this recipe?

Yes, you can substitute low-fat cream cheese without significantly affecting the texture or taste of the bread.

• Is it necessary to use a stand mixer for this recipe?

While a stand mixer makes mixing easier, you can use a hand mixer or mix by hand with a whisk and wooden spoon.

• How do I prevent the cream cheese layer from sinking into the pumpkin batter?

Carefully spread the cream cheese layer and avoid mixing the layers. The thicker consistency of the cream cheese mixture helps it stay in place during baking.

• Can I make this bread gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free flour blend, but the texture might be slightly different from the original recipe.

Cream Cheese Pumpkin Bread Recipe

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4.9 from 33 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Delightful cream cheese pumpkin bread brings autumn’s warmth to your kitchen with rich, spiced flavors. Moist crumb and creamy filling make this seasonal treat irresistible for home bakers seeking comfort and indulgence.

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Ingredients

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• 6 oz cream cheese, softened
• 1 cup pumpkin purée
• 1 cup all-purpose flour
• ½ cup light brown sugar, packed
• ¼ cup granulated sugar
• ¼ cup coconut oil (liquid)
• ¼ cup Greek yogurt
• 1 extra large egg
• 1 large egg
• 4½ tbsp all-purpose flour
• 2 tsp vanilla extract
• 2 tsp cinnamon
• 1 tsp pumpkin pie spice
• ½ tsp ground nutmeg
• ½ tsp baking powder
• ½ tsp baking soda
• ⅓ cup sugar
• ¼ tsp salt

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Instructions

1. Prepare the oven by heating to 350°F and positioning a rack in the center.
2. Create the cream cheese mixture by whisking egg, sugar, cream cheese, and flour until smooth. Transfer to a separate container and refrigerate.
3. Combine pumpkin batter ingredients including egg, coconut oil, pumpkin purée, sugars, yogurt, vanilla, and spices in the stand mixer. Mix thoroughly using paddle attachment until uniform.
4. Incorporate dry ingredients: flour, baking soda, salt, and baking powder. Blend gently until just combined, avoiding overmixing.
5. Grease a 9×5 inch loaf pan and dust with flour. Pour half the pumpkin batter, creating an even base layer.
6. Delicately spread the reserved cream cheese mixture over the pumpkin layer, using a spatula to maintain distinct layers without blending.
7. Carefully top with remaining pumpkin batter, ensuring an even distribution across the pan.
8. Bake for 50-55 minutes, checking doneness by inserting a toothpick into the pumpkin layer. The toothpick should emerge clean, while cream cheese layer might remain slightly moist.
9. Remove from oven and cool completely on a wire rack before slicing with a serrated knife.
10. Slice and serve at room temperature.

Notes

• Softening cream cheese at room temperature ensures smooth, lump-free mixing and prevents chunky texture in the cream cheese layer.
• Gently layer cream cheese filling without stirring to maintain distinct swirled patterns, creating beautiful visual appeal when sliced.
• Substitute gluten-free flour blend for standard flour to make this recipe celiac-friendly, maintaining the same rich, moist texture.
• Cool bread completely before slicing to prevent crumbling and help cream cheese layer set properly for cleaner, more defined cuts.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 241 kcal
• Sugar: 14 g
• Sodium: 174 mg
• Fat: 13 g
• Saturated Fat: 6 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 1.5 g
• Protein: 5 g
• Cholesterol: 53 mg