Pumpkin Cream Cheese Bread – The Ultimate Fall Comfort Bake
Soft, rich, and full of warm autumn spices, Pumpkin Cream Cheese Bread is a timeless treat that captures the heart of fall baking. The tender pumpkin loaf contrasts beautifully with the silky cream cheese swirl, creating a perfect balance of flavors. Whether enjoyed for breakfast, dessert, or a cozy evening indulgence, it’s a recipe that never fails to please.
Ingredients
For the Pumpkin Batter:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
- Mix the dry ingredients: In a bowl, combine flour, baking soda, baking powder, spices, and salt.
- Blend wet ingredients: In another bowl, whisk together pumpkin puree, sugars, oil, eggs, and vanilla. Combine the wet and dry mixtures until just smooth.
- Prepare cream cheese filling: Beat cream cheese with sugar, egg, and vanilla until creamy.
- Assemble: Pour half the pumpkin batter into the pan, spread the cream cheese mixture, then top with the remaining pumpkin batter. Swirl gently with a knife.
- Cool and serve: Let the loaf cool in the pan for 15 minutes, then transfer to a rack to cool completely. Slice and enjoy.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Allow the bread to cool before slicing for clean, firm cuts.
- Substitute vegetable oil with melted butter for richer flavour.
- Add chopped nuts or chocolate chips for extra texture.
- Store leftovers in the refrigerator for up to a week.