Why Make This Recipe
Pumpkin Cream Cheese Bread is a delightful fall treat that combines the warm flavors of pumpkin and spices with a creamy filling. It’s perfect for breakfast, a snack, or even dessert. This bread is moist, flavorful, and gives you a cozy feeling with every slice. Plus, it’s easy to make, allowing you to fill your kitchen with delicious aromas while creating a lovely homemade dessert.
How to Make Pumpkin Cream Cheese Bread
Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 3/4 cup light brown sugar
- 1/4 cup oil
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 tablespoon pumpkin pie spice
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg (for the cream cheese filling)
- 4 ounces cream cheese (softened)
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
Directions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9 x 5 loaf pan with cooking spray and set it aside.
- In a large bowl, mix together the pumpkin puree, egg, brown sugar, oil, sour cream, and vanilla extract.
- Fold in the pumpkin pie spice, flour, baking powder, baking soda, and salt. Be careful to mix just until combined.
- Pour about 2/3 of the batter into the prepared loaf pan.
- In a medium bowl, prepare the cream cheese filling by whisking together the softened cream cheese, 1 large egg, granulated sugar, and flour until smooth.
- Pour the cream cheese filling over the batter in the loaf pan, spreading it gently with a spatula.
- Finally, pour the remaining batter on top of the cream cheese layer and spread it out carefully.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Once baked, cool the bread in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
How to Serve Pumpkin Cream Cheese Bread
Enjoy this delicious bread warm or at room temperature. It pairs well with a cup of coffee or tea. You can slice it and serve it as is, or add a bit of butter or cream cheese spread on top for extra flavor. It also makes a great gift when wrapped nicely!
How to Store Pumpkin Cream Cheese Bread
To store your leftover Pumpkin Cream Cheese Bread, wrap it tightly in plastic wrap or aluminum foil. Keep it at room temperature for up to three days. For longer storage, you can refrigerate it for about a week or freeze it for up to three months. Just make sure to slice it before freezing for easy serving later!
Tips to Make Pumpkin Cream Cheese Bread
- Make sure to use pure pumpkin puree for the best flavor and texture.
- Do not overmix the batter; mixing just until combined helps keep the bread tender.
- If you want extra flavor, you can add chopped nuts or chocolate chips to the batter.
- Always check for doneness using a toothpick; it should come out mostly clean, with a few moist crumbs.
Variation
You can easily change this recipe by adding spices such as nutmeg or cinnamon for more warmth. You could also experiment with different types of cheese for the filling, like mascarpone or ricotta, to give it a unique twist.
FAQs
1. Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it is not the pumpkin pie filling.
2. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can swap some of the all-purpose flour with whole wheat flour, but the texture may be denser.
3. Can I make this in muffin form instead of a loaf?
Absolutely! You can use a muffin tin and adjust the baking time to about 20-25 minutes or until a toothpick comes out clean.
