Pumpkin Cream Cheese Bread
Introduction
There’s something irresistible about autumn the cooler air, the vibrant colors of falling leaves, and the comforting scents of seasonal baking. One chilly afternoon, as I was rummaging through my pantry, I stumbled upon a can of pumpkin and a block of cream cheese. It sparked a memory, a cherished recipe passed down from my grandmother, whose Pumpkin Cream Cheese Bread always reminded me of family gatherings and cozy moments shared over warm slices adorned with butter. This bread is more than just a treat; it encapsulates the warmth of home and the love of family, making it a special recipe that I gladly share with you today.
What Makes This Recipe Special
Pumpkin Cream Cheese Bread stands out for its delightful blend of cozy pumpkin flavors and creamy richness from the cream cheese swirls. Not only is it a fantastic way to savor the flavors of fall, but it also offers a moist texture that’s hard to resist. This recipe is a family favorite for good reason: it’s simple to whip up, uses wholesome ingredients, and pairs beautifully with a hot cup of coffee or tea. Whether enjoyed as a breakfast delight or an afternoon snack, it’s sure to become a cherished addition to your seasonal repertoire.
Ingredients You’ll Need
For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Cream Cheese Swirl:
- 8 oz cream cheese, softened
- â…“ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Note: For a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour or use a sugar substitute if desired.
How to make Pumpkin Cream Cheese Bread
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
Step 3: In a large mixing bowl, combine vegetable oil and sugar. Mix well until smooth. Add the eggs, one at a time, beating well after each addition.
Step 4: Stir in pumpkin puree and vanilla extract until everything is combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing for a tender texture.
Step 5: In another bowl, combine softened cream cheese, sugar, egg, and vanilla extract. Beat until smooth and creamy.
Step 6: Pour half of the pumpkin batter into the prepared loaf pan. Add dollops of cream cheese mixture on top, then pour in the remaining pumpkin batter. Use a knife or skewer to swirl the cream cheese into the pumpkin batter gently.
Step 7: Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Once done, remove from the oven and cool in the pan for 10 minutes. Carefully transfer to a wire rack to cool completely before slicing.
Tips & Recipe Variations
- Cooling: Allow the bread to cool completely before slicing to achieve cleaner, neater pieces.
- Storage: Wrap any leftovers in plastic wrap or store in an airtight container. It keeps well for up to a week on the countertop and even longer in the fridge.
- Freezing: You can freeze the bread by wrapping it tightly in plastic wrap, followed by aluminum foil. It can last up to 3 months in the freezer.
- Gluten-free: Use a 1:1 gluten-free baking flour as a substitute for the all-purpose flour.
- Add-ins: Consider throwing in chocolate chips or chopped nuts for an extra twist!
How to Serve
Pumpkin Cream Cheese Bread excels as a standalone treat, warm from the oven or toasted with a pat of butter. It pairs beautifully with spiced chai tea, a rich black coffee, or even a festive apple cider. For an elegant presentation, serve slices with a sprinkle of cinnamon or a drizzle of maple syrup. This delightful bread can easily become the centerpiece of your autumn brunch table!
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! You can bake the bread one or two days in advance. Just store it in an airtight container to keep it fresh.
Can I freeze the leftovers?
Absolutely! Wrap slices individually and store them in the freezer. They’re perfect for quick snacks or breakfasts.
What can I use instead of cream cheese?
For a dairy-free option, you could use a non-dairy cream cheese alternative or make a vegan version using blended silken tofu with a bit of sugar and vanilla.
How do I prevent the dish from becoming watery?
Make sure to use canned pumpkin puree, not pumpkin filling, which can be overly watery. Also, avoid adding extra liquids unless specified.
Can I make this vegetarian or dairy-free?
Yes! This recipe is naturally vegetarian and can be made dairy-free by using plant-based alternatives for the cream cheese and eggs.
Conclusion
In sharing my beloved Pumpkin Cream Cheese Bread recipe, I hope to inspire warm moments and shared laughter around your table. Baking this soft, spiced bread fills the home with warmth, inviting family and friends to gather and savor every bite. I encourage you to try your hand at this cozy favorite. Let it create sweet memories and become a tradition in your family as it has in mine. I’d love to hear your thoughts or any modifications you’ve made let’s keep the love for baking alive and make this seasonal bread your own!
“Deliciously moist with the perfect blend of pumpkin and cream cheese this recipe has quickly become a favorite in our home!” – A Happy Baker
Pumpkin Cream Cheese Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large mixing bowl, combine vegetable oil and sugar. Mix well until smooth. Add the eggs, one at a time, beating well after each addition.
- Stir in pumpkin puree and vanilla extract until everything is combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- In another bowl, combine softened cream cheese, sugar, egg, and vanilla extract. Beat until smooth and creamy.
- Pour half of the pumpkin batter into the prepared loaf pan.
- Add dollops of cream cheese mixture on top, then pour in the remaining pumpkin batter.
- Use a knife or skewer to swirl the cream cheese into the pumpkin batter gently.
- Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Once done, remove from the oven and cool in the pan for 10 minutes. Carefully transfer to a wire rack to cool completely before slicing.
Notes
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