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Pumpkin Cream Cheese Bread Recipe

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★★★★★

4.8 from 112 reviews

This Pumpkin Cream Cheese Bread is a moist and flavorful loaf combining the subtle sweetness of pumpkin bread with a luscious cream cheese swirl. Easy to prepare and perfect for fall or any cozy occasion, this recipe yields a tender bread with a delightful marbled cream cheese filling that adds richness and a creamy texture.

Ingredients

Scale

Pumpkin Bread Base

  • 1 ½ cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup pumpkin puree (canned or fresh)
  • ½ cup vegetable oil
  • 1 ½ cups sugar
  • ½ teaspoon ground cinnamon

Cream Cheese Filling

  • 8 oz cream cheese, softened
  • ¼ cup sugar
  • 1 large egg
  • ½ teaspoon vanilla extract

Instructions

  1. Prep the oven – Preheat to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper to ensure easy removal of the bread after baking.
  2. Mix dry ingredients – In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to combine evenly.
  3. Make pumpkin batter – In a large mixing bowl, beat together the pumpkin puree, vegetable oil, and sugar until the mixture is smooth. Gradually fold in the dry flour mixture just until combined, taking care not to overmix to maintain a tender texture.
  4. Prepare cream cheese filling – In a separate medium bowl, use an electric hand mixer or stand mixer to beat the softened cream cheese, sugar, egg, and vanilla extract until creamy and smooth.
  5. Layer the bread – Pour half of the pumpkin batter into the prepared loaf pan in an even layer. Spread the cream cheese filling gently on top. Finish by pouring the remaining pumpkin batter over the cream cheese layer. Use a knife to gently swirl the batter and cream cheese mixture for a marbled design.
  6. Bake – Place the loaf pan in the preheated oven and bake for approximately 50 minutes. To check doneness, insert a toothpick into the center of the loaf; it should come out clean or with just a few moist crumbs attached.
  7. Cool & serve – Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire cooling rack. Slice and serve warm or at room temperature for the best flavor and texture experience.

Notes

  • Do not overmix the batter to keep the bread tender and moist.
  • Use softened cream cheese for the filling to achieve a smooth cream cheese mixture.
  • Line the loaf pan with parchment paper for easier removal and cleaner slicing.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.
  • This bread freezes well; wrap tightly and freeze for up to 3 months.

Keywords: pumpkin bread, cream cheese bread, pumpkin swirl bread, fall recipes, easy pumpkin dessert, cream cheese filling, moist pumpkin loaf

Find it online: https://recipeswithmia.com/pumpkin-cream-cheese-bread-recipe/