Amazing Pumpkin Cream Cheese Bread

Oh, hello there! Can you just *feel* it? That crisp air starting to roll in, the leaves just beginning their magical color change… it’s prime time for some serious comfort baking, right? And when you think of fall flavors, what’s one of the first things that pops into your head? For me, it’s that perfect combo of warm spices, sweet pumpkin, and creamy, tangy cream cheese. Seriously, it’s a match made in cozy heaven!

That’s exactly why I’m so thrilled to share THIS recipe with you today: my absolute favorite pumpkin cream cheese bread. It’s my own little take on that famous Starbucks treat, but honestly, mine might just be better (don’t tell them I said that!). The best part? It’s wonderfully moist, packed with all those gooey spices, and has this gorgeous cheesecake swirl that stays right where you put it – no sinking allowed, I promise!

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For me, baking has always been this incredible way to unwind. After a busy day, there’s just something so centering about measuring out spices, whisking ingredients, and filling the kitchen with that incredible aroma. This pumpkin cream cheese bread recipe is a little bit of that joy, distilled into one perfect loaf that’s perfect for sharing… or keeping all to yourself, no judgment here!

Why You’ll Love This Pumpkin Cream Cheese Bread

Okay, so why is this pumpkin cream cheese bread seriously the jam? Let me break it down for you:

• Super Easy to Make: Even if you’re new to baking, this recipe is totally foolproof. It’s an easy quick bread that comes together in a flash.
• Unbelievably Moist: Seriously, the pumpkin puree and oil keep this bread super tender. No dry crumbs here, ever!
• That Dreamy Cheesecake Swirl: It’s like a little bit of heaven folded into every slice. It’s creamy, tangy, and just oh-so-good.
• Perfect for Any Occasion: Whether it’s a holiday brunch, a cozy afternoon snack, or a breakfast treat, this loaf totally delivers.
• A Make-Ahead Star: You can totally whip this up ahead of time, making it perfect for busy mornings or when you need a hostess gift pronto. It’s a make ahead loaf that’s always a hit.
• Flavor Explosion: Those pumpkin pie spices? Pure fall magic! It smells and tastes like cozy season.

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Ingredients for the Perfect Pumpkin Cream Cheese Bread

Alright, let’s talk about what makes this pumpkin cream cheese bread so darn delicious. It’s all about the ingredients, and thankfully, we’re mostly working with pantry staples!

For that wonderfully moist pumpkin part of the bread, you’ll need: 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and a lovely blend of spices – that’s 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, ¼ teaspoon of cloves, and another ¼ teaspoon of ginger. Don’t forget 1 ½ cups of granulated sugar for sweetness, ½ cup of vegetable oil for that moist texture, 2 large eggs to bind it all together, and 1 teaspoon of vanilla extract for that extra cozy flavor. And of course, one whole cup of pure pumpkin puree – make sure it’s not the pie filling kind!

Now for that dreamy cream cheese swirl, we’re keeping it simple: 8 ounces of cream cheese, make sure it’s nice and soft so it mixes up super smooth. Then, we add ¼ cup of granulated sugar for a touch of sweetness, 1 large egg for richness, and 1 teaspoon of vanilla extract to tie it all back to the pumpkin. That’s it! Simple ingredients, big flavor, a recipe you won’t want to miss.

Step-by-Step Guide to Making Pumpkin Cream Cheese Bread

Okay, let’s get down to business! Making this pumpkin cream cheese bread is honestly so rewarding. It’s not complicated, I promise, and watching that gorgeous swirl come to life is just the best. It takes about 20 minutes to prep and roughly an hour to bake, so block out a little over an hour and a half and you’ll have pure fall magic.

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Preparing the Pumpkin Batter

First things first, let’s get that pumpkin batter ready. Preheat your oven because it needs to be nice and hot, around 350°F (175°C). Grab your go-to 9×5 inch loaf pan and give it a good grease and flour – or use some baking spray, whatever you prefer. Now, in a big bowl, just whisk together all your dry stuff: the flour, baking soda, salt, and all those yummy spices like cinnamon, nutmeg, cloves, and ginger. In another bowl, mix up the wet ingredients: sugar, oil, eggs, and that splash of vanilla. Stir in your pumpkin puree until it’s all happy and combined. Then, pour those wet ingredients right into your dry bowl. Give it a gentle mix until it *just* comes together. Seriously, don’t overmix it – we want tender bread, not something tough!

Crafting the Cream Cheese Swirl

Now for the best part: that creamy cheesecake goodness! Grab a small bowl and beat your softened cream cheese until it’s all smooth and lovely. You don’t want any lumps! Stir in the ¼ cup of sugar, 1 large egg, and that other teaspoon of vanilla extract. Mix it all up until it’s perfectly creamy and luscious. For an extra-clean swirl that doesn’t get all muddy, I sometimes pop this mixture in the fridge for about 10 minutes. It makes it a little firmer and easier to swirl.

Assembling and Baking Your Pumpkin Cream Cheese Bread

Time to put it all together! Pour about half of your pumpkin batter into that prepared loaf pan. Then, just dollop about half of your cream cheese mixture right on top of the pumpkin batter. Grab a knife or a skewer and gently swirl them together. Don’t go crazy; a few gentle passes create that beautiful marbled effect. Now, pour the rest of the pumpkin batter over the top, and dollop the remaining cream cheese mixture. Give it another gentle swirl. Pop it into your preheated oven and bake for about 50 to 60 minutes. You’ll know it’s ready when a wooden skewer poked into the center comes out clean. Let it cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. Patience is key here so it doesn’t fall apart!

Tips for the Best Pumpkin Cream Cheese Bread

Okay, so you want your pumpkin cream cheese bread to be absolutely perfect, right? I get it! This is where we really make sure it’s not just good, but *amazing*. Since it’s an easy quick bread that’s also a great make ahead loaf, getting these little details right makes all the difference.

First off, make sure your cream cheese and eggs for the swirl are at room temperature. Trust me, it makes getting that smooth, luscious swirl so much easier and helps it bake up beautifully without sinking. And for the pumpkin batter itself, don’t overmix once you add the wet to the dry ingredients. Just mix until it’s combined – a few little streaks of flour are totally fine! Overmixing makes for a tough bread.

Want that pretty swirl? A little chill time for the cream cheese mixture, like I mentioned, is your best friend. Just a quick pop in the fridge firms it up so you can get those perfect marbling effects. Remember to test for doneness accurately; a skewer should come out with moist crumbs, not wet batter.

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Ingredient Spotlight: Pumpkin Puree

Okay, let’s chat about the star of the show: pumpkin puree! It’s super important you grab 100% pure pumpkin puree and *not* pumpkin pie filling. That pie filling stuff already has sugar and spices mixed in, which will totally mess up the flavor balance of this pumpkin cream cheese bread. Pure pumpkin puree is what gives our loaf that incredible moisture and that classic, cozy fall flavor we all love!

Make-Ahead and Storage for Your Pumpkin Cream Cheese Bread

This pumpkin cream cheese bread is such a lifesaver because you can totally make it ahead! It’s a fantastic make ahead loaf, which is why it’s so perfect for busy mornings or when you need a last-minute contribution to a holiday brunch.

Once it’s completely cooled, you can store it wrapped tightly in plastic wrap at room temperature for up to 2 days. If you want it to last a bit longer, pop it in the fridge, still wrapped up, for about 4-5 days. Want to make it even further ahead? You can absolutely freeze it! Wrap it really well in plastic wrap, then add a layer of foil. It’ll keep perfectly in the freezer for about 3 months. When you’re ready to enjoy it, just let it thaw out on the counter for a few hours. Easy peasy!

Serving Suggestions for Pumpkin Cream Cheese Bread

This pumpkin cream cheese bread is just delightful any time of day! It’s absolutely fantastic with a warm cup of coffee or a fragrant mug of tea. It makes a lovely addition to any holiday brunch spread, feeling special but so easy to serve. Or, hey, just have a slice as a cozy dessert – it’s that good!

Honestly, it’s also one of my favorite things to bring as a hostess gift. Wrap it up nicely, maybe with a little ribbon, and you’ve got a thoughtful, homemade treat that everyone will adore.

Frequently Asked Questions about Pumpkin Cream Cheese Bread

Got questions about whipping up this delicious pumpkin cream cheese bread? I’ve got you covered! It’s always good to have a little extra info to make sure your baking goes perfectly.

Can I use pumpkin pie filling instead of pure pumpkin puree?

Oh, please don’t! It’s really important to use 100% pure pumpkin puree and not pumpkin pie filling. The pie filling already has sugar and spices in it, which will throw off the flavor and texture of this easy quick bread. Pure pumpkin puree is the secret to that amazing pumpkin flavor and moisture!

Why did my cream cheese swirl sink?

Sometimes that happens if the cream cheese mixture is too thin, or if the batter is overmixed. For a swirl that stays put, make sure your cream cheese and egg are properly softened and beaten until smooth, but not watery. Chilling the cream cheese mixture for a bit before swirling can also help it keep its shape during baking. It’s all about finding that sweet spot for creating a perfect cheesecake swirl!

How do I get a cleaner swirl?

To get those really pretty, defined swirls, try chilling the cream cheese mixture for about 10-15 minutes before dolloping it into the pumpkin batter. This firms it up just enough so it creates beautiful patterns when you swirl it with a knife or skewer. Don’t swirl too much, though; just a few gentle passes is all you need for that gorgeous marbled look in your pumpkin cream cheese bread.

Can I make muffins with this recipe?

You sure can! This recipe makes a fantastic base for pumpkin cream cheese muffins too. Just fill your muffin liners about two-thirds full with the pumpkin batter, add a dollop of the cream cheese mixture, and swirl. You’ll probably need to bake them for a shorter amount of time, around 18-22 minutes, so keep an eye on them! They are perfect for adding to a holiday brunch spread.

Estimated Nutritional Information

Just a heads-up, while I’m still in the kitchen perfecting my own taste-testing, general estimates show this lovely slice of pumpkin cream cheese bread usually comes in around 350 calories. You’re looking at about 18g of fat, 45g of carbs, and 4g of protein. Remember, these are just ballpark figures, and they can totally change depending on the brands you use and exactly how you swirl it!

Share Your Pumpkin Cream Cheese Bread Creations!

Okay, bakers! Have you tried making this delicious pumpkin cream cheese bread? I would absolutely LOVE to hear about it! Did you add pecans? Did you try a different spice? Please share your baking adventures, rate the recipe, or leave a comment below! And if you made a gorgeous loaf, tag me on social media – I can’t wait to see your creations!

Pumpkin Cream Cheese Bread

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A moist pumpkin bread with a creamy cheesecake swirl, perfect for fall and holiday gatherings.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 60 min
• Total Time: 80 min
• Yield: 1 loaf (10-12 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• 1 ½ cups granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 8 ounces cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
3. In a separate bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract. Stir in the pumpkin puree until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. In a small bowl, beat the softened cream cheese with ¼ cup sugar, 1 egg, and 1 teaspoon vanilla extract until smooth.
6. Pour half of the pumpkin batter into the prepared loaf pan. Dollop half of the cream cheese mixture over the batter. Swirl gently with a knife.
7. Pour the remaining pumpkin batter over the cream cheese layer. Dollop the remaining cream cheese mixture on top and swirl again.
8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

• For a cleaner swirl, chill the cream cheese mixture slightly before dolloping.
• This bread freezes well. Wrap tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw at room temperature.
• Serve slices for a delicious breakfast, snack, or dessert. It makes a lovely hostess gift.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 35g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 40mg