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–+ servings
Pumpkin and Cream Cheese Bread

Irresistible Pumpkin and Cream Cheese Bread to Savor Now

This Pumpkin and Cream Cheese Bread is the perfect cozy treat, blending earthy pumpkin and creamy cheese for a heartwarming experience.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1.75 cups all-purpose flour Provides structure; substitute with whole wheat flour for a nuttier flavor.
  • 1 teaspoon baking soda Helps the bread rise for a light texture.
  • 0.5 teaspoon baking powder An additional leavening agent for fluffiness.
  • 0.5 teaspoon salt Enhances and balances the flavors throughout the bread.
  • 1 teaspoon ground cinnamon Adds a warm, spicy flavor that embodies fall.
  • 0.5 teaspoon ground nutmeg Offers a sweet and nutty aroma that complements the pumpkin.
  • 0.25 teaspoon ground cloves Introduces a deep, aromatic flavor for a cozy feel.
  • 0.5 cups unsalted butter, softened Adds moisture and richness to the bread.
  • 1 cup granulated sugar Sweetens the loaf; can reduce to ¾ cup for a lighter sweetness.
  • 2 large eggs Binds ingredients together for a perfect loaf.
  • 1 cup canned pumpkin puree Provides moisture and essential pumpkin flavor; avoid pumpkin pie filling for best results.
  • 1 teaspoon vanilla extract Enhances sweetness and deepens flavor notes.
For the Cream Cheese Swirl
  • 8 ounces cream cheese, softened Creates a creamy swirl that adds delightful texture.
  • 0.25 cup powdered sugar Sweetens the cream cheese mixture for balance against the pumpkin.

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. Combine dry ingredients in a bowl: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In a large bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well, then stir in pumpkin puree and vanilla until combined.
  5. Gradually fold dry ingredients into wet ingredients until just combined, avoiding overmixing.
  6. Beat cream cheese and powdered sugar together until smooth to create the cream cheese swirl.
  7. Layer half of the pumpkin batter in the prepared pan, dollop half of the cream cheese mixture, and swirl together. Repeat with remaining batter and cream cheese.
  8. Bake for 55-65 minutes until a toothpick comes out clean. Let cool in the pan for 15 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 170mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

For best results, ensure your ingredients are at room temperature and avoid overmixing the batter to maintain a fluffy texture.

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