Looking for an easy treat to bake up when it’s cold outside and you need something to warm you up? Try our Cream Cheese Pumpkin Bread Recipe!
I love to bake fancy cakes and pastries. If they require complex techniques and scrupulous precision, I’m in. Spending an afternoon making a triple-layered cake, airy French éclairs, a towering croquembouche, or beautifully laminated croissants is my idea of relaxation. Sure, there have been myriad failures, but I took each one as a learning experience.
That’s not to say I don’t appreciate the ease and beauty of simple bakes such as muffins, cookies, cakes, and quick breads. In fact, that’s what’s coming out of my oven regularly. Take this cream cheese pumpkin bread recipe, for example. Moist, delicately sweet, and redolent of warm spices, it looks pretty impressive with its gorgeous bellyful of cream cheese but is actually quite a breeze to make.
We love a thick slice with afternoon tea, but I’ve also served it for breakfast on those cold winter mornings when all I want is a little indulgence and a strong cup of coffee. I should also add that it’s an excellent choice to bring along to a potluck or as a housewarming gift.
Can I make my own pumpkin purée?
Though canned pumpkin purée is readily available at every supermarket, you can also choose to make your own. I do so in bulk, storing it in the freezer so I always have some ready for recipes such as this one.
Use small pumpkins with a sweet and dense flesh, such as sugar pumpkin or Hokkaido. You can peel the pumpkin, remove the seeds, chop it, boil it until tender, and purée it, but personally, I prefer the intense flavor that roasting imparts. Not to mention that I find this method considerably easier! Simply split the pumpkin in half, scoop out the seeds, and roast it at 350°F for 45 minutes to one hour. No need to peel! Once cooled, you can scoop out the softened flesh and purée it until smooth.
Once cooled, you can store your homemade pumpkin purée in Ziploc bags for up to three months. For ease, I like to store mine in one-cup portions.
How do I store leftovers?
Because this cake has cream cheese, it’s best to store it in the fridge, tightly wrapped in plastic wrap or in an airtight container, for up to 4 days. For longer storage, you can also freeze it (sliced or unsliced) in a freezer-safe container or Ziploc bag for up to 3 months.
Serving suggestions
Pair a slice with a warm drink or serve it with this refreshing Coffee Smoothie as an afternoon pick-me-up. Serving it for dessert? Why not top a warm slice with a scoop of our rich Pumpkin Ice Cream?
Looking for more quick bread recipes? Try our Easy Zucchini Bread Recipe or treat yourself to a slice of our Super Moist Blueberry-Banana Bread!
Cream Cheese Pumpkin Bread Recipe
Ingredients
- 1 2/3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1 cup pumpkin purée
- 1/2 cup light brown sugar packed
- 1/4 cup sour cream
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 large egg
For The Cream Cheese Filling:
- 8 ounces cream cheese softened
- 3/4 cup powdered sugar
Instructions
- Preheat the oven to 350℉. Spray a 9×5-inch loaf pan with nonstick baking spray. Set aside.
- In a large bowl, sift together flour, granulated sugar, pumpkin pie spice, baking soda, baking powder, and salt until combined. Set aside.
- In another bowl, whisk pumpkin purée, brown sugar, sour cream, vegetable oil, vanilla extract, and egg until smooth.
- Pour the sifted dry ingredients in with the wet. Stir with a spatula until just combined and dry ingredients are no longer visible, being sure to scrape the sides of the bowl.
- Make the cream cheese filling by using an electric mixer to mix softened cream cheese and powdered sugar until well combined and smooth.
- Pour 1/2 of the pumpkin batter into the prepared bread pan, spreading it evenly across the bottom with a spatula.
- Next, pour the cream cheese filling into the pan, smoothing out the filling with a spatula. Do not worry about pressing it into corners. The cream cheese will spread out once heated.
- Lastly, pour the remaining pumpkin batter on top of the filling and spread to cover the sides and corners, being careful not to disturb the cream cheese layer beneath. Be sure to completely cover the cream cheese layer.
- Bake the bread for 50-65 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cream cheese pumpkin bread to cool in the pan for 15 minutes, then transfer it to a wire cooling rack to cool completely, approximately 1 hour.
- Slice pumpkin bread and serve.
This looks so delicious! Gonna have to make this!
This looks yummy and a twist on my pumpkin roll
Could I just have a spoon and a big bowl of that cream cheese center, lol?? That sounds great.
ooh i love anything pumpkin flavored. looks delish