Get the delightful smells and flavors of the autumn holidays any time of year with this delicious, decadent Pumpkin Cream Cheese Bread. It’s so good you’ll want to hide it from the family!
I have a favorite smell – pumpkin pie spice. It is followed closely by cinnamon. Seriously, if I could, I would put them on everything. That is why I LOVE this recipe for pumpkin cream cheese bread! It incorporates my favorite spices, plus pumpkin – my other love. There’s a reason November is my favorite month of the year, although, with a recipe this easy, there’s no need to wait until then to whip up this soft, rich, tasty bread.
My family loves it when I make pumpkin anything, but this bread is one of their favorites. The cream cheese swirl makes this pumpkin bread truly special. The result is a moist, slightly sweet bread with just the right amount of spice!
Ways to Enjoy Pumpkin Cream Cheese Bread…
Pumpkin cream cheese bread is a perfect bite all on its own. You do not need to dress it up to make it memorable. However, it is the ideal backdrop for peanut (or other nut) butter and bananas, cinnamon and nutmeg spiced cream cheese, apple butter, or even some salted butter.
Do you want to get really, really decadent? Cut your pumpkin bread into bite-sized pieces and place it in a bowl with a scoop of vanilla ice cream, chocolate sauce, and whipped cream. You can also toss in some spiced apple slices, chopped bananas, or strawberries. Trust me on this one – it will blow your mind!
How to Bake That Bread to Perfection!
The first tip when making pumpkin cream cheese bread is to ensure the cream cheese is at room temperature, as the recipe states. This will make it soft and help eliminate lumps from the batter. The next tip is to gently combine the dry ingredients with the wet ones. Do not overmix; that will make the bread tough instead of light and moist.
Test your bread with a toothpick or knife to be sure it is fully cooked before removing it from the oven. The knife or toothpick will come out dry. If it’s undercooked, the center will sink. I know the urge to try a piece of your pumpkin bread will be strong when it comes out of the oven – but don’t! Let it cool completely before you slice it.
How to Make Ahead and Store
Pumpkin cream cheese bread can be stored at room temperature in an airtight container for up to 1 week. You can also cover it tightly in plastic wrap and place it in a freezer bag for up to 4 months. I recommend pre-slicing any bread before freezing so that you can pull out however many slices you want at a time. Also, please let your bread cool completely before freezing. I usually store it overnight in the refrigerator before placing it in the freezer.
Serving Suggestions
I’m a sucker for any sweet and savory combination – just not together. I like my nuts separate from my chocolate! Give me two separate bites. That is why I like pairing pumpkin cream cheese bread with a savory dish. One of my favorite pairings is at breakfast when I serve this bread alongside this Hash Brown Breakfast Casserole. This duo is another holiday combination your family will enjoy.
Some of my other favorite pumpkin recipes we’ve shared include Pumpkin Scones and Pumpkin Snickerdoodles. The addition of white chocolate chips elevates the taste of the snickerdoodles, making them a family favorite.
Pumpkin Cream Cheese Bread
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 2 large eggs whisked
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin purée
- 4 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg yolk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt.
- In a separate bowl, mix the whisked eggs, vegetable oil, 1 cup of sugar, vanilla extract, and pumpkin purée until well combined.
- Gradually add the dry ingredients to the pumpkin mixture and stir until just combined, being careful not to overmix.
- In a medium bowl, beat the cream cheese, 1/4 cup of sugar, and egg yolk until smooth.
- Pour half of the pumpkin batter into the prepared loaf pan. Spread the cream cheese mixture over the batter, then top with the remaining pumpkin batter.
- Use a knife to gently swirl the cream cheese mixture into the pumpkin batter, creating a marbled effect.
- Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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