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A sliced loaf of pumpkin cream cheese bread showcasing a golden-brown crust with a creamy, swirled cream cheese filling visible in the cross-section. The slices are arranged on a rustic wooden cutting board, with a soft focus background that hints at warm autumn tones and cozy ambiance. The texture appears moist and tender, with visible specks of pumpkin and a glossy swirl of cream cheese throughout.

Pumpkin Cream Cheese Bread

  • Author: Maria
  • Total Time: 1 hour 10 minutes - 1 hour 20 minutes
  • Yield: one 9x5-inch loaf 1x
  • Diet: Vegetarian

Description

Indulge in the irresistible flavors of Pumpkin Cream Cheese Bread, a perfect fall treat combining moist pumpkin bread with luscious cream cheese swirls. This cozy, aromatic loaf is ideal for breakfast, dessert, or festive gatherings, offering a balance of spicy pumpkin spice and creamy decadence in every bite.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract (for cream cheese filling)

Instructions

  1. Begin by preparing the cream cheese filling. In a medium bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. Set aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices. In another bowl, combine the sugars, oil, eggs, pumpkin puree, and vanilla extract. Gradually add the wet ingredients into the dry ingredients, mixing until just combined. Be cautious not to overmix for a tender crumb.
  3. Pour half of the pumpkin batter into a greased loaf pan. Spread the prepared cream cheese mixture evenly over this layer. Pour the remaining pumpkin batter on top, spreading gently to cover the cream cheese layer.
  4. Bake in a preheated oven at 350°F (175°C) for 55-65 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use room temperature cream cheese for a smooth filling.
  • Don’t overmix the batter to maintain a tender crumb.
  • Consider adding chopped nuts or chocolate chips on top before baking for extra texture.
  • Ensure thorough cooling to keep the swirl distinct and prevent sinking.
  • Prep Time: 15 minutes
  • Cook Time: 55-65 minutes
  • Category: Bakery, Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (about 1/10 of the loaf)
  • Calories: 290 Kcal
  • Sugar: 20g
  • Sodium: 210mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 45mg

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Find it online: https://recipeswonders.com/pumpkin-cream-cheese-bread-2/