Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread is that ultimate fall treat I bake on chilly mornings or whenever I am craving a slice of something soft and warmly spiced. Plush pumpkin bread swirled with creamy, tangy filling makes this my go-to recipe for both breakfast and dessert, and it never fails to impress friends at brunch or family at the holidays.

I first tried this out for a cozy Sunday brunch and now my youngest requests it all season long. That rich cream cheese swirl makes everyone feel like it is a special treat.

Ingredients

• Pumpkin puree: pure pumpkin gives the bread incredible moisture and earthy sweetness Look for canned puree not pie filling which contains added sugar and spices
• Large eggs: provide structure and richness in both the bread and the creamy filling Fresh eggs give the best rise and flavor
• Light brown sugar: brings out caramel notes and keeps the bread soft Choose a bag that is still slightly soft when squeezed
• Oil: adds tenderness to the crumb Any neutral variety like canola or vegetable works well
• Sour cream: for tang and extra moisture Full fat works best for a rich loaf
• Vanilla extract: enhances both pumpkin and cream cheese aromas Real extract is worth the price for depth of flavor
• Pumpkin pie spice: infuses each bite with that classic holiday aroma Check your blend for freshness and balance of cinnamon nutmeg cloves and ginger
• All purpose flour: forms the bread’s soft base Sift if it looks clumpy for best texture
• Baking powder and baking soda: help the loaf rise and stay fluffy Use both for the best crumb
• Salt: sharpens all the flavors Use fine salt to distribute easily
• Cream cheese: the star of the filling should be softened for easy mixing Choose brick style for thick luxurious results
• Granulated sugar: sweetens the swirl without overpowering the tang Opt for pure white sugar

Step-by-Step Instructions

Mix the Wet Ingredients:

In a large bowl beat pumpkin large egg brown sugar oil sour cream and vanilla until smooth and creamy The mixture should look glossy and evenly combined

Add the Dry Ingredients:

Sprinkle in pumpkin pie spice flour baking powder baking soda and salt Gently fold until just blended A few streaks of flour are fine for tender bread

Layer in the Pan:

Spread about two thirds of the pumpkin batter evenly in your greased loaf pan The layer should reach into the corners

Make the Cream Cheese Filling:

In a second bowl whisk softened cream cheese large egg granulated sugar and flour until smooth and pourable Scrape down sides for a lump free batter

Swirl the Layers:

Slowly pour the cream cheese filling over the pumpkin batter Gently spread to cover but avoid mixing into the bottom layer Add the remaining pumpkin batter on top and carefully smooth it flat for defined swirls

Bake to Perfection:

Slide pan into the oven at 350 degrees Bake 45 to 50 minutes until the edges look set and a toothpick poked near the center comes out mostly clean Moist crumbs are fine

Cool the Loaf:

Rest bread in the pan for fifteen minutes then loosen edges with a knife Carefully transfer to a wire rack Let cool completely before slicing for best texture

Save

My favorite part is the ribbon of cream cheese because it reminds me of the first fall that I let my kids swirl it themselves They still giggle at their swirly patterns every year and say no two loaves look the same

Storage Tips

Let the bread cool completely before wrapping so condensation does not make it soggy I keep mine in a tight container at room temperature for two days or in the fridge for up to a week If you want to enjoy it later freeze slices individually and thaw at room temp to preserve the crumb

Ingredient Substitutions

You can swap sour cream for full fat yogurt in a pinch and most oil varieties work well If you do not have pumpkin pie spice use a mix of cinnamon nutmeg and clove Just be sure to taste so that the spices are not too strong for your liking

Serving Suggestions

I love to serve each slice slightly warmed with a smear of extra cream cheese or a dusting of cinnamon It pairs beautifully with coffee or chai and feels special enough for holiday breakfasts or festive treats at fall gatherings

Cultural and Historical Context

Pumpkin bread has deep roots in American autumn traditions with pumpkin long celebrated as a symbol of harvest and abundance This updated version with a swirl of cream cheese offers a playful twist inspired by classic cheesecake flavors yet it remains deeply comforting and nostalgic

Recipe FAQs

→ How can I achieve a moist pumpkin loaf?

Using pumpkin puree and sour cream ensures a tender, moist crumb. Avoid overmixing the batter to maintain the best texture.

→ What spices complement the pumpkin flavor?

Pumpkin pie spice blends, typically cinnamon, nutmeg, and cloves, add warmth and depth to the loaf.

→ Can I use low-fat cream cheese for the filling?

Yes, but full-fat cream cheese will yield a creamier, richer swirl. Low-fat options may slightly alter texture.

→ How do I prevent the cream cheese layer from sinking?

Pour two-thirds of the batter first, then layer the cream cheese mixture, followed by the rest of the batter, spreading gently each time.

→ Is it possible to freeze this bread?

Absolutely. Allow it to cool completely, wrap tightly, and freeze for up to three months. Thaw at room temperature before serving.

→ What pan size works best?

A standard 9 x 5 inch loaf pan gives ideal results for both baking time and thickness of slices.