1. Can I make Pumpkin Cream Cheese Bread ahead of time?

Yes! You can prepare the Pumpkin Cream Cheese Bread ahead of time and store it for up to 3-4 days at room temperature. For longer storage, wrap it tightly and refrigerate the bread. You can even freeze it for up to 3 months—just make sure to thaw it properly before serving.

2. Can I use fresh pumpkin puree instead of canned?

Absolutely! Fresh pumpkin puree can be used in place of canned pumpkin puree. Just make sure to cook the fresh pumpkin until it’s soft, then puree it until smooth. This will provide the same texture and flavor for your bread, though canned pumpkin tends to be more convenient and consistent in flavor.

3. How can I make this bread healthier?

To make a healthier version of Pumpkin Cream Cheese Bread, you can substitute whole wheat flour for all-purpose flour, reduce the sugar content, or use a sugar substitute. You can also replace butter with applesauce for a lower-fat version, or opt for a non-dairy cream cheese for a dairy-free option.

4. Can I add nuts or chocolate chips to the bread?

Yes! You can definitely customize the recipe by adding in your favorite mix-ins. Chopped walnuts, pecans, or chocolate chips are great additions to enhance the texture and flavor. Simply fold them into the batter before baking

Pumpkin Cream Cheese Bread – Easy Fall Favorite

Name: Pumpkin Cream Cheese Bread
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 4 ounces cream cheese, softened; 3 tablespoons sugar; 1 egg yolk; ½ teaspoon pure vanilla extract; 1-¾ cups flour; 1-½ cups sugar; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/2 teaspoon salt; 1 cup canned pumpkin puree; 8 tablespoons unsalted butter, melted; 1 egg; 1/3 cup whole milk; 1 teaspoon pure vanilla extract

Description

This Pumpkin Cream Cheese Bread is the perfect autumn treat, combining the rich flavors of pumpkin, cinnamon, and nutmeg with the creamy, tangy sweetness of a cream cheese swirl. Ideal for breakfast, as a snack, or dessert, it’s moist, flavorful, and perfect for fall gatherings.

Ingredients

Scale

4 ounces cream cheese, softened
3 tablespoons sugar
1 egg yolk
½ teaspoon pure vanilla extract
1-¾ cups flour
1-½ cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 cup canned pumpkin puree
8 tablespoons unsalted butter, melted
1 egg
1/3 cup whole milk
1 teaspoon pure vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Grease a 9-inch by 5-inch loaf pan with cooking spray.
In a mixing bowl, combine the cream cheese, sugar, egg yolk, and vanilla. Mix until smooth. Set aside.
In a separate bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt. Set aside.
In another bowl, mix the pumpkin puree, melted butter, egg, milk, and vanilla until smooth. Gradually add the dry ingredients and mix until just combined.
Scoop one-third of the pumpkin batter into the loaf pan. Spread half of the cream cheese filling over the batter. Add another third of the pumpkin batter, followed by the remaining cream cheese filling. Top with the remaining pumpkin batter, and use a knife to swirl the layers together.
Bake for 1 hour and 10 minutes, checking for doneness by inserting a toothpick. Once the bread is done, remove from the oven and let it cool for 20 minutes in the pan before transferring it to a cooling rack. Let it cool for at least an hour before serving.

Notes

For a richer flavor, double the amount of cinnamon and nutmeg.
Allow the bread to cool completely before slicing to get the best texture.
To make ahead, store the bread wrapped tightly in plastic wrap for up to 3 days at room temperature or refrigerate for up to a week.
If using fresh pumpkin puree, make sure it’s well-drained and smooth for the best texture in the bread.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 28g
Sodium: 180mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg