Description
This Pumpkin Cream Cheese Bread is a moist, spiced loaf perfect for fall baking. It combines the warm flavors of cinnamon, nutmeg, ginger, and cloves with a rich, creamy cream cheese filling. Easy to prepare and baked to perfection, this bread offers a delightful balance of sweet pumpkin batter and smooth cream cheese swirl, making it a delicious treat for breakfast or dessert.
Ingredients
Scale
Pumpkin Bread Batter
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Prepare dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until evenly combined.
- Mix wet ingredients: In a separate bowl, combine pumpkin puree, vegetable oil, eggs, granulated sugar, and vanilla extract. Mix well until fully blended.
- Combine wet and dry mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently just until all ingredients are combined. Be careful not to overmix to keep the bread tender.
- Prepare cream cheese filling: In another bowl, beat the softened cream cheese, granulated sugar, egg, and vanilla extract together until the mixture is smooth and creamy.
- Layer the batter and filling: Pour half of the pumpkin batter into the greased loaf pan. Carefully spread the cream cheese mixture evenly over the pumpkin layer. Then, top with the remaining pumpkin batter, smoothing the surface.
- Bake the bread: Place the pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center of the bread; it should come out clean when done.
- Cool the bread: Allow the bread to cool for about 10 minutes in the pan. Then, remove it and transfer to a wire rack to cool completely before slicing and serving.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Do not overmix the batter to avoid a dense bread texture.
- Check the bread starting at 50 minutes to prevent overbaking.
- The loaf pan size (9×5 inches) is important for cooking time and bread shape.
- You can store the bread wrapped tightly in the refrigerator for up to 5 days.
