Go Back
1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan. 2. In a medium bowl, whisk together the dry ingredients: - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon cinnamon - ½ teaspoon nutmeg - ½ teaspoon salt 3. In a large bowl, mix the wet ingredients until smooth: - 1 cup canned pumpkin puree - 1 cup granulated sugar - ½ cup brown sugar - ½ cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract 4. Gradually add the dry mix to the wet mix. Stir until just combined. 5. Avoid overmixing. This keeps your bread soft and fluffy. 6. In a separate bowl, mix the cream cheese filling: - 8 ounces cream cheese, softened - ¼ cup powdered sugar - 1 teaspoon lemon juice Mix until smooth with no lumps. 7. Pour half of the pumpkin batter into the loaf pan. Spread the cream cheese filling over the batter. Leave a half-inch border. Pour the remaining pumpkin batter on top, spreading it gently. 8. Bake for 60-70 minutes. Check with a toothpick in the center. It should come out clean. 9. Once baked, let it cool in the pan for 15 minutes. Then, transfer to a wire rack to cool completely. To know when your bread is done, use a toothpick. Insert it in the center. If it comes out clean, your bread is ready. If it has wet batter, bake a little longer. For even baking, make sure your oven is preheated. Use the middle rack for best heat circulation. Avoid opening the oven door too often, as this can change the temperature. Serve your pumpkin bread warm for the best taste. Slice it and arrange on a nice plate. A light dusting of powdered sugar adds charm. You can also serve it with whipped cream. For a fun twist, add a scoop of vanilla ice cream on the side. Common pitfalls include overmixing the batter. Mix until just combined to keep the bread tender. If your cream cheese filling sinks, try chilling it before adding. This helps it hold its shape during baking. Avoid using cold ingredients; they should be at room temperature for the best mix and rise. For the full recipe, check out the details shared earlier. {{image_2}} You can make your cream cheese filled pumpkin bread even more exciting. Try adding spices like ginger or allspice for a more robust flavor. You can also mix in nuts, like walnuts or pecans, for a crunchy texture. Chocolate chips add a sweet twist. If you love dried fruit, consider raisins or cranberries. Each of these adds a unique touch to the bread. If you need gluten-free options, use a blend of gluten-free flour. You can find good blends at most stores. For a vegan version, swap eggs for flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. Use a plant-based cream cheese for the filling. Both options keep the bread tasty and moist. Using fresh pumpkin instead of canned can change the flavor. Roast and puree fresh pumpkin for a richer taste. If fresh pumpkin is not available, canned works well. You can also try adding seasonal flavors like apple or maple. These add warmth and sweetness. Mixing in spices like cloves or cardamom brings fall vibes to your bread. To keep your leftover pumpkin bread fresh, wrap it tightly. Use plastic wrap or aluminum foil. This helps to prevent drying out. You can also place it in an airtight container for extra protection. Choose a container that fits your bread well. A loaf pan works nicely if you have one. If not, any container with a lid will do. Just make sure it's sealed tight. Freezing your pumpkin bread is simple. First, let it cool completely. Then, wrap it in plastic wrap. After that, place it in a freezer bag. Remove as much air as you can before sealing. This will help keep out freezer burn. To thaw, take the bread out of the freezer. Place it in the fridge overnight. If you need it faster, leave it at room temperature for a few hours. At room temperature, pumpkin bread lasts about three days. Keep it in a cool, dry place. If you place it in the fridge, it can last up to a week. For the best taste, eat it within a few days. This way, you enjoy the soft, moist texture. If you freeze it, it can last up to three months. Just remember to thaw it properly for the best flavor. For the full recipe, refer to the previous sections. Yes, you can use fresh pumpkin. Start with a small pumpkin. Cut it in half and remove the seeds. Roast the halves until soft. Cool the pumpkin and then scoop out the flesh. Mash it until smooth. Use this fresh puree in the same amount as canned. Fresh pumpkin has a lighter taste and texture, adding a lovely touch to your bread. Just make sure it is well-drained to avoid excess moisture. To keep the cream cheese filling from sinking, chill it first. Make sure your cream cheese filling is cold before adding it to the batter. You can also spoon some pumpkin batter into the pan first. This layer helps hold the filling in place. When you pour the remaining batter on top, avoid mixing it too much. These steps will help your filling stay where it belongs. Yes, mini loaves are a great idea! Use small loaf pans, about 5x3 inches. Fill each pan halfway with batter and add the cream cheese filling as normal. Bake mini loaves for about 25-30 minutes. Always check with a toothpick to see if they are done. Adjust your baking time based on how many mini loaves you make. Enjoy the fun of sharing these smaller treats! In this blog post, we explored how to make delicious pumpkin bread with cream cheese filling. We covered the key ingredients, step-by-step instructions, creating variations, and helpful storage tips. Remember, the right balance of wet and dry ingredients makes the difference. With practice and these tips, you can bake bread that looks great and tastes even better. So, gather your ingredients, follow the steps, and enjoy sharing your tasty creation with friends and family. Happy baking!

Cream Cheese Filled Pumpkin Bread

Indulge in the warm flavors of fall with this Cream Cheese Filled Pumpkin Bread recipe! Perfectly spiced and topped with a rich cream cheese filling, this delicious bread is a delightful treat for any occasion. With easy-to-follow steps and simple ingredients, you can make this cozy dessert in no time. Click through to explore the full recipe and impress your friends and family with this seasonal favorite!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon salt

1 cup canned pumpkin puree

1 cup granulated sugar

½ cup brown sugar

½ cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

8 ounces cream cheese, softened

1/4 cup powdered sugar

1 teaspoon lemon juice

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

      Combine Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well blended and smooth.

        Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.

          Prepare the Cream Cheese Filling: In a separate bowl, mix the softened cream cheese, powdered sugar, and lemon juice until smooth. Make sure there are no lumps.

            Assemble the Bread: Pour half of the pumpkin batter into the prepared loaf pan. Spread the cream cheese filling evenly over the batter, leaving about a half-inch border around the edges. Pour the remaining pumpkin batter over the cream cheese layer, spreading it gently to cover completely.

              Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center of the bread comes out clean.

                Cool and Serve: Once done, remove from the oven and allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 85 minutes | Servings: 10-12 slices

                    - Presentation Tips: Slice the pumpkin bread and serve warm. Consider dusting the top with a light sprinkle of powdered sugar and adding a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra touch!