Ultimate Moist Pumpkin Cream Cheese Bread: Your New Favorite Fall Treat
Prepare to fall in love with this incredibly moist and flavorful pumpkin cream cheese bread! Imagine sinking your teeth into a tender, spiced pumpkin loaf, only to discover a luxurious, tangy cream cheese ribbon swirling right through the middle. This isn’t just any quick bread; it’s an elevated autumnal delight that brings together the comforting flavors of pumpkin pie and the rich indulgence of cheesecake in one irresistible bite. This easy-to-follow recipe is destined to become a staple for all your fall gatherings, a delightful breakfast treat, or simply a perfect companion for your afternoon coffee.
Building upon the beloved foundation of a classic pumpkin bread recipe, we’ve taken it a step further by introducing a decadent, rich cream cheese swirl. This simple addition transforms a delicious loaf into an extraordinary one, offering a delightful contrast of textures and flavors. The bread itself is a symphony of fall spices, deeply infused with pure pumpkin puree, warm ground cinnamon, and aromatic pumpkin pie spice. The inclusion of eggs, a touch of buttermilk, and a neutral-flavored oil in the batter ensures an exceptionally moist crumb and a wonderfully tender texture that melts in your mouth with every slice.
Once baked to golden perfection and cooled, the cream cheese filling develops a luscious taste and texture reminiscent of a velvety cheesecake. The subtle tanginess of the cream cheese filling perfectly complements the sweet and spiced pumpkin bread, creating a harmonious balance that will have you reaching for a second, or even a third, slice without hesitation. This bread isn’t just a dessert; it’s an experience, embodying the cozy spirit of the autumn season in every bite.
Essential Ingredients for Your Pumpkin Cream Cheese Bread
Crafting this delightful pumpkin cream cheese bread requires a selection of quality ingredients. Paying attention to the specifics of each component will ensure the best possible flavor and texture for your finished loaf. Here’s a detailed look at what you’ll need and why:
- Pumpkin Puree: This is the heart of our pumpkin bread. It’s crucial to use pure pumpkin puree, which is simply cooked and blended pumpkin. Do not confuse this with canned pumpkin pie filling, which comes pre-sweetened and pre-spiced. Using pie filling will throw off the carefully balanced flavors of this recipe.
- Oil: A neutral-flavored oil, such as canola oil or vegetable oil, is essential for keeping the pumpkin bread incredibly moist and tender. These oils add richness without imparting their own strong flavor. If you prefer, melted coconut oil can also be used, but ensure all your other ingredients are at room temperature to prevent the coconut oil from solidifying when mixed.
- Eggs & Egg Yolk: Eggs play a dual role in this recipe. You’ll need two large eggs for the pumpkin bread batter, which contribute to the structure, moisture, and richness of the loaf. Additionally, one large egg yolk is used for the cream cheese filling, helping to bind it, add richness, and achieve that perfect cheesecake-like texture. Don’t waste the extra egg white! You can easily save it for another recipe, such as a meringue or even our delicious candied pecans.
- Buttermilk: This ingredient is a secret weapon for tender, moist baked goods. Buttermilk’s acidity reacts with the baking soda, creating a light and airy crumb. It also adds a subtle tang that enhances the overall flavor of the bread. If you don’t have buttermilk on hand, don’t worry! You can easily make a simple buttermilk substitute at home using milk and lemon juice or vinegar.
- Spices: The warm, inviting aroma and flavor of this pumpkin bread come from a carefully balanced blend of pumpkin pie spice and ground cinnamon. This combination evokes the essence of autumn. We believe the recipe provides a perfectly spiced loaf as written, but if you have a particular fondness for a bolder spice profile, feel free to add a little extra pumpkin pie spice to suit your taste.
- Cream Cheese: For the filling to achieve its desired firm yet creamy consistency, it is absolutely essential to use brick-style cream cheese. This type of cream cheese has a higher fat content and a firmer texture, which allows it to set up beautifully within the bread. Avoid using low-fat, whipped, or spreadable cream cheese sold in tubs, as these contain too much water and will result in a runny, unstable filling. Ensure your cream cheese is softened to room temperature for a smooth, lump-free mixture.
- Flour, Sugars, Baking Powder & Soda, Salt, Vanilla Extract: These pantry staples form the foundation of both the pumpkin bread and cream cheese filling. All-purpose flour provides structure, while a combination of packed light brown sugar and granulated sugar adds sweetness and moisture to the pumpkin bread. Granulated sugar also sweetens the cream cheese filling. Baking powder and baking soda work together with the buttermilk to give the bread its rise and tender texture. A pinch of salt balances the sweetness and enhances all the flavors. Pure vanilla extract adds a warm, aromatic depth to both components, tying the flavors together beautifully.
How To Masterfully Make Pumpkin Cream Cheese Bread
Creating this show-stopping pumpkin cream cheese bread is simpler than you might think! Follow these detailed steps to ensure a perfect, delicious loaf every time.
- Prepare Your Pan and Oven: Begin by preheating your oven to 350°F (177°C). Take a 9×5-inch loaf pan and generously spray it with nonstick cooking spray. For effortless removal of your baked bread, line the pan with parchment paper, leaving a generous overhang on the longer sides. This will act as a sling later. Set the prepared pan aside.
- Combine the Wet Ingredients for the Pumpkin Bread: In a large mixing bowl, combine the pure pumpkin puree, packed light brown sugar, granulated sugar, canola or vegetable oil, buttermilk, the two large eggs, and pure vanilla extract. Whisk these ingredients together thoroughly until they are completely smooth and well combined. This ensures an even distribution of flavor and moisture throughout the bread.
- Combine the Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. It’s important to whisk these dry ingredients well to ensure the leavening agents and spices are evenly distributed, preventing pockets of unmixed ingredients in your final bread.
- Finish the Pumpkin Bread Batter: Gently add the dry ingredient mixture to the wet ingredients. Using a rubber spatula or a wooden spoon, mix until just combined. The key here is to avoid overmixing. Overmixing develops the gluten in the flour too much, leading to a tough and dense bread rather than a tender, moist one. A few lumps of flour are perfectly acceptable and will disappear during baking. Set the batter aside while you prepare the filling.
- Make the Luscious Cream Cheese Filling: In a clean mixing bowl (you can use a stand mixer with a paddle attachment or a handheld mixer), beat the softened brick-style cream cheese on medium speed until it is light, fluffy, and completely smooth, with no lumps remaining.
- Incorporate Remaining Filling Ingredients: Gradually add the granulated sugar to the cream cheese and beat until fully combined. Next, mix in the all-purpose flour and pure vanilla extract. Remember to pause and scrape down the sides of the bowl with your spatula as needed to ensure all ingredients are thoroughly incorporated. Finally, add the single large egg yolk and mix on low speed just until it is combined. Be careful not to overbeat the filling once the egg yolk is added.
- Assemble Your Loaf: Now for the exciting part – assembling your beautiful bread! Pour approximately half of the prepared pumpkin bread batter into your lined and greased 9×5-inch loaf pan. Spread it out evenly to form the first layer.
- Add the Cream Cheese Layer: Carefully spoon the entire cream cheese mixture over the pumpkin bread batter. Gently smooth it out into an even layer using an angled spatula or the back of a spoon. Be mindful not to press down too hard, as you want to keep the layers distinct.
- Top with Remaining Batter and Bake: Scoop the remaining pumpkin bread batter over the cream cheese filling. Gently spread this final layer of batter all the way to the edges, ensuring the cream cheese is completely covered. Place the loaf pan into your preheated oven and bake for 60 to 70 minutes. The bread is done when a toothpick inserted into the center (making sure it goes through both bread and cream cheese layers) comes out clean or with only a few moist crumbs attached. If you notice the top browning too quickly during baking, loosely tent the pan with aluminum foil to prevent over-browning while the center continues to cook. Mine typically achieves perfect doneness around the 65-minute mark.
- Cooling Process: Once baked, transfer the loaf pan to a wire rack and allow the bread to cool in the pan for at least 20 minutes. This cooling period helps the bread to set and makes it easier to handle. After 20 minutes, carefully lift the bread out of the pan using the parchment paper overhang and place it directly onto the wire rack to cool completely. Cooling thoroughly is crucial, especially for the cream cheese filling to fully set and achieve its optimal texture.
Storage Instructions for Optimal Freshness
Due to its creamy, perishable cream cheese filling, this pumpkin bread requires proper storage to maintain its freshness and safety. Once the bread has cooled completely to room temperature (this is essential to prevent condensation), transfer it to an airtight container or a large zip-top bag. It must then be refrigerated. Stored correctly in the refrigerator, your delicious pumpkin cream cheese bread will remain fresh and delightful for up to 4 days.
For longer-term enjoyment, this bread freezes beautifully! You can freeze the entire loaf or individual slices for up to three months without compromising flavor or texture. To freeze, ensure the bread is fully cooled to room temperature. Wrap the entire loaf or individual slices tightly in plastic wrap, then place them inside a freezer-safe bag or an airtight container. When you’re ready to enjoy a slice, simply thaw it overnight in the refrigerator. While this bread is absolutely delicious served chilled, you can also allow it to come to room temperature for about 30 minutes before serving, or microwave individual slices for a few seconds for a warm, comforting treat.
Expert Baking Tips for the Perfect Loaf
Achieving the perfect pumpkin cream cheese bread is easy with these helpful tips:
- Adjusting Spice Levels: The recipe provides a beautifully balanced spice profile, but everyone’s taste is unique. If you’re a true spice enthusiast and prefer your pumpkin bread with a more pronounced autumn kick, feel free to add an extra half teaspoon to a full teaspoon of pumpkin pie spice. Trust your palate!
- Creative Mix-ins: Want to add another layer of flavor and texture? This bread is wonderfully adaptable to mix-ins! Consider folding in a cup of chocolate chips (dark, milk, or white chocolate all work beautifully), chopped pecans, walnuts, or even dried cranberries into the pumpkin bread batter. A little tip: to prevent mix-ins from sinking to the bottom (or into the cream cheese layer!), lightly toss them with a tablespoon of flour before incorporating them into the batter. This helps them suspend evenly throughout the loaf.
- Preventing Over-Browning: If you notice the top of your pumpkin bread browning too quickly before the center is fully cooked, don’t fret! Simply create a loose “tent” with aluminum foil over the loaf pan. This shield will deflect direct heat, allowing the bread to continue baking thoroughly without burning the top. Remove the foil for the last 5-10 minutes if you want a slightly darker crust.
- Room Temperature Ingredients: For both the pumpkin bread batter and the cream cheese filling, ensuring your ingredients like eggs, buttermilk, and especially cream cheese are at room temperature is crucial. This allows them to emulsify and mix together smoothly, creating a more uniform batter and a lump-free, velvety filling.
- Accurate Flour Measurement: When measuring flour, always use the “spoon and level” method. Lightly spoon the flour into your measuring cup until it overflows, then level it off with the back of a knife. Scooping directly from the bag can compact the flour, leading to too much flour and a dry, dense bread.
- Doneness Check: While the toothpick test is reliable, also look for visual cues. The edges of the bread should be golden brown and begin to pull away slightly from the sides of the pan. The top should spring back gently when lightly touched.
Pumpkin Cream Cheese Bread
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Ingredients
Pumpkin Bread
- 1 cup pumpkin puree (250 grams)
- ¾ cup packed light brown sugar (150 grams)
- ¼ cup granulated sugar (50 grams)
- ½ cup canola or vegetable oil (120 ml)
- ¼ cup buttermilk (60 ml)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ⅔ cups all-purpose flour spooned & leveled (210 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Cream Cheese Filling
- 4 ounces brick-style cream cheese softened (113 grams; ½ block)
- ¼ cup granulated sugar (50 grams)
- 1 tablespoon all-purpose flour (8 grams)
- ½ teaspoon pure vanilla extract
- 1 large egg yolk at room temperature
Instructions
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To make the pumpkin bread: Preheat the oven to 350°F (177°C). Spray a 9×5 loaf pan with nonstick cooking spray, line the pan with parchment paper leaving some overhang for easier removal, and set aside.
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In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, oil, buttermilk, eggs, and vanilla extract until fully combined.
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In a separate large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until well combined.
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Add the dry ingredients to the wet ingredients and mix them together until just combined. Set aside.
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To make the cream cheese filling: In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth.
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Add the sugar and mix until fully combined, then mix in the flour and vanilla extract. Make sure to stop and scrape down the sides of the bowl as needed to ensure everything is fully mixed together.
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Add the egg yolk and mix on low speed until just combined.
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To assemble and bake: Pour half of the pumpkin bread batter into the prepared loaf pan and spread it around into one even layer. Pour the cream cheese filling on top and smooth it out. Scoop the remaining pumpkin bread batter over the cream cheese filling and smooth it out.
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Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil to prevent excess browning on top of the bread.
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Transfer to a wire rack to cool in the pan for 20 minutes, then carefully remove the bread from the pan using the overhang from the parchment paper, and return to the wire rack to cool completely.
Notes
Freezing Instructions: Bread will freeze well for up to 3 months. Thaw overnight in the fridge.