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Delicious cream cheese pumpkin bread slice on a wooden table

Pumpkin Cream Cheese Bread

A delightful blend of autumn flavors featuring a moist pumpkin loaf infused with sweet cream cheese, perfect for family gatherings and festive holidays.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American, Autumn
Calories: 250
Ingredients Method Notes

Ingredients
  

For the bread
  • 1/4 cup canola oil Provides a light, moist base for the bread.
  • 1/3 cup brown sugar Adds a rich, caramel-like sweetness.
  • 1/3 cup granulated sugar Balances the brown sugar perfectly.
  • 1 cup pure pumpkin puree Gives this bread its signature pumpkin flavor and moisture.
  • 1 large egg Binds the ingredients together beautifully.
  • 1 teaspoon vanilla extract Introduces a hint of warmth and sweetness.
  • 1 1/2 cups all-purpose flour Creates the structure of the bread.
  • 1 teaspoon ground cinnamon Offers an aromatic spice that evokes fall.
  • 1/4 teaspoon ground nutmeg A fragrant partner to cinnamon.
  • 1/4 teaspoon ground cloves Provides a depth of flavor.
  • 1/4 teaspoon ground ginger Contributes a slight zing.
  • 3/4 teaspoon baking powder Responsible for the bread’s rise.
  • 1/4 teaspoon baking soda Harmonizes with the acidic ingredients for a perfect texture.
  • 1/2 teaspoon salt Amplifies the sweetness.
  • 1/2 cup granulated sugar To enhance the flavor of the bread.
  • 1/3 cup all-purpose flour Works perfectly with the sugar for texture.
  • 1/4 cup butter Adds richness and moisture.
For the cream cheese filling
  • 4 ounces cream cheese The luscious filling that steals the show.
  • 2 tablespoons granulated sugar Sweetens the cream cheese layer.
  • 2 tablespoons flour Helps thicken the cream cheese mixture.
  • 1 large egg To bind the cream cheese filling.
For the streusel topping
  • 1 teaspoon ground cinnamon Reiterates that inviting fall flavor.
  • 1 tablespoon sugar Sweetness for the topping.
  • 2 tablespoons flour For texture in the topping.
  • 1/4 cup butter Provides moisture and richness.

Method
 

Preparation
  1. Preheat your oven to 350-degrees Fahrenheit and grease a 9x5 loaf pan or line it with parchment paper for easy removal.
  2. In a large bowl, combine the canola oil, brown sugar, granulated sugar, pumpkin puree, large egg, and vanilla extract. Mix well until everything is thoroughly combined.
  3. In a small bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, cloves, ginger, baking powder, baking soda, and salt. Gently fold this mixture into the wet ingredients using a rubber spatula or wooden spoon. Remember, it’s okay if there are a few lumps. Do not overmix.
  4. Pour about 2/3 of the batter into the prepared loaf pan, spreading it evenly across the bottom.
  5. In a separate medium bowl, whisk together the softened cream cheese, sugar, and flour until well blended. Add the large egg and mix until you have a smooth filling. Spread this cream cheese mixture evenly on top of the pumpkin batter.
  6. Pour the remaining pumpkin batter over the cream cheese layer, ensuring it’s evenly distributed.
  7. For the streusel topping, combine the sugar, flour, melted butter, and cinnamon in a bowl. Mix with a fork until you achieve coarse crumbs. Sprinkle this topping generously over the batter.
Baking
  1. Bake in the preheated oven for about 40 to 50 minutes. The bread is done when a toothpick inserted into the center comes out clean (a few moist crumbs are fine).
  2. Allow the bread to cool completely in the pan on a wire rack before gently removing it. Slice and serve!

Notes

Ensure your cream cheese is softened to room temperature for an easy mixing experience. To enhance the flavor, consider using freshly grated nutmeg and spices. For added nuttiness, fold in some chopped walnuts or pecans into the pumpkin batter. Adjust the sweetness of the cream cheese filling based on your personal preference. Store in an airtight container at room temperature for up to three days, or freeze for longer storage.