Easy Pumpkin Cream Cheese Bread (Ultra Moist!)

This Easy Pumpkin Cream Cheese Bread combines moist pumpkin bread with a luscious cream cheese swirl for the ultimate fall treat.

Made with real pumpkin puree, warm pumpkin pie spice, and a creamy cheesecake filling, this homemade quick bread is great when served with morning coffee, served as an afternoon snack, or shared with others as a holiday treat!

Why this recipe works.

This Easy Pumpkin Cream Cheese Bread is soft, moist, and packed with cozy fall flavors!

Here is what else you will like about this recipe.

• This recipe is simple to make using common pantry ingredients and delivers bakery-worthy results every time.
• Because this is a quick bread, there is no kneading or having to wait for the ingredients to rise.
• There is really nothing quite like the comforting aroma of pumpkin spice baking in the oven, especially when it comes wrapped around a rich, creamy cheesecake filling.
• While this bread is perfect for breakfast or brunch, it can be served about any time of the day!

Have you tried my recipe for Banana Bread Made With Greek Yogurt?

Topped with a sweet pecan glaze, that banana bread is extra-moist and flavorful. Both this pumpkin bread and that baba bread are great tasting bread recipes that are easy to make and can be enjoyed throughout the day.

Pumpkin Pie Spice gives this easy bread that special flavor and aroma. You can find pumpkin pie spice here.

How to Make Easy Pumpkin Cream Cheese Bread

• Prep Time 10 minutes .
• Bake Time 45-55 minutes .
• Servings 12 .
• How to serve : This Pumpkin Cream Cheese Bread is delicious served slightly warm or chilled straight from the refrigerator. Enjoy a slice with a hot cup of coffee, tea, or a pumpkin spice latte for the ultimate fall treat. It makes a wonderful addition to breakfast, brunch spreads, holiday gatherings, and dessert tables.
• Notes: You will need a loaf pan, mixing bowls, and a whisk.

1. Prepare. Preheat your oven to 350f. Also, prep your loaf pan for nonstick. Parchment paper can work well in this recipe.
2. Dry Ingredients. In a large mixing bowl, use a whisk to combine together a cup of flour with the baking soda, baking powder, salt, and pumpkin pie spice. Make a well in the center of the combined ingredients.
3. Wet Ingredients. Using a clean mixing bowl, beat together the pumpkin puree, brown sugar, and a quarter cup of the regular sugar until combined. Then add the vegetable oil and sour cream and beat until combined. Lastly, beat in one of the eggs along with the vanilla extract.
4. Combine. Slowly add the wet ingredients to the well that you made in the dry ingredients in the second step. Mix these ingredients until just combined.
5. Swirl To make the swirl, in a third mixing bowl, beat together the cream cheese along with the remaining flour, egg, and sugar.
6. Layer. Use a large spoon or rubber spatula to transfer about ⅔rds of the batter from the last step into your prepared loaf pan, evenly spreading the batter out. Carefully, spread the swirl layer on top of this, taking care to not blend the layers. Then top the swirl layer with the remaining batter.
7. Bake. Bake the bread for 44-45 minutes or until a toothpick inserted into the center comes back with just a few moist crumbs
8. Set. After removing the loaf pan from your oven, allow the bread to cool in the pan for 10 to 15 minutes to set. Then transfer the bread to a wire cooling rack and let it cool completely, about one to two hours.

Tips for making the best Homemade Pumpkin Bread

Make sure that you are using pumpkin puree rather than pumpkin pie filling as they are two different things. Pumpkin puree should have no other added ingredients.

More helpful tips for you.

1. For optimal blending, make sure that your dairy ingredients are at room temperature. This includes the cream cheese, eggs, and sour cream.
2. I find that the easiest way to add the swirl layer is to first drip dollops of the cream cheese mixture over the bottom layer and then carefully smooth the dollops out to cover the bottom bread layer.
3. Your bread is done when a toothpick inserted into the top bread layer (avoiding the cream cheese layer!) comes out with just a few crumbs and the top of the loaf springs back lightly when touched. Make sure that you allow the bread to adequately cool in order to properly set after baking.

FAQ

• Can I use homemade pumpkin puree?
  
  

  Yes! As long as it have been properly been made (cooked). Homemade pumpkin puree can work well as long as it has a similar consistency to canned pumpkin. If your puree seems watery, drain off excess liquid before using.

• Why did my cream cheese layer sink

  
  

  A slight sinking in the bread is normal. However, to help prevent excessive sinking, make sure that your cream cheese is softened, avoid over-mixing the batter, and avoid spreading the swirl filling too close to the edges of the pan.

• Can I substitute Greek yogurt for sour cream?
  
  Yes. Plain Greek yogurt (full fat) can be used in place of sour cream in equal amounts and will provide a similar moisture and tangy flavor.
  
  
• Do I have to allow the bread to fully cool and set?
  
  YES! Let the bread cool in the pan to help the bread set up, making it easier for you to remove the bread from the pan without breaking. Next, transfer the bread to a wire rack and let it cool completely, about 1 to 2 hours. The cream cheese filling needs to continue to firm up as the bread cools, giving you clean, beautiful slices. If you cut into the loaf while it is still warm the cream cheese layer may be soft and the bread can crumble.
  
  
• Can I add nuts or chocolate chips?
  
  Definitely (yum!). Chopped pecans, walnuts, or chocolate chips make delicious additions to the pumpkin batter. Fold in about a half cup before baking.
  

Variations.

• Make a maple cream cheese bread by atting a teaspoon or two of maple extract to the cream cheese filling.
• For a crunchy element, fold a half cup of chopped pecans into the pumpkin batter for added crunch and a nutty flavor that pairs perfectly with the creamy filling.
• Turn the recipe into muffins by layering the pumpkin batter and cream cheese filling in a muffin tin. Bake until the centers are set and the tops spring back when lightly touched.

How to Store Pumpkin Bread with Cream Cheese Filling

Once the bread has fully cooled, it can be stored in an airtight container or wrapped well in foil or wrap. When properly stored, this bread should keep for up to five days when refrigerated or frozen for up to a few months. To thaw the bread, transfer the bread to the refrigerator overnight. Individual slices can also be thawed at room temperature for about 30 minutes. Enjoy chilled or warm slices briefly in the microwave for a fresh-baked taste.

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• Banana Pudding Poke Cake with Cake Mix
• 5 Ingredient Pumpkin Pie Dip
• Simple Pecan Pie Bars Recipe
• 5 Minute Pumpkin Pie Smoothie
• 5 Minute Million Dollar Dip Recipe
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