Cream Cheese Pumpkin Bread

What ingredients are in cream cheese pumpkin bread?

In order to bake up this fall classic dessert bread, you’ll need to gather the following ingredients:

• Cream Cheese: The star of the filling, adding richness and creaminess. It’s softened to blend smoothly with other ingredients.
• Granulated Sugar: Used in both the filling and the bread to add sweetness. In the filling, it balances the tang of the cream cheese, while in the bread, it complements the pumpkin and spices.
• All-Purpose Flour: In the filling, it thickens and stabilizes the mixture. In the bread, it serves as the main structure, giving the loaf its form.
• Egg: One in the filling, binding it together for a smooth texture, and another in the bread, helping to bind all the ingredients and contribute to the bread’s structure.
• Pumpkin Pie Spice: This blend of warm spices like cinnamon, nutmeg, and allspice infuses the bread with classic pumpkin flavors.
• Baking Soda & Baking Powder: These leaveners help the bread rise, making it light and fluffy.
• Salt: A pinch to enhance the flavors in the bread.
• Pumpkin Puree: The star in the bread, providing moisture and distinct pumpkin flavor.
• Light Brown Sugar: In the bread, it adds a rich, molasses-like sweetness, complementing the pumpkin.
• Vegetable Oil: Keeps the bread moist and tender.
• Sour Cream: Adds moisture and a slight tang to the bread, enhancing its texture.
• Vanilla Extract: A touch of vanilla in the bread enhances the overall flavor profile, especially the pumpkin and spices.

Pumpkin Puree vs. Pumpkin Pie Filling

Navigating the baking aisle during the festive season, you’ll encounter two popular pumpkin-based ingredients:

Pumpkin puree and pumpkin pie filling.

Though they may appear similar, they have a distinct differences.

Pumpkin puree is essentially cooked and pureed pumpkin or similar winter squash, unadorned with any added flavors or spices. On the other hand, pumpkin pie filling is a step ahead, featuring not only the pureed pumpkin but also a blend of spices, often those found in pumpkin pie spice.

The main distinction lies in their convenience. Opting for pumpkin pie filling can be a time-saver if you’re short on pumpkin pie spice or prefer not to measure out spices. It’s a ready-to-use mix, but this convenience may slightly reduce your control over the final flavor profile. Especially when mixing with other ingredients, the resulting flavor could be unpredictable.

Many cooks favor pumpkin puree for its versatility. It’s simply pureed squash, allowing for personalized seasoning and spicing. While this means extra steps in your cooking process, it grants you full reign over your dish’s flavor nuances.

Can You Still Use Pumpkin Pie Filling?

Absolutely, pumpkin pie filling can be used in recipes. If you’re using it, remember to leave out the pumpkin pie spice from your ingredient list to avoid overpowering the flavors.

Can you swirl the cream cheese layer?

Absolutely! Just use a knife to gently drag and bob through the batter (careful not to scrape the sides or bottom!) once all the layers are assembled.

What Else Can You Add?

Enhancing cream cheese pumpkin bread can be absolutely delicious on its own, that’s no reason why you can’t make it better with even more of your favorite flavors and textures. Here are some suggestions:

Additions to the Cream Cheese Filling

• Chopped Nuts: Add 1/4 cup of finely chopped pecans or walnuts for a crunchy texture. Blend these into the cream cheese mixture.
• Citrus Zest: Incorporate 1 teaspoon of orange or lemon zest for a citrusy twist.
• Chocolate Chips: Mix in 1/3 cup of mini chocolate chips for a sweet, chocolaty surprise.

Additions to the Pumpkin Bread

• Dried Fruit: Stir in 1/2 cup of dried cranberries or raisins to the pumpkin batter for a chewy texture and a burst of sweetness.
• Chopped Nuts: Mix in 1/2 cup of chopped walnuts or pecans into the batter for added crunch and nuttiness.

Toppings and Drizzles

• Cream Cheese Glaze: Combine 1/2 cup powdered sugar with 2 tablespoons cream cheese and 1-2 tablespoons milk. Drizzle over the cooled bread for a creamy topping.
• Streusel Topping: Before baking, sprinkle a mixture of 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup cold butter, and 1/2 teaspoon cinnamon on top of the batter for a crunchy, sweet topping.

Remember, when adding extras to the recipe, consider the overall balance of flavors and textures to maintain the delightful character of the cream cheese pumpkin bread.

How long does homemade bread last?

When stored in the refrigerator (due to the cream cheese layer) in a sealed container or covered in plastic wrap, this bread should remain good for up to six days. And like most homemade breads, the flavor of this loaf will intensify after two days.

Can pumpkin bread be frozen?

Yes, it totally can! Pumpkin bread freezes very well.

For optimal results, first wrap the bread in plastic wrap to protect it from freezer burn and then place it in an airtight container or a freezer bag. Stored this way, the pumpkin bread will maintain its best quality for approximately two to three months. While the texture may slightly change after this period, the bread will still be good for up to six months when frozen.

Notes & tips for this pumpkin bread recipe

• This recipe has changed over the years, primarily because I learned how to properly measure flour. I know it doesn’t seem like much, but it can make a huge difference! You can read more about how to measure flour (and other common ingredients) here: Measuring 101.
• Be careful not to overmix. Mixing the flour can produce too much gluten, which can result in a tougher texture for the bread.
• You can substitute the vegetable oil for an equal portion of canola oil or coconut oil. If you use coconut oil, it will give the pumpkin bread a sweeter and more fragrant undertone.

Step 1 – In a large bowl, whisk together the cream cheese, sugar, flour, and egg until smooth and creamy. Set this bowl aside for now.

Step 2 – In another large bowl, mix the dry ingredients: flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.

Step 3 – In (yet another!) large bowl, mix the pumpkin puree, brown sugar, vegetable oil, sour cream, vanilla extract, and egg until nice and smooth.

Step 4 – Add the dry ingredients into the bowl with the pumpkin mixture, then use a spatula to fold them together until combined.

Step 5 – Spray a 9×5 bread loaf pan with cooking spray, then scoop in about 1/2 of the pumpkin batter. Use a spatula to spread it into an even layer. Next, pour in all of the cream cheese mixture on top of the pumpkin, smoothing out this layer as well. Finish off by adding the remaining 1/2 of the pumpkin batter on top of the cream cheese. Use a spatula to make the top nice and even.

Step 6 – Bake!

Step 7 – Let cool, then cut and enjoy!