Print

Cream Cheese Pumpkin Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 2 reviews

Delight in the rich and moist Cream Cheese Pumpkin Bread, combining the warm spices and natural sweetness of pumpkin with a luscious cream cheese filling. This winter-perfect loaf is topped with a crunchy cinnamon sugar crust, creating a perfect balance of creamy, spicy, and sweet flavors in every bite.

Ingredients

Cream Cheese Filling

  • 8 ounces cream cheese (room temperature)
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon

Pumpkin Bread

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/4 teaspoons cinnamon (divided)
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 2 large eggs
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 1/2 cup butter (melted)
  • 1/4 cup milk
  • 1/4 cup Turbinado or raw sugar

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Generously butter a 9 x 5-inch loaf pan or spray it with a floured baking spray. For easier removal and to keep the topping intact, you can line the pan with parchment paper.
  2. Make Cream Cheese Filling: In a medium mixing bowl, beat the room temperature cream cheese, confectioners' sugar, vanilla extract, and 1/2 teaspoon cinnamon until smooth and well combined. Scrape the sides to ensure everything is incorporated evenly.
  3. Mix Cinnamon Sugar Topping: In a small bowl, combine the Turbinado or raw sugar with 1/2 teaspoon of cinnamon. Set this mixture aside to sprinkle on top later.
  4. Combine Dry Ingredients for Bread: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, kosher salt, the remaining 3/4 teaspoon cinnamon, ground nutmeg, and allspice until well blended.
  5. Mix Wet Ingredients: In a large bowl, beat the eggs lightly using a fork. Stir in the pumpkin puree, melted butter, and milk until well combined.
  6. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Mix gently until just combined to avoid overmixing, which can lead to a dense bread.
  7. Assemble the Bread: Pour about two-thirds of the batter into the prepared loaf pan and spread it evenly. Spoon dollops of the cream cheese filling over this layer and gently spread it out with an offset spatula to the edges. Pour the remaining batter on top and spread carefully.
  8. Add the Topping: Evenly sprinkle the prepared cinnamon sugar mixture over the top of the assembled batter in the pan.
  9. Bake: Place the loaf pan in the preheated oven and bake for approximately 50 minutes. The bread is done when a toothpick or cake tester inserted into the center comes out clean without wet batter.
  10. Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for at least 15 minutes. Then transfer the bread onto a wire rack to cool completely before slicing to enjoy the full flavor and texture.

Notes

  • Use pumpkin puree, not pumpkin pie filling, to control the sweetness and flavor.
  • Do not overmix the batter to keep the bread tender and moist.
  • Lining the pan with parchment paper helps lift the bread out easily without damaging the cinnamon sugar topping.
  • Allow the bread to cool before slicing to ensure clean cuts and preserve the filling.
  • Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://recipefeastful.com/cream-cheese-pumpkin-bread-recipe/