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Pumpkin Cream Cheese Bread

Moist Pumpkin Cream Cheese Bread

This incredibly moist and flavorful pumpkin cream cheese bread is perfect for fall baking. The creamy cream cheese swirl adds a delightful tang that complements the spiced pumpkin.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Bread, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 15 ounce can Pumpkin puree
  • 8 ounces Cream cheese softened
  • 0.5 cup (1 stick) Unsalted butter softened
  • 1.75 cups Granulated sugar
  • 4 Large eggs
  • 2 teaspoons Vanilla extract
  • 3 cups All-purpose flour
  • 2 teaspoons Baking soda
  • 1 teaspoon Ground cinnamon
  • 0.5 teaspoon Ground nutmeg
  • 0.25 teaspoon Ground cloves
  • 0.5 teaspoon Salt
  • 1 cup Chopped pecans or walnuts optional

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Electric Mixer
  • Rubber Spatula
  • Wooden skewer

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Use an electric mixer for best results.
  3. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
  4. In a separate bowl, beat the softened cream cheese until smooth. Add it to the pumpkin mixture and mix until well combined.
  5. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Gently fold in the chopped pecans or walnuts (if using).
  8. Pour batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the bread for longer storage.