Pumpkin Cream Cheese Bread

$- 1 cup pumpkin puree (canned or freshly made) - 1/2 cup sugar - 1/2 cup brown sugar - 1/2 cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 2 teaspoons ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 8 oz cream cheese, softened - 1/4 cup powdered sugar - 1 teaspoon lemon juice - 1/4 cup chopped walnuts or pecans (optional) To make pumpkin cream cheese bread, gather these simple ingredients. You can use canned pumpkin or make your own pumpkin puree. Both options work well. The mix of sugars gives a sweet touch. The vegetable oil keeps the bread moist. Eggs help bind everything together. I love adding vanilla extract for extra flavor. The spices are key! They fill the bread with warm and cozy notes. The cream cheese adds a rich layer that balances the sweetness. If you like crunch, add walnuts or pecans on top. This bread is perfect for sharing. It is easy to bake and makes ten slices. You can enjoy it for breakfast or as a snack. - Preheat the oven to 350°F (175°C). - Grease a 9x5-inch loaf pan with cooking spray or butter. - In a large bowl, combine 1 cup of pumpkin puree, 1/2 cup of sugar, and 1/2 cup of brown sugar. - Add 1/2 cup of vegetable oil and 3 large eggs. - Stir in 1 teaspoon of vanilla extract. - Whisk the mixture until it is smooth. - In another bowl, sift together 1 1/2 cups of flour, 1 teaspoon of baking soda, and 1/2 teaspoon of baking powder. - Add 1/2 teaspoon of salt, 2 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger. - Gradually mix the dry ingredients into the wet ingredients. - Stir gently until just combined. - In a separate bowl, prepare the cream cheese filling. - Mix 8 oz of softened cream cheese with 1/4 cup of powdered sugar and 1 teaspoon of lemon juice until smooth. - Pour half of the pumpkin batter into the prepared pan. - Spoon half of the cream cheese filling over the batter. - Use a knife to swirl it gently. - Add the rest of the pumpkin batter on top, then the rest of the cream cheese filling. - Swirl again for a marbled look. - If you like, sprinkle 1/4 cup of chopped walnuts or pecans on top. - Bake for 60-70 minutes. - Check with a toothpick; it should come out clean when done. To keep your bread light and fluffy, gentle stirring is key. When you mix the wet and dry ingredients, do it slowly. Overmixing can make your bread dense. Mix just until you see no dry flour. A few lumps are okay; they will bake out. Marbling the cream cheese is an art. Start with half of the pumpkin batter in the pan. Spoon half of the cream cheese mix on top. Use a knife to swirl gently. Move the knife up and down, not too deep. Repeat this with the remaining batter and cream cheese. This creates a lovely pattern. To check for doneness, use a toothpick. Insert it in the center of the bread. If it comes out clean, your bread is ready. Oven times can vary. If your oven runs hot, check a bit early. If it needs more time, bake longer, checking often. {{image_2}} You can make this bread even tastier with simple add-ins. Try adding: - 1/2 teaspoon ground allspice - 1/2 teaspoon ground cloves - Zest from one orange or lemon These spices give warmth and depth. The citrus zest brightens the flavor, making each bite special. You can also fold in: - 1/4 cup of chocolate chips - 1/4 cup of dried cranberries These sweet treats pair well with the pumpkin and cream cheese. Each add-in creates a new twist on the classic recipe. If you want to change things up, you can swap some ingredients. For cream cheese, try: - Greek yogurt for a tangy taste - Silken tofu for a dairy-free option For sugars, use: - Coconut sugar for a lower glycemic index - Maple syrup for a unique flavor These swaps maintain the great taste while fitting your needs. Just remember that different ingredients can change the texture a bit. If you need a gluten-free version, it’s easy! Use: - 1 1/2 cups of gluten-free flour blend - 1 teaspoon xanthan gum (if your blend doesn’t have it already) These changes allow anyone to enjoy this bread. Just follow the same steps, and you will have a delicious gluten-free treat. Enjoy baking! To keep your pumpkin cream cheese bread fresh, store it properly. First, let the bread cool completely after baking. Then, wrap it tightly in plastic wrap or aluminum foil. This keeps moisture in and prevents it from drying out. Place the wrapped bread in an airtight container for extra protection. If you plan to eat it within a few days, store it at room temperature. For longer storage, keep it in the fridge. Freezing is a great option for this bread. To freeze, follow these steps: - Wrap the cooled bread tightly in plastic wrap. - Then, wrap it in aluminum foil or place it in a freezer bag. - Label the bag with the date. When you want to enjoy it, take it out and thaw it in the fridge overnight. If you're in a hurry, you can also thaw it at room temperature for a few hours. In the fridge, your pumpkin cream cheese bread lasts about one week. Ensure it's wrapped well to avoid drying out. If you freeze it, it can last up to three months. The flavors may change slightly, but it will still taste great when thawed. Yes, you can use fresh pumpkin. Start with a small pumpkin, about 2 pounds. Cut it in half and remove the seeds. Roast the pumpkin in the oven at 350°F for about 45 minutes. Once soft, scoop out the flesh and blend until smooth. This puree is fresh and full of flavor. It may be a bit wetter than canned, so you might need to adjust the flour slightly. Yes, you can prepare the batter a day ahead. Mix the wet and dry ingredients separately and store them in the fridge. Just combine them when you are ready to bake. You can also bake the bread in advance. Let it cool completely, then wrap it tightly in plastic wrap. Store it in the fridge for up to a week. This makes it easy to enjoy fresh bread anytime. This bread pairs well with many things. You can serve it warm with butter or cream cheese. A sprinkle of cinnamon on top adds a nice touch. For a fun twist, try it with apple butter. A cup of coffee or tea also complements this bread well. If you want to make it a dessert, serve it with a scoop of vanilla ice cream. Enjoying it with friends makes it even better! This article covered how to make pumpkin cream cheese bread. You learned about the key ingredients needed and followed step-by-step instructions for making it. I shared tips for mixing, baking, and storing your bread. Remember, you can customize it with add-ins or make it gluten-free. Enjoy baking and sharing this treat with others. It’s sure to bring smiles all around. Happy baking!$

Indulge in the heavenly flavors of Pumpkin Cream Cheese Delight, the perfect seasonal treat! This easy recipe combines pumpkin puree, creamy filling, and warm spices for a delightful loaf that will impress your friends and family. With just a few simple ingredients, you can create a stunning dessert that's ideal for any occasion. Click through to discover the full recipe and techniques to make this delicious bread today!

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Ingredients

1 cup pumpkin puree (canned or freshly made)

1/2 cup sugar

1/2 cup brown sugar

1/2 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

8 oz cream cheese, softened

1/4 cup powdered sugar

1 teaspoon lemon juice

1/4 cup chopped walnuts or pecans (optional)

Instructions

Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

In a large mixing bowl, combine the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined.

In another bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add the dry mixture to the wet ingredients, stirring gently just until combined. Be careful not to overmix.

In a separate bowl, prepare the cream cheese filling by mixing the softened cream cheese, powdered sugar, and lemon juice until smooth.

Pour half of the pumpkin batter into the prepared loaf pan. Spoon half of the cream cheese mixture over the pumpkin batter and use a knife or skewer to swirl it into the batter gently. Add the remaining pumpkin batter on top, followed by the rest of the cream cheese filling. Swirl again gently to create a marbled effect.

If using, sprinkle the chopped nuts on top of the batter for added texture.

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 10 slices

- Presentation Tips: Slice the bread and serve it on a rustic wooden board. Dust the top with powdered sugar for a festive touch, and add a few extra nuts or a small bowl of cream cheese frosting on the side for dipping!