Pumpkin Cream Cheese Bread
A delightful treat combining the warm spices of fall with creamy cream cheese and moist pumpkin puree, perfect for breakfast or snacks.
Ingredients
For the Bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 4 large eggs
For the Cream Cheese Mixture
- 8 ounces cream cheese softened
- ¼ cup powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a mixing bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Whisk until well combined.
- In another bowl, mix the granulated sugar, brown sugar, pumpkin puree, and vegetable oil. Add in the eggs and whisk until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Cream Cheese Swirl
- In a separate bowl, mix softened cream cheese with powdered sugar until smooth.
- Pour half of the pumpkin batter into the prepared loaf pan, followed by half of the cream cheese mixture. Swirl gently.
- Repeat with the remaining batter and cream cheese mixture, creating a marbled effect.
Baking
- Bake in the preheated oven for 60-70 minutes. Test doneness with a toothpick; it should come out clean.
Cooling and Serving
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and enjoy plain, with butter, or drizzled with maple syrup.
Notes
Store in an airtight container at room temperature for a few days or refrigerate for longer shelf life. Freezes well for up to 3 months.