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This pumpkin cream cheese bread is a cozy fall treat. It needs a few key ingredients. Here’s what you will use: - 1 cup pumpkin puree (canned or homemade) - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup vegetable oil - 3 large eggs - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon fine salt - 2 teaspoons ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger Each ingredient adds flavor and moisture to the bread. The pumpkin puree brings a rich taste and a lovely color. Sugars add sweetness and help create a soft texture. The spices give it that warm fall aroma. The cream cheese filling takes this bread to the next level. For this, you will need: - 8 oz cream cheese, softened at room temperature - 1/4 cup powdered sugar - 1 teaspoon fresh lemon juice This filling is creamy and sweet. The lemon juice brightens the cream cheese flavor. It creates a nice contrast with the pumpkin batter. You can customize your bread even more. Consider these options: - 1/4 cup chopped walnuts or pecans for a crunchy topping - Swap vegetable oil for melted butter for a richer taste - Use almond flour for a gluten-free option Feel free to mix and match. These small changes can make your pumpkin cream cheese bread unique. Enjoy trying different flavors! Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, grab a 9x5-inch loaf pan. Grease it well with butter or non-stick spray. This will stop the bread from sticking when it's done. In a big bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs. Add in the vanilla extract for extra flavor. Use a whisk to mix everything until it feels smooth. Make sure there are no lumps left in the mixture. In another bowl, sift together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and ginger. This makes sure your bread is light and fluffy. Gradually stir this dry mix into the wet ingredients. Be gentle; overmixing can make the bread tough. For the cream cheese filling, beat the softened cream cheese in a clean bowl. Mix in powdered sugar and lemon juice until the mixture is creamy and smooth. This filling adds a rich taste that pairs perfectly with pumpkin. Pour half of the pumpkin batter into your loaf pan. Spread it evenly. Next, dollop half of the cream cheese mixture over the pumpkin batter. Use a knife to swirl it gently. Then, add the rest of the pumpkin batter on top, followed by the remaining cream cheese filling. Swirl again to create a nice marbled look. Place the loaf pan in the preheated oven. Bake for 60 to 70 minutes. Check if the bread is done by inserting a toothpick in the center. It should come out clean or with a few moist crumbs. Once baked, let the bread cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. Measuring ingredients right is key for great bread. Use dry measuring cups for flour and sugar. Fill the cup, then level off with a knife. For liquids, use a clear liquid measuring cup. Always check the measurement at eye level. Precision makes your bread rise and taste better. Swirling the cream cheese is a fun part of the process. After adding half the pumpkin batter, dollop the cream cheese mix on top. Use a knife to make gentle swirls, but don’t overdo it. You want pretty ribbons, not a mix. This swirl adds flavor and a lovely look. Baking time is important for perfect bread. Bake for 60-70 minutes at 350°F. Check for doneness with a toothpick. Insert it into the center of the bread. If it comes out clean or with a few crumbs, it’s done. If it’s wet, bake a bit longer. Let the bread cool for about 10 minutes in the pan. This helps it set up nicely. After that, transfer it to a wire rack to cool completely. For serving, slice the bread and arrange it on a wooden board. Dust the top with powdered sugar for a nice touch. Add a bowl of cream cheese frosting on the side for extra fun! {{image_4}} You can make this bread gluten-free with simple swaps. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that include xanthan gum for better texture. This change keeps the bread moist and tasty. Always check labels to avoid cross-contamination with gluten. To make a vegan cream cheese filling, use plant-based cream cheese. Brands like Tofutti or Kite Hill work well. Replace powdered sugar with a vegan sweetener, like coconut sugar. For a tangy kick, add a splash of lemon juice. This way, you keep the creaminess without using dairy. You can play with flavors in this bread. Adding chocolate chips gives a sweet twist. Use semi-sweet or dark chocolate for a rich taste. You can also spice things up with extra cinnamon or a pinch of clove. For a fun crunch, mix in nuts like walnuts or pecans. Each twist brings a new flavor to enjoy. To keep your pumpkin cream cheese bread fresh, follow these steps: - Let it cool: After baking, let the bread cool completely on a wire rack. - Wrap it up: Use plastic wrap or aluminum foil to wrap the bread tightly. - Store in a container: Place the wrapped bread in an airtight container. This helps keep it moist. - Keep it in a cool place: Store at room temperature for up to three days. You can freeze this bread for later use. Here’s how: - Cool the bread: Make sure the bread is fully cooled. - Wrap securely: Wrap it well with plastic wrap, then with aluminum foil. This prevents freezer burn. - Label and date: Write the date on the foil. This helps you track how long it has been frozen. - Freeze for up to three months: For the best taste, enjoy it within three months. When you want to enjoy your pumpkin cream cheese bread again, follow these steps: - Thaw first: If frozen, let the bread thaw overnight in the fridge. - Use the oven: Preheat your oven to 350°F (175°C). - Warm it up: Place the bread on a baking sheet for about 10-15 minutes. This warms it through and keeps it soft. - Microwave option: For a quick fix, slice the bread and microwave for 15-20 seconds. Enjoy your warm, tasty treat! Yes, you can use fresh pumpkin. Start by roasting a small pumpkin. Cut it in half, remove the seeds, and bake it at 350°F until soft. Once cool, scoop the flesh and blend it until smooth. You will need about one cup of this fresh puree. It gives your bread a bright, fresh flavor. To make pumpkin bread egg-free, use a substitute. You can use 1/4 cup of unsweetened applesauce for each egg. Another option is to mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. Both options work well to bind the ingredients. You can serve the bread warm or at room temperature. Pair it with coffee or tea for a cozy treat. I also like to add a small bowl of cream cheese frosting on the side. You can sprinkle some chopped nuts on top for extra crunch. A dollop of whipped cream can be delightful too. Pumpkin cream cheese bread stays fresh for about 3 to 4 days at room temperature. Store it in an airtight container to keep it moist. If you want it to last longer, you can freeze it. Wrap slices in plastic wrap and keep them in a freezer bag. It can last up to three months in the freezer. You now have all the tools to make delicious pumpkin cream cheese bread. We covered key ingredients, step-by-step baking instructions, handy tips, and fun variations. Remember to measure your ingredients right and check for a perfect swirl. Don’t forget storage tips for keeping your bread fresh. Enjoy experimenting with flavors, too! You can make it gluten-free or vegan if needed. Now, you can impress friends and family with your baking skills. Let them enjoy each bite of your tasty creation!

Pumpkin Cream Cheese Bread

Indulge in the fall flavors with this delicious Pumpkin Cream Cheese Delight recipe! This moist and flavorful loaf combines rich pumpkin puree with a creamy, swirled cream cheese filling for a treat everyone will love. Perfect for breakfast or dessert, it’s incredibly easy to make. Click to explore the full recipe and elevate your baking game with this delightful pumpkin bread!
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Ingredients
  

1 cup pumpkin puree (either canned or homemade)

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil

3 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

8 oz cream cheese, softened at room temperature

1/4 cup powdered sugar

1 teaspoon fresh lemon juice

1/4 cup chopped walnuts or pecans (optional for garnish)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick cooking spray to prevent sticking.

    In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Using a whisk, mix these ingredients until smooth and thoroughly blended.

      In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and ginger. Gradually incorporate this dry mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.

        In a clean bowl, prepare the cream cheese filling by beating together the softened cream cheese, powdered sugar, and lemon juice until the mixture is creamy and smooth.

          Pour half of the pumpkin batter into the prepared loaf pan, spreading it evenly. Carefully dollop half of the cream cheese mixture over the pumpkin batter, then use a knife or skewer to swirl it gently into the batter. Add the remaining pumpkin batter on top, followed by the rest of the cream cheese filling. Swirl again gently using the knife to create a delightful marbled appearance.

            If desired, sprinkle the chopped nuts on top of the batter for an added crunch and flavor.

              Bake in the preheated oven for 60-70 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

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

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

                    - Presentation Tips: For an inviting presentation, slice the bread and arrange it on a rustic wooden board. Lightly dust the top with powdered sugar for a festive touch, and consider adding a small bowl of cream cheese frosting on the side for dipping, along with a scattering of extra nuts for added texture and visual appeal!