Go Back
- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon nutmeg - ½ teaspoon ginger - 1 cup pumpkin puree (canned or freshly made) - ½ cup granulated sugar - ½ cup brown sugar, packed - 2 large eggs - ½ cup vegetable oil - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - ¼ cup powdered sugar - 1 tablespoon lemon juice - 1 tablespoon milk - Optional: ¼ cup chopped walnuts or pecans for added texture In this recipe, I balance warm spices with sweet pumpkin. The dry ingredients mix well, creating a good base. I use flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Each spice adds depth to the flavor. For the wet ingredients, I blend pumpkin puree with sugars, eggs, oil, and vanilla. This mix brings moisture and sweetness. The cream cheese mixture adds a rich, tangy contrast. Cream cheese, powdered sugar, lemon juice, and milk combine to create a smooth blend. Adding nuts is optional. They give a nice crunch. You can use walnuts or pecans for texture. These ingredients work together to create a delicious bakery-style pumpkin cream cheese bread. Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, grease a 9x5 inch loaf pan. You can also line it with parchment paper. This makes it easy to remove the bread later. In a large bowl, mix the dry ingredients first. Combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of ginger. Set this bowl aside. In another bowl, mix the wet ingredients. Combine 1 cup of pumpkin puree, ½ cup of granulated sugar, ½ cup of packed brown sugar, 2 large eggs, ½ cup of vegetable oil, and 1 teaspoon of vanilla extract. Stir well until everything blends nicely. Now, slowly add the dry mix to the wet mix. Stir gently until just combined. Don't over-mix. Some lumps are okay. In a separate bowl, beat together 8 oz of softened cream cheese, ¼ cup of powdered sugar, 1 tablespoon of lemon juice, and 1 tablespoon of milk. Mix until the cream cheese is smooth and creamy. Pour half of the pumpkin batter into the prepared loaf pan. Then, dollop half of the cream cheese mixture on top. Use a knife to gently swirl the cream cheese into the batter. Next, pour the rest of the pumpkin batter over the cream cheese layer. Top with the remaining cream cheese mixture and swirl again for a marbled look. If you like, sprinkle ¼ cup of chopped walnuts or pecans on top. Now, bake the bread in your preheated oven for 60-70 minutes. Check with a toothpick. It should come out clean when done. Let the bread cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. Enjoy the sweet aroma as it fills your kitchen! To get that soft and moist texture, don’t over-mix the batter. When you combine wet and dry ingredients, stir gently until just mixed. Some lumps are okay. This helps keep the bread light and fluffy. If you want an even richer texture, try adding a bit more pumpkin puree. It gives the bread moisture and flavor. One mistake many make is not measuring ingredients correctly. Always use proper measuring cups for dry and liquid ingredients. Another common issue is baking too long. Keep an eye on the bread. Check for doneness with a toothpick. If it comes out clean, it’s ready. If you bake too long, the bread can dry out quickly. Spices are key! Use fresh ground cinnamon, nutmeg, and ginger for the best flavor. You can also add a pinch of cloves for extra warmth. To enhance moisture, consider adding a bit of sour cream or yogurt. This will keep your bread tender and flavorful. For a fun twist, mix in some chocolate chips or dried cranberries! {{image_2}} You can add nuts to your pumpkin cream cheese bread for a nice crunch. I love using walnuts or pecans. Just chop them up and mix in about ¼ cup. You can also switch up the spices. Try adding cloves or allspice for more warmth. Each nut and spice choice can change the flavor and texture. Want to make your bread unique? You can add other flavors, too. Consider using chocolate chips for a sweet twist. Dried cranberries or raisins can add a fruity touch. You could even mix in some orange zest for a bright flavor. Get creative! Each choice will make your bread special. If you need a gluten-free version, it's easy! Just swap the all-purpose flour with gluten-free flour. Make sure to check that your baking powder and baking soda are also gluten-free. The bread will still taste great, keeping all that pumpkin goodness you love. Enjoy your gluten-free treat! To keep your bakery-style pumpkin cream cheese bread fresh, wrap it tightly. Use plastic wrap or aluminum foil. Store it at room temperature for up to three days. For longer storage, place it in an airtight container. This helps keep the bread moist and flavorful. If you want to save some for later, freezing works well. First, let the bread cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap, followed by aluminum foil. This prevents freezer burn. You can freeze it for up to three months. Just remember to label it with the date. When you're ready to enjoy your frozen bread, remove it from the freezer. Let it thaw in the fridge overnight. If you want it warm, you can reheat it in the oven. Preheat the oven to 350°F (175°C). Place the slices on a baking sheet and heat for about 10 minutes. You can also use a microwave. Heat on high for about 15-20 seconds per slice. Enjoy that warm, creamy goodness! Yes, you can use homemade pumpkin puree. Just make sure it is smooth. Fresh pumpkin adds a nice flavor. You may need to adjust the moisture level. If it seems too wet, add a bit more flour. If it’s too dry, add a bit of oil. You can tell the bread is done by using a toothpick. Insert it into the center of the loaf. If it comes out clean, the bread is ready. The top should be golden brown and spring back when touched. You can use Greek yogurt or ricotta cheese as a substitute. Both add a creamy texture. They will change the taste slightly but still taste good. You can also use a dairy-free cream cheese if needed. Pumpkin cream cheese bread lasts about 3-4 days at room temperature. Store it in an airtight container to keep it fresh. You can also refrigerate it to extend its shelf life by a week. If you want to keep it longer, freeze it for up to three months. This blog covers how to make pumpkin cream cheese bread from start to finish. You learned about the needed ingredients, step-by-step instructions, and tips for great results. I shared ways to customize your bread and how to store it for later. Remember, small changes can enhance your bread's taste and texture. Trust yourself in the kitchen, and enjoy the baking journey. Your delicious loaf awaits!

Bakery-Style Pumpkin Cream Cheese Bread

Indulge in the deliciousness of Bakery-Style Pumpkin Cream Cheese Bread! This simple recipe brings the warmth of fall right to your kitchen. With flavorful spices, creamy swirls of cheese, and the option to add nuts for extra crunch, it's the perfect treat for any occasion. Ready in just 90 minutes, this bread is a must-try! Click through to discover how to make this delightful recipe and savor every bite!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon nutmeg

½ teaspoon ginger

1 cup pumpkin puree (canned or freshly made)

½ cup granulated sugar

½ cup brown sugar, packed

2 large eggs

½ cup vegetable oil

1 teaspoon vanilla extract

8 oz cream cheese, softened

¼ cup powdered sugar

1 tablespoon lemon juice

1 tablespoon milk

Optional: ¼ cup chopped walnuts or pecans for added texture

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.

    In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

      In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix well until fully combined.

        Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to over-mix; some lumps are okay.

          In a separate bowl, beat together the cream cheese, powdered sugar, lemon juice, and milk until smooth and creamy.

            Pour half of the pumpkin batter into the prepared loaf pan. Then, dollop half of the cream cheese mixture on top. Use a knife or skewer to gently swirl the cream cheese into the batter.

              Pour the remaining pumpkin batter over the cream cheese layer and top with the remaining cream cheese mixture. Swirl again for a marbled effect.

                If using, sprinkle the chopped walnuts or pecans on top for added crunch.

                  Bake the bread 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 15 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 into thick pieces and dust with powdered sugar for an elegant touch. Serve warm or at room temperature with a dollop of whipped cream or a spread of butter. Enjoy!