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Pumpkin Cream Cheese Bread

Spiced Pumpkin Cream Cheese Bread

This moist and flavorful pumpkin cream cheese bread is perfect for fall. The creamy cream cheese base complements the warm spices and pumpkin perfectly.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
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
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar packed
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1/2 teaspoon Salt
  • 1/2 cup Chopped Pecans or Walnuts optional

Equipment

  • 9x5 inch loaf pan
  • Mixing Bowls
  • Whisk
  • 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, beat together the softened cream cheese and both sugars until smooth and creamy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Stir in the pumpkin puree and nuts (if using).
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a richer flavor, use full-fat cream cheese. You can also add chocolate chips or dried cranberries to the batter. Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.