why make this recipe
Pumpkin Cream Cheese Bread is a delightful treat that perfectly blends the flavors of pumpkin and creamy cheese. This bread is not only delicious but also easy to make. It’s a great way to embrace the cozy, fall vibe, making it perfect for family gatherings or a casual snack. The rich taste and moist texture make it a favorite among both children and adults.
how to make Pumpkin Cream Cheese Bread
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup cream cheese, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
Directions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix pumpkin puree, cream cheese, sugar, brown sugar, and vegetable oil until well combined.
- Add in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
how to serve Pumpkin Cream Cheese Bread
You can serve Pumpkin Cream Cheese Bread warm or at room temperature. Slice it and enjoy it plain, or spread a little butter or additional cream cheese on top. It pairs well with coffee or tea, making it a great addition to breakfast or an afternoon snack.
how to store Pumpkin Cream Cheese Bread
To store leftover bread, keep it in an airtight container at room temperature for about 3-4 days. If you want to keep it longer, you can freeze it. Wrap the bread tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to three months. When you want to enjoy it again, simply thaw it at room temperature.
tips to make Pumpkin Cream Cheese Bread
- Make sure your cream cheese is softened to mix easily into the batter.
- Don’t overmix the batter; mix just until combined for a lighter bread.
- You can sprinkle some chopped nuts or chocolate chips into the batter for added flavor and texture if you like.
- If the top browns too fast while baking, you can cover it loosely with aluminum foil.
variation
You can add dried cranberries or walnuts for variation. These add a nice texture and extra flavor to the bread.
FAQs
Q: Can I use fresh pumpkin instead of canned? A: Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth.
Q: Is this recipe gluten-free? A: No, this recipe uses all-purpose flour. You can swap it with a gluten-free flour blend if needed.
Q: How can I make this bread more flavorful? A: You can increase the spices like cinnamon or nutmeg. Additionally, adding a teaspoon of vanilla extract can enhance the flavor.
Pumpkin Cream Cheese Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix pumpkin puree, cream cheese, sugar, brown sugar, and vegetable oil until well combined.
- Add in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.