This pumpkin cream cheese quick bread is a delightful fall treat that combines the warm flavors of pumpkin and spices with a rich cream cheese filling. It’s easy to make and perfect for breakfast or as a snack.
The recipe is straightforward, requiring simple ingredients and minimal preparation time. Enjoy it fresh out of the oven or toasted with a spread of butter.
Overview of Pumpkin Cream Cheese Quick Bread
This delightful quick bread brings together the comforting flavors of pumpkin and warm spices, making it a perfect addition to your autumn baking repertoire.
The creamy swirl of cheese filling adds a rich contrast to the moist pumpkin batter, creating a treat that is both satisfying and delicious.
With minimal preparation time, this recipe is ideal for those who want to enjoy a homemade loaf without the fuss of traditional bread-making techniques.
Ingredients You Will Need
To create this pumpkin cream cheese quick bread, gather some common ingredients that you might already have in your kitchen.
You’ll need all-purpose flour, baking powder, baking soda, and a selection of spices including cinnamon, nutmeg, and ginger to infuse the bread with that classic autumn flavor.
Of course, canned pumpkin puree is essential for that rich, moist texture, while sugars and vegetable oil help to sweeten and bind the mixture. Don’t forget the cream cheese for the luscious filling!
Preparation Steps
Start by preheating your oven to 350°F (175°C) and greasing a loaf pan.
In one bowl, whisk together your dry ingredients, ensuring they are well combined. In another bowl, mix the wet ingredients, including the pumpkin puree and sugars, until smooth.
Combine the two mixtures carefully, and then prepare the cream cheese filling by beating it until creamy. Layer the pumpkin batter and cream cheese mixture in the loaf pan for a beautiful swirl effect.
Baking and Cooling
Once your loaf is assembled, bake it in the preheated oven for about 50 to 60 minutes.
Keep an eye on it, and check for doneness with a toothpick. When it comes out clean, your bread is ready!
Allow it to cool in the pan for a short time before transferring it to a wire rack to cool completely. This step is crucial for achieving the perfect texture.
Serving Suggestions
This pumpkin cream cheese quick bread is delicious on its own, but you can elevate it further by serving it with a spread of cream cheese or a sprinkle of cinnamon.
Enjoy it fresh out of the oven, or toast slices for a warm, comforting snack.
Pair it with a cup of coffee or tea for a delightful afternoon treat that captures the essence of fall.
Storage Tips
To keep your pumpkin cream cheese quick bread fresh, store it in an airtight container at room temperature for up to three days.
If you want to enjoy it later, consider freezing slices.
Wrap them tightly in plastic wrap and place them in a freezer bag. This way, you can savor the flavors of autumn even when the season changes.
Delicious Pumpkin Cream Cheese Quick Bread
This quick bread features a moist pumpkin batter swirled with a creamy cheese filling, creating a delicious contrast in flavor and texture. The recipe takes about 1 hour from start to finish and yields 1 loaf.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract for filling
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine Wet Ingredients: In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Prepare Cream Cheese Filling: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Layer the Batter: Pour half of the pumpkin batter into the prepared loaf pan. Spread the cream cheese mixture over the batter, then top with the remaining pumpkin batter.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 12 slices
- Calories: 210kcal
- Fat: 10g
- Protein: 3g
- Carbohydrates: 28g