This Pumpkin cream cheese bread is the perfect fall recipe to make. Moist, soft, and packed with flavor. It’s easy to make and doesn’t require any special skills. The cream cheese filling adds an extra flavor and creamy texture. You can use fresh pumpkin or pumpkin puree, the choice is yours, and it tastes delicious either way.
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When I create recipes, I like to make things from scratch as much as I can. For example, for this recipe, I prefer to make my own pumpkin puree. It’s easy, and from one pumpkin, you can make so much more puree, which can be saved for later. You can freeze it and have pumpkin when it’s not in season anymore.
If you don’t have fresh pumpkin puree, you can buy canned. Make sure it’s just plain pumpkin puree and not a mix of other things in it, which can affect the final flavor.
How to make pumpkin puree?
Making pumpkin puree couldn’t be easier. Cut the pumpkin in half and scoop out the seeds using a spoon.
Then cut each half into smaller-sized pieces. Arrange them on a baking tray lined with parchment paper, facing inside, and bake them in the oven at 350°F (180°C) till soft.
Take it out of the oven and let it cool. Then take the skin off, which will come off very easily.
Puree the pumpkin using a blender or a potato masher. Use it right away or keep it in the fridge in an airtight container if used within a week. For longer storage, keep it in the freezer.
Pumpkin cream cheese bread: step-by-step
Note: For exact measurements, see the recipe card below!
This is one of those recipes where you don’t need any special tools to make it. A couple of bowls and a mixing spoon, that’s it.
- First, I mix the flour, salt, baking powder, baking soda, and spices. Then in a separate bowl, I mix the sugars, eggs, oil, and pumpkin puree. Add the wet mixture to the flour mixture and combine gently till no dry patches remain.
- For the cream cheese filling combine sugar, flour, egg, and cream cheese.
- Line a baking tin with parchment paper and fill in about half of the batter. Then add the cream cheese layer, and on top of the rest of the pumpkin batter. At this point, you can just bake it as is, or you can add a streusel on top for extra texture and taste.
- To make the streusel you will need very cold butter, flour, and sugar( I prefer to use muscovado sugar/dark brown sugar for extra flavor). Using your fingers mix everything quickly while the butter is still cold. It should look like coarse sand (it’s ok to have uneven size pieces). Sprinkle it over the top of the batter and transfer it to the oven. Bake for about an hour(depending on your oven). If the top starts to get too brown before it’s ready, cover it with a piece of foil.
Once the Pumpkin cream cheese bread is ready, take it out of the oven and let it cool a bit before slicing. Enjoy it with a cuppa tea or coffee. You can store it in an airtight container for up to 4 days at room temperature.
More delicious recipes
EASY PUMPKIN TURNOVERS MADE WITH PHYLLO DOUGH – These babies are all you need for Fall. Crispy phyllo made with brown butter and creamy pumpkin filling with warming spices. They are so quick and easy to make. Highly recommend!
THE BEST OIL-FREE CARROT CUPCAKES – I have to also share this yummy carrot cupcake recipe. These cuties are super moist, soft, and you can NOT have just one;) They don’t take much time to make but will taste like if you spend the whole day cooking.
GOLDEN LATTE – THE BEST WINTER DRINK – Autumn is the perfect time for a warm cozy beverage. This is not just delicious but also healing and perfect for the cold season.
THE BEST SPLIT PEA VEGETABLE SOUP – We can’t go without a delicious, warm bowl of goodness! This soup is packed with veggies like carrots, zucchini, potatoes, and yummy herbs. A one-pot easy meal that will be your favorite to make over the cold months.
THE BEST FALL PUMPKIN CREAM CHEESE BREAD RECIPE
- Baking Tin
- 260 g AP Flour 2 cups
- 1 t Cinnamon
- 1/8 t Nutmeg
- 1 t Baking Powder
- 1/2 t Baking Soda
- 1/8 t Salt
- 100 ml Vegitable Oil 1/2 cup
- 100 g Dark Brown Sugar 1/2 cup
- 110 g Granulated Sugar 1/2 cup
- 2 Eggs
- 250 g Pumpkin Puree 1½ cup
Cream Cheese Filling
- 150 g Cream Cheese
- 1 Egg
- 30 g AP Flour 3 tbsp
- 45 g Granulated Sugar 3 tbsp
- 60 g Butter, Cold 4 tbsp
- 50 g Muscovado/Brown sugar 1/4 cup
- 65 g AP Flour 1/2 cup
- 1/2 t Cinnamon
- Line a 4x10inch(10x25cm) baking tin with parchment paper.
- Combine flour, spices, baking powder, baking soda, and salt in a bowl.
- In a separate bowl whisk oil, sugars, eggs, and pumpkin puree.
- Add flour mixture to the wet ingredients and gently fold till no dry flour patches remain. Set aside.
- Make the cream cheese filling. In a bowl combine all the ingredients and mix till smooth.
- Add about half of the pumpkin batter into the tin, then spread the cream cheese filling on top and cover with the rest of the pumpkin mixture.
- Make the streusel (optional). Note! You can chop the butter into small cubes and put it in the freezer before you start making everything else. This way it will have time to harden, you need to have very cold butter for this step. Take the cubed butter out of the freezer and using your hand mix it with the sugar, flour, and cinnamon till resembles coarse sand. It's ok to have bigger pieces. Do this fast so the batter doesn't get too soft. Sprinkle the streusel over the top of the cake.
- Bake on the middle rack at 350F(180C) for 55-60min, depending on your oven. If the top starts to get too dark before it's ready, cover it with a piece of foil so it doesn't burn.
- Check if the bread is ready by using a toothpick or a skewer. If it comes out clean it's ready. Let it cool on a cooling rack for a few minutes before slicing. Enjoy with a cuppa and make it again.