Indulge in the decadence of our Pumpkin Cream Cheese Bread Recipe, boasting a luxurious texture and bursting with the warm embrace of pumpkin spice and all things delightful! This cherished family recipe encapsulates the essence of fall, offering a symphony of flavors and comforting moments to savor.
Having baked Pumpkin Caramel Cheesecake for years, I ventured to merge its creamy essence into this delectable bread, and the outcome is truly remarkable—ideal for those crisp autumn days. Fresh from the oven, a dollop of butter or a delicate glaze transforms it into an irresistible treat, guaranteeing a queue of eager family and guests clamoring for seconds.
Embrace the essence of autumn with our Pumpkin Cream Cheese Bread, boasting a decadent cheesecake-like center that epitomizes the season! In essence, it’s ridiculously delicious, serving as the perfect quick bread for breakfast and transforming into a luxurious dessert when adorned with a luscious vanilla glaze. Treat yourself to this indulgent delight.
Moreover, it’s unbelievably simple to prepare! Ensure your ingredients are lined up before you begin baking (mise en place); it’s a crucial step in any recipe that ensures precise time management.
The flavor of this bread truly shines on the second and third days post-baking. The pumpkin and spice meld together beautifully, promising to impress you with each bite! Fall holds a special place in our family, inspiring endless creativity in the kitchen—from savory delights to sweet indulgences.
Incorporating a cheesecake layer into our Pumpkin Bread Recipe elevated its flavor to new heights! Ensure all your ingredients are organized and ready to go, prep your loaf pan, preheat your oven, and dive into the mixing process! Below, you’ll discover step-by-step instructions to guide you through preparation and presentation.
Ingredients for Pumpkin Cream Cheese Bread
- eggs
- allspice
- nutmeg
- cinnamon
- Greek yogurt
- Pumpkin puree
- pure vanilla extract
- dark brown sugar
- unsweetened applesauce (or vegetable oil)
- baking soda
- baking powder
- all-purpose flour
- pink Himalayan sea salt or Kosher sea salt (finely ground)
Ingredients for Cream Cheese Filling
- egg
- sugar
- cream cheese
- pure vanilla extract
- all-purpose flour
Is It Possible to Bake This Pumpkin Bread Minus the Cream Cheese Layer?
Absolutely! This Classic Pumpkin Bread Recipe stands strong on its own. If cream cheese isn’t your preference, feel free to omit the filling. However, for those who adore cream cheese and all things cheesecake, I highly recommend taking this extra step. Trust me, the minimal additional time is well worth it for the delightful indulgence it adds.
Cinnamon Oatmeal Crumble Topping
Our Cinnamon Oatmeal Crumble Topping is the ultimate touch, elevating this bread to bakery-quality perfection with its delightful texture. Don’t overlook this simple yet impactful addition—it’s the secret to achieving maximum flavor. Find the ingredients and instructions for this delectable seasonal crumble below.
Understanding the Difference Between Pumpkin Purée and Pumpkin Pie Filling
Ingredients: Pumpkin Purée: It contains solely cooked and mashed pumpkin flesh, with no additional ingredients. Pumpkin Pie Filling: This typically includes pumpkin purée mixed with sugar, spices (such as cinnamon, nutmeg, and cloves), and sometimes other ingredients like eggs and condensed milk to achieve a sweeter, spiced filling suitable for making pumpkin pie.
Sweetness and Spice: Pumpkin Purée: It has a natural pumpkin flavor without added sweetness or spices. Pumpkin Pie Filling: It is sweetened and seasoned with spices to mimic the flavors of pumpkin pie, making it ready to use directly in pie crusts without further seasoning.
Versatility: Pumpkin Purée: It’s versatile and can be used in a wide range of recipes, including soups, stews, bread, muffins, and more. Pumpkin Pie Filling: It’s primarily intended for making pumpkin pies but can also be used in other desserts like bars, cakes, and cheesecakes.
Texture: Pumpkin Purée: It has a smooth, thick consistency, similar to mashed sweet potatoes. Pumpkin Pie Filling: It has a thicker consistency than plain pumpkin purée due to the added ingredients, often resembling a custard-like texture.
Preparation: Pumpkin Purée: It can be homemade by cooking and puréeing fresh pumpkin or purchased canned. Pumpkin Pie Filling: It’s typically purchased canned and ready to use, requiring no additional preparation for making pies.
How to Make Pumpkin Purée from Scratch
Ingredients you’ll need for making pumpkin purée:
- Sugar or pie pumpkin(s)
- Optional: Olive oil or cooking spray (for roasting)
Select a Pumpkin: Choose a sugar or pie pumpkin, known for their sweet, dense flesh, rather than a large carving pumpkin which tends to be watery and less flavorful.
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Pumpkin: Wash the pumpkin thoroughly and cut it in half vertically. Remove the seeds and stringy pulp using a spoon or ice cream scoop.
Roast the Pumpkin: Place the pumpkin halves, cut side down, on a baking sheet lined with parchment paper or aluminum foil. Roast in the preheated oven for about 45-60 minutes, or until the pumpkin flesh is fork-tender.
Cool the Pumpkin: Remove the pumpkin from the oven and let it cool for a few minutes until it’s safe to handle.
Scoop the Flesh: Once cooled, use a spoon to scoop the cooked pumpkin flesh away from the skin. Discard the skin.
Blend or Mash: Transfer the cooked pumpkin flesh to a food processor or blender, or simply mash it with a potato masher or fork until smooth.
Strain (Optional): If you prefer a smoother purée, you can strain it through a fine mesh sieve to remove any remaining fibrous bits.
Store or Use: Use the pumpkin purée immediately in your favorite recipes, or store it in an airtight container in the refrigerator for up to 5 days, or freeze it for longer-term storage.
Enjoy: Use your homemade pumpkin purée in recipes like pies, breads, muffins, soups, and more, and savor the delicious flavors of fall!
That’s it! You now have fresh, homemade pumpkin purée ready to use in your favorite dishes.
Variety of Mix-In Options for Pumpkin Bread
- Chocolate chips
- Chopped nuts (such as walnuts or pecans)
- Dried cranberries
- Raisins
- Shredded coconut
- Chopped dried apricots
- Chopped dates
- Pumpkin seeds (pepitas)
Feel free to mix and match these ingredients to create your own custom variation of pumpkin bread!
Directions for Making Pumpkin Cream Cheese Bread
Make the Cream Cheese Filling
- Add the egg, sugar, room temp cream cheese, vanilla extract, and flour to a glass bowl.
- Beat on medium-high speed until well combined and silky.
Mix the Cinnamon Oatmeal Crumble Topping
- Add the flour, light brown sugar, baking powder, cinnamon, and sea salt to a glass bowl whisk to combine. Add the chilled butter and cut in with a pastry cutter or fork until peas sized lumps form. Add the oats and mix until clumps form into crumb topping. Place in the fridge until needed.
Make the Pumpkin Bread Batter
- Combine the egg, allspice, nutmeg, cinnamon, Greek yogurt, pumpkin puree, vanilla extract, dark brown sugar, and unsweetened applesauce.
- Whisk to combine thoroughly.
- Then add the baking soda, baking powder, flour, and sea salt.
- Stir gently with a rubber spatula until just combined. If you like a tender, moist, bread then DO NOT beat the batter it likes to be treated gently. With this in mind fold in the flour with care.
Prepare for Baking
- Pour or scoop about ⅔ of the batter into the bottom of the prepared loaf pan.
- Evenly pour the Cream Cheese Filling on top, smooth with a rubber spatula.
- Then pour the rest of the Pumpkin Bread Batter over the top, gently smooth the batter so it covers the top of the cream cheese filling. Again we are being gentle here so we don’t disturb the Cream Cheese Filling. Top with Cinnamon Oatmeal Crumble.
- Bake for 40 minutes and then test the center with a toothpick inserted in the center, it should come out clean, or with just a few moist cooked crumbs, not raw batter. The top should be domed and golden and the edges golden brown too. If golden and not cooked then tent with foil and cook an additional 10 minutes. Remove from the oven, and cool bread in the pan on a rack for about 15 minutes. Turn out on a wire rack and cool for another 15 minutes if needed.
- Slice to desired thickness and serve with a pat of butter or or a sweet drizzle of icing!
Make the Quick Vanilla Glaze
This step is optional, but recommended! Combine the powdered sugar, milk and vanilla to a bowl and stir until well combined. it the glaze is to thin add a little more confectioners’ sugar and to thick add a bit more milk.
- 1 1/2 cups confectioners’ sugar
- 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract
Storage and Shelf Life Guidelines for Pumpkin Cream Cheese Bread
To safely store Pumpkin Cream Cheese Bread and ensure its longevity, follow these guidelines:
Cooling: Allow the bread to cool completely to room temperature before storing.
Wrap: Once cooled, wrap the bread tightly in plastic wrap or aluminum foil to prevent it from drying out.
Refrigeration: Store the wrapped bread in an airtight container or resealable plastic bag in the refrigerator.
Use within Timeframe: Pumpkin Cream Cheese Bread can typically be stored in the refrigerator for up to 5-7 days.
Safety Notes:
- Always ensure the bread is cooled to room temperature before wrapping and storing to prevent condensation, which can lead to sogginess.
- Check the bread for any signs of spoilage, such as mold growth, off odors, or changes in texture or color, before consuming.
- If you notice any signs of spoilage, discard the bread immediately to prevent the risk of foodborne illness.
By following these storage guidelines and safety notes, you can enjoy your Pumpkin Cream Cheese Bread safely and deliciously for several days.
Freezing and Defrosting Pumpkin Cream Cheese Bread
To freeze Pumpkin Cream Cheese Bread, follow these steps:
Cooling: Allow the bread to cool completely to room temperature after baking.
Wrapping: Once cooled, wrap the bread tightly in plastic wrap or aluminum foil. You can also slice the bread beforehand and wrap individual slices for easier portioning later.
Double Wrapping: For extra protection against freezer burn, place the wrapped bread in a resealable freezer bag or an airtight container.
Labeling: Don’t forget to label the wrapped bread with the date of freezing to help you keep track of its storage time.
Freezing: Place the wrapped bread in the freezer, making sure it’s placed flat to prevent any squishing or distortion of shape.
To defrost Pumpkin Cream Cheese Bread:
Refrigerator Method: Transfer the wrapped bread from the freezer to the refrigerator and let it thaw overnight. This gradual thawing process helps retain moisture and prevents the bread from becoming soggy.
Room Temperature Method: If you prefer a quicker thawing method, you can let the wrapped bread sit at room temperature for a few hours until thawed. However, be mindful that this method may result in some loss of moisture.
Reheating (Optional): Once thawed, you can reheat the bread in a preheated oven at 300°F (150°C) for about 10-15 minutes until warmed through. Alternatively, you can microwave individual slices for a few seconds until warm.
By following these steps, you can safely freeze and defrost Pumpkin Cream Cheese Bread while preserving its texture and flavor.
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How to Make Pumpkin Cream Cheese Bread
Equipment
- 9x5 inch loaf pan
Ingredients
Cream Cheese Filling
- 1 large egg, organic
- ¼ cup (50 grams) sugar
- 4 ounces (½ block) cream cheese, room temperature
- 1 teaspoon pure vanilla extract
- 3 Tablespoons (22 ½ grams) all-purpose flour
Cinnamon Oat Crumble Topping
- ½ cup (60 grams) all-purpose flour
- ¼ cup (45 grams) light brown sugar
- ¼ teaspoon baking powder
- ½ teaspoon cinnamon, ground
- ¼ teaspoon sea salt, finely ground
- ½ cup (45 grams) old fashioned oats
- 4 Tablespoons (half stick) butter, cold
Pumpkin Bread Batter
- 1 large egg, organic
- ¼ teaspoon allspice, ground
- ¼ teaspoon nutmeg, ground
- 2 teaspoons cinnamon, ground
- ¼ cup (71 grams) Greek yogurt, whole or skimmed milk
- 1 cup (225 grams) pumpkin puree, organic
- 2 teaspoons pure vanilla extract
- ½ cup (90 grams) dark brown sugar, packed (or by grams)
- ¼ cup (62.5 grams) unsweetened apple sauce, or sub vegetable oil
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup (120 grams) all-purpose flour
- ½ teaspoon Pink Himalayan Sea Salt or Kosher Sea Salt, finely ground
Instructions
- Preheat the oven to 350°F/175°C and grease and flour a 9x5 inch loaf pan, set aside.
Make the Cream Cheese Filling
- Add the egg, sugar, room temp cream cheese, vanilla extract, and flour to a glass bowl.
- Beat on medium-high speed until well combined and silky.
Make the Cinnamon Oatmeal Crumble Topping
- Add the flour, light brown sugar, baking powder, cinnamon, and sea salt to a glass bowl whisk to combine. Add the chilled butter and cut in with a pastry cutter or fork until peas sized lumps form. Add the oats and mix until clumps form into crumb topping. Place in the fridge until needed.
Make the Pumpkin Bread Batter
- Combine the egg, allspice, nutmeg, cinnamon, Greek yogurt, pumpkin puree, vanilla extract, dark brown sugar, and unsweetened applesauce.
- Whisk to combine thoroughly.
- Then add the baking soda, baking powder, flour, and sea salt.
- Stir gently with a rubber spatula until just combined. Do NOT beat the batter it likes to be treated gently!
Assemble the Pumpkin Cream Cheese Bread
- Pour or scoop about ⅔ of the batter into the bottom of the prepared loaf pan.
- Evenly pour the Cream Cheese Filling on top, smooth with a rubber spatula or the backside of a spoon.
- Then pour the rest of the Pumpkin Bread Batter over the top, gently smooth the batter so it covers the top of the cream cheese filling. Again we are being gentle here so we don't disturb the Cream Cheese Filling. Top with Cinnamon Oatmeal Crumble.
- Bake for 40 minutes and then test the center with a toothpick inserted in the center, it should come out clean, or with just a few moist cooked crumbs, not raw batter. The top should be domed and golden and the edges golden brown too. If golden and not cooked then tent with foil and cook an additional 10 minutes. Remove from the oven, and cool bread in the pan on a rack for about 15 minutes. Turn out on a wire rack and cool for another 15 minutes if needed.
- Slice to desired thickness and serve with a pat of butter or drizzle of icing.
Notes
- Prep time is approximate, having all of your ingredients out and in place (mise en place) when making any recipe is essential for good time management.
- Maximize the shelf life of pumpkin bread, cover with plastic wrap or place in a zip bag to prevent drying out. Properly stored, freshly baked pumpkin bread will last for about 1 to 2 days at normal room temperature.
- Refrigerate up to 5 days in an airtight container (after fully cooled).
- Pumpkin Bread can be easily frozen. Cool the bread completely. Tightly wrap it in plastic wrap. Then, wrap in aluminum foil or place it in freezer bags. Freeze for up to 3 months. Defrost at room temp before slicing.
Creative Recipe Inspiration
Indulge in the ultimate autumn delight with our Pumpkin Spice Cheesecake with Caramel Sauce. Crafted with a velvety smooth pumpkin-infused filling delicately spiced with cinnamon, nutmeg, and cloves, every decadent bite is a symphony of fall flavors.
Savor the harmonious blend of flavors in our Pear and Almond Cream Cheese Tart. Each decadent slice is a masterpiece of buttery pastry, delicately filled with a luscious almond cream cheese mixture that perfectly complements the sweetness of ripe, juicy pears.
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
Another drool worthy recipe perfect for Autumn season! What I love about this recipe is the variation of flavors and you can opt out the cream cheese as well (for people like who is lactose intolerant). Also, your instructions are very thorough.
How you come up with amazing recipes? You need a cooking show already! Keep us inspired with your delicious recipes!
Thanks so much, Jane!! We’re currently rolling out our autumn recipes and it is definitely my favorite time of the year! So glad that you like the variations too, thank you so much for visiting and for the wonderful compliments too!!:D
Might have to try this out for Thanksgiving ! Sounds super yummy
Hi, Raven! Thanks so much, it would make a great addition for a Thanksgiving spread 🙂
I can practically taste this bread already! That crumble is amazing and the cream cheese filling is perfection 👌
Thanks so much, Colleen! It’s a seriously good Pumpkin Bread for sure 🙂 appreciate you stopping by to check it out 🙂
That shot with the melting butter is too good. I can only imagine how delicious this must be
Thanks so much, Chef Mireille! 🙂
I cannot wait to try this recipe out! Looks delicious.
Thanks so much, Yasmin! So glad that you are going to give it a try, be sure to share your results 🙂
Yum! Definitely pinned this one for Thanksgiving this year. Thanks for the step by step photos in the instructions too!
Thanks, Amy, please be sure to share your results with us too! Also, appreciate the pin 🙂
I love everything Pumpkin, thanks for sharing this recipe!
So glad that you like our recipe, Diane!