Description

Craving a cozy, fall-inspired dessert that’s perfect for sharing? What if you could bake three loaves of tender pumpkin bread with a rich cream cheese swirl in just 90 minutes? Pumpkin Cream Cheese Bread is your answer—a beloved recipe with 49 reviews, ideal for holiday gatherings, brunches, or gifting.

Ingredients

Cream Cheese Filling

Cream cheese (2 packages, 8 oz each, softened): Creates a rich, tangy swirl. Sub: Neufchâtel or vegan cream cheese.
Sugar (1/4 cup): Sweetens the filling. Sub: Coconut sugar or maple syrup.
2% milk (1/4 cup): Thins filling for spreadability. Sub: Plant-based milk or heavy cream.
Large egg (1, room temperature): Binds the filling. Sub: 1 tablespoon flaxseed meal + 3 tablespoons water for vegan.

Pumpkin Bread

Sugar (3 cups): Sweetens and moistens the bread. Sub: 2-1/2 cups coconut sugar or 2 cups sugar + 1/2 cup maple syrup.
Solid-pack pumpkin (15-oz can): Adds moisture and fall flavor. Sub: Homemade pumpkin puree (drain excess liquid).
Large eggs (4, room temperature): Provide structure and richness. Sub: Flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water) for vegan.
Canola oil (1 cup): Keeps bread tender. Sub: Vegetable oil, melted butter, or applesauce for lower fat.
Water (1 cup): Ensures moist texture. Sub: Apple juice or milk for extra flavor.
All-purpose flour (4 cups): Provides structure. Sub: Gluten-free flour blend or 2 cups whole wheat + 2 cups all-purpose.
Pumpkin pie spice (4 teaspoons): Adds warm, spiced flavor. Sub: Mix of cinnamon, nutmeg, and cloves.
Baking soda (2 teaspoons): Helps rise with acidic pumpkin. Sub: No substitute; critical for texture.
Ground cinnamon (1-1/2 teaspoons): Enhances warmth. Sub: Additional pumpkin pie spice.
Salt (1 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/2 teaspoon.
Baking powder (1 teaspoon): Boosts rise. Sub: No substitute; critical for leavening.
Ground nutmeg (1 teaspoon): Adds nutty warmth. Sub: Allspice or more cinnamon.
Ground cloves (1/2 teaspoon): Provides deep spice. Sub: Ginger or omit.
Walnuts (1 cup, chopped): Add crunch and richness. Sub: Pecans or omit for nut-free.
Raisins (1 cup): Add chewy sweetness. Sub: Dried cranberries or omit.
Chopped dates (1/2 cup): Provide sticky sweetness. Sub: More raisins or dried figs.

Optional Toppings

Confectioners’ sugar (1 cup): Creates sweet glaze. Sub: Maple sugar or omit.
Vanilla extract (1/4 teaspoon): Enhances glaze flavor. Sub: Almond extract or omit.
2% milk (2-3 tablespoons): Thins glaze to drizzle. Sub: Plant-based milk or water.
Chopped walnuts: Add crunch. Sub: Pecans or omit.

These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent dessert.

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Instructions

Preheat oven and prep pans: Preheat to 350°F (177°C). Grease and flour three 8×4-inch loaf pans, then line bottoms with parchment and grease the parchment. Tip: Parchment ensures easy removal; trim to fit pan bottoms.
Make cream cheese filling: In a small bowl, beat 2 packages softened cream cheese, 1/4 cup sugar, 1/4 cup milk, and 1 egg until smooth (about 1-2 minutes). Set aside. Tip: Use room-temperature cream cheese to avoid lumps.
Mix wet ingredients: In a large bowl, beat 3 cups sugar, 15-oz can pumpkin, 4 eggs, 1 cup canola oil, and 1 cup water until well blended (about 2 minutes with a whisk or mixer). Tip: Ensure eggs are at room temperature for a smooth batter.
Combine dry ingredients: In a medium bowl, whisk 4 cups flour, 4 teaspoons pumpkin pie spice, 2 teaspoons baking soda, 1-1/2 teaspoons cinnamon, 1 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon nutmeg, and 1/2 teaspoon cloves. Gradually beat into the pumpkin mixture until just combined. Tip: Add dry ingredients in thirds to avoid lumps; don’t overmix.
Add mix-ins: Fold in 1 cup walnuts, 1 cup raisins, and 1/2 cup dates with a spatula until evenly distributed. Tip: Toss nuts and dried fruit in a little flour to prevent sinking.
Assemble loaves: Pour half the batter into the prepared pans (about 1-1/2 cups per pan). Spoon cream cheese filling over batter, keeping it 1/2 inch from edges; swirl gently with a knife. Top with remaining batter, covering filling completely, and swirl again. Tip: Swirl lightly to create marbled effect without mixing filling into batter.
Bake: Bake for 65-70 minutes until a toothpick inserted in the bread (avoiding filling) comes out clean. Tip: Check at 60 minutes; cover with foil if browning too quickly.
Cool and glaze (optional): Cool in pans for 10 minutes, then transfer to wire racks to cool completely (about 1 hour). For glaze, mix 1 cup confectioners’ sugar, 1/4 teaspoon vanilla, and 2-3 tablespoons milk until drizzling consistency. Drizzle over cooled loaves and sprinkle with walnuts. Tip: Let glaze set for 10 minutes before slicing.
Serve: Slice each loaf into 16 pieces and serve. Tip: Serve at room temperature or slightly warmed for extra coziness.