There’s something truly magical about pumpkin and cream cheese bread that always takes me back to the cozy afternoons spent in Mama Lou’s kitchen. The aroma of warm spices mingling with the sweet tang of cream cheese was the soundtrack of my childhood, especially during the crisp fall months when my sister Ouma and I would eagerly wait to taste the first slice fresh from the oven. This bread isn’t just a treat; it’s a comforting hug, a story baked into every crumb. Today, I’m excited to share this cherished recipe with you, so you can bring a little slice of that warmth and nostalgia into your own home.
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Why You’ll Love This pumpkin and cream cheese bread
What makes this pumpkin and cream cheese bread so special isn’t just its perfect balance of flavors, but the way it captures a moment in time—like when Mama Lou would let us lick the mixing bowl clean before pouring the batter into the pan. The pumpkin adds a moist richness and subtle earthiness, while the cream cheese swirl melts into pockets of creamy sweetness that make each bite feel indulgent yet wholesome.
Beyond taste, this bread is incredibly versatile. It can be a breakfast companion with a cup of coffee, a mid-afternoon pick-me-up, or a cozy dessert after a family dinner. I’ve made countless loaves over the years, and each time, it brings back memories of laughter with Ouma and the gentle wisdom of Mama Lou. It’s a recipe that feels like home, perfect for sharing with loved ones or savoring quietly on a chilly morning.
Ingredients You’ll Need for This pumpkin and cream cheese bread
- 1 ¾ cups all-purpose flour (can substitute with whole wheat flour for a nuttier flavor)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- 1 cup granulated sugar (feel free to reduce to ¾ cup for a less sweet bread)
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar (for the cream cheese swirl)
Nutrition Facts
- Calories: Approximately 320 per serving (1 slice)
- Protein: 5g
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 22g
- Sodium: 220mg
Irresistible Pumpkin and Cream Cheese Bread You Need to Try
Learn how to make delicious pumpkin and cream cheese bread. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 ¾ cups all-purpose flour (can substitute with whole wheat flour for a nuttier flavor)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- 1 cup granulated sugar (feel free to reduce to ¾ cup for a less sweet bread)
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar (for the cream cheese swirl)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This spice mix is what brings that warm, nostalgic flavor I remember so fondly from Mama Lou’s kitchen.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. I find using a hand mixer makes this step quick and smooth, but a strong arm and a wooden spoon work just as well—just ask Ouma, who always insists on doing it by hand!
- Add the eggs one at a time, beating well after each addition. Then mix in the pumpkin puree and vanilla extract until fully combined.
- Slowly add the dry ingredients to the wet mixture, gently folding until just incorporated. Overmixing can make the bread dense; I always remind myself of Mama Lou’s advice—“gentle hands make soft bread.”
- In a separate small bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. This sweet swirl is the heart of the bread, and it reminds me of the special treats Mama Lou reserved just for us kids.
- Pour half of the pumpkin batter into the prepared loaf pan, spread it evenly, then dollop half of the cream cheese mixture over it. Use a knife or skewer to gently swirl the cream cheese through the batter. Repeat with the remaining batter and cream cheese.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The smell during baking is one of my favorite parts—Ouma and I would often sneak into the kitchen just to breathe it in.
- Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing. This step is crucial for clean slices and preserving the creamy swirl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your pumpkin and cream cheese bread
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This spice mix is what brings that warm, nostalgic flavor I remember so fondly from Mama Lou’s kitchen.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. I find using a hand mixer makes this step quick and smooth, but a strong arm and a wooden spoon work just as well—just ask Ouma, who always insists on doing it by hand!
- Add the eggs one at a time, beating well after each addition. Then mix in the pumpkin puree and vanilla extract until fully combined.
- Slowly add the dry ingredients to the wet mixture, gently folding until just incorporated. Overmixing can make the bread dense; I always remind myself of Mama Lou’s advice—“gentle hands make soft bread.”
- In a separate small bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. This sweet swirl is the heart of the bread, and it reminds me of the special treats Mama Lou reserved just for us kids.
- Pour half of the pumpkin batter into the prepared loaf pan, spread it evenly, then dollop half of the cream cheese mixture over it. Use a knife or skewer to gently swirl the cream cheese through the batter. Repeat with the remaining batter and cream cheese.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The smell during baking is one of my favorite parts—Ouma and I would often sneak into the kitchen just to breathe it in.
- Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing. This step is crucial for clean slices and preserving the creamy swirl.
Tips for Making the Best pumpkin and cream cheese bread
- Use room temperature ingredients: Butter, eggs, and cream cheese blend better when softened, giving you a smoother batter and swirl.
- Don’t overmix the batter: Stir until just combined to keep the bread tender and moist, just like Mama Lou’s always was.
- Swirl gently: For a beautiful marbled effect, swirl the cream cheese just a few times. Too much mixing can blend it in completely, losing that lovely contrast.
- Experiment with spices: If you love a little extra warmth, try adding a pinch of ginger or allspice. I remember one autumn when Ouma and I added extra cinnamon to surprise Mama Lou—it was a hit!
- Test for doneness carefully: Start checking the bread at 55 minutes, but be patient—oven temps vary, and you want that perfect moist center.
Serving Suggestions and Pairings
One of my favorite ways to enjoy this pumpkin and cream cheese bread is fresh and slightly warm, with a pat of butter melting on top. It pairs beautifully with a cup of spiced chai or freshly brewed coffee—perfect for those slow, reflective mornings when I think about the afternoons spent with my sister Ouma, sharing stories and dreams over Mama Lou’s baking.
For something a little more indulgent, try serving slices with a drizzle of honey or a dollop of whipped cream. During the holidays, I often bring this bread to family gatherings, where it’s devoured alongside roasted chestnuts and hot apple cider—a true celebration of autumn’s bounty and family togetherness. Learn more: Irresistible Raspberry Almond Cake Recipe You Have to Try
Storage and Reheating Tips
This pumpkin and cream cheese bread keeps wonderfully well, which is a blessing when you bake a whole loaf. I usually wrap the cooled bread tightly in plastic wrap, then store it in an airtight container at room temperature for up to 3 days. If I want it to last longer, I pop it in the fridge for up to a week.
For longer storage, I slice the bread and freeze individual pieces in a resealable bag. When craving a slice, I just toast it lightly or warm it in the microwave for about 15 seconds. This trick reminds me of the many times Ouma and I sneaked a piece during late-night chats—warm, comforting, and just like home.
Frequently Asked Questions
What are the main ingredients for pumpkin and cream cheese bread?
The main ingredients for pumpkin and cream cheese bread include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make pumpkin and cream cheese bread?
The total time to make pumpkin and cream cheese bread includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make pumpkin and cream cheese bread ahead of time?
Yes, pumpkin and cream cheese bread can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with pumpkin and cream cheese bread?
pumpkin and cream cheese bread pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is pumpkin and cream cheese bread suitable for special diets?
Depending on the ingredients used, pumpkin and cream cheese bread may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Every time I make this pumpkin and cream cheese bread, I’m reminded of the love and tradition that Mama Lou poured into her kitchen. It’s more than just a recipe—it’s a connection to family, to moments shared, and to the simple joys of baking together. Whether you’re new to pumpkin-flavored treats or a seasoned fan, I hope this bread brings you the same warmth and happiness it has given me and my family over the years.
So, gather your ingredients, take a deep breath of those sweet, spiced aromas, and let this pumpkin and cream cheese bread become part of your own family stories. Trust me, once you taste that creamy swirl and tender crumb, you’ll have a new favorite to cherish for seasons to come.
