Pumpkin bread is a delightful autumnal indulgence that combines the earthy sweetness of roasted pumpkin with the creamy richness of cheese. Every fall making pumpkin bread is a tradition that is not very old but I want to continue doing it because my family loves it. Freshly baked pumpkin bread welcomes the fall with its aroma and unique flavor. This year I tried a recipe with cream cheese filling which makes the pumpkin bread even better.
Ingredients for pumpkin bread
Pumpkin puree
Pumpkin puree is one of the main ingredients of pumpkin bread. I used one cup of pumpkin puree in this recipe, store bought pumpkin puree works fine but do not use pumpkin pie filling. it’s not the same.
All-purpose flour
All-purpose flour contributes to its texture, structure, and overall mouthfeel. As the main dry ingredient, all-purpose flour provides the necessary gluten formation, giving the bread its desirable structure and preventing it from becoming overly dense.
Pumpkin spice
For more pumpkin flavor I used 2 tsp of store-bought pumpkin spice mix.
Baking soda
Use a fresh pack of baking soda whenever baking with it. I used 1 tsp of baking soda in this recipe.
Sugar and eggs
To keep things simple I used only one kind of sugar which is regular granulated white sugar. I used one whole egg in the bread mixture.
Ingredients for cream cheese filling
Baking time for pumpkin bread
The baking time for pumpkin bread is crucial for achieving the perfect balance between a moist interior and a golden-brown crust. Typically, it ranges between 40 to 50 minutes at 350°F (175°C), but the exact duration may vary based on individual ovens, pan sizes, and ingredient variations, so it’s important to monitor it closely and check with a toothpick. When a toothpick comes out clean, it means the bread is ready. I used a kitchen aid loaf pan and baked it for about 50 minutes.
How to store pumpkin bread
Once pumpkin bread is at room temperature, tightly plastic wrap the bread and store it on the counter for up to three to five days. However, after three days put it in the refrigerator to prolong its life. In the refrigerator, it can stay up to a week. You can also freeze it, divide it into small consumable portions, and reheat it in the microwave before eating.
Pumpkin bread with cream cheese filling
Equipment
Ingredients
- 1.5 cups all purpose flour
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin spice mix
- 1 cup pumpkin puree
- 1 tsp vanilla
For filling
- 6 oz cream cheese soften
- 1 egg yolk
- 1 tsp vanilla
- 1/4 cup granulated white sugar
Instructions
- Preheat the oven at 350F
- In a large bowl add oil, sugar and egg and mix it until its well combined.
- Now sift in the flour and pumpkin spice mix. Add pumpkin puree, vanilla, baking soda, and salt. Mix everything until it's well combined.
- To make the cheese mix, in a small bowl mix cream cheese, egg yolk, sugar, and vanilla. mix it well. It's okay if it still has some lumps.
- Now spray a bread baking pan or coat it with oil and flour and add half of the batter into the pan, add all of the cream cheese mixture and the remaining mixture.
- Bake at 350F for 40-50 minutes or until the edges separate the pan.
- Let it cool down completely before cutting.
Nutrition
