pumpkin loaf with cream cheese recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best pumpkin loaf with cream cheese recipe

I’m so excited to share this recipe for pumpkin loaf with cream cheese with you all. This is one of my favorite fall recipes, and it’s perfect for the upcoming holiday season.

The combination of the moist pumpkin bread and the tangy cream cheese frosting is just irresistible. I’ve been making this recipe for years, and it’s always a hit with my family and friends.

In fact, my kids love helping me in the kitchen to make this loaf, and they can’t get enough of the delicious smell that fills the house while it’s baking. I’ve learned that this recipe is not only delicious, but it’s also a great way to use up those extra canned pumpkin purees that you might have on hand.

Plus, it’s a relatively healthy recipe, considering how much we love to indulge in sweet treats. The best part about this recipe is that it’s incredibly easy to make, even for a busy weeknight dinner.

Simply mix together all the ingredients, pour them into a loaf pan, and bake until golden brown. That’s it!

You’ll be enjoying a slice (or two) in no time. And don’t even get me started on how good this loaf is when served with a steaming cup of coffee or tea – it’s the perfect combination.

Pumpkin Loaf with Cream Cheese

4.6 from 743 votes

A moist and tender pumpkin loaf swirled with a creamy cheesecake filling. This easy quick bread is perfect for fall baking and pairs wonderfully with coffee or tea.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 10Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Pumpkin Loaf

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup pumpkin puree
1/4 cup milk

For the Cream Cheese Filling

8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9×5 inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
3In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
Set aside.
4In a large bowl, beat the sugar and oil together with an electric mixer on medium speed until smooth.
5Add the eggs one at a time, beating well after each addition, then mix in the pumpkin puree and milk until fully incorporated.
6Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined and no streaks of flour remain.
7Do not overmix.
8In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy.
9Add the egg yolk and vanilla extract, and beat until well combined.
10Pour half of the pumpkin batter into the prepared loaf pan and spread it evenly.
11Spoon the cream cheese mixture over the batter, then pour the remaining pumpkin batter on top.
12Use a knife to gently swirl the layers together.
13Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
14The loaf should be golden brown and spring back when lightly pressed.
15Let the loaf cool in the pan on a wire rack for 15 minutes, then lift it out using the parchment paper and cool completely before slicing.
16This allows the cream cheese layer to set properly.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Whisk
Electric mixer or hand mixer
Spatula
Toothpick or skewer

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 65mg🧂Sodium: 320mg🌾Total Carbs: 36g🥦Dietary Fiber: 1g🍬Sugars: 21g🥩Protein: 5g

📝Notes

For a richer flavor, use full-fat cream cheese and pumpkin puree. Store leftovers in the refrigerator for up to 5 days.

Watch Video Of How Pumpkin Loaf with Cream Cheese Works

This pumpkin loaf with cream cheese is always a good idea for any occasion because it is simple to make and pleases almost everyone. It works well for family gatherings, holiday brunches, or even as a homemade gift.

I recommend storing it in the fridge and serving it at room temperature or slightly warmed for the best flavor. You can also toast slices lightly and spread extra butter or cream cheese on top.

This recipe is a keeper in my kitchen and I hope it becomes one in yours too.

❓ Frequently Asked Questions About Pumpkin Loaf with Cream Cheese

Q: What type of flour should I use for this pumpkin loaf?

In general, all-purpose flour works well for this recipe. However, if you want to add a bit more depth and complexity to your loaf, consider using whole wheat flour instead.

Q: Can I use fresh pumpkin instead of canned puree?

Yes! Fresh pumpkin will give your loaf a more vibrant color and a slightly different flavor profile compared to canned puree.

Q: How long does the cream cheese frosting take to set?

Allow about 30 minutes to an hour for the frosting to set before serving.

Q: Can I make the cream cheese frosting ahead of time?

Yes! You can prepare the frosting up to two days in advance by storing it in an airtight container in the refrigerator.

Q: Will this recipe work well with other types of nuts or add-ins?

Feel free to experiment with different types of nuts or add-ins according to your preferences!

Similar Posts