philadelphia cream cheese pumpkin bread recipe

Written ByJenny Smyth Posted on
philadelphia cream cheese pumpkin bread recipe
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The Best philadelphia cream cheese pumpkin bread recipe

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

It’s a great recipe for any occasion, whether it’s a holiday gathering or just a Tuesday. My kids love it when I make it for breakfast, and I love that it’s a relatively healthy option compared to some of the other sweet breads out there.

Plus, it’s so easy to make – just mix everything together and throw it in the oven. I like to serve it warm, sliced up and topped with a pat of butter.

It’s just the best feeling to know that I have a batch of this bread in the freezer, ready to be pulled out at a moment’s notice. The key to this recipe is getting the right balance of spices – you want it to be warm and inviting without being overpowering.

I’ve found that using fresh pumpkin puree makes all the difference in terms of flavor and texture. And don’t even get me started on the smell of this bread baking in the oven – it’s just heavenly.

My family can’t get enough of this stuff, and I’m happy to oblige whenever they ask for seconds (or thirds, or fourths…)

Philadelphia Cream Cheese Pumpkin Bread

Philadelphia Cream Cheese Pumpkin Bread

4.8 from 750 votes

A moist and delicious pumpkin bread with a creamy Philadelphia cream cheese swirl. Perfect for fall gatherings or a cozy afternoon treat.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Bread

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 cup granulated sugar
1/2 cup vegetable oil
1 tsp vanilla extract
2 large eggs
1 cup canned pumpkin puree

For the Cream Cheese Swirl

8 oz Philadelphia cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 tsp vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
3In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Set aside.
4In a separate bowl, mix the sugar, vegetable oil, vanilla extract, and eggs until well combined.
5Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6Fold in the pumpkin puree until just combined.
7The batter will be thick.
8In another bowl, beat the cream cheese and sugar together until smooth.
9Add the egg and vanilla extract, mixing until well combined.
10The mixture should be smooth and lump-free.
11Pour half of the pumpkin bread batter into the prepared loaf pan.
12Spoon the cream cheese mixture over the batter, spreading it evenly.
13Pour the remaining pumpkin bread batter over the cream cheese layer.
14Using a knife, gently swirl the cream cheese mixture into the batter, creating a marbled effect.
15Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
16The top should be golden brown and spring back when lightly touched.
17If the top begins to brown too quickly, tent the pan with aluminum foil.
18Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
19This allows the bread to set and makes it easier to slice.
20Once cooled, slice and serve.
21Enjoy your homemade Philadelphia Cream Cheese Pumpkin Bread.

🔧Equipment

Mixing bowl
Electric mixer
Baking loaf pan
Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 16g💛Saturated Fat: 5g❤️Cholesterol: 75mg🧂Sodium: 350mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 5g

📝Notes

Tips: For a fun twist, add 1/2 cup of chopped nuts or chocolate chips to the batter before baking. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Philadelphia cream cheese pumpkin bread is a delicious and easy-to-make recipe that is perfect for any occasion. It is a great option for family gatherings, potlucks, or just a cozy night at home.

I often make it for breakfast, snack, or even as a dessert. I highly recommend it to anyone looking to add more vegetables to their diet, as pumpkin is a nutritious ingredient packed with vitamins and fiber.

It keeps well for several days and can also be frozen for later use. I like to double the recipe and freeze some for later.

It is a great way to have a delicious and healthy treat on hand whenever you need it.

❓ Frequently Asked Questions About Philadelphia Cream Cheese Pumpkin Bread

Q: What type of flour should I use in this recipe?

I like to use a combination of all-purpose flour and whole wheat flour for this recipe – it gives the bread a nice texture and flavor.

Q: Can I use canned pumpkin instead of fresh?

I don’t recommend using canned pumpkin for this recipe – fresh is always better, and it makes a big difference in terms of flavor.

Q: How do I know if my bread is done?

The best way to tell if your bread is done is to check its internal temperature – it should be around 190-200°F when it’s fully baked.

Q: Can I freeze this bread before baking?

No, you should only freeze this bread after it’s been baked – otherwise, the texture will be off when you thaw it out.

Q: What if my dough is too sticky?

If your dough is too sticky, you can try adding a little more flour – but be careful not to overdo it, or your bread will end up dry.

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