Pumpkin Cream Cheese Bread Recipe fluffy, rich, moist and dripping with notes of pumpkin spice, and everything nice! This bread has a marvelous flavor and texture, so much so that it’s been a family recipe that rings in fall and the promise of all things comfort.
After making Pumpkin Caramel Cheesecake for years, I decided to combine cheesecake into this luscious bread. And the results are outstanding and perfect for cool breezy fall days. Warm out of the oven with a pat of butter or drizzle of glaze it will have your family and guests lined up for more.
This recipe is for a single loaf, but I highly recommend making 2 because it goes fast!
Our Pumpkin Cream Cheese Bread is all Fall with a cheesecake-like center! In short, it ridiculously good and serves as an amazing quick bread recipe for breakfast and it doubles as a dessert when topped with a rich vanilla glaze, totally indulgent.
Plus, it’s so easy to make you won’t believe it! Get your ingredients in line before baking (mise en place) it’s essential when making any recipe and makes time management spot on.
This bread tastes even more amazing on the second and third days after baking. The pumpkin and spice really infuse and will wow you! Fall is such a special time and always has been in our family, the creative outlet in the kitchen from savory to sweet is never ending.
Adding a cheesecake layer to our Pumpkin Bread Recipe took this recipe to new taste levels! Get all of your ingredients sorted and in place, with bowls, prep your loaf pan and turn on your oven and then get to mixing! Below you’ll find step by step directions to get it done and plated.
Yes! It’s an amazing Classic Pumpkin Bread Recipe on its own and if you don’t do cream cheese then you can certainly make this without the filling! But if you do like cream cheese and all things cheesecake then be sure to take this extra step, trust me it’s worth the little bit of time it takes.
Our Cinnamon Oatmeal Crumble Topping is the perfect choice to add a bit of texture that finishes off this bread to the best bakery standards. A simple mixture that provides maximum results, be sure not to skip this delicious seasonal crumble! You’ll find the ingredients and directions in the recipe below.
Pumpkin Puree: Also known as canned pumpkin is cooked pumpkin with no additional flavorings. Pumpkin in its purest form unless you are making your own puree fresh from the pumpkin. We opt to use organic canned from Libby’s.
Pumpkin Pie Filling: Canned pumpkin sweetened and flavored with a variety of spices such as allspice, ginger, cloves, and cinnamon. It’s the fast method of creating a pumpkin pie.
It’s really simple actually and you’ll get a huge yield of pumpkin puree from a single pumpkin too! To make Homemade Pumpkin Puree follow these directions and you’ll be good to go!
If you want to get a little more creative then throw in a handful or two of mix-ins.
Add powdered sugar, milk and vanilla to a bowl and stir until well combined. it the glaze is to thin add a little more confectioners’ sugar and to thick add a bit more milk.
Maximize the shelf life of pumpkin bread, cover with plastic wrap or place in a zip bag to prevent drying out. Properly stored, freshly baked pumpkin bread will last for about 1 to 2 days at normal room temperature.
Looking for some more fall recipe inspiration? Then you’ll want to check put out our Pumpkin Spice Cheesecake which we hit with a dose of warm caramel.
and our Pear and Almond Cream Cheese Tart makes for a beautiful fall dessert for any table!
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