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- 1 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon cinnamon - ½ teaspoon nutmeg - ½ teaspoon ginger For the dry ingredients, we start with all-purpose flour. This flour gives the bread its structure. Next, we add baking soda and baking powder for rise. Salt helps balance the flavors. We also mix in spices like cinnamon, nutmeg, and ginger for warmth and taste. These spices bring that cozy fall flavor to the bread. - 1 cup pumpkin puree - 1 cup granulated sugar - ½ cup brown sugar - 3 large eggs - ½ cup vegetable oil - 1 teaspoon vanilla extract Now, let’s move to the wet ingredients. Pumpkin puree is the star here, giving moisture and flavor. We mix in both granulated and brown sugar for sweetness. Eggs bind everything together and add richness. Vegetable oil keeps the bread moist and tender. A splash of vanilla extract adds a nice touch of sweetness. - 4 ounces cream cheese, softened - ¼ cup powdered sugar - 1 teaspoon lemon juice For the cream cheese filling, we start with softened cream cheese. This makes it easy to mix. We add powdered sugar for sweetness and a little lemon juice for brightness. This filling adds a creamy, tangy layer that pairs perfectly with the pumpkin batter. First, preheat your oven to 350°F (175°C). This temperature helps the bread bake evenly. Next, grease a 9x5 inch loaf pan with cooking spray or butter. You can also line it with parchment paper for easy removal. This step prevents the bread from sticking and makes serving a breeze. In a medium bowl, whisk together the dry ingredients. Use 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, and spices: 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of ginger. Mixing these ingredients well adds flavor and helps the bread rise. In a large bowl, combine the wet ingredients. You will need 1 cup of pumpkin puree, 1 cup of granulated sugar, ½ cup of brown sugar, 3 large eggs, ½ cup of vegetable oil, and 1 teaspoon of vanilla extract. Mix this until it is smooth and creamy. This blend brings moisture and richness to your bread. Gradually add the dry mixture to the wet mixture. Stir gently until just combined. It’s okay if some lumps remain; overmixing can make the bread tough. Now, prepare the cream cheese filling. In a small bowl, beat together 4 ounces of softened cream cheese, ¼ cup of powdered sugar, and 1 teaspoon of lemon juice. This filling adds a delightful tang and creaminess to the bread. To layer in the loaf pan, pour half of the pumpkin batter into the greased pan. Spoon dollops of the cream cheese mixture over the batter. Then, pour the remaining pumpkin batter on top. Use a knife to gently swirl the two mixtures together. This creates a beautiful marble effect. Bake the bread in your preheated oven for 55 to 65 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, the bread is ready. Once baked, remove it from the oven. Allow the bread to cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely. This step is key to keeping the bread moist and fluffy. Not overmixing is key. When you combine the wet and dry ingredients, stop once they blend. Some lumps are okay and help keep the bread light and fluffy. Bake at 350°F (175°C) for 55-65 minutes. Check with a toothpick in the center. It should come out clean. For a lovely presentation, slice the bread and place it on a rustic wooden board. Sprinkle cinnamon over the top for a warm touch. A dollop of whipped cream on the side makes it even better. It adds a delightful creaminess to each bite. You can add nuts or chocolate chips for more texture. Walnuts or pecans work great. If you want to spice things up, try adding more cinnamon or a pinch of cloves. Each little tweak can change the flavor and make it your own! {{image_2}} To make this bread gluten-free, you can swap the all-purpose flour. Use almond flour or a gluten-free blend. Both choices work well. Almond flour gives a nutty taste. The gluten-free blend often mimics regular flour. Adjust the amount based on the type you choose. Almond flour may need more moisture, so watch the texture. If you want a dairy-free version, choose a vegan cream cheese. Many brands offer great taste and texture. Look for one that is smooth and creamy. This swap keeps the bread rich and delicious. You will not miss the dairy at all. For a healthier twist, try using honey or maple syrup instead of granulated sugar. These natural sweeteners add unique flavors. Honey gives a floral note, while maple syrup brings a warm, earthy taste. Remember to adjust the liquid in your recipe. Use less oil if you add liquid sweeteners. This change makes your bread tasty and a bit healthier. To keep your Pumpkin Cream Cheese Bread fresh, follow these tips: - Room Temperature Storage: Wrap the cooled bread in plastic wrap or foil. Store it in a cool, dry place. It lasts about 3 to 4 days this way. - Refrigeration Guidelines: If you want to keep it longer, place the wrapped bread in the fridge. This option extends its life to about a week. Just remember, cold storage can change the texture slightly. Freezing this bread is easy and keeps it tasty: - How to Freeze: First, let the bread cool completely. Wrap it tightly in plastic wrap, then in foil. This helps prevent freezer burn. Place it in a freezer bag or container for extra protection. - Thawing the Bread: When you’re ready to eat, take the bread out and let it thaw at room temperature. This may take a few hours. If you're in a hurry, you can use the microwave on low for a quick thaw. - Storage Duration Recommendations: Your frozen Pumpkin Cream Cheese Bread will stay good for about 3 months. After that, the taste may change. Enjoy it fresh for the best flavor! You can tell when the Pumpkin Cream Cheese Bread is done with the toothpick test. Insert a toothpick into the center of the bread. If it comes out clean, your bread is ready. If it has wet batter on it, bake for a few more minutes. This simple test helps ensure your bread is moist but not undercooked. Yes, you can make this bread ahead of time. Bake the bread and let it cool completely. Wrap it tightly in plastic wrap or foil. This will keep it fresh for up to three days at room temperature. You can also store it in the fridge for about a week. Just make sure to let it come to room temperature before serving. If you don't have pumpkin puree, you can use butternut squash or sweet potato puree. Both options will give a similar taste and texture. Just make sure to mash them well before adding them to the batter. This way, you still get that lovely fall flavor in your bread. The shelf life of Pumpkin Cream Cheese Bread depends on storage. At room temperature, it lasts about three days. If you keep it in the fridge, it can last up to a week. For longer storage, you can freeze it. Wrapped well, it can stay fresh for up to three months. Just thaw it in the fridge when you’re ready to enjoy it! This post covered how to make Pumpkin Cream Cheese Bread. You learned about the dry and wet ingredients, including spices and sugars. I shared step-by-step instructions, helpful baking tips, and storage advice. I also suggested fun variations and serving ideas to boost flavor. Enjoy baking this bread or customizing it to your taste. It’s a tasty treat for any occasion! Take your skills to the next level and impress your friends and family.

Pumpkin Cream Cheese Bread

Indulge in the fall flavors with this Pumpkin Cream Cheese Delight recipe! Perfectly moist and spiced, this bread combines rich pumpkin and creamy cheesecake for a delicious treat. Learn how to make this easy, baked delight that will impress your family and friends. Click through to explore the full recipe and bring a taste of autumn to your kitchen today!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ginger

1 cup pumpkin puree

1 cup granulated sugar

½ cup brown sugar

3 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

4 ounces cream cheese, softened

¼ cup powdered sugar

1 teaspoon lemon juice

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan (9x5 inch) or line it with parchment paper for easy removal.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined. Set aside.

      Combine Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix well until the mixture is smooth and creamy.

        Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Do not overmix; some lumps are okay.

          Prepare Cream Cheese Filling: In a separate bowl, beat the softened cream cheese, powdered sugar, and lemon juice together until smooth and creamy.

            Layer in Loaf Pan: Pour half of the pumpkin batter into the prepared loaf pan. Spoon dollops of the cream cheese filling over the batter and then pour the remaining pumpkin batter on top, gently swirling with a knife to create a marble effect.

              Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

                Cool: Once baked, remove from the oven and allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10-12 slices

                    - Presentation Tips: Slice the bread and serve on a rustic wooden board with a sprinkle of cinnamon on top. Optionally, add a dollop of whipped cream on the side for a delightful finish!