Moist Pumpkin Cream Cheese Bread
This incredibly moist pumpkin cream cheese bread is perfect for fall. The cream cheese adds a delightful tang that complements the warm spices and pumpkin perfectly.
Equipment
- 9x5 inch loaf pan
- Mixing bowls
- Electric Mixer
- Wooden skewer
- Wire Rack
Ingredients
Ingredients
- 1 15 ounce can Pumpkin puree
- 8 ounces Cream cheese softened
- 1/2 cup (1 stick) Unsalted butter softened
- 1 3/4 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 3 cups All-purpose flour
- 2 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Ground cloves
- 1/2 teaspoon Salt
- 1 cup Chopped pecans or walnuts optional
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
- In a separate bowl, beat the softened cream cheese until smooth. Add it to the pumpkin mixture and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the chopped pecans or walnuts (optional).
- Pour batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For an extra touch of sweetness, drizzle a cream cheese glaze over the cooled bread. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.