Right then. This loaf is basically autumn you can eat. It is a Moist pumpkin bread with cream cheese layer that surprises every time and makes people ask for the recipe even when you did it in a hurry.
It started on a rainy afternoon in Bristol when Ellie was begging for something sweet and I had a lonely can of pumpkin puree in the cupboard. I love that it is forgiving. Throw it together in a panic and it still comes out looking like you know what you are doing. Trust me.
The cream cheese in the middle gives a tangy ribbon that cuts through the warm spices and keeps each slice from feeling samey. OK, it does need some planning for the cream cheese bit, but trust me on this one. Worth it.
Preheat the oven to 325 °F and lightly grease and flour a 9x5-inch loaf pan.
In a medium bowl, combine 8 ounces cream cheese, ½ cup granulated sugar, 1 egg yolk, 1 tablespoon finely-grated orange zest, 1 tablespoon all-purpose flour, and 1 teaspoon vanilla extract. Beat until well combined and creamy and set aside.
Into another bowl, sift 1 ⅔ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and 2 teaspoons pumpkin spice. Whisk to combine and set aside.
In a large mixing bowl, combine 1 cup pumpkin puree, ½ cup vegetable oil, 2 large eggs, and 1 cup brown sugar and beat well.
Add the wet mixture to the dry mixture, stirring just until combined.
Fold in ½ cup chopped walnuts or pecans.
Pour half of the pumpkin bread batter into the prepared loaf pan. Spoon the cream cheese filling on top of the pumpkin batter layer.
Gently spread the remaining pumpkin batter over the cream cheese layer.
Bake for about 40 to 50 minutes or until a skewer inserted into the center comes out clean. If the top starts to brown, tent the bread with aluminum foil.
Let the pumpkin bread cool in the pan for about 10 minutes, then transfer the loaf to a wire rack to cool completely.
Slice and serve!
You will need a loaf pan, you know the usual nine inch by five inch one. That gives you the classic loaf shape and helps it bake evenly. I always grease and flour mine, or line it with parchment if I am feeling organised, because nothing ruins a good mood like half a loaf stuck in the pan.
A couple of mixing bowls work best, one medium for the cream cheese filling and a larger one for the pumpkin batter. A whisk or an electric mixer helps, but you can get away with a fork if you have to. Measuring cups and spoons are worth using for the flour and sugars. I use a sifter sometimes, but a quick whisk in the bowl does the job when time is tight.
An oven thermometer is handy if your oven is moody. Preheat to three hundred twenty five degrees Fahrenheit and check with a skewer for doneness. A wire rack for cooling helps stop the bottom getting soggy. Also keep some foil nearby to tent the top if it browns too quickly. I once mixed with one hand while holding Ellie, so improvise if you must.
Room temperature cream cheese is a must. I learned this after a few lumpy disasters. Beat the filling until it is smooth so the swirl looks neat and does not break into sad crumbs while baking. Let the filling sit in the fridge for a few minutes if it feels too soft. That firms it up enough to sit nicely in the middle.
Use pure canned pumpkin, not pie filling. Or roast your own pumpkin and reduce any excess liquid before using. The goal is a moist loaf, not a soggy mess. Also do not skip the vegetable oil. It keeps the crumb soft for days, and stops the loaf turning into a sad, dense brick when it cools.
When folding in nuts be gentle so your baked pumpkin loaf stays light. Overmixing knocks the air out and you end up with something heavy. If you want zesty brightness, add a little orange zest finely grated. It wakes up the spices without stealing the show.
For this version, ditch the nuts and chuck in about half a cup of chocolate chips. You get a Pumpkin puree bread that is still moist and pumpkiny, with melty pockets of chocolate that Ellie demolishes. Fair warning it is sweeter, but sometimes you need that.
If you want more warmth, increase the pumpkin spice to three teaspoons and add a pinch of ground ginger or cloves. I made this as a Thanksgiving baking recipe once and it disappeared. Keep an eye on guests who prefer milder flavours though, it can be bold.
To make this gluten free, swap the all purpose flour for a one to one gluten free blend that includes xanthan gum. Same amounts, same steps. It held up well for a friend with celiac and tasted just as cosy as the regular loaf. Watch the bake time though, it may finish a little sooner.
This loaf is lovely warm with a smear of butter, or toasted and topped with nut butter for a quick snack. It makes a great Fall dessert bread for holiday tables and teatime. Cut thick slices for guests, or pack a slice in a lunchbox wrapped in foil. Ellie takes hers to school and proudly declares it a treat.
For a festive touch dust with powdered sugar or drizzle a simple glaze of powdered sugar and milk. Leftovers make brilliant bread pudding too. I do this when there is a quiet moment and too much loaf on the counter. One more trick is to pair a slice with spiced chai or coffee; the cream cheese ribbon balances the bitterness nicely.
Yes. Roast and puree your own pumpkin and reduce any excess water before using. Fresh puree can be brighter in flavour, but make sure it is not too thin or the batter will be watery. I do this when we pick pumpkins, and it feels extra homemade.
This happens if the filling is too soft or the batter is warm. Chill the filling for ten minutes, then spoon it gently onto the batter. Spread the top layer softly so you do not push the filling down. These small things make the swirl stand out in each slice.
Yes, it freezes well for up to three months. Wrap the cooled loaf tightly in plastic then in foil and thaw overnight in the fridge. That way you can enjoy Pumpkin roll with cream cheese filling vibes even when pumpkins are not in season.
If someone finds it too sweet, reduce the brown sugar to three quarters cup and cut the granulated sugar in the filling slightly. The pumpkin and spices still shine and you keep the moist texture. My husband prefers this toned down version and now it is his go to.
Absolutely. Dried cranberries or raisins work well. Fold in about half a cup at the end so they do not sink. Or try this as an Easy pumpkin loaf with nuts by adding half a cup of walnuts or pecans for crunch.
This Pumpkin Bread with Cream Cheese is a hearty quick bread with a delicate crumb and sweet cream cheese filling. Give this recipe a try, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!
Moist and fluffy pumpkin bread!
