Moist Pumpkin Cream Cheese Bread
This incredibly moist pumpkin cream cheese bread is bursting with fall flavors. Easy to make and perfect for breakfast, brunch, or an afternoon treat.
Equipment
- 9x5 inch loaf pan
- Mixing bowls
- Whisk
- Electric Mixer (optional)
Ingredients
Main Ingredients
- 1 15 ounce can Pumpkin Puree
- 8 ounces Cream Cheese softened
- 0.5 cup Granulated Sugar
- 0.5 cup Brown Sugar packed
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1.5 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Ground Nutmeg
- 0.25 teaspoon Ground Cloves
- 0.5 teaspoon Salt
- 0.5 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, beat together the softened cream cheese and both sugars until smooth and creamy. Beat in the eggs one at a time, then stir in the vanilla extract. (An electric mixer can be used for this step).
- 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. Be careful not to overmix.
- Stir in the pumpkin puree and nuts (if using).
- Pour the batter into the prepared loaf pan.
- 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
Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze this bread for longer storage.