The amazing taste of a classic pumpkin roll without all of the work!
I love eating pumpkin roll, that seasonal dessert that is a Swiss cake roll filled with cream cheese frosting. I don’t, however, love to take the time to make it. Pumpkin cream cheese bread is a simpler alternative and delivers the same amazing flavors: pumpkin, cinnamon, and other fall spices, and a delicious, sweetened cream cheese layer hidden inside. Work smarter, not harder!
This recipe is also a lovely twist on a pumpkin bread, an autumn favorite both in home kitchens and at Starbucks counters. Quick breads like these require no yeast or rise and, true to their name, are quick (and easy!) to make. Quick breads and muffins were one of the first things I taught my kids to make in the kitchen because they’re simple, delicious, and relatively fast to make without any rise or chill time.
A slice of pumpkin cream cheese bread is delicious for breakfast with your favorite hot beverage, for an afternoon snack, or even as a dessert. You will love making it, as the finished product appears “fancy” with the hidden layer of cream cheese, when in fact, it is a relatively easy recipe. The pumpkin bread is moist, flavorful, and light, and the cream cheese layer provides richness and contrast that is irresistible.
Perfectly softened cream cheese
We’ve all done it before: rushed a recipe calling for softened cream cheese, only to find that the cream cheese does not mix well and stays lumpy. Whether it’s for a cheesecake, frosting, or sauce, getting cream cheese to the appropriately softened state is crucial. The best way to do this is to allow plenty of time for it to soften at room temperature. For an eight-ounce block of cream cheese, set it out on your counter (unwrapped and cubed) for about an hour. If you don’t have an hour, leave the foil wrapper on and submerge it in warm (not boiling) water for about 10-15 minutes, flipping every 5 minutes or so. Perfectly softened cream cheese should keep its shape, but when you press your finger in it, it should leave a noticeable divot.
How do I store leftovers?
Leftover pumpkin cream cheese bread should be stored in the fridge. Because of the cream cheese layer, it’s best to keep it chilled. You can store it in a resealable bag or airtight container for up to 4-5 days in the fridge. To freeze, you can double wrap it in plastic wrap and then foil. Freeze for up to 2 months; thaw overnight in the fridge before serving.
Serving suggestions
At breakfast or brunch, pumpkin cream cheese bread is delicious plain or with a little swipe of Pumpkin Butter on the slice. If you’re serving a large get-together for a brunch, serve alongside complementary baked goods like Apple Muffins or Banana Bread. Pumpkin cream cheese bread can also be a tasty, simple dessert. The cream cheese layer is like inside-out frosting, so you can just slice and serve. Sprinkle with a little powdered sugar, if desired, for an added touch.
Pumpkin Cream Cheese Bread
Ingredients
For The Cream Cheese Filling:
- 8 ounces cream cheese softened softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 1/2 tablespoons all-purpose flour
For The Pumpkin Bread Batter:
- 1 cup pumpkin purée
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 2/3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon pumpkin pie spice
Instructions
- In a medium bowl, beat the softened cream cheese, sugar, egg, and flour until smooth. Set aside.
- In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
- In a separate bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Preheat oven to 325°F. Grease two 8×4-inch loaf pans.
- Pour half of the pumpkin batter into the prepared pan and spread evenly. Carefully spread the cream cheese filling over the batter. Pour the remaining pumpkin batter over the cream cheese layer, smoothing the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cover during the last 15 minutes of baking to prevent overbrowning.
- Allow the bread to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
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