Pumpkin cream cheese bread
Welcome the cosy aromas of autumn into your kitchen with our pumpkin cream cheese bread. This delightful loaf combines the earthy sweetness of pumpkin purée with a rich, tangy cream cheese layer, all encased in a spiced, tender crumb. A buttery oat crumble finishes the top, adding a little crunch to every slice. Perfect for breakfast, a snack, or dessert, this bread is bound to become a favourite for any occasion.
Ingredients
Cream Cheese Filling
|
Cream cheese
|
300 g |
|---|---|
|
Cane sugar
|
60 g |
|
Pumpkin spice
|
1½ tsp |
Cake
|
Hokkaido pumpkin (minimum 500 g)
|
½ |
|---|---|
|
Cane sugar
|
225 g |
|
Eggs
|
2 |
|
Creme fraiche
|
100 g |
|
Vegetable oil
|
100 ml |
|
Plain flour
|
300 g |
|
Pumpkin spice
|
2 tbsp |
|
Baking powder
|
1½ tsp |
|
Bicarbonate of soda
|
½ tsp |
|
Flaky salt
|
½ tsp |
Crumble
|
Plain flour
|
50 g |
|---|---|
|
Oats
|
25 g |
|
Cane sugar
|
25 g |
|
A pinch of salt
|
|
|
Cold butter, cut into small cubes
|
50 g |
Method
Cream cheese filling
Cake
Crumble
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Hokkaido is the pumpkin to reach for here. Its flesh blends smoothly and holds a full pumpkin flavour, without the wateriness that can throw off the batter. Look for one that feels heavy for its size and has hard, matte skin in a deep, even orange, and a dry, woody stem, all signs it is fully ripe. There is also no need to peel it, since the skin softens completely once cooked. Once it has simmered, drain it thoroughly before blending to avoid a wet batter.
Bring cream cheese, eggs, crème fraiche, and pumpkin purée to room temperature before mixing. This makes it easier to combine the ingredients, so you avoid lumps and get a consistent texture throughout the pumpkin bread.
Spread the filling gently over the first layer of batter with the back of a spoon, leaving a small border at the edges so it does not touch the sides of the tin and seep out during baking. Once the remaining batter goes on top, drag a knife through in a few figure-eight motions. Over-swirling mixes the filling into the batter rather than leaving it in a distinct ribbon, so it is better to swirl less than you think you need to.
Tent the bread with foil during the last 15 minutes of baking to avoid over-browning. You can also adjust the oven temperature to 180–185 °C if the loaf browns too quickly. This allows the crumb to set properly while preventing dry edges.
FAQ: Questions about pumpkin cream cheese bread
A few things can trip up this pumpkin cream cheese bread, from a soggy pumpkin purée to overmixing the batter. Here are answers to some of the most common questions about this bake.
What is in pumpkin cream cheese bread?
Pumpkin cream cheese bread is a spiced loaf made from a pumpkin purée batter swirled with a tangy cream cheese filling and topped with a buttery oat crumble. Cane sugar, eggs, crème fraiche, and pumpkin spice run through the cake itself, while a filling of cream cheese, sugar, and pumpkin spice sits through the middle.
What are common mistakes when making pumpkin cream cheese bread?
There are typically three mistakes you can make with pumpkin cream cheese bread. The first is leaving too much water in the pumpkin after boiling, which loosens the batter, so drain it thoroughly before blending. The second is overmixing the batter, which makes the crumb dense rather than light, so mix only until no dry patches remain. The third is swirling the cream cheese filling too much, which blends it into the batter instead of leaving it in a distinct ribbon, so stick to a few figure-eight motions with the knife.
What can I use if I do not have pumpkin spice?
If you do not have pumpkin spice, you can make your own blend with ground spices. Mix 4 parts cinnamon, 1 part ginger, 1 part nutmeg, 1 part cloves, ½ part allspice, and ½ part cardamom. If you are missing some spices, start with cinnamon and add any warm spices you have on hand.
Does pumpkin bread with cream cheese need to be refrigerated?
Yes, pumpkin bread with cream cheese needs to be refrigerated because it contains a cream cheese filling, which may spoil if left out for too long. You can store it at room temperature for up to 24 hours, but we recommend wrapping it well or placing it in an airtight container as soon as it has cooled.
How should I store pumpkin cream cheese bread?
Store cooled pumpkin cream cheese bread, wrapped tightly, in an airtight container in the fridge for 4–5 days. The crumble topping gradually softens during storage. To freeze it, wrap the bread or individual slices tightly in cling film, then place in a freezer bag or airtight container. Freeze for up to 3 months. Thaw in the fridge before serving, then let slices sit out for 15–30 minutes for the best texture.
Nutritional values
Energy:
2926 Kcal
| Energy distribution % | Nutritional values | |
|---|---|---|
| Fibre | - | 8.5 g |
| Protein | 4.9 % | 35.4 g |
| Fat | 47.2 % | 156.3 g |
| Carbohydrates | 47.9 % | 344.5 g |
You may also like
Spiced pumpkin bread with a hidden cream cheese centre
The sweet and spicy aroma of pumpkin cream cheese bread fills the kitchen with magic. This delicious loaf combines the warm flavours of pumpkin spice with a rich, buttery texture. A layer of tangy cream cheese inside adds a delightful contrast against the soft, spiced crumb, each bite capturing the essence of autumn. The buttery crumble on top adds crunch, complementing the soft bread below.
No pumpkin spice on hand? Make it yourself with our pumpkin spice recipe. A homemade blend lets you tweak the spices to your taste, and it is always pleasant to have a jar in stock.
Moist, honey-toned crumb from pumpkin purée and crème fraiche
Pumpkin purée and crème fraiche are doing the quiet work behind the scenes. Boiled and blended fresh, the pumpkin purée gives this loaf a soft, moist crumb that holds together well once sliced, with a warm golden colour running through the middle.
Crème fraiche works alongside the oil to keep the bread tender, adding a faint tang that balances the sweetness of the cane sugar. Between the two, the texture stays soft right down to the last slice.
A buttery oat crumble baked golden over the top
The crumble joins the loaf for its final stretch in the oven, turning deep golden while the cake finishes baking through. Rubbing cold butter into the flour, oats, and sugar with your fingers keeps everything in small, uneven pieces, so it bakes up craggy and crisp instead of spreading into a flat, melted layer. Each bite brings a light crunch against the soft crumb below, plus a little extra sweetness where the sugar caramelises slightly in the oven.
Enjoy a cosy bake for autumn mornings and get-togethers
Sometimes, a cool autumn morning calls for a pumpkin bread. It is a cake in every way that matters, sweet, spiced, and topped with crumble, yet a thick slice next to your coffee feels entirely at home at breakfast. It suits a slower weekend brunch too, when there is time to linger over a second cup, and the tender, spiced crumb means a single slice goes a long way, whether you are having it alone or sharing it around.
It holds up just as well later in the day, whether that is a slow Sunday afternoon or a houseful of guests. Slice it ahead and set it out for people to help themselves, alongside a few other baked goods if you are entertaining a crowd.
If the spices are what draw you back to this bake, try a classic pumpkin pie or make your own iced pumpkin spice latte for an autumnal twist on your regular iced latte.
Learn new ways to experiment with the pumpkin bread
Once you have made this pumpkin bread as written, try pushing it in a new direction. Stir a handful of chopped pecans or walnuts into the batter for a bit of bite, or fold in a few dark chocolate chips for a sweeter note running through the loaf.
Add a little orange zest to the cream cheese mixture for a brighter, slightly citrus note against the cheese's tang, or stir through a spoonful of maple syrup in place of some of the sugar for a deeper, caramel-like sweetness.
For the crumble, swap half the oats for chopped pecans or a spoonful of ground ginger for extra warmth. It bakes into the same craggy topping, with a sharper, spiced taste against the sweetness of the loaf underneath.
And if this loaf has sparked a proper pumpkin habit, head to our pumpkin recipes for more inspiration across cakes, bakes, and savoury dishes.
