Can you freeze pumpkin bread with cream cheese?

Yes! Pumpkin bread with cream cheese filling freezes beautifully if you store it properly. Cool the loaf completely, slice it into portions, and wrap each slice tightly in plastic wrap before placing in a freezer-safe bag. It will keep for up to 2 months. When you’re ready to enjoy, thaw at room temperature or warm in the oven for that fresh-baked taste.

How do you keep pumpkin bread moist?

The secret to moist pumpkin bread with cream cheese is twofold: don’t overmix the batter and store it properly. Pumpkin puree naturally adds moisture, but make sure you mix wet and dry ingredients just until combined. For storage, wrap tightly in plastic wrap or foil to prevent drying out.

Is pumpkin bread healthy?

Traditional cream cheese pumpkin bread is more of a treat than a health food, but you can make it healthier with smart swaps. Try using whole wheat flour, cutting back on sugar, or replacing oil with applesauce. Even with these changes, you’ll still get a flavorful, seasonal loaf that feels indulgent.

What’s the best way to serve pumpkin bread?

This bread is versatile. Serve slices warm with butter for breakfast, pair with coffee or tea for an afternoon snack, or dress it up with a drizzle of caramel sauce for dessert.

Can I make pumpkin bread gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free baking blend (1:1 ratio). For best results, choose a blend that contains xanthan gum to help with structure. The cream cheese swirl works the same, so you’ll still get a rich, flavorful loaf.

Does pumpkin bread with cream cheese need to be refrigerated?

Yes. Because of the cream cheese filling, leftovers should be stored in the refrigerator if you’re keeping them for more than 2 days. This ensures food safety while keeping your bread fresh and delicious.

Pumpkin Bread with Cream Cheese Swirl

Description

A moist pumpkin bread with cream cheese swirl, perfectly spiced and rich. This cozy fall recipe is easy to make and perfect for breakfast, dessert, or holiday gatherings.

Ingredients

Scale

1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
1 cup pumpkin puree (not pumpkin pie filling)
¾ cup sugar
2 large eggs
½ cup vegetable oil or melted butter
1 tsp vanilla extract

Cream Cheese Swirl:

8 oz cream cheese, softened
⅓ cup sugar
1 large egg yolk
½ tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a bowl, whisk flour, baking soda, salt, and spices.
In another bowl, mix pumpkin puree, sugar, eggs, oil, and vanilla. Combine wet and dry ingredients until just mixed.
Beat cream cheese, sugar, yolk, and vanilla until smooth.
Pour half the pumpkin batter into the loaf pan. Spread cream cheese filling evenly, then add remaining batter. Swirl gently with a knife.
Bake for 50–60 minutes or until a toothpick comes out clean.
Cool 15 minutes before removing from pan, then slice and serve.

Notes

For a healthier loaf, substitute half the flour with whole wheat.
Add chocolate chips or chopped pecans for extra flavor.
Store in the fridge for up to 1 week or freeze slices for 2 months.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert, Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: per slice
Calories: 280 kcal
Sugar: 21g
Sodium: 240 mg
Fat: 13 g
Saturated Fat: 5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 45 mg