Pumpkin Cream Cheese Bread
A moist, flavorful pumpkin bread with cream cheese and nuts, perfect for fall gatherings or cozy mornings, blending spice and sweetness in every bite.
Ingredients
Instructions
- Combine sugar, cream cheese, and margarine, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Blend in pumpkin.
- Add combined dry ingredients, mixing just until moistened.
- Fold in chopped nuts.
- Pour batter into two greased and floured 9 x 5-inch loaf pans.
- Bake at 350°F (175°C) for 1 hour.
- Cool for 5 minutes; remove from pans.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of cream cheese, which will maintain moisture while reducing calories. You can also substitute half of the sugar with applesauce for added sweetness and moisture. If you prefer a nut-free version, simply omit the nuts or replace them with chocolate chips for a different flavor profile. Ensure your eggs are at room temperature for better mixing.
Serving Suggestions
This bread is delightful on its own or served with a spread of butter or cream cheese. It pairs beautifully with a hot cup of coffee or tea. For a festive touch, serve slices alongside a fruit compote or whipped cream. You can also enjoy it as a dessert with a scoop of vanilla ice cream. For more delicious pumpkin recipes, browse more American recipes.
Storage & Reheating
Once cooled, wrap the Pumpkin Cream Cheese Bread tightly in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to three days or in the refrigerator for up to a week. For longer storage, slice the bread and freeze it in an airtight container for up to three months. To reheat, toast slices in a toaster or warm in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cream Cheese Bread contains roughly 458 calories, with 8g protein, 85g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (94% of the Daily Value), iron (53% of the Daily Value), and calcium (49% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1497mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree in place of canned pumpkin. Just ensure it is well-cooked and pureed until smooth. You will need about 2 cups of fresh pumpkin to replace the 16 oz. can, and be sure to drain any excess moisture to avoid altering the batter's consistency.
What can I substitute for margarine?
You can replace margarine with unsalted butter or coconut oil for a richer flavor. If you're looking for a dairy-free option, use a plant-based margarine or oil like avocado oil, which will keep the bread moist and delicious. Adjust the quantity based on your preference as some substitutions may alter flavor slightly.
How do I know when the bread is done baking?
To check if the Pumpkin Cream Cheese Bread is done, insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, the bread is ready. If it comes out wet with batter, continue baking for an additional 5-10 minutes, checking frequently to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).