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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger I start with all-purpose flour for a soft loaf. Baking powder and baking soda help it rise. Salt adds flavor and balances sweetness. I love adding cinnamon, nutmeg, and ginger. These spices give the loaf that warm, cozy vibe. - ½ cup granulated sugar - ½ cup packed brown sugar - ½ cup vegetable oil - 2 large eggs - 1 cup pumpkin puree - 1 teaspoon vanilla extract For the sweet base, I mix granulated and brown sugar. Brown sugar adds depth. Vegetable oil keeps the loaf moist. Eggs help bind everything. Pumpkin puree gives it that rich flavor, and vanilla extract rounds it out. - 8 oz cream cheese, softened - ¼ cup powdered sugar - 1 tablespoon vanilla extract The cream cheese filling is the star. I use softened cream cheese for a smooth texture. Powdered sugar adds sweetness, and a touch of vanilla gives it a lovely note. This filling creates a delicious surprise inside the loaf. First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, you need to prepare your loaf pan. You can either grease and flour a 9x5-inch loaf pan or line it with parchment paper. Lining with parchment makes it easy to lift out the loaf later. Greasing and flouring helps it release from the pan easily, too. In a medium bowl, whisk together the dry ingredients. This includes the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Mixing these well ensures that the flavors blend evenly. Set this bowl aside. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil. You want this to be smooth. Then, add the eggs, pumpkin puree, and vanilla extract. Whisk until everything is fully mixed. This creates a moist and tasty batter. Now, it’s time to assemble the loaf. Pour half of the pumpkin batter into your prepared pan. Next, dollop half of the cream cheese filling over the batter. Use a knife to swirl it lightly. This creates nice pockets of cream cheese in the loaf. Then, add the remaining pumpkin batter on top. Repeat the process with the last of the cream cheese filling. Swirl again for a pretty pattern. This layering gives you a delicious mix of pumpkin and cream cheese in every slice. Bake your loaf in the preheated oven for 55-65 minutes. Check it with a toothpick. When it comes out clean, your loaf is ready. Once baked, let the loaf cool in the pan for 10 minutes. After that, transfer it to a wire rack to cool completely. This cooling step is vital to keep the loaf from becoming soggy. To get that perfect bakery-style texture in your loaf, avoid overmixing the batter. Overmixing can make the loaf dense and tough. Mix just until you see no dry flour. This keeps your loaf light and airy. Using room temperature ingredients is key too. When you use cold eggs or cream cheese, they don’t blend well. They can create lumps in your batter and filling. Take your ingredients out of the fridge ahead of time. Let them sit for about 30 minutes before you start. Want to boost the flavor of your pumpkin loaf? Add more spices! Consider using cloves or allspice for an extra kick. You can also mix in finely chopped nuts like walnuts or pecans. Chocolate chips are another tasty option. They add sweetness and richness to each bite. For a lovely presentation, slice your loaf and place it on a decorative platter. This makes it look inviting. You can dust the top with powdered sugar for a sweet touch. A drizzle of maple syrup adds a nice shine and flavor. These simple steps make your loaf as pretty as it is delicious! {{image_2}} You can mix up the flavors of your pumpkin cream cheese loaf by changing the spices. If you want a different taste, try using cardamom or allspice. They add warmth and depth. You can also switch to other squash. Butternut or acorn squash works great, too. They provide a lovely sweetness and texture. If you need a gluten-free option, use gluten-free flour blends. They work well to keep the loaf soft and tasty. You can also swap out the sugar. Try using honey, maple syrup, or a sugar substitute like stevia. These options can make your loaf healthier without losing flavor. To enjoy this loaf even more, add spreads like butter or cream cheese. You can also drizzle some maple syrup on top. For drinks, coffee or spiced tea pairs nicely. They enhance the warm flavors of the loaf, making your snack time special. After baking your pumpkin cream cheese loaf, let it cool. Wrap it tightly in plastic wrap. This keeps it moist and fresh. Store it at room temperature for up to three days. If you want to keep it longer, place it in the fridge. In the fridge, it can last up to a week. Keep it in an airtight container for best results. To enjoy your pumpkin loaf later, freezing is a great option. Slice the loaf before freezing. Wrap each slice in plastic wrap and then place it in a freezer bag. Be sure to remove as much air as possible. This helps prevent freezer burn. Your loaf will stay fresh for up to three months. When you're ready to enjoy it, thaw it in the fridge overnight. For quick thawing, you can use the microwave. Just be careful not to overheat it, as it can dry out. In the fridge, your pumpkin cream cheese loaf lasts about a week. If frozen, it can stay good for three months. Check for signs of spoilage like mold or an off smell. If you notice these signs, it’s best to discard it. Keeping an eye on your loaf will help you enjoy it at its best! Yes, you can use canned pumpkin. It saves time and works great. When using canned pumpkin, look for 100% pumpkin puree, not pumpkin pie filling. This ensures you get the real flavor without extra sugar or spices. If you prefer, you can roast and puree fresh pumpkin. This gives a fresher taste, but it takes more time. Either choice will make your loaf delicious. To slice your pumpkin bread cleanly, use a serrated knife. Let the loaf cool completely before cutting. This way, the bread firms up, making it easier to slice. Start at the end and apply gentle pressure. Slow, even strokes help keep the slices neat. You can also put the loaf in the fridge for a short time before slicing. This helps the bread hold its shape. Yes, you can make the cream cheese filling ahead of time. Mix the softened cream cheese, powdered sugar, and vanilla extract as directed. Store it in an airtight container in the fridge. It stays good for up to three days. Just remember to let it sit at room temperature for a bit before using. This makes it easier to swirl into the pumpkin batter. This blog post covered everything you need to know about making pumpkin bread with cream cheese filling. We explored essential ingredients, like all-purpose flour, spices, and sugar, as well as how to mix them properly. I shared tips for achieving that perfect, bakery-style texture and presented some fun variations for different diets. In the end, your pumpkin bread can delight anyone. With the right steps, it turns out moist and rich every time. Enjoy baking and sharing your creation!

Bakery-Style Pumpkin Cream Cheese Loaf

Indulge in the warm flavors of fall with this irresistible Bakery-Style Pumpkin Cream Cheese Loaf! This delicious recipe features a perfect blend of pumpkin spices and a creamy filling that will make it a new favorite at your gatherings. With easy-to-follow steps and simple ingredients, you’ll have a delightful treat that’s perfect for any occasion. Click through to discover how to bake this scrumptious loaf today!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil

2 large eggs

1 cup pumpkin puree

1 teaspoon vanilla extract

Cream Cheese Filling:

8 oz cream cheese, softened

¼ cup powdered sugar

1 tablespoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

      In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth.

        Add the eggs, pumpkin puree, and vanilla extract to the mixture, whisking until fully combined.

          Gradually incorporate the dry ingredient mixture into the wet mixture, stirring just until combined. Avoid overmixing.

            For the cream cheese filling, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

              Pour half of the pumpkin batter into the prepared loaf pan. Dollop half of the cream cheese filling over the batter and use a knife to swirl it slightly.

                Add the remaining pumpkin batter on top, then dollop the remaining cream cheese filling and swirl again.

                  Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

                    Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                      Prep Time, Total Time, Servings: 20 mins | 1 hour 15 mins | 8 slices

                        - Presentation Tips: Slice the loaf and serve it on a decorative platter. Dust the top with a light sprinkle of powdered sugar or a drizzle of maple syrup for an inviting finish.