Pumpkin Cream Cheese Bread: A Fall-Inspired Delight

Serving: This pumpkin cream cheese bread is delicious on its own or paired with a cup of coffee or tea. It’s also great served with a dollop of whipped cream or a drizzle of caramel for extra indulgence.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread in plastic wrap and store it in the fridge for up to a week. You can also freeze slices for up to 3 months. To reheat, microwave for a few seconds or warm in the oven.
Variants:
Nutty Version: Add 1/2 cup of chopped walnuts or pecans to the pumpkin bread batter for some added crunch and flavor.
Gluten-Free Version: Use a gluten-free all-purpose flour blend as a substitute for regular flour to make this bread gluten-free.
Spicy Version: Add a pinch of ground ginger or allspice for an extra depth of flavor.
FAQ:
Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes! You can use homemade pumpkin puree, but be sure to drain any excess liquid to ensure the bread isn’t too runny.

Q: Can I make this into muffins instead of a loaf?
A: Absolutely! Pour the batter into a muffin tin and bake at 350°F (175°C) for about 20-25 minutes or until a toothpick comes out clean.

Q: Can I double this recipe to make two loaves?
A: Yes, simply double the ingredients and divide the batter evenly between two loaf pans. Bake as instructed, but keep an eye on the time as it may take a little longer to cook.

Q: How can I tell when the bread is done?
A: When the bread is done, a toothpick inserted into the center should come out clean or with just a few crumbs attached. If it’s still wet, bake for a few more minutes and check again.

This Pumpkin Cream Cheese Bread is the perfect fall treat, with its cozy flavors and creamy filling that everyone will love. Whether you’re enjoying it for breakfast, as a snack, or for dessert, it’s sure to be a hit all season long!