Pumpkin Bread With Cream Cheese

Incredibly moist quick bread loaded with warm, sweet flavors of fall from cinnamon, nutmeg, and allspice, with a touch of orange zest. Add a few chocolate chips and slather it with cream cheese spread for a soul-satisfying goodness.

Makes two loaves

Course Bread

Cuisine American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 346kcal

Author Imma

Ingredients

Pumpkin Bread

1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
⅔ cup (151g) sour cream
2 large eggs
1 tablespoon (6g) orange zest
2 teaspoons (10ml) vanilla extract
2 cups (240g) flour
½ cup (105g) dark brown sugar
½ cup (100g) granulated sugar
1 teaspoon (4-5g) baking powder
¾ teaspoon (5g) baking soda
2 teaspoons (5-6g) ground cinnamon
½-1 teaspoon (1-2g) ground nutmeg
½ teaspoon (1g) ground allspice
½-¾ teaspoon (2-3g) salt
10 tablespoons (140g) unsalted butter, melted
½ cup (120g) chocolate chips or more (optional)

Cream Cheese Spread

2 8-ounce packages cream cheese, softened (whole-fat and low-fat both work fine)
2 tablespoons (28g) unsalted butter, softened
2-3 cups (226-340g) powdered sugar
1 teaspoon (5ml) vanilla extract
1 teaspoon (2-3g) pumpkin spices (optional)

Instructions

The Bread

Preheat oven to 350℉ (178℃). Grease two 9×5-inch loaf pans with cooking spray, and set aside.
In a small bowl, mix the pumpkin, sour cream, eggs, orange zest, and vanilla extract until smooth, and set aside.
In another medium bowl, blend the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
Gradually add the wet ingredients to the dry ingredients, and mix until fully combined.
Pour in melted butter and continue stirring until the butter has been fully incorporated into the mixture. Then, divide the batter between the two loaf pans.
If you want to make one loaf with chocolate chips, mix them into half of the batter. Scrape down the sides of the bowl, pour batter into the pan, and spread evenly. Sprinkle a few extra chocolate chips on top.
Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Let the pumpkin bread remain in the pans for about 10 minutes before removing, then turn them out onto a wire rack to cool completely.

Cream Cheese Spread

Whip the softened cream cheese and butter until smooth.
Add the powdered sugar, vanilla extract, and pumpkin spice (if using), and whip until completely combined and smooth. Slather your freshly made pumpkin bread and enjoy.

Notes

Bring ingredients to room temperature for easier mixing.
You want 100% pumpkin puree, not the pumpkin pie filling, because it will make the bread too sweet.
The chocolate chips are optional, but amazing.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition