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- 1 ½ cups all-purpose flour - 1 cup pumpkin puree - 4 oz cream cheese, softened These three main ingredients form the backbone of this muffin bread. All-purpose flour gives structure. Pumpkin puree adds moisture and flavor. Cream cheese brings a rich, creamy swirl that makes every bite special. - 1 teaspoon baking soda - 1 teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger Baking soda and baking powder help the bread rise. The salt enhances flavors. The spices create warmth and depth. Cinnamon, nutmeg, and ginger bring a cozy taste that pairs perfectly with pumpkin. - ½ cup granulated sugar - ½ cup brown sugar, packed - ½ cup vegetable oil Granulated sugar adds sweetness, while brown sugar gives a hint of caramel. Vegetable oil keeps the bread moist. This balance makes for a delightful and tender crumb. First, preheat your oven to 350°F (175°C). This will help your bread bake evenly. Next, take a 9x5 inch loaf pan. Grease it with butter or oil, or line it with parchment paper. This makes it easy to remove the bread later. In a medium bowl, whisk together the dry ingredients. Combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and ½ teaspoon of salt. Then, add 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of ground ginger. Mix well and set it aside. In a larger bowl, mix the wet ingredients. Combine 1 cup of pumpkin puree, ½ cup of granulated sugar, ½ cup of brown sugar, ½ cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Stir until it is smooth and well mixed. Now, add the dry ingredients to the wet mixture. Stir gently until just combined. Remember, it is okay if there are a few lumps. Overmixing can make the bread tough. Next, prepare the cream cheese mixture. In a small bowl, mix 4 oz of softened cream cheese, 2 tablespoons of powdered sugar, and 1 tablespoon of milk. Stir it well until it is smooth and creamy. Now, we will add this mixture to the batter. Pour half of the muffin bread batter into the prepared pan. Then, dollop the cream cheese mixture over the top. Use a knife to swirl it gently into the batter. This creates a tasty cream cheese layer. Pour the remaining batter over the cream cheese layer. Smooth the top with a spatula. For an extra touch, you can sprinkle more cinnamon or pumpkin spice on top. It is time to bake! Place the loaf pan in the oven. Bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your bread is done. If the top browns too much, cover it with aluminum foil. Once baked, remove the pan from the oven. Let it cool for 10 minutes in the pan. Then, transfer the bread to a wire rack to cool completely. This helps maintain a perfect texture. Enjoy the wonderful smell of your Pumpkin Cream Cheese Muffin Bread! To get a soft and fluffy bread, mix the batter just until combined. It’s fine if some lumps remain. Overmixing can lead to tough bread. Remember, gentle hands make perfect muffins! Want to boost the flavor? Try adding nuts or chocolate chips to the batter. They add great texture and taste. You can also sprinkle spices on top before baking. A little extra cinnamon makes everything nice! If your bread turns out dense, it might be due to too much mixing or too many wet ingredients. To fix this, try adding a bit more flour next time. If you notice your bread browning too fast, use aluminum foil to cover the top. This keeps it from burning while the inside cooks through. {{image_2}} You can make your pumpkin cream cheese muffin bread even tastier. Try adding chocolate chips for a sweet touch. They melt and mix well with the bread. Dried fruits like raisins or cranberries also add a nice texture. Their sweetness pairs well with the pumpkin flavor. Another fun idea is to experiment with different cream cheese flavors. You could use cinnamon cream cheese for a warm spice kick. A honey-flavored cream cheese brings a delightful sweetness. These small changes can give your bread a new twist each time. If you need gluten-free options, swap the all-purpose flour for a gluten-free blend. Many blends work well in baking. Just make sure to follow the package’s instructions for the best results. For a vegan version, replace the eggs with flaxseed meal or applesauce. Use a plant-based cream cheese, and choose vegetable oil that is vegan-friendly. These substitutions can keep the bread moist and delicious. Using fresh pumpkin gives your bread a unique taste. If you have fresh pumpkin, cook and puree it first. This adds a rich flavor to your bread. However, canned pumpkin is just as tasty and saves time. Don’t forget to play with seasonal spices! In addition to cinnamon, add allspice or cloves for a fall twist. You can also adjust the spice amounts to suit your taste. A pinch more nutmeg can create an aromatic experience. Store your Pumpkin Cream Cheese Muffin Bread at room temperature for the best taste. Place it in an airtight container to keep it fresh. If you live in a humid area, store it in the fridge. This helps prevent mold. Just remember, the bread may dry out a bit in the fridge. To keep it soft, wrap it tightly in plastic wrap before placing it in the container. You can freeze slices or the whole loaf of muffin bread. To freeze, wrap each slice in plastic wrap. For the whole loaf, wrap it tightly as well. Then, place it in a freezer bag. Squeeze out any air before sealing. When you want to eat it, thaw it in the fridge overnight. You can also use the microwave for quick thawing, but watch it closely so it does not get too hot. Pumpkin Cream Cheese Muffin Bread lasts about 3 to 4 days at room temperature. In the fridge, it can last up to a week. If you freeze it, it will stay good for about 2 to 3 months. Check for signs of spoilage like a sour smell or mold. If you see any, it's best to toss it out. Enjoy your pumpkin bread while it’s fresh for the best flavor! To check if your Pumpkin Cream Cheese Muffin Bread is done, use a toothpick. Insert it into the center of the bread. If it comes out clean or with a few crumbs, your bread is ready. If it has wet batter, bake it a bit longer. This simple test helps ensure a perfect bake every time. Yes, you can make this recipe ahead of time. To prep in advance, mix the dry ingredients and store them in a bowl. You can also prepare the cream cheese mixture and keep it in the fridge. When you are ready to bake, simply combine the wet and dry ingredients. This method saves time and makes baking easy. You can serve Pumpkin Cream Cheese Muffin Bread with various toppings. A pat of butter adds richness. A drizzle of honey gives a sweet touch. You could also serve it with warm apple cider or a cup of coffee. For a fun twist, pair it with whipped cream or yogurt for a tasty breakfast treat. You now have all the tools to create a delicious Pumpkin Cream Cheese Muffin Bread. We discussed the main ingredients, baking essentials, and step-by-step instructions. Tips and tricks will help you avoid common mistakes and enhance flavors. Variations allow for personal touches to fit your taste. Finally, proper storage techniques ensure your bread stays fresh. With this knowledge, you'll enjoy baking and sharing this tasty treat. Dive in and relish the fun of baking!

Pumpkin Cream Cheese Muffin Bread

Indulge in the ultimate autumn delight with this Pumpkin Cream Cheese Muffin Bread recipe! Bursting with warm spices and a rich cream cheese swirl, this easy-to-make treat is perfect for cozy mornings or gatherings. Learn how to create moist, delicious slices that everyone will love, and impress your family and friends. Ready to bake something special? Click through to explore the full recipe and start your fall baking adventure!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 cup pumpkin puree

½ cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

4 oz cream cheese, softened

2 tablespoons powdered sugar

1 tablespoon milk

Instructions
 

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

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

      In a larger bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well blended and smooth.

        Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix; a few lumps are okay.

          In a small bowl, mix the softened cream cheese, powdered sugar, and milk until smooth and creamy.

            Pour half of the muffin bread batter into the prepared pan. Dollop the cream cheese mixture over the batter and use a knife to swirl it gently.

              Pour the remaining batter over the cream cheese layer and smooth the top. Optionally, sprinkle with additional cinnamon or pumpkin spice on top for an extra touch.

                Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too much while baking, tent it with aluminum foil.

                  Once baked, remove from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                    Prep Time: 15 min | Total Time: 1 hr 20 min | Servings: 12 slices

                      - Presentation Tips: Slice the bread into thick pieces and serve warm with a pat of butter or a drizzle of honey, garnished with a sprinkle of cinnamon on top for added flavor.