Pumpkin and Cream Cheese Cranberry Bread

This soft, moist, and slightly sweet pumpkin bread combines the flavors of creamy cheese and tart cranberries. It’s the perfect treat for autumn and makes a delicious snack or breakfast option. The addition of cream cheese gives the bread a rich texture, while dried cranberries add a burst of flavor with every bite.

Preparation Time:

  • Prep Time: 20 minutes (plus rising time for the dough)
  • Cook Time: 30 minutes
  • Total Time: 2 hours (including dough rising)

Ingredients:

  • 200 grams of cooked pumpkin chunks
  • 120 grams (½ cup) milk
  • 2 eggs
  • 100 grams cream cheese, softened at room temperature
  • 30 grams sugar
  • 3 grams yeast
  • 300 grams all-purpose flour
  • 80 grams dried cranberries
  • 1 tablespoon oil (for greasing)

Directions:

  1. Prepare the Pumpkin Puree:
    • Add 200 grams of cooked pumpkin chunks and 120 grams of milk to a blender.
    • Blend until smooth to form a puree.
  2. Add Eggs:
    • Crack in two eggs and blend again until fully combined.
  3. Prepare the Cream Cheese Mixture:
    • Soften 100 grams of cream cheese by leaving it out at room temperature for one hour.
    • Add 30 grams of sugar to the softened cream cheese and mix thoroughly.
  4. Combine Mixtures:
    • Gradually add the pumpkin and egg mixture into the cream cheese mixture. Start with a small amount to combine, then add the rest and mix well.
  5. Prepare the Dough:
    • Add 3 grams of yeast to the wet mixture.
    • Gradually add 300 grams of all-purpose flour in two batches, mixing well to form a dough.
  6. Let the Dough Rise:
    • Cover the dough and let it rise in a warm place until it doubles in size (about 1 hour).
  7. Add Cranberries:
    • Once the dough has risen, mix in 80 grams of dried cranberries.
  8. Prepare the Baking Container:
    • Grease your hands with a little oil and press down on the surface of the dough.
    • Fill your baking container (lined with parchment paper or a homemade paper box) only up to 40% full to allow room for rising.
  9. Second Rise:
    • Cover the container and let the dough rise again until it doubles in size.
  10. Bake:
  • Preheat the oven to 150°C (300°F).
  • Place a tray of water in the oven to create steam for a soft texture.
  • Bake for 30 minutes until the bread is fully cooked and golden.
  1. Cool and Serve:
  • Let the bread cool before slicing.
  • Enjoy the soft, springy texture and the rich flavor of pumpkin and cranberries.

Serving Suggestions:

  • Serve warm with a smear of butter or cream cheese.
  • Pair with a hot cup of coffee or tea for a cozy snack.
  • This bread makes a great breakfast with a side of fresh fruit.

    History and Origin:

    Pumpkin bread is a classic in American baking, particularly popular during the fall season when pumpkin flavors reign supreme. The addition of cream cheese and cranberries gives this traditional pumpkin bread a holiday-inspired twist. Cranberries, often associated with Thanksgiving, add a bright, tart contrast to the sweet pumpkin batter. The cream cheese swirl creates a rich, creamy layer, elevating this humble quick bread to something truly special.

    Key Ingredients:

    • Pumpkin Puree: The base of the bread, pumpkin puree adds moisture, flavor, and color. Make sure to use 100% pure pumpkin puree and not pumpkin pie filling, which has added sugars and spices.
    • Cranberries: Fresh or frozen cranberries provide a tart, juicy burst of flavor in every bite. Dried cranberries can also be used for a sweeter, chewy texture.
    • Cream Cheese: The cream cheese swirl adds richness and a touch of tanginess, creating a delightful contrast to the sweet pumpkin batter.
    • Spices: Classic fall spices like cinnamon, nutmeg, ginger, and cloves bring warmth and depth of flavor to the bread.
    • Flour: All-purpose flour works best for this bread, but you can substitute it with whole wheat or a gluten-free flour blend.
    • Sugar: Brown sugar and white sugar provide sweetness and help keep the bread moist.
    • Eggs: Eggs help bind the ingredients together and give structure to the bread.
    • Baking Powder & Baking Soda: These leavening agents ensure that the bread rises properly and has a light, fluffy texture.
    • Vanilla Extract: Enhances the flavor of the cream cheese filling and the pumpkin batter.
    • Oil or Butter: Oil, such as vegetable or coconut oil, keeps the bread moist and tender, though melted butter can be used for added richness.

Cooking Tips:

  • For added flavor, you can mix in a pinch of cinnamon or nutmeg with the flour.
  • Make sure to use soft cream cheese to avoid lumps in the mixture.
  • Adding steam during baking helps create a soft crust, so don’t skip the tray of water in the oven.

Nutritional Benefits:

  • Pumpkin is rich in vitamin A and fiber, making this bread a nutritious treat.
  • Dried cranberries add antioxidants and a touch of natural sweetness.
  • Cream cheese provides calcium and adds a source of protein.

Dietary Information:

  • This recipe contains dairy and gluten, making it unsuitable for those with lactose intolerance or gluten sensitivities.

Storage:

  • Store the bread in an airtight container at room temperature for up to 3 days.
  • You can also freeze it for up to a month. Just thaw it at room temperature before serving.

Why You’ll Love This Recipe:

  • The combination of creamy pumpkin and tangy cranberries is a delightful autumn-inspired flavor.
  • This bread is perfect for any occasion, from breakfast to a cozy afternoon snack.
  • The texture is soft, springy, and moist, making it a crowd-pleaser.
  • It’s easy to make and a great way to use up any leftover pumpkin.

Conclusion:

This Pumpkin and Cream Cheese Cranberry Bread is a wonderful, versatile treat that highlights the rich flavors of pumpkin and cream cheese. Whether you’re preparing it for a family gathering or simply enjoying a slice with your morning coffee, this recipe is sure to become a fall favorite. The simple ingredients and easy steps make it an excellent choice for both beginner and experienced bakers alike.

FAQs:

  1. Can I substitute the cream cheese with another ingredient?
    Yes, you can use mascarpone or ricotta cheese for a lighter flavor, but the texture may change slightly.
  2. Can I use canned pumpkin instead of fresh?
    Absolutely! Just make sure it’s pure pumpkin puree, not pumpkin pie filling.
  3. What can I use instead of dried cranberries?
    You can substitute raisins, dried cherries, or even chopped nuts like pecans or walnuts.
  4. Can I make this bread gluten-free?
    Yes, you can use a gluten-free all-purpose flour blend, but the texture may differ slightly.
  5. How do I know when the bread is fully baked?
    The top should be golden brown, and a toothpick inserted into the center should come out clean.
  6. Can I add spices to the bread?
    Yes, adding cinnamon, nutmeg, or ginger will complement the pumpkin flavor beautifully.
  7. How long does it take for the dough to rise?
    It usually takes about 1 hour, but the time may vary depending on room temperature.
  8. Can I skip the second rise?
    The second rise helps the bread develop a light and fluffy texture, so it’s best not to skip this step.
  9. How can I make the bread sweeter?
    You can increase the sugar to 50 grams if you prefer a sweeter bread.
  10. Can I add seeds or nuts to the bread?
    Yes, adding pumpkin seeds or walnuts on top before baking will add extra crunch and flavor.Print
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    Pumpkin and Cream Cheese Cranberry Bread


    • Author: Olivia
    • Total Time: 2hrs

    Description

    This soft, moist, and slightly sweet pumpkin bread combines the flavors of creamy cheese and tart cranberries. It’s the perfect treat for autumn and makes a delicious snack or breakfast option. The addition of cream cheese gives the bread a rich texture, while dried cranberries add a burst of flavor with every bite.


    Ingredients

    Units Scale
    • 200 grams of cooked pumpkin chunks
    • 120 grams (1/2 cup) milk
    • 2 eggs
    • 100 grams cream cheese, softened at room temperature
    • 30 grams sugar
    • 3 grams yeast
    • 300 grams all-purpose flour
    • 80 grams dried cranberries
    • 1 tablespoon oil (for greasing)

    Instructions

    1. Prepare the Pumpkin Puree:
      • Add 200 grams of cooked pumpkin chunks and 120 grams of milk to a blender.
      • Blend until smooth to form a puree.
    2. Add Eggs:
      • Crack in two eggs and blend again until fully combined.
    3. Prepare the Cream Cheese Mixture:
      • Soften 100 grams of cream cheese by leaving it out at room temperature for one hour.
      • Add 30 grams of sugar to the softened cream cheese and mix thoroughly.
    4. Combine Mixtures:
      • Gradually add the pumpkin and egg mixture into the cream cheese mixture. Start with a small amount to combine, then add the rest and mix well.
    5. Prepare the Dough:
      • Add 3 grams of yeast to the wet mixture.
      • Gradually add 300 grams of all-purpose flour in two batches, mixing well to form a dough.
    6. Let the Dough Rise:
      • Cover the dough and let it rise in a warm place until it doubles in size (about 1 hour).
    7. Add Cranberries:
      • Once the dough has risen, mix in 80 grams of dried cranberries.
    8. Prepare the Baking Container:
      • Grease your hands with a little oil and press down on the surface of the dough.
      • Fill your baking container (lined with parchment paper or a homemade paper box) only up to 40% full to allow room for rising.
    9. Second Rise:
      • Cover the container and let the dough rise again until it doubles in size.
    10. Bake:
    • Preheat the oven to 150°C (300°F).
    • Place a tray of water in the oven to create steam for a soft texture.
    • Bake for 30 minutes until the bread is fully cooked and golden.
    • Prep Time: 20mins
    • Cook Time: 30mins