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:
- 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.
- Add Eggs:
- Crack in two eggs and blend again until fully combined.
- 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.
- 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.
- 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.
- Let the Dough Rise:
- Cover the dough and let it rise in a warm place until it doubles in size (about 1 hour).
- Add Cranberries:
- Once the dough has risen, mix in 80 grams of dried cranberries.
- 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.
- Second Rise:
- Cover the container and let the dough rise again until it doubles in size.
- 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.
- 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:
- 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. - Can I use canned pumpkin instead of fresh?
Absolutely! Just make sure it’s pure pumpkin puree, not pumpkin pie filling. - What can I use instead of dried cranberries?
You can substitute raisins, dried cherries, or even chopped nuts like pecans or walnuts. - Can I make this bread gluten-free?
Yes, you can use a gluten-free all-purpose flour blend, but the texture may differ slightly. - 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. - Can I add spices to the bread?
Yes, adding cinnamon, nutmeg, or ginger will complement the pumpkin flavor beautifully. - 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. - 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. - How can I make the bread sweeter?
You can increase the sugar to 50 grams if you prefer a sweeter bread. - 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.PrintPumpkin and Cream Cheese Cranberry Bread
- 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
- 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.
- Add Eggs:
- Crack in two eggs and blend again until fully combined.
- 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.
- 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.
- 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.
- Let the Dough Rise:
- Cover the dough and let it rise in a warm place until it doubles in size (about 1 hour).
- Add Cranberries:
- Once the dough has risen, mix in 80 grams of dried cranberries.
- 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.
- Second Rise:
- Cover the container and let the dough rise again until it doubles in size.
- 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