Go Back
To make a Pumpkin Cream Cheese Brownie Loaf, you will need: - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, melted - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 3 large eggs - 1 teaspoon vanilla extract - 1 cup pumpkin puree - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 8 ounces cream cheese, softened - 1/4 cup powdered sugar - 1 tablespoon lemon juice - Optional: Chocolate chips and chopped walnuts for topping You can swap some ingredients if needed: - Use whole wheat flour for a healthier option. - Swap cocoa powder with carob powder for a caffeine-free version. - If you want a lower sugar option, use a sugar substitute. - You can replace cream cheese with Greek yogurt for a lighter taste. - Applesauce can work in place of butter for a vegan twist. Fresh ingredients make a big difference in your baking. Using fresh pumpkin puree gives a rich flavor. Older ingredients may not provide the same taste or texture. Always check the expiration dates on your baking items. Fresh eggs help your batter rise better. This care leads to a moist and flavorful loaf. Trust me, using fresh ingredients will enhance your baking experience! Start by gathering all your ingredients. You will need flour, cocoa powder, baking powder, salt, butter, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin puree, cinnamon, nutmeg, cream cheese, powdered sugar, and lemon juice. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper. This makes it easy to take out your loaf later. 1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this bowl aside. 2. In a large mixing bowl, combine the melted butter with the granulated and brown sugars. Mix until smooth. 3. Add the eggs one at a time to the sugar mixture. Mix well after each egg. Then stir in the vanilla extract and pumpkin puree until everything is mixed well. 4. Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix; mix until just combined. 5. In another bowl, mix the cream cheese with powdered sugar and lemon juice until it is creamy and smooth. 6. Pour half of the brownie batter into the prepared loaf pan. Spread it evenly. 7. Spoon the cream cheese mixture over the brownie layer. Then, add the remaining brownie batter on top. Use a knife to swirl the cream cheese into the brownie batter for a marbled look. 8. If you like, sprinkle chocolate chips and chopped walnuts on top for a tasty crunch. 9. Bake in the oven for 50-60 minutes. A toothpick should come out with a few moist crumbs when it is done. 10. After baking, let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. - Make sure all ingredients are at room temperature for the best texture. - Don’t skip the swirling step! It makes the loaf look beautiful. - Check your oven’s temperature with an oven thermometer. This ensures even baking. - Let the loaf cool fully before slicing to get neat pieces. - Enjoy each slice with whipped cream or vanilla ice cream for extra delight. Swirling cream cheese is easy and fun. First, mix the cream cheese with powdered sugar and lemon juice until smooth. After pouring half the brownie batter in the pan, add dollops of the cream cheese mixture on top. Then, use a knife or a skewer to gently swirl it in. Aim for a marbled look, but don't overdo it. You want some chunks of cream cheese to show through. To keep your brownie loaf moist, pay attention to baking time. Start checking for doneness at 50 minutes. Use a toothpick; if it comes out with a few moist crumbs, it’s ready. Overbaking will lead to a dry loaf. Also, using pumpkin puree adds moisture and flavor. It helps create a rich, tender texture that makes each bite delightful. Serving this brownie loaf can be a treat in itself. Slice it while still slightly warm for a gooey texture. Dust with powdered sugar for a sweet finish. Pair it with whipped cream or vanilla ice cream for a special touch. For a crunchy contrast, sprinkle chopped walnuts or chocolate chips on top before baking. Enjoy with a cup of coffee or tea for the perfect snack! {{image_2}} You can make a gluten-free version of this loaf. Use a gluten-free flour mix instead of all-purpose flour. Look for a blend that includes xanthan gum. This will help keep the loaf moist and fluffy. Follow the same steps in the recipe for mixing and baking. To make this loaf dairy-free, replace butter with coconut oil or a dairy-free spread. For the cream cheese layer, use a dairy-free cream cheese. Brands like Tofutti or Kite Hill work great. You can also swap the eggs for flax eggs to keep it dairy-free. Want to boost the flavor? Add a cup of chocolate chips to the batter for a richer taste. Chopped walnuts add crunch and flavor, too. If you like spice, try adding a pinch of ginger or cloves. For a fun twist, mix in some orange zest for a bright, citrus note. To keep your Pumpkin Cream Cheese Brownie Loaf fresh, place it in an airtight container. This helps keep moisture in and prevents it from drying out. You can store it at room temperature for up to three days. If you want to keep it longer, refrigeration is a good option. If you have extra slices or want to save some for later, freezing is easy. Wrap each slice tightly in plastic wrap, then place them in a freezer bag. Be sure to remove as much air as possible. This loaf can last in the freezer for up to three months. Just remember to label the bag with the date! When you're ready to enjoy your loaf again, here’s how to reheat it. If you thawed it in the fridge, you can simply slice it and warm it in the microwave for 10-15 seconds. For a crispier texture, place slices in a toaster oven for a few minutes. This brings back that fresh-baked taste! Yes, you can make this recipe in advance. The brownie loaf tastes great after a day or two. Make it a day ahead for a richer flavor. Store it in an airtight container to keep it fresh. You can also freeze it for later. Just wrap it well and store it in the freezer. When you’re ready, let it thaw in the fridge overnight before serving. You can use applesauce as a substitute for pumpkin puree. It will keep the loaf moist and add a slight sweetness. Mashed bananas or sweet potato puree can also work well. Each substitute will change the flavor a bit but will still taste delicious. If you want to keep it pumpkin-flavored, you can also try canned butternut squash puree. Check the loaf after 50 minutes of baking. Insert a toothpick into the center. If it comes out with a few moist crumbs, it's done. If it’s wet with batter, give it more time. The loaf should spring back when gently pressed. The edges will pull away slightly from the pan. This means you have a perfectly baked brownie loaf. In this blog post, we explored key ingredients and their substitutions, ensuring freshness matters. You learned step-by-step instructions for mixing and baking, plus useful tips for success. We also shared tips and tricks to enhance your brownie loaf experience with special variations. Lastly, storage info showed how to keep leftovers fresh and tasty. Remember, understanding each step leads to a great bake. Enjoy every slice of your delicious brownie loaf!

Pumpkin Cream Cheese Brownie Loaf

Indulge in the rich flavors of this Pumpkin Cream Cheese Brownie Loaf! This delectable treat blends the warm essence of pumpkin with creamy cheesecake swirls, creating the perfect dessert for fall. With simple ingredients and easy steps, you'll impress everyone with your baking skills. Ready to enjoy a slice? Click through for the full recipe and make this cozy loaf today! Your taste buds will thank you!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, melted

1 cup granulated sugar

1/2 cup brown sugar, packed

3 large eggs

1 teaspoon vanilla extract

1 cup pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

8 ounces cream cheese, softened

1/4 cup powdered sugar

1 tablespoon lemon juice

Optional: Chocolate chips and chopped walnuts for topping

Instructions
 

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

    In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.

      In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Mix until smooth and well combined.

        Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and pumpkin puree until fully incorporated.

          Gradually fold in the dry ingredients into the wet mixture until just combined, being careful not to overmix.

            In another bowl, prepare the cream cheese layer by mixing the softened cream cheese, powdered sugar, and lemon juice until smooth and creamy.

              Pour half of the brownie batter into the prepared loaf pan, spreading evenly.

                Dollop the cream cheese mixture evenly over the brownie layer, then spoon the remaining brownie batter on top. Use a knife to gently swirl the cream cheese into the brownie batter for a marbled effect.

                  If desired, sprinkle chocolate chips and chopped walnuts on top for extra texture and flavor.

                    Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

                      Once baked, remove from the oven and allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

                        Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 8-10 slices

                          - Presentation Tips: Serve slices on a rustic wooden board, dusted with additional powdered sugar for a sweet touch. Pair with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.