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Easy Copycat Pumpkin Cream Cold Brew Bread Recipe

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A tender loaf cake that tastes like the best part of autumn—the first sip of a cold brew topped with thick, sweet pumpkin cream. This quick bread combines rich coffee, warm pumpkin spices, and a tangy-sweet cream cheese swirl for an unbelievably delicious treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup (245g) pumpkin purée
  • ½ cup (120ml) cold brew concentrate
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 4 oz (113g) cream cheese, softened
  • ¼ cup (30g) powdered sugar
  • 2 tablespoons pumpkin purée
  • ½ teaspoon pumpkin pie spice
  • 2 tablespoons heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly spray the exposed ends with nonstick cooking spray.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Make sure there are no lumps of brown sugar.
  3. In a medium bowl, whisk together the pumpkin purée, cold brew concentrate, vegetable oil, eggs, and vanilla extract until completely smooth and uniform in color.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold everything together gently until no streaks of flour remain. Do not overmix. The batter will be thick and slightly lumpy.
  5. In a small bowl, beat the softened cream cheese with a hand mixer (or a sturdy spatula) until smooth. Add the powdered sugar, pumpkin purée, pumpkin pie spice, and heavy cream. Beat until completely smooth and spreadable.
  6. Pour half the batter into the prepared loaf pan and spread it evenly. Drop spoonfuls of half the cream cheese mixture over the batter. Use a butter knife to gently swirl it through with a few figure-eight motions.
  7. Pour the remaining batter on top and spread gently. Drop the remaining cream cheese mixture in spoonfuls over the surface. Swirl the top layer only with a butter knife, using a few figure-eight motions.
  8. Place the pan in the center of the oven and bake for 55-65 minutes. At the 45-minute mark, check the top—if it’s browning too quickly, tent loosely with aluminum foil. The bread is done when a toothpick inserted into the center (avoiding cream cheese pockets) comes out clean or with just a few moist crumbs.
  9. Let the bread cool in the pan for 15 minutes. Then use the parchment overhang to lift it out and transfer to a wire rack. Cool completely before slicing.

Notes

Don’t overmix the batter. Room temperature ingredients matter. Check your oven temperature. Swirl gently. Let it cool completely before slicing. Toast leftovers for a different experience.

Nutrition

Keywords: pumpkin bread, cold brew bread, pumpkin cream cold brew, fall baking, quick bread, coffee bread, pumpkin spice

Find it online: https://evabake.com/easy-copycat-pumpkin-cream-cold-brew-bread-recipe/