Description
This Pumpkin Cream Cheese Bread combines moist pumpkin-spiced bread with a rich, creamy cheese filling swirled throughout for a delightful autumn treat. Perfect for breakfast or dessert, its tender crumb and luscious filling bring cozy flavors to your table.
Ingredients
Units
Scale
Pumpkin Bread
- 1/4 cup Vegetable Oil
- 1/3 cup Granulated Sugar
- 1/3 cup Light Brown Sugar
- 1 cup Pure Pumpkin Puree
- 1 Large Egg, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 2 Teaspoons Pumpkin Pie Spice
- 3/4 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
Cream Cheese Filling
- 4 oz Cream Cheese, softened to room temperature
- 1/4 cup Granulated Sugar
- 2 Tablespoons All-Purpose Flour
- 1 Teaspoon Vanilla Extract
- 1 Large Egg, at room temperature
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease a 9×5 inch loaf pan thoroughly to ensure the bread doesn’t stick.
- Mix Wet Ingredients for Pumpkin Bread: In a large mixing bowl, combine vegetable oil, light brown sugar, granulated sugar, pumpkin puree, one large egg, and vanilla extract. Mix well until all ingredients are fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Gradually fold these dry ingredients into the wet pumpkin mixture gently until just combined, being careful not to overmix to keep the bread tender.
- Layer Pumpkin Bread Batter: Pour approximately two-thirds of the pumpkin batter into the prepared loaf pan, spreading it evenly to cover the bottom.
- Prepare Cream Cheese Filling: In a medium bowl, whisk the softened cream cheese, granulated sugar, and flour together until smooth. Add vanilla extract and the large egg, continuing to whisk until the filling is fully combined and creamy.
- Add Cream Cheese Layer: Pour the cream cheese mixture evenly over the pumpkin layer in the pan, spreading it carefully to form a smooth, even layer.
- Top with Remaining Pumpkin Batter: Spoon the remaining pumpkin batter over the cream cheese layer, gently spreading it to cover the filling completely and evenly without mixing the layers.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 40 to 50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean without wet batter.
- Cool and Serve: Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes. After cooling slightly, invert the bread to remove it from the pan and let it cool completely before slicing. Store leftovers in an airtight container.
Notes
- For best results, use pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overmix the batter to keep the bread tender and moist.
- If a toothpick comes out with moist crumbs but no wet batter, the bread is done and will continue to cook slightly while cooling.
- Store the bread in the refrigerator if keeping for more than 2 days to maintain freshness, especially because of the cream cheese layer.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of loaf)
- Calories: 260 kcal
- Sugar: 15 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
