Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Cream Cheese Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 1 loaf (10 slices)
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Pumpkin Cream Cheese Bread is a moist, spiced quick bread with a luscious ribbon of sweetened cream cheese through the center. It’s the perfect fall treat, combining warm pumpkin flavor with a creamy cheesecake-like filling.

Ingredients

  • For the pumpkin bread:
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 cup pumpkin puree
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • For the cream cheese filling:
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tbsp all-purpose flour
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
  4. Gradually add dry ingredients to the wet mixture, stirring until just combined—do not overmix.
  5. In a separate bowl, beat cream cheese until smooth. Add sugar, egg, vanilla, and flour; mix until creamy.
  6. Pour half of the pumpkin batter into the loaf pan and smooth the top.
  7. Spoon the cream cheese filling over the batter and gently spread it evenly.
  8. Top with the remaining pumpkin batter and smooth the surface.
  9. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use pumpkin puree, not pumpkin pie filling.Swirl the cream cheese layer slightly for a marbled look, if desired.To lighten the bread, substitute part of the oil with applesauce.Add chocolate chips or chopped nuts to the batter for variation.Store in the fridge due to the cream cheese filling.

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 22g
  • Sodium: 230mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 50mg

Find it online: https://lisarecipe.com/pumpkin-cream-cheese-bread/