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Pumpkin Cream Cheese Bread
Michonne Zendaya

Pumpkin Cream Cheese Bread

This moist pumpkin bread is swirled with a rich cream cheese filling, making it the perfect fall-inspired treat for breakfast, dessert, or a cozy afternoon snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp pumpkin pie spice
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar (for cream cheese mixture)
  • 1 egg (for cream cheese mixture)

Equipment

  • 9×5-inch loaf pan
  • mixing bowls
  • whisk
  • hand mixer or stand mixer
  • spatula
  • toothpick for doneness test
  • wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. In another bowl, combine pumpkin puree, oil, sugar, eggs, and vanilla extract. Mix until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. In a separate bowl, beat cream cheese, sugar, and egg until smooth and creamy.
  6. Pour half of the pumpkin batter into the loaf pan. Spread cream cheese mixture over it. Top with remaining pumpkin batter and swirl gently with a knife.
  7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For extra texture, fold in chopped pecans or walnuts. You can also sprinkle turbinado sugar on top before baking for a sweet crunchy crust. Store leftovers in an airtight container in the refrigerator for up to 5 days.