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.
Servings: 12 slices
Calories: 290kcal
Cost: 5
Equipment
- 9×5-inch loaf pan
- mixing bowls
- whisk
- hand mixer or stand mixer
- spatula
- toothpick for doneness test
- wire cooling rack
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)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In another bowl, combine pumpkin puree, oil, sugar, eggs, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- In a separate bowl, beat cream cheese, sugar, and egg until smooth and creamy.
- 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.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- 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.