Description
Indulge in the cozy flavors of fall with this delightful Pumpkin Cream Cheese Bread. A moist pumpkin spice batter swirled with a creamy, sweet cream cheese filling, creating a perfect balance of flavors in every bite.
Ingredients
Scale
For the pumpkin batter:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 cup canned pumpkin purée
- 3/4 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup vegetable oil
- 1/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
For the cream cheese filling:
- 8 ounces cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease/line a 9×5-inch loaf pan with parchment paper.
- Mix dry ingredients: Whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon in a medium bowl.
- Prepare pumpkin batter: In a separate large bowl, mix pumpkin purée, sugars, oil, milk, eggs, and vanilla until smooth. Gradually add dry ingredients until just combined.
- Make cream cheese filling: Beat cream cheese, sugar, egg, and vanilla until smooth.
- Layer batter and filling: Pour half of pumpkin batter into pan, spread cream cheese filling, then top with remaining batter.
- Bake and cool: Bake for 55–65 minutes, cool in pan for 10–15 minutes, then transfer to a wire rack.
Notes
- Store in the fridge for up to 5 days.
- For an extra treat, sprinkle chopped pecans or a cinnamon sugar topping over the batter before baking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
