Description

Pumpkin Cream Cheese Bread is a delicious fall treat that combines moist pumpkin bread with a rich and creamy cream cheese filling, making it perfect for breakfast, dessert, or a sweet snack.

Ingredients

2 cups (250 g) all-purpose flour

1 teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon salt

2 ½ teaspoons pumpkin pie spice

¾ cup (150 g) light brown sugar

½ cup (100 g) granulated sugar

½ cup (113 g) vegetable oil

2 large eggs, room temperature

1 cup (226 g) 100% pure pumpkin purée (not pumpkin pie filling)

¾ cup (170 g or 6 oz) block-style cream cheese, room temperature

1 large egg, room temperature

⅓ cup (66 g) granulated sugar

1 teaspoon vanilla extract

2 Tablespoons flour

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 325°F (163°C) and line a 9×5-inch loaf pan with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
In a medium bowl, mix the brown sugar, granulated sugar, and vegetable oil until fully combined. Add the eggs and whisk until smooth. Stir in the pumpkin purée.
Add the wet ingredients to the dry ingredients and mix until just combined. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat the cream cheese until smooth and creamy. Add sugar, egg, vanilla, and flour, and mix until fully combined.
Pour a little more than half of the pumpkin batter into the prepared pan and spread evenly. Drop spoonfuls of the cream cheese mixture on top and gently spread it out, avoiding mixing with the batter. Pour the remaining pumpkin batter over the cream cheese layer and spread evenly.
Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean with just a few crumbs. Let the loaf cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

For mix-ins, you can stir in 1 cup of chocolate chips, chopped nuts, or raisins into the batter after combining the wet and dry ingredients.
To add a streusel topping, combine flour, sugar, cinnamon, and melted butter, then sprinkle it on top before baking.
If you prefer smaller servings, bake the bread in mini loaf pans or muffin tins. Adjust baking time (about 30 minutes for mini loaves, 15-20 minutes for muffins).
Store the bread in an airtight container for up to 3 days at room temperature, or in the refrigerator for up to a week. For long-term storage, freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 60-70 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 270
Sugar: 22g
Sodium: 230mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg