Pumpkin Cream Cheese Bread
This Pumpkin Cream Cheese Bread is a cozy fall treat with soft cream cheese swirls, warm spices, and a moist pumpkin base. Perfect for breakfast, snack, or dessert!
Equipment
- 9x5-inch loaf pan
- Mixing Bowls
- Spatula
- Whisk
- Wire Rack
Ingredients
Pumpkin Bread Batter
- 1 cup pumpkin puree not pumpkin pie filling
- 1 large egg
- 3/4 cup light brown sugar
- 1/4 cup oil
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 tablespoon pumpkin pie spice
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cream Cheese Filling
- 1 large egg
- 4 ounces cream cheese softened
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
Instructions
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan and set aside.
- In a large bowl, whisk together pumpkin puree, egg, brown sugar, oil, sour cream, and vanilla until smooth.
- Add pumpkin pie spice, flour, baking powder, baking soda, and salt. Stir gently just until combined. Do not overmix.
- Pour two-thirds of the batter into the loaf pan and spread evenly.
- In a separate bowl, whisk cream cheese, egg, sugar, and flour until smooth.
- Carefully spread the cream cheese layer over the batter in the loaf pan.
- Top with the remaining pumpkin batter and spread gently to cover the cream cheese layer.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
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Notes
Make sure not to use pumpkin pie filling. Overmixing the batter can make the bread dense. Cooling completely before slicing ensures clean layers and the best texture.