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Pumpkin Cream Cheese Bread

Moist Pumpkin Cream Cheese Bread for Cozy Fall Moments

This Moist Pumpkin Cream Cheese Bread is a delightful blend of flavors perfect for fall baking, featuring warm spices and a creamy filling.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Ensure to measure accurately by spooning and leveling.
  • 1 teaspoon Baking Soda Helps the bread rise, contributing to its fluffy texture.
  • 1 teaspoon Baking Powder Works alongside baking soda to enhance the rise.
  • 1 teaspoon Salt Balances flavors and enhances the natural sweetness of the pumpkin.
  • 2 teaspoons Pumpkin Pie Spice Adds warmth and spice; substitute with individual spices if preferred.
  • 1 cup Pure Pumpkin Use 100% pure pumpkin, not pumpkin pie filling.
  • 1 cup Brown Sugar Lightly packed is best.
  • 1 cup Granulated Sugar Enhances the sweetness of the bread.
  • 1/2 cup Oil (Canola or Vegetable) Keeps the bread moist and tender.
  • 1/2 cup Sour Cream Bring to room temperature for easier mixing.
  • 1 large Egg Using a room temperature egg improves texture.
  • 1 teaspoon Vanilla Extract Enhances the overall flavor of the bread.
For the Cream Cheese Filling
  • 8 ounces Cream Cheese Use block-style for the best consistency.
  • 1/4 cup Additional Granulated Sugar Sweetens the cream cheese mixture.
  • 2 tablespoons Extra Flour Helps adjust the texture of the cream cheese filling.

Equipment

  • 1-pound loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or cooking spray, then dust it with flour.
  2. In a small bowl, combine the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. Whisk together until no lumps remain.
  3. In a large mixing bowl, whisk together the pure pumpkin, brown sugar, granulated sugar, oil, sour cream, egg, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the pumpkin mixture, stirring gently with a spatula until just combined.
  5. In a separate bowl, beat the cream cheese until smooth, then mix in granulated sugar, extra flour, and vanilla extract, followed by the egg until creamy.
  6. Pour two-thirds of the pumpkin batter into the pan, dollop the cream cheese filling on top, and add the remaining pumpkin batter, swirling gently.
  7. Bake for 45-55 minutes until golden brown and a toothpick inserted comes out clean. Cover with foil if browning too fast.
  8. Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 1000IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. For longer storage, wrap and freeze for up to 2 months. Thaw in the refrigerator or microwave slices before serving.

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