Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread: A Perfect Fall Treat

There’s nothing like the warm, comforting flavors of pumpkin and cream cheese to welcome the fall season. This Pumpkin Cream Cheese Bread combines moist, spiced pumpkin bread with a rich cream cheese filling for a delicious twist on a classic quick bread. Whether you enjoy it for breakfast, as a snack, or as dessert, this bread will become a seasonal favorite. Best of all, it’s easy to make and perfect for sharing with family and friends!

Why You’ll Love This Recipe:

• Moist and Flavorful: The combination of pumpkin puree, brown sugar, and pumpkin pie spice creates a rich, flavorful bread.
• Creamy Surprise: The cream cheese filling adds a delicious, tangy layer that pairs perfectly with the spiced bread.
• Easy to Make: With simple ingredients and minimal prep, this bread comes together in no time.

Ingredients:

For the Pumpkin Bread:

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 3/4 cup light brown sugar, packed
• 1/4 cup oil (vegetable or canola)
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 1/2 tbsp pumpkin pie spice
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

For the Cream Cheese Filling:

• 1 large egg
• 4 oz cream cheese, softened
• 1/4 cup granulated sugar
• 3 tbsp all-purpose flour

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan with cooking spray and set aside.

2. Prepare the Pumpkin Batter:

• In a large bowl, whisk together the pumpkin puree, egg, brown sugar, oil, sour cream, and vanilla extract until smooth and creamy.

3. Add the Dry Ingredients:

• Gently fold in the pumpkin pie spice, flour, baking powder, baking soda, and salt. Mix just until the dry ingredients are incorporated—be careful not to overmix, as this can make the bread tough.

4. Pour the Pumpkin Batter:

• Pour 2/3 of the pumpkin batter into the prepared loaf pan, spreading it evenly with a spatula.

5. Prepare the Cream Cheese Filling:

• In a medium bowl, whisk together the egg, softened cream cheese, granulated sugar, and flour until smooth and creamy.

6. Layer the Cream Cheese Filling:

• Carefully pour the cream cheese mixture over the pumpkin batter, using a spatula to spread it evenly across the loaf.

7. Add the Remaining Pumpkin Batter:

• Pour the remaining pumpkin batter on top of the cream cheese layer, smoothing it out gently with a spatula.

8. Bake:

• Bake the bread for 45-50 minutes, or until a toothpick inserted into the center comes out mostly clean (a few crumbs are fine, but there should be no wet batter).

9. Cool:

• Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Nutrition & Time Breakdown:

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour
• Servings: 10 slices
• Calories: 300 kcal per slice

Tips & Variations:

• Add Some Crunch: Fold in 1/2 cup of chopped walnuts or pecans to the pumpkin batter for extra texture and flavor.
• Dairy-Free Option: Replace the sour cream with a plant-based alternative and use dairy-free cream cheese to make this bread dairy-free.
• Make It Sweeter: Drizzle a simple powdered sugar glaze on top for an extra touch of sweetness.

Final Thoughts:

This Pumpkin Cream Cheese Bread is the perfect combination of rich pumpkin flavor and creamy indulgence. It’s a great addition to any fall gathering, cozy afternoon snack, or holiday breakfast. The cream cheese filling adds a delightful surprise, making each slice extra special. Plus, it’s quick and easy to prepare, so you can enjoy this comforting treat without spending too much time in the kitchen!

Pumpkin Cream Cheese Bread

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• Author: Dulcia
• Total Time: 1 hour
• Yield: 10 1x

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Description

This Pumpkin Cream Cheese Bread is a moist, flavorful pumpkin loaf with a rich and creamy cream cheese filling. The perfect fall treat, this bread is packed with warm spices and balanced with the sweetness of pumpkin, making it ideal for breakfast, dessert, or a snack.

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Ingredients

Scale 1x2x3x

1 cup pumpkin puree (not pumpkin pie filling)
1 large egg
3/4 cup light brown sugar, packed
1/4 cup oil (vegetable or canola)
1/4 cup sour cream
1 tsp vanilla extract
1/2 tbsp pumpkin pie spice
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
For the Cream Cheese Filling:
1 large egg
4 oz cream cheese, softened
1/4 cup granulated sugar
3 tbsp all-purpose flour

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Instructions

Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan with cooking spray and set aside.
Prepare Pumpkin Batter:
In a large bowl, combine the pumpkin puree, egg, brown sugar, oil, sour cream, and vanilla extract. Stir until smooth and creamy.
Add Dry Ingredients:
Fold in the pumpkin pie spice, flour, baking powder, baking soda, and salt. Mix just until combined—don’t overmix!
Pour Batter:
Pour 2/3 of the pumpkin batter into the prepared loaf pan, spreading it evenly.
Prepare Cream Cheese Filling:
In a medium bowl, whisk together the egg, softened cream cheese, granulated sugar, and flour until smooth and creamy.
Layer Cream Cheese:
Gently pour the cream cheese filling over the pumpkin batter, spreading it out with a spatula.
Add Remaining Batter:
Carefully pour the remaining pumpkin batter on top of the cream cheese layer, smoothing it out evenly.
Bake:
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out mostly clean.
Cool:
Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes

Nutrition

• Calories: 300