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.
Ingredients
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
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