Description
Indulge in the cozy flavors of fall with this delightful Pumpkin Cream Cheese Bread. A moist and spiced pumpkin bread with a luscious cream cheese swirl, this recipe is perfect for breakfast or as a sweet treat with a cup of coffee.
Ingredients
Scale
Pumpkin Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1/4 cup milk
Cream Cheese Filling:
- 8 ounces cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon all-purpose flour
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a loaf pan.
- Prepare the dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- Mix the wet ingredients: In a large bowl, whisk sugars, oil, eggs, vanilla, pumpkin, and milk until smooth. Gradually add dry ingredients.
- Make the cream cheese filling: Beat together cream cheese, sugar, egg, flour, and vanilla until creamy.
- Layer the batter: Pour half the pumpkin batter, add cream cheese mixture, top with remaining batter.
- Bake: Bake for 55–65 minutes until a toothpick comes out clean.
- Cool and serve: Cool in the pan before slicing and serving.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- This bread tastes better the next day and freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
