Pumpkin Cream Cheese Bread (Print-Friendly Version)
Pumpkin cream cheese bread combines tangy cream cheese and classic fall spices in a soft, moist loaf. Perfect for autumn gatherings, brunch, or Thanksgiving. Truly one to keep handy.
# Ingredients You’ll Need:
→ Pumpkin Batter
01 -
1 cup pumpkin puree
02 -
1 large egg
03 -
3/4 cup light brown sugar
04 -
1/4 cup vegetable oil
05 -
1/4 cup sour cream
06 -
1 teaspoon vanilla extract
07 -
1/2 tablespoon pumpkin pie spice
08 -
1 cup all-purpose flour
09 -
1/2 teaspoon baking powder
10 -
1/2 teaspoon baking soda
11 -
1/4 teaspoon salt
→ Cream Cheese Filling
12 -
1 large egg
13 -
4 ounces cream cheese, softened
14 -
1/4 cup granulated sugar
15 -
3 tablespoons all-purpose flour
# How to Make It:
01 -
Preheat the oven to 350°F (175°C). Lightly grease a 9 x 5-inch loaf pan with non-stick cooking spray and set aside.
02 -
In a large mixing bowl, whisk together pumpkin puree, 1 large egg, light brown sugar, vegetable oil, sour cream, and vanilla extract until thoroughly combined.
03 -
Fold in pumpkin pie spice, all-purpose flour, baking powder, baking soda, and salt, mixing gently until just combined. Take care not to overmix.
04 -
Pour two-thirds of the pumpkin batter into the prepared loaf pan and spread evenly.
05 -
In a separate bowl, beat together softened cream cheese, 1 large egg, granulated sugar, and all-purpose flour until smooth and creamy.
06 -
Spread the cream cheese filling evenly over the pumpkin batter in the loaf pan.
07 -
Spoon the remaining pumpkin batter over the cream cheese layer, smoothing the top gently.
08 -
Place the loaf pan in the center of the preheated oven and bake for 30 to 45 minutes, or until a toothpick inserted in the center emerges clean or with a few moist crumbs.
09 -
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
# Extra Suggestions:
01 -
Ensure the cream cheese is fully softened for a smooth filling texture.