Pumpkin Cream Cheese Bread (Print-Friendly Version)
Enjoy a moist fall treat with pumpkin puree, tangy cream cheese, and gentle autumn spices. This delicious bread stands out at any gathering or cozy breakfast—one to keep handy.
# Ingredients You’ll Need:
→ Pumpkin Bread Batter
01 -
1 cup pumpkin puree (not pie filling)
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 oven to 350°F (175°C). Coat a 9 x 5 inch loaf pan with nonstick baking spray and set aside.
02 -
In a large mixing bowl, whisk together pumpkin puree, one large egg, light brown sugar, vegetable oil, sour cream, and vanilla extract until smooth.
03 -
Gently fold in pumpkin pie spice, all-purpose flour, baking powder, baking soda, and salt. Stir just until combined; do not overmix.
04 -
In a medium bowl, blend together softened cream cheese, one large egg, granulated sugar, and all-purpose flour until creamy and well incorporated.
05 -
Pour approximately two-thirds of the pumpkin batter into the prepared loaf pan. Smooth top with a spatula.
06 -
Spoon all of the cream cheese mixture over the pumpkin batter, spreading gently into an even layer.
07 -
Pour remaining pumpkin batter over the cream cheese filling, spreading carefully to cover.
08 -
Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool pan on a rack before slicing.
# Extra Suggestions:
01 -
For clean slices, allow bread to cool completely before cutting. Store leftovers refrigerated due to the cream cheese filling.