Pumpkin Cream Cheese Bread
Indulge in the warm, spiced flavors of fall with this Pumpkin Cream Cheese Bread. A moist pumpkin loaf meets a luscious, sweet cream cheese filling, creating the perfect balance of flavors in every bite.
Ingredients
Pumpkin Bread
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- ¾ cup light brown sugar
- ¼ cup oil
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- ½ tablespoon pumpkin pie spice
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or line it with parchment paper.
- In a large mixing bowl, whisk together the pumpkin puree, egg, brown sugar, oil, sour cream, and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together the pumpkin pie spice, flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
- In another medium bowl, whisk together the egg, softened cream cheese, granulated sugar, and flour until smooth and creamy.
- Pour two-thirds of the pumpkin bread batter into the prepared loaf pan, spreading it evenly with a spatula.
- Gently pour the cream cheese filling over the batter, spreading it carefully to reach the edges.
- Top with the remaining pumpkin batter, spreading it as evenly as possible to cover the cream cheese layer.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out mostly clean with only a few moist crumbs.
- Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.