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Pumpkin Cream Cheese Bread

Jennifer Tirrell
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.
Prep Time 15 minutes
Cook Time 50 minutes
1 hour
Total Time 5 minutes
Cuisine American
Servings 6
Calories 323 kcal

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.
Keyword Pumpkin Cream Cheese Bread