Description
This Pumpkin Cream Cheese Bread is the ultimate fall treat—moist, perfectly spiced, and swirled with a luscious cream cheese filling. Each bite is packed with the warm flavors of cinnamon, nutmeg, and cloves, balanced by the rich, creamy texture of the cheesecake-like center.
Ingredients
Scale
For the Pumpkin Bread Batter:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin spice (or mix cinnamon, nutmeg, ginger, and cloves)
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ¼ cup sour cream (or Greek yogurt)
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat and Prepare
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Step 2: Make the Pumpkin Batter
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin spice. Set aside.
- In a separate bowl, whisk together pumpkin purée, oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla extract.
- Gently fold the dry ingredients into the wet ingredients. Do not overmix—stir just until combined.
Step 3: Make the Cream Cheese Filling
- In another bowl, beat together cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
Step 4: Layer and Swirl
- Pour half of the pumpkin batter into the prepared loaf pan.
- Spoon the cream cheese mixture over the pumpkin batter and gently spread it evenly.
- Pour the remaining pumpkin batter over the cream cheese layer and smooth the top.
- Use a knife or skewer to create a gentle swirl effect.
Step 5: Bake and Cool
- Bake for 50-60 minutes, or until a toothpick inserted into the pumpkin batter (not the cream cheese layer) comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Serve and Enjoy!
- Slice and serve warm or at room temperature. Enjoy with coffee, tea, or a dollop of whipped cream!
Notes
✔️ Dietary Adjustments:
- Gluten-Free: Use a 1:1 gluten-free baking flour and add ½ teaspoon xanthan gum.
- Vegan: Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and a dairy-free cream cheese alternative.
- Prep Time: PT15M
- Cook Time: PT55M
- Category: Breakfast, Dessert
- Method: Oven
- Cuisine: American, Fall Baking
Nutrition
- Serving Size: 1/10 of the loaf
- Calories: 290
- Sugar: 21g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: pumpkin cream cheese bread, pumpkin spice loaf, fall baking, cream cheese swirl bread, moist pumpkin bread, easy pumpkin bread recipe, homemade pumpkin loaf, fall dessert, pumpkin quick bread