Easy Pumpkin Cream Cheese Bread
This easy pumpkin cream cheese bread combines autumn's cozy flavors with a creamy twist, making it perfect for chilly days. It features pumpkin spice and a tangy cream cheese swirl, offering a moist, flavorful loaf that's great for breakfast, snacks, or dessert.
Ingredients
- Pumpkin Bread Base:
- 1 cup pumpkin puree
- 2 eggs
- 3/4 cup brown sugar packed
- 1/4 cup oil
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- Cream Cheese Filling:
- 4 ounces cream cheese softened
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 egg yolk
- Spice Blend:
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix the pumpkin puree, eggs, brown sugar, oil, and vanilla.
- In another bowl, mix the dry ingredients: flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Gently fold the dry ingredients into the wet mixture.
- To make the cream cheese filling, beat softened cream cheese, granulated sugar, and flour until smooth. Add the egg yolk and mix well.
- Pour two-thirds of the pumpkin batter into a greased loaf pan. Spread the cream cheese filling over the batter. Top with the remaining pumpkin batter and swirl with a knife.
- Bake for 55-65 minutes or until a toothpick comes out mostly clean.
- Cool in the pan for 15 minutes before transferring to a wire rack.
Notes
- Make-Ahead: The bread improves in flavor after a day or two. Store in an airtight container for up to 4 days or freeze slices for up to 1 month.
- Storage: Store at room temperature for up to 5 days in an airtight container. Refrigerate for longer shelf life or freeze for up to 3 months.
- Healthier Alternatives: Consider using whole wheat flour, low-fat cream cheese, or reducing sugar for a healthier version.