Description
This Pumpkin Cream Cheese Bread is a moist, flavorful fall treat that combines rich pumpkin spice bread with a smooth, sweetened cream cheese filling. Perfect for cozy breakfasts or dessert, this loaf offers a delightful balance of warm spices and creamy texture, baked to golden perfection in a loaf pan.
Ingredients
Units
Scale
Pumpkin Bread
- 1/4 cup Vegetable Oil
- 1/3 cup Granulated Sugar
- 1/3 cup Light Brown Sugar
- 1 cup Pure Pumpkin Puree
- 1 Large Egg, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 1 1/2 cups All-Purpose Flour (approximately 180 grams)
- 2 Teaspoons Pumpkin Pie Spice
- 3/4 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
Cream Cheese Filling
- 4 oz Cream Cheese, softened to room temperature
- 1/4 cup Granulated Sugar
- 2 Tablespoons All-Purpose Flour
- 1 Teaspoon Vanilla Extract
- 1 Large Egg, at room temperature
Instructions
- Preheat the oven and prepare the pan: Set your oven to 350°F (180°C) and grease a 9×5 inch loaf pan thoroughly to prevent sticking.
- Mix wet ingredients for pumpkin bread: In a large bowl, combine vegetable oil, brown sugar, granulated sugar, pumpkin puree, the egg, and vanilla extract. Mix until the ingredients are well incorporated.
- Combine dry ingredients: In a separate small bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice until evenly blended.
- Combine wet and dry mixes: Gently fold the dry ingredients into the large bowl with wet ingredients just until combined; take care not to overmix. Pour about two-thirds of this batter into the prepared loaf pan, spreading it evenly.
- Prepare cream cheese filling: In a medium bowl, whisk together the softened cream cheese, granulated sugar, flour, and vanilla extract until smooth. Add the egg and whisk again until fully incorporated.
- Layer the cream cheese filling: Pour the cream cheese mixture over the pumpkin batter layer in the pan, spreading it out evenly with a spatula or spoon.
- Add remaining pumpkin batter: Spoon the remaining pumpkin bread batter over the cream cheese filling, carefully covering it evenly as best you can.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean without wet batter.
- Cool and serve: Allow the bread to cool in the pan on a wire rack for at least 20 minutes before inverting it onto the rack to cool completely. Store leftovers in an airtight container for freshness.
Notes
- Use room temperature eggs and cream cheese to ensure smooth mixing and proper texture.
- Be careful not to overmix the batter to keep your bread tender and moist.
- Test doneness with a toothpick before removing from the oven as oven temperatures may vary.
- This bread stores well at room temperature for up to 3 days or can be refrigerated for up to a week.
- For extra flavor, consider adding a handful of chopped nuts or chocolate chips to the pumpkin batter.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of loaf)
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
