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Pumpkin Cream Cheese Bread

Delicious Pumpkin Cream Cheese Bread for Fall Cravings

Indulge in this delicious Pumpkin Cream Cheese Bread that combines moist pumpkin bread with a rich cream cheese swirl.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Cakes
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 teaspoon Baking Soda Ensure it's fresh for the best rise.
  • 1 teaspoon Baking Powder Double-acting is best.
  • 1 teaspoon Salt Kosher or sea salt works wonderfully.
  • 2 teaspoons Pumpkin Pie Spice Substitute with a blend of spices if needed.
  • 1 cup Pure Pumpkin Always use 100% pure pumpkin, not pie filling.
  • 1 cup Light Brown Sugar Can swap for coconut sugar for a healthier option.
  • 1/2 cup Granulated Sugar Granulated erythritol is a low-calorie alternative.
  • 1/2 cup Oil (Canola or Vegetable) Use melted coconut oil for a richer flavor.
  • 1/2 cup Sour Cream Greek yogurt can serve as a good substitute.
  • 1 large Egg Mix flaxseed meal with water as a vegan option.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract for best results.
For the Cream Cheese Filling
  • 8 oz Cream Cheese (Block-style) Stick with full-fat for the best texture.
  • 1/4 cup Granulated Sugar A touch adds just the right sweetness.
  • 1 tablespoon Flour Helps thicken the filling.
  • 1 teaspoon Vanilla Extract A dash goes a long way.
  • 1 large Egg Mix thoroughly for a smooth consistency.

Equipment

  • loaf pan
  • Mixing bowls
  • Whisk
  • Mixer

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a 1-pound loaf pan by greasing it.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined.
  3. In a large mixing bowl, combine pure pumpkin, light brown sugar, granulated sugar, oil, sour cream, egg, and vanilla extract, blending until smooth.
  4. Gradually mix in the dry ingredients into the wet mixture until just combined, avoiding over-mixing.
  5. In a separate bowl, beat the cream cheese until smooth, then mix in granulated sugar, flour, vanilla extract, and egg until creamy.
  6. Layer two-thirds of the pumpkin batter in the loaf pan, top with cream cheese filling, and then dollop the remaining batter, swirling it slightly.
  7. Bake in the preheated oven for 45-55 minutes, checking with a toothpick for doneness.
  8. Allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Use room temperature ingredients for a smoother batter and avoid over-mixing to prevent a dense texture.

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