Description
This Pumpkin Cream Cheese Bread is a moist and flavorful loaf perfect for fall. It combines the warm spices of pumpkin pie seasoning with a luscious cream cheese filling layered in the center, creating a delicious contrast of textures and flavors. Ideal for breakfast, snacks, or dessert, this easy-to-make bread is sure to become a seasonal favorite.
Ingredients
Main Bread Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 3/4 cup light brown sugar
- 1/4 cup oil
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 tablespoon pumpkin pie spice
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cream Cheese Filling
- 1 large egg
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit and grease a 9 x 5-inch loaf pan with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, egg, light brown sugar, oil, sour cream, and vanilla extract. Whisk until smooth and fully incorporated.
- Add Dry Ingredients: Fold in the pumpkin pie spice, all-purpose flour, baking powder, baking soda, and salt gently just until the batter is combined. Avoid overmixing to keep the bread tender.
- Fill Loaf Pan – First Layer: Pour about two-thirds of the batter into the prepared loaf pan and spread evenly.
- Prepare Cream Cheese Filling: In a separate medium bowl, whisk together the softened cream cheese, egg, granulated sugar, and all-purpose flour until smooth and well combined.
- Add Cream Cheese Layer: Pour the cream cheese filling evenly on top of the batter in the loaf pan, spreading gently with a spatula to create an even layer.
- Top with Remaining Batter: Carefully pour the remaining batter over the cream cheese layer and spread it evenly to cover the filling.
- Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool: Allow the bread to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure to use pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices.
- Room temperature cream cheese will blend more smoothly for the filling.
- Check the bread at 45 minutes to avoid overbaking, as ovens may vary.
- You can store leftovers wrapped at room temperature for 2 days or refrigerate up to 5 days.
- This bread can also be frozen for longer storage; thaw overnight in the fridge before slicing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
