Description
This Pumpkin Cream Cheese Bread is a moist and flavorful loaf perfect for autumn mornings or any time you crave a spiced, creamy treat. The tender pumpkin bread is topped with a luscious cream cheese filling, creating a delightful swirl of flavors and textures in every bite.
Ingredients
Scale
Bread Batter
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pan. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix dry ingredients. In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, ground nutmeg, ground ginger, ground cloves, and salt until evenly combined.
- Combine wet ingredients. In another bowl, mix pumpkin puree, vegetable oil, eggs, granulated sugar, and vanilla extract until well blended.
- Combine wet and dry mixtures. Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined and smooth without overmixing.
- Prepare the cream cheese filling. In a separate bowl, beat the softened cream cheese, sugar, egg, and vanilla extract together until the mixture is smooth and creamy.
- Assemble the loaf. Pour half of the pumpkin batter into the prepared loaf pan. Spread the cream cheese filling evenly over the batter, then top with the remaining pumpkin batter, smoothing the top gently.
- Bake the bread. Place the loaf pan in the oven and bake for 50-60 minutes. To check doneness, insert a toothpick into the center of the bread; it should come out clean or with a few moist crumbs.
- Cool. Allow the bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Do not overmix the batter to keep the bread tender and light.
- Use pure pumpkin puree, not pumpkin pie filling, for best results.
- Loaf can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to a week.
- For extra flavor, consider adding chopped nuts or chocolate chips to the pumpkin batter if desired.
