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Pumpkin Cream Cheese Bread Recipe

Pumpkin Cream Cheese Bread Recipe
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★★★★★

5 from 16 reviews

This Pumpkin Cream Cheese Bread is a moist and flavorful loaf perfect for autumn or any time you crave a comforting treat. The pumpkin-infused bread pairs beautifully with a creamy, sweetened cream cheese filling, creating layers of rich taste and texture. Ideal for breakfast, snack, or dessert, this easy-to-make bread combines warm spices with the smoothness of cream cheese for an irresistible baked good.

Ingredients

Scale

Bread Batter

  • 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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan with cooking spray to prevent sticking and set it aside.
  2. Mix the Batter: In a large mixing bowl, combine the pumpkin puree, one large egg, light brown sugar, oil, sour cream, and vanilla extract. Stir until well blended.
  3. Add Dry Ingredients: Gently fold in pumpkin pie spice, flour, baking powder, baking soda, and salt just until combined. Be careful not to overmix to keep the bread tender.
  4. Layer Batter in Pan: Pour about two-thirds of the batter into the prepared loaf pan, spreading it evenly.
  5. Prepare Cream Cheese Filling: In a medium bowl, whisk together the softened cream cheese, one large egg, granulated sugar, and flour until smooth and creamy.
  6. Add Filling Layer: Pour the cream cheese filling over the batter in the pan and spread it gently with a spatula to create an even layer.
  7. Top with Remaining Batter: Carefully pour the remaining batter over the cream cheese layer and spread it evenly to cover.
  8. Bake: Bake the loaf for 45 to 50 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs attached.
  9. 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

  • Use pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that can alter the flavor.
  • Softened cream cheese spreads more easily and blends better into the filling layer.
  • Check the bread with a toothpick at 45 minutes to avoid overbaking.
  • Store the bread in an airtight container in the refrigerator due to the cream cheese filling and consume within 3-4 days.
  • You can add chopped nuts like walnuts or pecans for extra texture if desired.

Nutrition

Keywords: pumpkin bread, cream cheese bread, pumpkin cream cheese loaf, fall dessert, spiced bread

Find it online: https://biteandenjoy.com/pumpkin-cream-cheese-bread-recipe/