Description
Pumpkin Cream Cheese Bread is a moist, spiced pumpkin loaf with a rich and creamy cheesecake swirl. Perfectly balanced between sweet and tangy, this cozy fall treat is ideal for breakfast, dessert, or pairing with a warm cup of coffee.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- For Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, whisk together pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
- Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Spoon the cream cheese mixture on top and gently spread it out. Add the remaining pumpkin batter and smooth the top.
- Using a knife, swirl the batter gently for a marbled effect (optional).
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Ensure cream cheese is softened for a smooth filling texture.
- Store in the refrigerator for up to 5 days, or freeze slices for up to 3 months.
- Add chopped pecans or chocolate chips to the pumpkin batter for variation.
- Prep Time: 15 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baked
- Cuisine: American