Pumpkin Cream Cheese Bread (Print)
Moist pumpkin loaf with spiced flavors and a rich cream cheese swirl, ideal for breakfast or dessert.
# What You'll Need:
→ Pumpkin Bread Batter
01 -
1 cup pumpkin puree, not pumpkin pie filling
02 -
1 large egg
03 -
3/4 cup light brown sugar
04 -
1/4 cup oil
05 -
1/4 cup sour cream
06 -
1 teaspoon vanilla extract
07 -
1/2 tablespoon pumpkin pie spice
08 -
1 cup all-purpose flour
09 -
1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
→ Cream Cheese Filling
12 -
1 large egg
13 -
4 ounces cream cheese, softened
14 -
1/4 cup granulated sugar
15 -
3 tablespoons all-purpose flour
# How to Make It:
01 -
Preheat oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan with cooking spray and set aside.
02 -
In a large bowl, combine pumpkin puree, egg, brown sugar, oil, sour cream, and vanilla extract until smooth.
03 -
Fold in pumpkin pie spice, all-purpose flour, baking powder, baking soda, and salt until just combined.
04 -
Pour 2/3 of the batter into the prepared loaf pan.
05 -
In a medium bowl, whisk together cream cheese, egg, granulated sugar, and flour until smooth.
06 -
Pour the cream cheese filling on top of the batter and gently spread it with a spatula.
07 -
Pour the remaining batter on top of the cream cheese layer and carefully spread it to cover.
08 -
Bake for 45-50 minutes or until a toothpick comes out mostly clean when inserted in the center. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
# Additional Notes:
01 -
Adapted from Averie Cooks.