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–+ servings
Pumpkin Cream Cheese Bread

Irresistibly Moist Pumpkin Cream Cheese Bread for Fall Bliss

This Pumpkin Cream Cheese Bread is a delightful treat featuring a creamy filling and moist pumpkin flavor, perfect for fall.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Can substitute with gluten-free blend.
  • 1 teaspoon Baking Soda Ensure it's fresh for best rise.
  • 1 teaspoon Baking Powder Works with baking soda for light texture.
  • 2 teaspoons Pumpkin Pie Spice Can mix your own if needed.
  • 1 teaspoon Salt Enhances sweetness and flavor.
  • 1 cup Granulated Sugar Coconut sugar can be used.
  • 1/2 cup Brown Sugar Can use all granulated sugar if unavailable.
  • 2 large Eggs Helps bind ingredients.
  • 1 cup Pumpkin Puree Avoid pumpkin pie filling.
  • 1/2 cup Vegetable Oil Melted coconut oil is a good alternative.
  • 1/2 cup Milk Any dairy-free milk can be swapped.
  • 1 teaspoon Vanilla Extract Pure vanilla extract is best.
For the Cream Cheese Filling
  • 8 oz Cream Cheese Ensure it's softened.
  • 1/2 cup Granulated Sugar Powdered sugar can be used for better integration.
  • 1 large Egg (for Filling) Binds mixture for smooth texture.

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Whisk
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. Whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt in a large bowl. In another bowl, mix sugars, eggs, pumpkin puree, vegetable oil, milk, and vanilla until smooth. Combine wet and dry ingredients.
  3. Combine softened cream cheese, granulated sugar, egg, and vanilla in a mixing bowl. Beat until smooth and creamy.
  4. Pour half of the pumpkin batter into the loaf pan. Layer the cream cheese filling and top with remaining pumpkin batter.
  5. Bake for 50-60 minutes. Check for doneness with a toothpick.
  6. Cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
  7. Slice the bread into thick pieces and serve warm or chilled.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 700IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Ensure not to overmix the batter to prevent a dense loaf. Use fresh ingredients for optimum results. Cool completely before slicing to maintain moist texture.

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