Description
Indulge in the perfect blend of pumpkin and cream cheese with this delicious Pumpkin Cream Cheese Bread. A moist and flavorful pumpkin bread with a decadent cream cheese swirl, this recipe is a must-try for fall baking.
Ingredients
Pumpkin Bread:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease or line a 9×5-inch loaf pan with parchment paper.
- Prepare the pumpkin bread: In a medium bowl, whisk together the dry ingredients. In a large bowl, whisk together the wet ingredients. Gradually combine the dry ingredients into the wet mixture.
- Make the cream cheese filling: In a separate bowl, beat together the cream cheese, sugar, egg, and vanilla until smooth.
- Layer the batter: Pour half of the pumpkin batter into the loaf pan, add the cream cheese filling, then top with the remaining pumpkin batter. Swirl with a knife for a marbled effect.
- Bake: Bake for 55–65 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Ensure cream cheese is softened for a smooth filling
- Store in the fridge for up to 5 days or freeze for up to 2 months
