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–+ servings
Pumpkin Cream Cheese Bread

Moist Pumpkin Cream Cheese Bread You'll Love This Fall

This Pumpkin Cream Cheese Bread is a delightful balance of sweetness and tang, perfect for fall.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour Substitute with gluten-free flour mix for a gluten-free option.
  • 1 teaspoon baking soda Ensure it’s fresh for optimal results.
  • 1 teaspoon baking powder Always check the expiration date for effectiveness.
  • 1/2 teaspoon salt Sea salt can be a great substitute.
  • 2 teaspoons pumpkin pie spice Swap with a mix of spices if needed.
  • 1 cup 100% pure pumpkin Do not confuse with pumpkin pie filling.
  • 1/2 cup light brown sugar Granulated sugar can be used instead.
  • 1/2 cup granulated sugar Switch to brown sugar for a deeper flavor.
  • 1/2 cup oil (canola or vegetable) Melted butter can add richness.
  • 1/2 cup sour cream Greek yogurt is a good substitute.
  • 2 large eggs Use room temperature eggs for better incorporation.
  • 2 teaspoons vanilla extract Almond extract can be an interesting alternative.
For the Cream Cheese Filling
  • 8 ounces block-style cream cheese Ensure it’s softened for smooth mixing.
  • 1/4 cup granulated sugar Adjust to taste based on your preference.
  • 2 tablespoons all-purpose flour Use a small amount to maintain texture.
  • 1 teaspoon vanilla extract Maple syrup can be used for a unique twist.
  • 1 large egg Room temperature is best for even mixing.

Equipment

  • Loaf Pan
  • Mixing Bowls
  • whisk
  • spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 1-pound loaf pan.
  2. In a bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. In a large mixing bowl, combine pumpkin, light brown sugar, granulated sugar, oil, sour cream, eggs, and vanilla extract. Whisk until smooth.
  4. Gradually add the dry mixture into the wet ingredients and stir until just combined.
  5. In another bowl, mix cream cheese, granulated sugar, flour, and vanilla extract until smooth. Beat in one egg.
  6. Pour about two-thirds of the pumpkin batter into the prepared pan. Add the cream cheese mixture, then top with the remaining pumpkin batter.
  7. Bake for 45-55 minutes until golden brown. Check for doneness with a toothpick.
  8. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 450IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Customize with add-ins like chocolate chips or nuts, but don't overdo it to avoid affecting the texture.

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