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Pumpkin Cream Cheese Bread

Irresistibly Moist Pumpkin Cream Cheese Bread You’ll Love

This Pumpkin Cream Cheese Bread is irresistibly moist and features layers of creamy cheesecake filling, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour Feel free to use gluten-free flour for a GF option.
  • 1 teaspoon baking soda Ensure it’s fresh for optimal results.
  • 1 teaspoon baking powder Always check the expiration date.
  • 1/2 teaspoon salt Can be reduced for a lower sodium version.
  • 1 teaspoon pumpkin pie spice Substitute with a mix of cinnamon, ginger, nutmeg, and cloves.
  • 1 cup 100% pure pumpkin Avoid using pumpkin pie filling.
  • 1/2 cup light brown sugar Can replace with granulated sugar for a lighter loaf.
  • 1/2 cup granulated sugar Provides sweetness and helps with browning.
  • 1/2 cup oil (canola or vegetable) Applesauce can be used for a lighter alternative.
  • 1 cup sour cream Greek yogurt works well as a substitute.
  • 1 large egg Can use a flax egg for a vegan option.
  • 1 teaspoon vanilla extract Opt for pure vanilla for a more robust taste.
For the Cream Cheese Filling
  • 8 ounces cream cheese Can substitute with Greek yogurt for a tangier taste.
  • 1 large egg Adds structure to the cream cheese layer.

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease and flour a 1-pound loaf pan.
  2. In a small mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. In a large mixing bowl, combine the pumpkin puree, light brown sugar, granulated sugar, oil, sour cream, egg, and vanilla extract.
  4. Gradually add the dry ingredient mixture to the bowl of wet ingredients and stir gently until just combined.
  5. In a separate bowl, mix the cream cheese, granulated sugar, flour, vanilla extract, and egg for the cream cheese filling until smooth.
  6. Pour approximately two-thirds of the pumpkin batter into the greased loaf pan.
  7. Spoon the cream cheese mixture over the pumpkin batter, gently spreading it out to cover the layer beneath.
  8. Drop spoonfuls of the remaining pumpkin batter over the cream cheese layer and smooth it out gently.
  9. Bake the loaf in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the bread to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 38mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 1200IUVitamin C: 1mgCalcium: 40mgIron: 0.8mg

Notes

Use room temperature ingredients for optimal mixing and a smooth batter. Avoid over-mixing to keep the bread fluffy.

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