Description
Pumpkin Cream Cheese Bread is a moist, spiced fall loaf with a luscious swirl of sweet cream cheese running through the center. With real pumpkin puree, warm spices, and a rich texture, it’s a cozy and comforting treat perfect for breakfast, snacks, or gifting during autumn.
Ingredients
For the Bread:
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1 cup (240 g) pumpkin puree
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1 large egg
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3/4 cup (150 g) light brown sugar
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1/4 cup (60 ml) oil
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1/4 cup (60 g) sour cream
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1 tsp vanilla extract
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1/2 tbsp pumpkin pie spice
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1 cup (125 g) all-purpose flour
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1/2 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
For the Cream Cheese Filling:
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1 large egg
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4 oz (113 g) cream cheese, softened
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1/4 cup (50 g) granulated sugar
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3 tbsp (25 g) all-purpose flour
Instructions
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Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
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In a large bowl, whisk together pumpkin puree, egg, brown sugar, oil, sour cream, and vanilla until smooth.
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Fold in flour, pumpkin pie spice, baking powder, baking soda, and salt just until combined.
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In a separate bowl, whisk egg, cream cheese, sugar, and flour until smooth.
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Pour 2/3 of the pumpkin batter into the prepared pan. Spread cream cheese filling on top. Add remaining batter and smooth the top.
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Bake for 45–50 minutes, until a toothpick inserted comes out mostly clean.
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Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Don’t overmix the batter—this ensures a tender crumb.
Soften cream cheese fully for a smooth swirl.
Add turbinado sugar on top for a sweet, crackly crust.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American