Description
Super soft and moist pumpkin bread with warm fall spices and a smooth cream cheese filling baked through the center.
Ingredients
Scale
- 1 cup pumpkin puree, not pumpkin pie filling
- 1 large egg
- 3/4 cup packed light brown sugar
- 1/4 cup neutral oil
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 tablespoon pumpkin pie spice
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg, for the filling
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
Instructions
- Preheat the oven to 350°F. Coat a 9 x 5-inch loaf pan with cooking spray.
- Whisk the pumpkin puree, one egg, brown sugar, oil, sour cream, and vanilla in a large bowl until smooth.
- Fold in the pumpkin pie spice, 1 cup flour, baking powder, baking soda, and salt just until combined.
- Pour about two-thirds of the pumpkin batter into the prepared loaf pan and spread it evenly.
- Whisk the remaining egg, softened cream cheese, granulated sugar, and 3 tablespoons flour in a medium bowl until smooth.
- Spread the cream cheese filling gently over the pumpkin batter.
- Spoon the remaining pumpkin batter over the filling and carefully spread it across the top.
- Bake for 45 to 50 minutes, or until a toothpick inserted into a pumpkin section comes out with a few moist crumbs.
- Cool the loaf in the pan for 15 minutes.
- Remove the loaf from the pan and cool it completely on a wire rack before slicing.
Notes
- Use pure pumpkin puree rather than sweetened pumpkin pie filling.
- Bring the cream cheese to room temperature before mixing to prevent lumps.
- Avoid overmixing the batter after adding the flour.
- Test doneness through a pumpkin section rather than directly through the cream cheese center.
- Refrigerate leftovers in an airtight container for up to four days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 29
- Sodium: 260
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 2
- Protein: 6
- Cholesterol: 75