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Pumpkin Cream Cheese Bread
Redondo

Pumpkin Cream Cheese Bread

This ultra-moist Pumpkin Cream Cheese Bread is swirled with a luscious cream cheese filling and warmly spiced to perfection—your new favorite fall bake.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pumpkin purée
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp salt
  • 8 oz cream cheese, softened
  • 1/3 cup sugar
  • 1/2 tsp vanilla extract

Equipment

  • Loaf pan Standard 9x5 size
  • Two mixing bowls For wet and dry ingredients
  • Electric mixer For cream cheese filling

Method
 

  1. Preheat oven to 350°F. Grease and line a 9x5 loaf pan with parchment paper.
  2. In a bowl, whisk pumpkin, eggs, oil, brown sugar, and vanilla until smooth.
  3. In another bowl, mix flour, baking soda, spices, and salt.
  4. Gently mix wet into dry until just combined. Do not overmix.
  5. Beat cream cheese, sugar, and vanilla until smooth.
  6. Pour half the batter into the loaf pan. Spoon in cream cheese. Add remaining batter. Swirl gently.
  7. Bake for 55–65 minutes. Cool before slicing.

Notes

Store in the fridge for up to 4 days. Wrap well and freeze for up to 2 months. Let slices come to room temp before serving for best texture.