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Pumpkin Cream Cheese Bread

This Pumpkin Cream Cheese Bread is perfectly moist and spiced beautifully with a rich layer of sweetened cream cheese filling.

  • Total Time: 1 hour 15 minutes
  • Yield: 10 1x

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin
  • 8 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan with cooking spray.
  2. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt.
  3. In a large bowl, beat eggs, oil, sugar, and vanilla until combined. Stir in pumpkin.
  4. Add dry ingredients to wet ingredients and stir until smooth.
  5. In a separate bowl, beat cream cheese and sugar until smooth. Add egg and vanilla and mix until combined.
  6. Pour half of the pumpkin batter into the prepared loaf pan.
  7. Pipe or spoon the cream cheese filling evenly over the pumpkin batter.
  8. Pour the remaining pumpkin batter over the cream cheese layer, filling the pan no more than 3/4 full.
  9. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool in the pan on a wire rack before slicing.

Notes

For best results, avoid overfilling the pan to prevent spilling. Use softened cream cheese for a smooth filling. Let the bread cool completely before slicing to maintain the cream cheese layer intact.

  • Author: Cathy K
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 320
  • Sugar: 25g
  • Sodium: 280mg
  • Fat: 16g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 70mg