Pumpkin Cream Cheese Bread
Pumpkin bread gets even better with a creamy cheesecake filling! This easy pumpkin cream cheese bread is moist, full of pumpkin spice flavor, and always a hit during the fall.
Ingredients
Batter
- 1 ¾ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- 2 large eggs , whisked
- ½ cup vegetable oil
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree , I used Libby's
Filling
- 4 ounces cream cheese
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
Batter
- Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with nonstick spray.
- In a medium bowl, stir together the 1 3/4 cups flour, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon baking soda, and 3/4 teaspoon salt.
- In a large bowl, whisk 2 eggs, 1/2 cup oil, 1 cup sugar, and 1 teaspoon vanilla until well combined. Fold in 1 cup pumpkin puree. Stir in the dry ingredients until the batter is smooth.
Filling
- In a separate bowl, beat 4 ounces cream cheese and 1/4 cup sugar together with an electric mixer until smooth. Mix in 1 large egg yolk and 1 teaspoon vanilla. Transfer to a zip-top bag and cut off the tip (to make it easier to spread over the pumpkin mixture).
- Pour the batter halfway up the sides of the loaf pan. Pipe the cream cheese mixture over the top. Pour the remaining pumpkin mixture over the filling, but no more than 3/4 the way up the sides of the pan.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool inside the pan for 20 minutes, then flip on a cooling rack and let cool completely before slicing.
Notes
Storage: The loaf will be kept in an airtight container at room temperature for up to 5 days or in the freezer for up to 6 months. Storing it in the fridge may dry it out.
Make-ahead: I personally think this tastes best the next day, so I suggest making it the day before you plan on serving it.
Cooling: It may be tempting to cut into it while it is still warm, but the loaf needs time to cool to let the cream cheese mixture set up properly.
Pumpkin Pie Spice: If you don't have any on hand, you can make your own homemade pumpkin pie spice in a flash.
Nutrition
Calories: 215kcal, Carbohydrates: 28g, Protein: 3g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 0.05g, Cholesterol: 42mg, Sodium: 210mg, Potassium: 69mg, Fiber: 1g, Sugar: 17g, Vitamin A: 2528IU, Vitamin C: 1mg, Calcium: 21mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
