This pumpkin cream cheese bread is a delicious dessert to make this fall! It has the perfect amount of pumpkin spice flavor with an amazing cream cheese filling.
Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with nonstick spray.
In a medium bowl, stir together the flour, pumpkin pie spice, cinnamon, baking soda, and salt.
In a large bowl, whisk the eggs, oil, sugar, and vanilla until well combined. Fold in the pumpkin puree. Stir in the dry ingredients until the batter is smooth.
Filling
In a separate bowl, beat the cream cheese and sugar together with an electric mixer until smooth. Mix in the egg yolk and 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.