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–+ servings
Pumpkin Cream Cheese Bread

Moist Pumpkin Cream Cheese Bread for Cozy Fall Mornings

Enjoy the deliciousness of Pumpkin Cream Cheese Bread, perfect for cozy fall mornings.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaf
  • 2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1 teaspoon baking soda Ensure it's fresh for proper rising.
  • 1 teaspoon baking powder Use alongside baking soda for best results.
  • 1 tablespoon pumpkin pie spice Can replace with a mix of cinnamon, nutmeg, and cloves.
  • 0.5 teaspoon salt Balances sweetness and enhances overall flavor.
  • 1 cup granulated sugar Can substitute with coconut sugar for a lower glycemic index.
  • 0.5 cup brown sugar Feel free to use light or dark varieties interchangeably.
  • 2 large eggs For a vegan option, substitute with flax eggs.
  • 1 cup pumpkin puree Use canned for convenience or homemade for freshness.
  • 0.5 cup vegetable oil Can be substituted with melted coconut oil for added flavor.
  • 0.25 cup milk Use almond milk for a dairy-free version.
  • 1 teaspoon vanilla extract Enhances the flavor profile with sweetness.
For the Cream Cheese Filling
  • 8 ounces cream cheese Ensure it is softened for easy mixing.
  • 0.25 cup granulated sugar Adjust to taste.
  • 1 large egg Can be omitted or substituted for a vegan option.
  • 1 teaspoon vanilla extract Adds depth to the filling flavor.

Equipment

  • Loaf Pan
  • Mixing Bowls
  • Whisk
  • Electric mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 tablespoon of pumpkin pie spice, and ½ teaspoon of salt.
  3. In a large bowl, mix together 1 cup of granulated sugar, ½ cup of brown sugar, 2 eggs, 1 cup of pumpkin puree, ½ cup of vegetable oil, ¼ cup of milk, and 1 teaspoon of vanilla extract until smooth.
  4. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  5. In a separate bowl, beat together 8 ounces of softened cream cheese, ¼ cup of granulated sugar, 1 egg, and 1 teaspoon of vanilla extract until smooth.
  6. Pour half of the pumpkin batter into the loaf pan, dollop cream cheese filling over it, then top with the remaining batter.
  7. Bake for 50-60 minutes until a toothpick comes out clean. The top should be golden brown.
  8. Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 600IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Allow the bread to cool completely before slicing to avoid gummy slices. Use fresh baking soda and powder for optimal leavening.

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