Description
This pumpkin cream cheese bread is the ultimate fall treat, combining a moist, spiced pumpkin batter with a rich and creamy layer of sweetened cream cheese. Perfect for breakfast, a snack, or dessert, this bread is sure to become a seasonal favorite.
Ingredients
Scale
For the Pumpkin Batter:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice (or 1 teaspoon each of cinnamon, nutmeg, and ginger, and ½ teaspoon ground cloves)
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- Make the Pumpkin Batter:
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In a large bowl, mix the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
- Prepare the Cream Cheese Filling:
- In another bowl, beat the softened cream cheese with the granulated sugar, egg, and vanilla extract until smooth and creamy.
- Layer the Batter and Filling:
- Pour half of the pumpkin batter into the prepared loaf pan and spread it evenly.
- Add the cream cheese filling on top of the batter, spreading it into an even layer.
- Pour the remaining pumpkin batter over the cream cheese layer and spread it gently to cover.
- Create a Swirl (Optional):
- Use a knife or skewer to swirl the batter gently, creating a marbled effect. Be careful not to over-swirl.
- Bake the Bread:
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no raw batter).
- If the top is browning too quickly, tent it with aluminum foil halfway through baking.
- Cool and Serve:
- Allow the bread to cool in the pan for about 15 minutes, then use the parchment paper to lift it out and transfer it to a wire rack to cool completely before slicing.
Notes
- Storage: Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap the bread in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw at room temperature or in the refrigerator overnight.
- Variations: Add ½ to 1 cup of chocolate chips or chopped nuts to the pumpkin batter for extra texture and flavor. Adjust the spices to your taste by increasing the cinnamon or adding a pinch of cardamom or allspice.
- Healthier Version: Substitute half of the all-purpose flour with whole wheat flour, and reduce the sugar by 25% or use natural sweeteners like honey or maple syrup.