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Pumpkin Cream Cheese Bread

A slice of pumpkin cream cheese bread showing the pumpkin bread texture and cream cheese filling.
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Bake a moist pumpkin bread with a tangy cream cheese swirl. This easy quick bread is perfect for fall breakfasts or bake sales.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups granulated sugar
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a separate bowl, combine 1 1/2 cups granulated sugar, pumpkin puree, vegetable oil, 2 eggs, and 1 teaspoon vanilla extract. Mix until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  5. In a small bowl, beat the softened cream cheese with 1/4 cup granulated sugar, 1 egg, and 1/2 teaspoon vanilla extract until smooth.
  6. Pour half of the pumpkin batter into the prepared loaf pan.
  7. Dollop half of the cream cheese mixture over the pumpkin batter.
  8. Gently swirl the cream cheese into the pumpkin batter with a knife or skewer.
  9. Pour the remaining pumpkin batter over the cream cheese layer.
  10. Dollop the remaining cream cheese mixture on top and swirl again.
  11. Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For distinct layers, avoid over-swirling the cream cheese mixture.
  • To prevent sinking, ensure your oven temperature is accurate and do not open the oven door during the first 30 minutes of baking.
  • This bread freezes well. Wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 3 months. Thaw at room temperature.

Nutrition

Find it online: https://cutcooktaste.com/pumpkin-cream-cheese-bread/