Description
Pumpkin cream cheese bread blends autumn’s warmth with rich, creamy textures. Spiced batter swirled with tangy cream cheese creates a delightful seasonal treat you’ll savor with each delectable bite.
Ingredients
Scale
Wet Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- ¼ cup oil (vegetable or canola)
- ¼ cup sour cream
- 1 teaspoon vanilla extract
Dry Ingredients:
- ¾ cup light brown sugar, packed
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ tablespoon pumpkin pie spice
Cream Cheese Filling Ingredients:
- 1 large egg
- 4 ounces (113 grams) cream cheese, softened
- ¼ cup granulated sugar
- 3 tablespoons all-purpose flour
Instructions
- Warm the kitchen oven to a toasty 350°F (175°C), preparing a 9 x 5-inch loaf pan with a light coating of cooking spray to prevent sticking.
- Create a luscious pumpkin base by whisking together velvety pumpkin puree, a farm-fresh egg, rich brown sugar, fragrant oil, creamy sour cream, and pure vanilla extract until the mixture becomes smooth and uniform.
- Gently incorporate the warm pumpkin pie spice, all-purpose flour, leavening agents, and a pinch of salt into the liquid mixture, stirring delicately to maintain a light texture without overmixing.
- Distribute approximately two-thirds of the pumpkin batter into the prepared pan, ensuring an even, gentle spread across the bottom.
- In a separate bowl, blend softened cream cheese, a whisked egg, granulated sugar, and a touch of flour until the filling transforms into a silky, luxurious mixture.
- Carefully cascade the cream cheese filling over the initial pumpkin layer, using a spatula to create a delicate, even distribution.
- Tenderly pour the remaining pumpkin batter atop the cream cheese layer, smoothing the surface to create a harmonious final appearance.
- Slide the pan into the preheated oven, allowing the bread to bake for 45-50 minutes until a inserted toothpick emerges with just a few moist crumbs.
- Allow the freshly baked bread to rest in the pan for 15 minutes, then transfer to a wire rack, permitting it to cool completely and set its delectable structure.
Notes
- Elevate your autumn baking with this luscious pumpkin cream cheese bread that combines warm spices and creamy filling.
- Ensure cream cheese is softened at room temperature for smooth, luxurious texture throughout the filling.
- Avoid overmixing the batter to maintain a tender, delicate crumb that melts in your mouth.
- Layer the batters gently to create beautiful marbled swirls of pumpkin and cream cheese.
- Cool bread completely before slicing to help set the structure and prevent crumbling.
- Store wrapped tightly at room temperature for 3 days or refrigerate for extended freshness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 17 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg