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Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

Method
 

  1. Mix the pumpkin batter: whisk dry ingredients in one bowl, wet in another, then combine until just blended.
  2. Beat the cream cheese filling until smooth with the sugar, egg, vanilla, and flour.
  3. Layer half the batter in a greased 9x5-inch pan, spread with cream cheese mixture, top with remaining batter, and swirl a few times with a butter knife.
  4. Bake at 350°F for 50 to 60 minutes until a toothpick near the edge comes out with moist crumbs; cool in pan 10 minutes, then cool completely on a rack.
  5. Slice with a serrated knife and serve.

Notes

This bread tastes even better the next day after the flavors meld. Wrap tightly and store at room temperature. For the cleanest slices, run your serrated knife under hot water and wipe it dry between cuts.