Cream Cheese Pumpkin Bread
Indulge in the perfect fusion of fall flavors with this irresistible Cream Cheese Pumpkin Bread! Moist, spiced pumpkin bread meets a rich, velvety cream cheese layer in every slice, creating a delightful balance of sweetness and tanginess. This recipe seamlessly blends pantry staples like pumpkin puree, warm spices, and a touch of vanilla to capture the essence of cozy autumn days. With its striking marbled effect and incredibly soft texture, this bread is both a visual and flavorful showstopper. Quick to prepare and ideal for breakfast, dessert, or a festive treat, it’s the ultimate go-to for pumpkin lovers. Whether you’re hosting a brunch or savoring it with a cup of coffee, this Cream Cheese Pumpkin Bread is guaranteed to impress!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 0.5 cup vegetable oil
- 2 units large eggs
- 8 ounces cream cheese, softened
- 0.25 cup granulated sugar (for cream cheese mix)
- 1 unit large egg (for cream cheese mix)
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs. Whisk the wet ingredients until smooth.
Gradually add the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
Prepare the cream cheese filling by beating together the softened cream cheese, 1/4 cup granulated sugar, 1 egg, and vanilla extract in a small bowl until smooth and creamy.
Pour half of the pumpkin batter into the prepared loaf pan and smooth it out evenly.
Spread the cream cheese mixture over the pumpkin batter, ensuring an even layer.
Add the remaining pumpkin batter on top of the cream cheese layer and smooth it out with a spatula.
Using a butter knife, gently swirl the layers together to create a marbled effect (optional).
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few crumbs.
Allow the bread to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.4 g | 267% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 3657 mg | 159% | |
| Total Carbohydrate | 435.1 g | 158% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 252.7 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 460 mg | 35% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1225 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
