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Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread

A delightful Pumpkin Cream Cheese Bread that combines moist pumpkin bread with a rich cream cheese filling, perfect for falls.
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Prep Time 15 minutes
Cook Time 48 minutes
Cooling Time 15 minutes
Total Time 1 hour 18 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 large egg Provides structure and moisture for a tender crumb.
  • 1 cup pumpkin puree Offers moisture, flavor, and a vibrant color.
  • ½ cup light brown sugar Adds sweetness and moisture; can be substituted with granulated sugar.
  • ¼ cup granulated sugar Balances flavors with an extra touch of sweetness.
  • ¼ cup liquid-state coconut oil Keeps the bread moist; can be swapped with canola or vegetable oil.
  • ¼ cup sour cream Contributes to a tender texture; Greek yogurt is a substitute.
  • 2 teaspoons vanilla extract Enhances the overall flavor of the bread.
  • 2 teaspoons cinnamon Infuses warm spice into each bite.
  • 1 teaspoon pumpkin pie spice Adds warmth to the dish.
  • ½ teaspoon ground nutmeg Elevates the autumn flavor profile.
  • 1 cup all-purpose flour Provides necessary structure for the bread.
  • ½ teaspoon baking powder Helps achieve a fluffy texture.
  • ½ teaspoon baking soda Works with acids in the recipe.
  • Pinch salt Enhances overall flavors.
For the Cream Cheese Filling
  • 1 large egg Adds richness and supports the filling's structure.
  • 4 ounces softened brick-style cream cheese Creates the creamy filling; avoid tub varieties.
  • ¼ cup granulated sugar Sweetens the filling beautifully.
  • 3 tablespoons all-purpose flour Helps to set the filling.

Equipment

  • 9×5-inch loaf pan
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a mixing bowl, whisk together pumpkin puree, light brown sugar, granulated sugar, melted coconut oil, sour cream, egg, vanilla extract, cinnamon, pumpkin pie spice, and nutmeg until smooth.
  3. Gently fold in all-purpose flour, baking powder, baking soda, and a pinch of salt until just combined.
  4. Pour two-thirds of the batter into the prepared loaf pan and smooth it out.
  5. In a separate bowl, beat together softened cream cheese, egg, granulated sugar, and flour until smooth.
  6. Spread the cream cheese filling evenly over the batter in the loaf pan.
  7. Spoon the remaining batter over the cream cheese filling and smooth it out gently.
  8. Place the loaf pan in the preheated oven and bake for about 48 minutes until golden brown.
  9. Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack.
  10. Slice the pumpkin cream cheese bread and serve as is or with flavored butter.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 180mgFiber: 1gSugar: 12gVitamin A: 700IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Proper measurement, cooling time, and avoiding overmixing is key for best results.

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