Cream Cheese Pumpkin Bread
This easy pumpkin bread with a creamy cheesecake filling is the ultimate fall treat! Moist, spiced pumpkin bread swirled with rich cream cheese makes it perfect for Thanksgiving, holiday brunches, or cozy weekends. A simple recipe everyone will love!
Servings: 10
Calories: 145kcal
Ingredients
- 1 cup all purpose flour + 2 1/2 tbsp.
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp. pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar divided
- 1/4 cup vegetable oil
- 1/4 cup sour cream
- 2 large eggs divided
- 1 tsp. vanilla extract
- 4 ounces cream cheese
Instructions
- Preheat your oven to 350 degrees Fahrenheit, and line a loaf pan with parchment.
- In a large mixing bowl, whisk together the 1 cup all purpose flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In another bowl, mix together the pumpkin puree, brown sugar, 1/4 cup granulated sugar, vegetable oil, sour cream, 1 large egg, and vanilla extract.
- Add the flour mixture, mixing until combined.
- Add 2/3 of the batter to your loaf pan.
- In a medium mixing bowl, mix together the cream cheese, 2 1/2 tbsp. all purpose flour, large egg, and 1/4 cup granulated sugar.
- Add this on top of the batter you added to the loaf pan, carefully smoothing out into an even layer.
- Add the remaining pumpkin batter over top of the cream cheese layer, making sure to cover the cream cheese completely.
- Bake for 45- 55 minutes, or until a toothpick inserted into the center comes out without any wet batter.
- If needed, you can loosely cover the bread with foil for the last 15 minutes to avoid the top browning too much.
Nutrition
Calories: 145kcal | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 289mg | Potassium: 95mg | Fiber: 1g | Sugar: 22g | Vitamin A: 4004IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg