Pumpkin Bread With Cream Cheese
This moist and flavorful pumpkin bread is swirled with a rich cream cheese filling, making it a perfect treat for breakfast or dessert during the fall season.
Equipment
- 1 mixing bowls
- 1 electric mixer (or whisk)
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 loaf pan (9x5 inch)
- 1 parchment paper (optional)
- 1 cooling rack
Ingredients
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar (for the filling)
- 1 teaspoon vanilla extract (for the filling)
Instructions
- Preheat your oven to 350°F (175°C). Grease the loaf pan or line it with parchment paper for easy removal later.
- In a mixing bowl, combine pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and 1 teaspoon vanilla extract. Mix until well blended and smooth.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Avoid overmixing.
- In a separate bowl, beat the softened cream cheese, ¼ cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy. Set aside.
- Pour half of the pumpkin batter into the prepared loaf pan. Add dollops of the cream cheese mixture over the pumpkin layer, followed by the remaining pumpkin batter. Use a knife or skewer to gently swirl the cream cheese into the pumpkin batter for a marbled effect.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let the bread cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely.
- Serve and enjoy your delicious pumpkin bread with cream cheese!
Notes
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
You can add nuts or chocolate chips to the batter for an additional flavor twist if desired. Enjoy your delicious pumpkin bread with cream cheese!