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Pumpkin Cream Cheese Bread

This delightful pumpkin cream cheese bread is a perfect blend of autumn spices and creamy goodness. It’s moist, flavorful, and great for breakfast or as a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast/Dessert
Cuisine American
Servings 4 People
Calories 200 kcal

Equipment

  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 measuring cups and spoons
  • 1 loaf pan (9x5-inch)
  • 1 parchment paper (optional)
  • 1 toothpick

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 1 cup pumpkin puree Canned or fresh
  • 1 cup granulated sugar
  • 0.5 cup brown sugar Packed
  • 0.5 cup vegetable oil or melted butter
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese Softened
  • 0.25 cup powdered sugar
  • 1 teaspoon vanilla extract For cream cheese filling

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease the loaf pan or line it with parchment paper.
  • In a mixing bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  • In a separate bowl, combine the pumpkin puree, granulated sugar, brown sugar, oil (or melted butter), eggs, and 1 teaspoon of vanilla extract. Beat together until smooth.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
  • In another small bowl, mix the softened cream cheese, powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
  • Pour half of the pumpkin batter into the prepared loaf pan. Spoon the cream cheese mixture on top, then carefully pour the rest of the pumpkin batter over the cream cheese layer.
  • Use a knife or skewer to gently swirl the cream cheese filling into the pumpkin batter for a marbled effect.
  • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

For added texture, you can fold in some chopped nuts or chocolate chips into the pumpkin batter.
This bread can be stored in an airtight container for up to a week at room temperature or longer in the refrigerator.
You can also freeze the bread for up to three months; just wrap it tightly in plastic wrap and then foil.