Pumpkin Cream Cheese Bread

Course: Bread

Cuisine: American

Keyword: pumpkin bread with cream cheese, pumpkin cheesecake bread, pumpkin cream cheese bread

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: slices

Calories: 249kcal

This Pumpkin Cream Cheese Bread is the perfect way to enjoy the cozy flavors of fall! Moist, spiced pumpkin bread meets a rich, creamy layer of sweetened cream cheese, creating a deliciously decadent treat that's ideal for breakfast, dessert, or an afternoon snack.

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Ingredients

Pumpkin Bread:

1 ½ cups all-purpose flour spooned and leveled
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup pumpkin puree not pumpkin pie filling
½ cup granulated sugar
½ cup brown sugar packed
2 large eggs room temperature
½ cup vegetable oil or canola oil
¼ cup milk room temperature

Cream Cheese Filling:

4 ounces cream cheese softened
½ cup brown sugar packed
1 large egg
1 tablespoon all-purpose flour

Instructions

Preheat your oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil and milk until smooth and well combined.
1 cup pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, 2 large eggs, ½ cup vegetable oil, ¼ cup milk
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
In a separate bowl, beat together the cream cheese, brown sugar, egg and flour until smooth and creamy.
4 ounces cream cheese, ½ cup brown sugar, 1 large egg, 1 tablespoon all-purpose flour
Pour half of the pumpkin batter into the prepared loaf pan, spreading it evenly.
Carefully spoon the cream cheese mixture over the pumpkin batter, spreading it out evenly.
Pour the remaining pumpkin batter over the cream cheese layer, gently spreading it to cover the cream cheese completely.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Storage Information

Room Temperature: You can store the bread in an airtight container at room temperature for up to 2 days.

Refrigerator: Since it has a cream cheese layer, the bread will stay fresh longer if stored in the fridge. Wrap it tightly and store it in an airtight container for up to 5-7 days.

Freezer: To enjoy it later, you can freeze the bread! Wrap individual slices or the whole loaf in plastic wrap, then place in a freezer-safe bag. It will keep for up to 3 months. When ready to eat, thaw overnight in the fridge or at room temperature.

Nutrition