Pumpkin Cream Cheese Bread
Servings 10 slices
Ingredients
For the Pumpkin Bread
- 1 ¾ cups all-purpose flour
- 1 cup pumpkin puree not pie filling
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup vegetable oil
- ¼ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Cream Cheese Filling
- 8 ounces cream cheese softened, block style
- ¼ cup granulated sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Instructions
Make the Cream Cheese Filling
- Beat the softened cream cheese and sugar until completely smooth.
- Beat in the egg, flour, and vanilla until just combined, then set aside.
Make the Pumpkin Batter
- Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
- In a large bowl, whisk the pumpkin, both sugars, oil, sour cream, eggs, and vanilla until smooth.
- Add the flour, pumpkin pie spice, baking soda, baking powder, and salt. Stir just until no dry streaks remain.
Layer and Bake
- Pour half the pumpkin batter into the loaf pan and spread level. Spoon the cream cheese filling over the top in an even layer.
- Cover with the remaining pumpkin batter and gently spread to the edges.
- Bake for 55 to 65 minutes, until a toothpick inserted into the bread part comes out clean. Tent with foil if the top browns too quickly.
- Cool completely before slicing so the cream cheese layer sets.
Notes
- Use block cream cheese, fully softened, for a smooth clean ribbon.
- Cool completely before slicing so the filling sets and slices stay neat.
- Store in the fridge up to 5 days because of the cream cheese, or freeze up to 2 months.