Pumpkin Cream Cheese Bread
Pumpkin Cream Cheese Bread is moist, full of Fall spices, has a cream cheese swirl layer and makes the perfect Fall treat for breakfast, a snack or dessert.
Servings: 8 slices
Ingredients
Pumpkin bread
- 1 3/4 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 whole eggs
- 1/2 cup vegetable oil
- 1 1/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin puree
Cream cheese mixture
- 6 ounces cream cheese
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees F and butter or grease a loaf pan with cooking spray. In a medium mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
- In a large bowl whisk together the eggs, oil, sugar, and vanilla until combined. Fold in the pumpkin puree.
- Fold the dry ingredients into the pumpkin mixture until incorporated.
- In a small bowl, beat together cream cheese, sugar, egg yolk, and vanilla until smooth. An electric hand mixer or fork will work.
- Add half of the pumpkin batter to the loaf pan, then transfer the cream cheese mixture to a ziplock bag and snip a corner off to pipe the cream cheese filling in a neat fashion (this is optional, you can also spoon it on). Add the remaining pumpkin batter on top of the filling.
- Bake pumpkin bread for 60-70 minutes or until the center is set and a toothpick inserted comes out clean. Let the bread cool for about 20 minutes in the pan, then remove by flipping it over on a cooling rack and cooling completely. Slice and enjoy!