Pumpkin Cream Cheese Bread
A comforting and moist pumpkin bread filled with a creamy cream cheese center, perfect for breakfast or gatherings.
Ingredients
For the bread
- 1 cup pumpkin puree adds moisture and flavor
- 1 large egg provides structure
- 3/4 cup light brown sugar contributes sweetness and moisture
- 1/4 cup oil adds richness
- 1/4 cup sour cream enhances moisture and flavor
- 1 teaspoon vanilla extract adds depth of flavor
- 1/2 tablespoon pumpkin pie spice provides warm, aromatic flavor
- 1 cup all purpose flour gives structure
- 1/2 teaspoon baking powder helps the bread rise
- 1/2 teaspoon baking soda also helps with leavening
- 1/4 teaspoon salt enhances overall flavor
For the cream cheese filling
- 1 large egg sets the filling
- 4 ounces cream cheese (softened) adds creaminess
- 1/4 cup granulated sugar sweetens the filling
- 3 tablespoons all purpose flour thickens the filling
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9 x 5 loaf pan using cooking spray.
- In a large bowl, combine the pumpkin puree, egg, brown sugar, oil, sour cream, and vanilla extract. Stir gently until all the ingredients are integrated.
- Fold in the pumpkin pie spice, flour, baking powder, baking soda, and salt. Mix just until combined.
- Pour about two-thirds of the batter into the prepared loaf pan.
- For the cream cheese filling, whisk the egg, softened cream cheese, granulated sugar, and flour in a medium bowl until smooth.
- Pour the cream cheese filling evenly over the batter in the loaf pan.
- Spoon the remaining batter on top of the cream cheese filling, spreading it gently.
- Bake the loaf for 45-50 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Allow the bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
Notes
Enjoy warm with a pat of butter or as an afternoon snack. Leftovers can be stored in an airtight container.