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Butterscotch Bread Pudding with Creamy Swirl on Cooling Rack, Delicious Fall Dessert, Baked Bree Recipe.

Pumpkin Cream Cheese Bread

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 20
Calories 215 kcal

Ingredients
  

For The Cream Cheese Filling:

  • 8 ounces cream cheese softened softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 1/2 tablespoons all-purpose flour

For The Pumpkin Bread Batter:

  • 1 cup pumpkin purée
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 2/3 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon pumpkin pie spice

Instructions
 

  • In a medium bowl, beat the softened cream cheese, sugar, egg, and flour until smooth. Set aside.
    Creamy vanilla cake batter in a mixing bowl on white marble surface.
  • In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
  • In a separate bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
    Flour, cinnamon, and spices in mixing bowl for baking.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
  • Preheat oven to 325°F. Grease two 8x4-inch loaf pans.
  • Pour half of the pumpkin batter into the prepared pan and spread evenly. Carefully spread the cream cheese filling over the batter. Pour the remaining pumpkin batter over the cream cheese layer, smoothing the top.
    Creamy cheese sauce in a stainless steel container for baked dishes or pasta.
  • Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cover during the last 15 minutes of baking to prevent overbrowning.
  • Allow the bread to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Nutrition

Calories: 215kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 3gSodium: 134mgFiber: 7g
Keyword Pumpkin Cream Cheese Bread
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