The Best Pumpkin Cream Cheese Bread: A Perfect Fall Treat
This moist and tender pumpkin bread features a luscious ribbon of tangy cream cheese filling baked right inside. Perfectly spiced and irresistibly rich, it’s an impressive yet easy fall treat for breakfast, brunch, or dessert.
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- whisk and spatula
- Measuring Cups and Spoons
- Wire Cooling Rack
Ingredients
- 1 cup 100% pumpkin puree
- 1 large egg
- 3/4 cup packed brown sugar
- 1/4 cup vegetable or canola oil
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1/2 tbsp pumpkin pie spice
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 oz cream cheese, softened
- 1 large egg (for filling)
- 1/4 cup granulated sugar
- 3 tbsp all-purpose flour (for filling)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk pumpkin puree, 1 egg, brown sugar, oil, sour cream, and vanilla until smooth.
- In another bowl, combine flour, pumpkin pie spice, baking powder, baking soda, and salt. Add dry mixture to wet and fold until just combined.
- In a medium bowl, whisk cream cheese, 1 egg, sugar, and 3 tbsp flour until smooth and creamy.
- Pour two-thirds of pumpkin batter into loaf pan. Spread cream cheese filling evenly over it. Spoon remaining pumpkin batter on top and gently spread to cover.
- Bake 45–50 minutes, until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
- Cool in pan for 15–20 minutes. Remove to a wire rack and let cool completely before slicing.
Notes
Make sure the cream cheese is fully softened for a smooth filling. Mix the batters only until just combined for the best texture. Cool completely before slicing for neat, beautiful layers. Store tightly wrapped in the fridge for up to 5 days.