Pumpkin Cream Cheese Bread

No ratings yet

These Pumpkin Cream Cheese Bread loaves combine moist, warmly spiced pumpkin bread with a rich cheesecake-like layer in the center. They are a cozy fall treat that works well for breakfast, brunch, dessert, or sharing with friends and family. Add chocolate chips for an extra-sweet variation that pairs perfectly with the pumpkin and cream cheese.

Course Breads, Breakfast, Dessert

Cuisine American

Keyword baking, cream cheese, fall, pumpkin

Prep Time 20

Cook Time 1

Cooling Time 10

Total Time 1 30

Servings servings

Calories 295kcal

Author Laura

Equipment

Ingredients

Cream Cheese Filling:

8 oz pkg cream cheese
½ cup sugar
1 Tbsp flour
1 large egg
1 tsp vanilla

Bread:

1 ⅔ cups flour
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp pumpkin pie spice
1 cup pumpkin puree
½ cup canola oil
2 large eggs
1 ½ cups sugar

Instructions

Preheat the oven to 325 degrees F. Lightly grease two 8x4-inch loaf pans.
In a bowl, beat together the cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg, and vanilla until smooth. Set aside.
In another bowl, whisk together 1 ⅔ cups flour, baking soda, salt, cinnamon, cloves, and pumpkin pie spice; set aside.
In a large bowl, beat the pumpkin, vegetable oil, 2 eggs, and 1 ½ cups sugar together. Stir the flour mixture into the pumpkin mixture just until combined. If adding the chocolate chips, toss them with 1 tsp flour. This will keep them from sinking in the bread. Then fold into the batter.
Divide 1/2 of the pumpkin batter between the two loaf pans. Spoon the cream cheese mixture between the two loaves. Then pour the remaining batter over the cream cheese layers between the two loaves.
Bake in the preheated 325-degree oven for 60-70 minutes, until a toothpick inserted into the center of the loaf comes out clean. Cool the bread in the pans for 10 minutes, then remove to a wire rack to cool completely.

Nutrition