Description
This Pumpkin Cream Cheese Bread is a moist and flavorful fall treat featuring a tender pumpkin-spiced batter layered with a rich, creamy vanilla cream cheese filling. Perfect for breakfast, dessert, or a cozy snack, this loaf combines seasonal spices with a luscious cream cheese swirl, baked to golden perfection in a classic loaf pan.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients for Pumpkin Batter
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until evenly combined to build the flavorful spice base of the bread.
- Combine Wet Ingredients for Batter: In another bowl, mix pumpkin puree, vegetable oil, eggs, granulated sugar, and vanilla extract thoroughly until smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually add the wet pumpkin mixture to the dry flour mixture, stirring gently until just combined to form the pumpkin bread batter without overmixing.
- Prepare Cream Cheese Filling: In a separate bowl, beat softened cream cheese, granulated sugar, egg, and vanilla extract with a mixer until smooth and creamy, forming the sweet filling.
- Layer Batter and Filling: Pour half of the pumpkin batter into the prepared loaf pan, spread the cream cheese mixture evenly on top, then cover with the remaining pumpkin batter to create layers.
- Bake the Bread: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean, ensuring the bread is fully cooked and golden brown.
- Cool the Bread: Let the bread cool for 10 minutes in the loaf pan to set, then transfer it onto a wire rack to cool completely before slicing and serving.
Notes
- Use room temperature cream cheese for easiest mixing and a smooth filling.
- Test doneness by inserting a toothpick into the center; it should come out with few moist crumbs but no wet batter.
- The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For added texture, consider adding chopped nuts or chocolate chips to the pumpkin batter.
- Make sure not to overmix the batter to keep the bread tender.
