Moist Pumpkin Cream Cheese Bread
This pumpkin cream cheese bread is moist and fluffy and is filled with a swirl of cream cheese filling and is loaded with pumpkin spice flavor.
Ingredients
Pumpkin bread
- 1 cup Pumpkin puree pure
- ¼ cup Butter melted and cooled
- ⅓ cup Vegetable oil
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 teaspoon Cinnamon
- ½ tablespoon Pumpkin pie spice
- ¾ cup Brown sugar
- 2 Eggs
- 1 ⅔ cup Flour
- 1 teaspoon Baking soda
Cream cheese filling
- 4 oz Cream cheese room temp
- ¼ cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 Egg
Instructions
- Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.
- In a medium mixing bowl, add the softened cream cheese, sugar, egg, and vanilla extract and mix with a whisk or an electric hand mixer until well combined. Set aside while you make the pumpkin bread batter.
- Into a large mixing bowl, add the pumpkin puree, vanilla extract, kosher salt, pumpkin pie spice, eggs, cinnamon, vegetable oil, melted butter, and brown sugar, and mix with a whisk until combined.
- Add the flour, and baking soda, and mix with a whisk until just combined and there are no lumps of flour visible. Don't overmix.
- Pour ½ of the batter into a loaf pan lined with parchment paper and smooth it out with a spatula. Pour the cream cheese mixture and smooth it out into an even layer.
- Top the cream cheese layer with the other ½ of the pumpkin bread batter and smooth it out with a spatula.
- bake in a 180c (350f) preheated oven for 40-50 minutes or until a toothpick is inserted into the bread and comes out clean without wet batter.
- Allow the loaf to cool for at least 30 minutes, slice, and enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter, and cream cheese. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your filling will be rich and easy to add between the layers of the pumpkin bread.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Be patient! I know it’s extremely tempting to eat this cake as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be more firm and won’t crumble up.
Nutrition
Calories: 333kcalCarbohydrates: 40gProtein: 5gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 73mgSodium: 323mgPotassium: 133mgFiber: 1gSugar: 22gVitamin A: 4180IUVitamin C: 1mgCalcium: 47mgIron: 2mg
Tried this recipe?Let us know how it was!