Description
This spiced pumpkin cream cheese bread offers layers of moist pumpkin bread and a rich cream cheese swirl, baked to golden perfection.
Ingredients
Scale
- ¼ cup (60 ml) vegetable oil
- ⅓ cup (67 g) granulated sugar
- ⅓ cup (67 g) light brown sugar
- 1 cup (245 g) pure pumpkin puree (not pumpkin pie filling)
- 1 large egg, at room temperature
- 2 teaspoons (10 ml) pure vanilla extract
- 1 ½ cups (187 g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 4 oz (113 g) cream cheese, softened to room temperature
- ¼ cup (50 g) granulated sugar
- 2 tablespoons (16 g) all-purpose flour
- 1 teaspoon (5 ml) vanilla extract
- 1 large egg, at room temperature
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan using cooking spray or butter to prevent sticking.
- Step 2: In a large bowl, whisk together vegetable oil, granulated sugar, light brown sugar, pumpkin puree, one large egg, and two teaspoons of vanilla extract until well blended.
- Step 3: In a separate bowl, whisk together all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Optionally sift these dry ingredients to achieve a lighter texture.
- Step 4: Carefully fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing; stop folding when the flour is no longer visible to keep the bread light.
- Step 5: Pour about two-thirds of the batter into the prepared loaf pan. Use a spatula to spread it evenly to create a uniform base layer.
- Step 6: In a medium bowl, whisk together softened cream cheese, ¼ cup granulated sugar, 2 tablespoons all-purpose flour, one teaspoon vanilla extract, and one large egg until smooth. Check for and break up any lumps for a consistent filling.
- Step 7: Pour the cream cheese filling over the pumpkin batter layer, spreading gently and evenly to cover as much of the surface as possible.
- Step 8: Use a spoon to add the remaining pumpkin batter over the cream cheese layer. Spread carefully with a spatula to cover the filling without breaking through.
- Step 9: Bake in the preheated oven for approximately 40 to 50 minutes. Begin checking at 40 minutes by inserting a toothpick in the center – it should come out clean with no wet batter. To ensure even baking, rotate the loaf pan 180 degrees about 25 minutes into baking. If edges brown too quickly, tent with foil 10 minutes before the end of baking.
- Step 10: Let the loaf cool in the pan on a wire rack for about 20 minutes. After slight cooling, invert the bread onto the rack to cool completely. This helps prevent sticking and makes slicing easier.
Notes
- Room Temperature: Store the bread in an airtight container at room temperature for up to 2 days. Keep away from heat sources and direct sunlight.
- Refrigeration: Once fully cooled, store the bread in an airtight container in the refrigerator for up to 7 days to maintain freshness.
- Freezing: Wrap the bread tightly in plastic wrap, then place it in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature before serving.
- If the batter is too thick, add 2 tablespoons of warm water to achieve a smooth consistency before baking.
- If cream cheese filling becomes lumpy, beat it for 1-2 minutes until completely smooth before adding sugar and flour.
- To avoid an uneven rise, rotate the loaf pan halfway through baking (around 25 minutes).
- Tent the bread with foil in the last 10 minutes if the edges brown faster than the center.
- Use a toothpick to test at 45 minutes if unsure; if wet batter remains, continue baking, checking every 5 minutes.
- Serve slices with a simple green salad or fresh fruit for a balanced meal.
- Pair with yogurt or whipped cream to add richness.
- Add a dusting of powdered sugar or drizzle with maple syrup for an extra touch.
- Serve alongside cream cheese frosting for a sweeter option.
- This recipe is not gluten-free due to all-purpose flour.
- Not suitable for dairy-free or vegan diets because of cream cheese and milk ingredients.
- Contains sugars and flour; this is not a keto or low-carb recipe.
- Vegetarian and nut-free as no animal flesh or nuts are in the ingredient list.
- Use pure pumpkin puree (not pumpkin pie filling) to avoid added sugars and spices.
- Light or dark brown sugar can be used; both add moisture and subtle caramel notes.
- Granulated sugar should be fine to blend thoroughly.
- Vegetable oil (such as canola) maintains moistness without overpowering flavors.
- One large egg at room temperature ensures proper binding and rise.
- Full-fat cream cheese softens smoothly to create a creamy filling contrast.
- Use good-quality all-purpose flour for structure to avoid a dense loaf.
- Pumpkin pie spice should include cinnamon, nutmeg, ginger, and cloves for authentic fall flavor.
Nutrition
- Serving Size: 1 slice
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided