Pumpkin Cream Cheese Bread (Printable)

Moist pumpkin bread swirled with sweet cream cheese for a spiced autumn treat.

# What You'll Need:

→ Pumpkin Bread

01 - 1 3/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup light brown sugar
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon baking powder
06 - 1/2 teaspoon salt
07 - 2 teaspoons ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/4 teaspoon ground cloves
10 - 1/4 teaspoon ground ginger
11 - 2 large eggs
12 - 1/2 cup vegetable oil
13 - 1/4 cup milk
14 - 1 1/2 cups pumpkin puree (not pumpkin pie filling)
15 - 1 teaspoon vanilla extract

→ Cream Cheese Filling

16 - 8 oz cream cheese, softened
17 - 1/3 cup granulated sugar
18 - 1 large egg
19 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - In a large mixing bowl, whisk together flour, granulated sugar, light brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
03 - In a separate bowl, whisk together eggs, vegetable oil, milk, pumpkin puree, and vanilla extract until smooth and homogeneous.
04 - Pour the wet mixture into the dry mixture and gently combine just until all ingredients are incorporated. Avoid overmixing to maintain a tender crumb.
05 - Using an electric mixer or whisk, beat softened cream cheese until smooth. Incorporate granulated sugar, egg, and vanilla extract, continuing to beat until creamy and well blended.
06 - Spread half of the pumpkin batter into the bottom of the prepared loaf pan. Evenly distribute the cream cheese filling over the batter and gently smooth. Add the remaining pumpkin batter on top, smoothing the surface.
07 - Bake in the center of the oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out mostly clean. If the top browns too rapidly, loosely cover with foil during the final 15 minutes.
08 - Let the bread cool in the pan for 10 minutes, then carefully transfer to a wire rack and allow to cool completely before slicing.

# Expert Advice:

01 -
  • Uses easy-to-find pantry and fridge basics
  • Stays ultra moist for days after baking
  • So simple you only need two bowls plus a loaf pan
  • Always crowd-pleasing for breakfasts or dessert tables
02 -
  • High in cozy spices which warm you from inside out
  • Each slice hides a pocket of cheesecake flavor
  • Makes a festive homemade edible gift for friends
  • Freezes perfectly for future snacking
03 -
  • Always use block cream cheese not whipped style for rich swirl
  • Let all cold ingredients come to room temperature to ensure the batter mixes evenly
  • The trick to a tender bread is not to overmix once wet and dry are combined
  • Watch for browning at the end of baking and use foil if needed
  • A sturdy spatula makes layering neat but do not swirl or the layers will blend

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