Pumpkin Cream Cheese Bread
A cozy, moist pumpkin bread filled with a creamy, tangy cream cheese filling, perfect for fall.
Ingredients
- 1 can pumpkin puree
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1/2 cup vegetable oil
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 8 oz cream cheese softened
- 1/4 cup granulated sugar for filling
- 1 egg yolk for filling
- 1 tsp vanilla extract for filling
- Optional: chopped walnuts or pecans chocolate chips
Instructions
- Preheat the oven and grease a loaf pan.
- In a bowl, mix pumpkin, sugars, eggs, oil, and vanilla until combined.
- In another bowl, mix flour, baking soda, baking powder, and spices.
- Combine wet and dry ingredients until just mixed.
- For the cream cheese filling, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Pour half the pumpkin batter into the loaf pan, then add the cream cheese filling, and top with the remaining pumpkin batter.
- Bake for 55-65 minutes, tenting with foil if it gets too brown.
- Let it cool before slicing or enjoy warm.
Notes
Use pure pumpkin puree for best results. Do not overmix the batter to ensure a light, fluffy loaf.