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–+ servings
Pumpkin Cream Cheese Bread

Moist Pumpkin Cream Cheese Bread for Cozy Fall Days

Indulge in this moist Pumpkin Cream Cheese Bread, a perfect autumn delight with creamy swirls and cozy flavors.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1/2 cup Canola Oil Vegetable oil can be a good substitute.
  • 1 cup Brown Sugar Adds sweetness and depth.
  • 1/2 cup Granulated Sugar Can be adjusted to taste.
  • 1 cup Pure Pumpkin Puree Ensure it’s pure.
  • 1 large Egg Replace with flax egg for vegan.
  • 1 teaspoon Vanilla Extract Can use vanilla bean paste.
  • 2 cups All-Purpose Flour Gluten-free flour blend works too.
  • 1 teaspoon Ground Cinnamon Swap for pumpkin pie spice if desired.
  • 1 teaspoon Nutmeg
  • 1 teaspoon Cloves
  • 1 teaspoon Ginger
  • 1 teaspoon Baking Powder Ensure freshness.
  • 1 teaspoon Baking Soda Ensure freshness.
  • 1/2 teaspoon Salt
For the Cream Cheese Filling
  • 8 ounces Cream Cheese Use softened.
  • 1/4 cup Granulated Sugar No substitutions recommended.
  • 2 tablespoons Flour
  • 1 large Egg Vegan substitute can be used.
For the Streusel Topping
  • 1/4 cup Granulated Sugar Stick with original for best results.
  • 1/4 cup All-Purpose Flour Gluten-free flour can work.
  • 2 tablespoons Butter Use softened, not melted.
  • 1 teaspoon Ground Cinnamon

Equipment

  • 9x5 inch loaf pan
  • Mixing Bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a large bowl, blend together canola oil, brown sugar, and granulated sugar until smooth. Add pumpkin puree, egg, and vanilla extract, stirring until well combined.
  3. In a separate bowl, whisk together flour, cinnamon, nutmeg, cloves, ginger, baking powder, baking soda, and salt.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Pour two-thirds of the pumpkin batter into the prepared loaf pan.
  6. In a medium bowl, mix cream cheese, granulated sugar, flour, and egg until smooth.
  7. Spread the cream cheese mixture over the pumpkin batter and top with remaining pumpkin batter.
  8. For the streusel, combine sugar, flour, butter, and cinnamon until crumbly. Sprinkle over the top.
  9. Bake for 40-50 minutes or until a toothpick comes out clean.
  10. Allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 200mgPotassium: 160mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 1mgCalcium: 45mgIron: 1mg

Notes

Use pure pumpkin puree for the best flavor. Ensure cream cheese is softened to avoid lumps. Avoid overmixing the batter for a moist loaf.

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