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Pumpkin Cream Cheese Bread

5 from 1 vote
Super soft, moist, and perfectly spiced pumpkin bread swirled with a rich cream cheese layer. It’s the ultimate cozy treat for fall mornings or an easy dessert for entertaining.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 323
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 3/4 cup light brown sugar
  • 1/4 cup oil
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1/2 tbsp pumpkin pie spice
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg (for filling)
  • 4 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 3 tbsp all-purpose flour (for filling)

Equipment

  • loaf pan (9x5)
  • Mixing Bowls
  • whisk or electric mixer
  • Spatula

Method
 

  1. Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan with cooking spray and set aside.
  2. In a large bowl, whisk together pumpkin puree, egg, brown sugar, oil, sour cream, and vanilla extract.
  3. Fold in pumpkin pie spice, flour, baking powder, baking soda, and salt until just combined.
  4. Pour two-thirds of the batter into the prepared loaf pan.
  5. Prepare the cream cheese filling: In a medium bowl, whisk together egg, cream cheese, granulated sugar, and flour until smooth.
  6. Pour cream cheese mixture over the batter and spread evenly with a spatula.
  7. Top with remaining batter and spread gently to cover the cream cheese layer.
  8. Bake for 45–50 minutes or until a toothpick inserted comes out mostly clean. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Let the bread cool completely before slicing to ensure the cream cheese sets well. Store leftovers in the fridge for up to 4 days. Adapted from Averie Cooks.