Pumpkin Cream Cheese Bread
Deliciously moist Pumpkin Cream Cheese Bread with a rich cream cheese filling.
Equipment
- 9x5-inch loaf pan Greased and floured for baking.
Ingredients
Main Ingredients
- 1 large egg
- 1 cup pumpkin puree
- 0.5 cup light brown sugar packed
- 0.25 cup granulated sugar
- 0.25 cup liquid-state coconut oil canola or vegetable oil can be substituted
- 0.25 cup sour cream lite is okay; Greek yogurt can be substituted
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon ground nutmeg
- 1 cup all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- pinch salt optional and to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan; set it aside.
- In a large bowl, whisk together the egg, pumpkin puree, brown sugar, granulated sugar, coconut oil, sour cream, vanilla extract, cinnamon, pumpkin pie spice, and nutmeg.
- Add the flour, baking powder, baking soda, and salt. Gently fold until just combined. Avoid overmixing.
- Pour two-thirds of the batter into the prepared pan, smoothing the top with a spatula.
- In a separate bowl, whisk together the egg, cream cheese, sugar, and flour for the cream cheese filling.
- Pour the cream cheese filling over the bread batter in the pan.
- Top with the remaining pumpkin bread batter, smoothing the top lightly with a spatula.
- Bake for about 48 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Optionally, serve with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze.
Notes
For added flavor, consider mixing in chopped nuts or chocolate chips to the batter before baking.