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Pumpkin Cream Cheese Bread

A moist, spiced pumpkin loaf with a creamy sweet cream cheese swirl — perfect for cozy fall mornings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American, Baking
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Batter
  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 1 cup pumpkin purée
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
Cream Cheese Filling
  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 1 egg
  • 0.5 tsp vanilla extract

Equipment

  • Loaf pan
  • Mixing bowls
  • Hand mixer
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
  2. In a bowl, mix cream cheese, sugar, egg, and vanilla until smooth. Set aside.
  3. Whisk flour, baking soda, baking powder, salt, and spices in a large bowl.
  4. In another bowl, mix pumpkin, sugars, oil, eggs, and vanilla until smooth.
  5. Combine wet and dry ingredients until just mixed.
  6. Pour half the batter into loaf pan, spread cream cheese mixture, and top with remaining batter.
  7. Bake 55–65 minutes or until a toothpick comes out clean. Cool completely before slicing.

Notes

Store in fridge up to 5 days or freeze up to 3 months. Flavor improves after resting overnight.