Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slices of cream cheese pumpkin bread

Swirled Pumpkin Cream Cheese Bread

  • Author: Melissa Riker
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 10 1x
  • Category: bread
  • Method: baking
  • Cuisine: American

Description

This pumpkin bread swirled with cream cheese is an easy to make, moist bread perfect for breakfast or dessert.


Ingredients

Scale

For the bread:

  • 2 eggs
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 3/4 cup light brown sugar, packed
  • 1/4 cup vegetable oil
  • 2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder

For the cream cheese filling:

  • 1 egg
  • 5 oz cream cheese, softened to room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees.
  2. Spray a 9 by 5 loaf pan with nonstick spray and lightly flour it.
  3. In a large bowl combine 2 eggs, pumpkin, brown sugar, oil, 2 teaspoons vanilla, cinnamon, pumpkin pie spice, flour, baking powder and baking soda.
  4. Whisk until thoroughly combined.
  5. In another small bowl combine cream cheese, 1 egg, granulated sugar, and 1 teaspoon vanilla and again whisk until uniform.
  6. Pour half the pumpkin mixture into the prepared pan, being sure to spread it to the edges with a spatula, the batter will be quite thick.
  7. Top with the cream cheese mixture and pour the remaining pumpkin batter over the top.
  8. Use a knife to swirl the mixtures together.
  9. Bake for 50 minutes or until a toothpick inserted in the middle comes out clean.
  10. Allow to cool 10 minutes in pan before transferring to a cooling rack.
  11. Store in an airtight container in the refrigerator up to one week.

Notes

  • Use brick-style cream cheese, not the kind in the tub. The tub variety has more moisture and may get runny.
  • Let the bread cool before slicing.

Keywords: Pumpkin Cream Cheese Bread