Pumpkin Cheese Bread
Indulge in the perfect fall treat with Pumpkin Cheese Bread, a delightful fusion of seasonal flavors and creamy decadence. This moist pumpkin bread features a lightly spiced batter infused with cinnamon, nutmeg, and ginger, creating a warm and aromatic base. The real showstopper is the luscious cream cheese filling, which adds a tangy sweetness that perfectly complements the spiced pumpkin layers. With an easy-to-follow recipe, this dessert bread comes together in just 20 minutes of prep time and bakes to golden perfection in an hour. Ideal for breakfast, a coffee break, or holiday gifting, this irresistible loaf delivers the cozy essence of autumn in every slice. Try it today and enjoy a crowd-pleasing pumpkin bread recipe with a creamy twist!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 cup canned pumpkin puree
- 0.5 cup vegetable oil
- 2 large eggs
- 8 ounces cream cheese, softened
- 0.33 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together flour, granulated sugar, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
In a medium bowl, mix the pumpkin puree, vegetable oil, and eggs until the mixture is smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
In a separate bowl, prepare the cream cheese filling by beating the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Pour half of the pumpkin batter into the prepared loaf pan, spreading it evenly across the bottom.
Spoon the cream cheese mixture on top of the batter layer, spreading it carefully to create an even layer.
Top with the remaining pumpkin batter, spreading it to cover the cream cheese layer completely.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean (make sure to avoid the cream cheese layer when testing).
Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 393 mg | 17% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 44.6 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 137 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
