Pumpkin Cream Cheese Bread
Pumpkin Cream Cheese Bread is soft, moist, and perfectly spiced pumpkin bread with ribbons of delicious cream cheese. The yummiest fall treat!
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Servings: 12 servings
Equipment
- 9 by 5 loaf pan
- stand or hand held mixer
- medium bowl
- spatula
Ingredients
Pumpkin Bread Ingredients
- 1 cup pumpkin puree
- ½ cup oil I used avocado oil
- ⅓ cup pure maple syrup or brown sugar
- ⅓ cup sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1½ cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
Cream Cheese Ingredients
- 8 ounces cream cheese soften, room temperature
- ¼ cup sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 1 tbsp coarse sugar topping
Instructions
- Preheat oven to 350°F. Grease a 9 by 5 loaf pan.
- Combine pumpkin puree, oil, maple syrup, sugar, eggs, and vanilla. Beat until smooth and mixed. In a medium bowl, combine flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Stir dry ingredients into pumpkin mixture until just combined. Don't over mix.
- Combine softened cream cheese, sugar, egg, and vanilla. Beat until smooth and creamy, stop to scrape down the sides when needed.
- Layer the pumpkin batter and cream cheese mixture into the loaf pan. Scoop ⅓ of the pumpkin batter into the loaf pan. Smooth out with a spatula. Scoop ½ of the cream cheese mixture into the loaf pan, smooth out. Alternate with another ⅓ of the pumpkin batter, followed by the rest of the cream cheese, then finish with the remaining pumpkin batter. Smooth out each layer. Top with coarse sugar.
- Bake 50-60 minutes or until a toothpick comes out mostly clean when poked in the middle (mine took 55 minutes).
- Allow bread to cool in the pan for 10-15 minutes before taking it out to cool completely on a wire rack. Let cool completely before slicing and serving.
- Store bread in plastic wrap or an airtight container in the refrigerator for up to 5 days.