Pumpkin Cream Cheese Bread: A Delicious Fall Treat!
Pumpkin Cream Cheese Bread is a moist and flavorful quick bread that combines the rich taste of pumpkin with a creamy cheese filling, making it a perfect treat for the fall season.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix the pumpkin puree, granulated sugar, vegetable oil, and eggs until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Pour half of the pumpkin batter into the prepared loaf pan, then spread the cream cheese mixture over it.
- Top with the remaining pumpkin batter and swirl gently with a knife.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For added flavor, you can mix in chopped nuts or chocolate chips.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This bread can also be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg