Description
A delightful and easy recipe for Pumpkin Cream Cheese Bread that combines the flavors of pumpkin and cream cheese for a delicious treat.
Ingredients
Scale
- 1 cup pumpkin puree, not pumpkin pie filling
- 1 large egg
- 3/4 cup light brown sugar
- 1/4 cup oil
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 tablespoon pumpkin pie spice
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg (for cream cheese filling)
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour (for cream cheese filling)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan with cooking spray and set aside.
- In a large bowl, combine pumpkin puree, egg, brown sugar, oil, sour cream, and vanilla extract until smooth.
- Fold in pumpkin pie spice, all-purpose flour, baking powder, baking soda, and salt until just combined.
- Pour 2/3 of the batter into the prepared loaf pan.
- In a medium bowl, whisk together cream cheese, egg, granulated sugar, and flour until smooth.
- Pour the cream cheese filling on top of the batter and gently spread it with a spatula.
- Pour the remaining batter on top of the cream cheese layer and carefully spread it to cover.
- Bake for 45-50 minutes or until a toothpick comes out mostly clean when inserted into the center. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure to use pure pumpkin puree, not the flavored pumpkin pie filling.
- Let the bread cool completely for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg