Pumpkin Cream Cheese Bread
Servings: 10 Servings
Ingredients
Pumpkin Bread Batter
- 1 ½ cup granulated sugar
- 1 cup canned pumpkin purée canned
- ½ cup canola oil or other neutral tasting oil
- ⅓ cup water
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Cream Cheese Swirl:
- 8 ounces block-style cream cheese softened
- ¼ cup granulated sugar
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
Instructions
For the Pumpkin Bread Batter
- Preheat the oven to 350°F, and grease a 9×5-inch loaf pan. Set aside.
- In a large mixing bowl, whisk together the granulated sugar, pumpkin puree, oil, water, eggs, and vanilla.1 cup canned pumpkin purée, 1 ½ cup granulated sugar, ½ cup canola oil, ⅓ cup water, 2 large eggs, 1 teaspoon pure vanilla extract
- In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Mix the wet and dry ingredients until combined making sure not to overmix.1 ¾ cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
For the Cream Cheese Filling
- In a medium bowl, use an electric mixer to combine the cream cheese, sugar, egg yolk, and vanilla.8 ounces block-style cream cheese, ¼ cup granulated sugar, 1 large egg yolk, 2 teaspoons pure vanilla extract
- Spoon about half of the batter into the prepared loaf pan, and use a spatula to smooth it into an even layer.
- Carefully scoop half of the cream cheese mixture over the batter, and use a knife to make a few swirls. Add the remaining pumpkin bread batter on top of the cream cheese layer.
- Spoon dollops of cream cheese mixture over the top, and use a knife or skewer to make a few swirls (don't over mix).
- Bake for 60-70 minutes. If the bread begins to brown too quickly, make a foil tent to drape over the top.
- Remove the pan from the oven and let the bread to cool in the pan for 10-15 minutes before transferring to a wire rack. Allow the bread to cool completely before slicing.
- Enjoy! See the post for tips, variations, FAQs, and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of bread. Actual calories will vary.
*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
Nutrition Facts
Pumpkin Cream Cheese Bread
Serving Size
1 slice
Amount per Serving
Calories
425
% Daily Value*
Fat
21
g
32
%
Saturated Fat
6
g
30
%
Trans Fat
0.05
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
10
g
Cholesterol
75
mg
25
%
Sodium
313
mg
13
%
Potassium
145
mg
4
%
Carbohydrates
56
g
19
%
Fiber
1
g
4
%
Sugar
37
g
41
%
Protein
5
g
10
%
Vitamin A
4193
IU
84
%
Vitamin C
1
mg
1
%
Calcium
52
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
