Pumpkin Bread with Cream Cheese

Say "hello" to fall with a loaf of Pumpkin Bread with Cream Cheese. This pumpkin bread recipe is loaded with fall flavors you love!

Course Breakfast, Dessert

Cuisine American

Keyword Cream Cheese, Fall Recipes, Pumpkin

Prep Time 15

Cook Time 45

Total Time 1

Servings Slices

Calories 271kcal

Author Darcey Olson

Cost $8.00

Preheat oven to 350°F. Line a 9" x 5" bread loaf pan with parchment paper or spray with floured cooking spray. Set aside.

In a medium size mixing bowl, add the cream cheese, egg, sugar, flour and vanilla extract and whisk to combine. Set aside.

In a large mixing bowl, add the egg, pumpkin puree, sugars, oil, sour cream, pumpkin pie spice and vanilla. Whisk to combine.
Fold in the flour, baking powder, baking soda and salt with a spatula. Mix until just combined (don't over-mix).
Pour 2/3 of the batter into the prepared loaf pan and smooth with a spatula, making sure the batter reaches the corners and edges.
Gently spread the cream cheese filling over the first layer of pumpkin batter, using a spatula.
Gently add the remaining pumpkin batter and smooth with a spatula, making sure the cover most of the cream cheese layer.

Bake for 45 minutes or until a toothpick inserted in the middle comes out relatively clean. The cream cheese filling doesn't set 100% so a toothpick won't be 100% accurate. Place a tent of foil over the bread if you notice the top getting overly brown.
Remove from the oven and let cool for 15-20 minutes before transferring to a cooling rack.

Note 1 - Use a brick of cream cheese vs. a tub as the moisture content isn't the same.

Note 2 - Can't get enough pumpkin spice? Amp up the level of spice by adding in an extra 1/2 tablespoon of pumpkin pie spice.