Description

This Pumpkin Cream Cheese Bread features a moist, spiced pumpkin loaf with a luscious cream cheese swirl through the center. It’s an easy, festive treat perfect for holidays, brunch, or cozy breakfasts.

Ingredients

Scale

1 3/4 cups all-purpose flour (or 1:1 gluten-free blend)
1 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves)
1/2 cup vegetable oil (or melted coconut oil)
2 large eggs, room temperature
1 cup canned pumpkin puree
1/4 cup milk (dairy or unsweetened almond milk)
2 teaspoons pure vanilla extract
8 oz cream cheese, softened
1/4 cup granulated sugar (for filling)
1 large egg yolk
1/2 teaspoon pure vanilla extract (for filling)
2 tablespoons chopped pecans or walnuts (optional topping)
1 tablespoon turbinado sugar (optional topping)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
In a medium bowl, beat softened cream cheese with 1/4 cup sugar until smooth. Add egg yolk and 1/2 teaspoon vanilla; mix until creamy.
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice.
In a separate bowl, whisk eggs, pumpkin puree, oil, milk, and vanilla extract.
Pour wet ingredients into dry and stir until just combined; do not overmix.
Pour half the pumpkin batter into the loaf pan. Spoon all the cream cheese filling over and spread gently to the edges. Top with remaining pumpkin batter and smooth.
Sprinkle with chopped nuts and turbinado sugar if desired.
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out mostly clean (a little cream cheese on the toothpick is fine, but no wet batter). Tent with foil if the top browns too quickly.
Cool in pan for 10 minutes, then transfer to a cooling rack for at least 30 minutes before slicing.

Notes

For gluten-free, use a 1:1 GF flour blend. For dairy-free, use plant-based cream cheese and non-dairy milk. Do not overmix the batter for best texture. If the top browns too quickly, tent with foil. Let bread cool before slicing for clean cuts. Bread may sink slightly in the middle due to cream cheese filling—this is normal.

Prep Time: 20 minutes
Cook Time: 60-70 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 loaf)
Calories: 220
Sugar: 15
Sodium: 220
Fat: 10
Saturated Fat: 4
Carbohydrates: 30
Fiber: 2
Protein: 4

Keywords: pumpkin bread, cream cheese swirl, holiday baking, easy pumpkin loaf, Thanksgiving dessert, fall recipes, brunch, quick bread