Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread. Super soft, moist and perfectly spiced! The perfect breakfast or dessert for Fall!

Easy Pumpkin Cream Cheese Bread | chefsavvy.com

Pumpkin bread is one of my favorite things about Fall. I took it up a notch and added a cream cheese swirl to the bread! The bread comes out moist, slightly sweet with the perfect amount of spice. I found that adding the oil and sour cream makes the bread extra soft and spongy. The pumpkin puree also helps to keep the bread super moist.

This Easy Pumpkin Bread is perfect for breakfast or dessert! Enjoy!!

Pumpkin Bread | chefsavvy.com

How to make Pumpkin Cream Cheese Bread

This recipe is extremely simple. No mixer needed. Simply whisk the wet ingredients together in a large bowl than fold in the dry ingredients. Make sure not to over mix the batter. In a separate bowl mix together the cream cheese, egg, sugar and flour. Layer 2/3 of the batter in a loaf pan then layer with the cream cheese filling followed with the pumpkin batter on top. Bake in a 350 degree oven for 45-50 minutes or until a toothpick inserted comes out mostly clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely. Serve warm with a bit of butter on top or plain!

Tips for making The Best Pumpkin Bread

  • Don’t over mix the batter. This will lead to a tougher bread.
  • Make sure the bread is fully cooked before taking it out of the oven. If the bread is undercooked it will sink in the middle.
  • Resist the urge to slice into it right away. Let it cool completely before slicing it.

Pumpkin Cream Cheese Bread | chefsavvy.com

Here are more bread recipes to enjoy!

Pumpkin Cream Cheese Bread

3.34 from 3 votes
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 1 loaf
Pumpkin Cream Cheese Bread. Super soft, moist and perfectly spiced! The perfect breakfast or dessert for Fall!

Ingredients

  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 large egg
  • 3/4 cup light brown sugar
  • 1/4 cup oil
  • 1/4 cup 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

Cream Cheese Filling

  • 1 large egg
  • 4 ounces cream cheese softened
  • 1/4 cup granulated sugar
  • 3 tablespoons all purpose flour

Instructions

  1. Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with cooking spray, set aside.
  2. In a large bowl combine pumpkin, egg, sugar, oil, sour cream and vanilla extract.
  3. Fold in the pumpkin spice, flour, baking powder, baking soda, salt just until just combined.
  4. Pour 2/3 of the batter into the prepared pan.
  5. Meanwhile prepare the cream cheese filling by whisking all of the ingredients in a medium bowl.
  6. Pour the cream cheese filling on top of the batter spreading it out gently with a spatula.
  7. Pour the remaining batter on top carefully spreading it as well.
  8. Bake for 45-50 minutes or until a toothpick comes out mostly clean.
  9. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

Recipe Notes

Adapted from Averie Cooks

Nutrition Facts
Pumpkin Cream Cheese Bread
Amount Per Serving
Calories 323 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Cholesterol 60mg20%
Sodium 216mg9%
Potassium 177mg5%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 28g31%
Protein 5g10%
Vitamin A 5061IU101%
Vitamin C 1mg1%
Calcium 69mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Bread, Cream Cheese, Fall, Pumpkin Cream Cheese Bread

Originally published Sep 29, 2017

 

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Comments

  • Mj

    Absolutely amazing! ! Love this recipe, so easy and the best ever, will never go back to regular pumpkin bread!!

  • Myron Mason

    Looks good! But my bread did not rise as much as I would like. Maybe adding a tablespoon of baking powder would help?

    • Hi Myron,

      Sorry to hear that! You can try increasing the baking powder and baking soda each by 1/4 teaspoon to see if that helps.

      Thanks!

      Kelley

    • Nathan

      Hi Vee,

      Yes that would work fine as long as it is not a flavored one. Thank you for commenting! Have a great day!

      Nathan

  • Ashley

    Was really excited to make this but it came out really dense and almost like a bread pudding.
    Any recommendations?

    • Nathan

      Hi Ashely,

      I’m sorry it was dense. To get it to be more on the fluffy side, you can add 1/4 tsp. – 1/2 tsp. extra of the baking soda and baking powder. I hope it turns out better for you next time! Thank you for commenting!

      Nathan

  • This looks so moist and yummy! Will be baking some soon. I’ve doubled the recipe so that we’ll have one loaf to eat and one to freeze. Thanks you!

    • Nathan

      Hi Christina,

      Good call! You can never have too much pumpkin bread! Thank you for commenting!

      Nathan

  • Erica

    Looks great! I am making this for my workgiving potluck! Do I need to refrigerate after ?

    • Nathan

      Hi Erica,

      You don’t need to refrigerate this if you are serving it that day or the next. But if it will be a couple of days before you serve it, I would wrap it well, freeze it, and then thaw it out the morning of. This will give you the best texture and taste. Hope this is helpful thank you so much for commenting!

      Nathan

    • Erica Boland

      This turned out great! I made two loafs
      The first one was kinda plain but still good so for the 2nd loaf I increased the baking soda and baking powder to 1tsp, vanilla extract to 1Tbsp and pumpkin spice 1 tsp. This gave me more flavor I was looking for. Very good! Thanks!

  • Rebecca Chamberlin

    The picture looks like you swirled in the cream cheese but it doesn’t say that in the instructions. Is it just the way it baked?

  • Donna A Decesare

    Very disappointing. Pumpkin bread was tasty but cream cheese was not creamy.