Pumpkin Cream Cheese Bread (Moist)
This moist Pumpkin Cream Cheese Bread has a cheesecake layer baked in the middle and is loaded with cinnamon and pumpkin spice. It is the best fall breakfast, snack, or dessert that will have you coming back for seconds.
Servings: 10 slices
Ingredients
Pumpkin Bread
- 1 ⅔ cup (217 g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice homemade or store-bought
- 1 teaspoon salt
- 1 ¼ cup (255 g) pumpkin puree*
- ½ cup oil*
- ¼ cup milk*
- 2 large eggs room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar
- 2 teaspoons vanilla extract
Cream Cheese Swirl
- 8 ounces full fat cream cheese brick softened to room temperature*
- 1 large egg room temperature
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon vanilla extract
- pumpkin seeds optional for topping
Instructions
- Preheat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
- In a separate larger bowl, stir together the pumpkin, oil, milk, eggs, granulated sugar, brown sugar, and vanilla until well combined.
- Pour the dry ingredients into the wet. Fold until just combined.
- In a separate bowl, with an electric mixer, beat on medium high speed the cream cheese, egg, and sugar together until well combined.
- Prepare a 9 x 5 loaf pan (a 8.5 x 4 is too small) by spraying it lightly with oil and lining it with parchment paper.
- Spoon about half of the pumpkin batter into the pan and spread it into an even layer.
- Spoon all of the cream cheese mixture on top of the batter and spread it gently into an even layer.
- Pour the remaining batter on top of the cream cheese layer and spread it into an even layer.
- Sprinkle some pumpkin seeds on top.
- Bake for 72-80 minutes or until a toothpick comes out mostly clean. Cover with foil about halfway through so the top does not brown too much. The loaf will continue to cook as it cools. Cool on a wire rack completely before slicing.
Notes
- Pumpkin Puree: Be sure to use unsweetened puree, not pumpkin pie filling. The only ingredient on the back of the can should be pumpkin.
- Oil: Use coconut, avocado, or vegetable oil.
- Milk: Any type of milk will work. I usually use 1% or skim.
- Cream Cheese: Be sure to use the brick style and not the tub kind. I usually use Philadelphia, but any brand will work.
- Store in the fridge. This loaf will keep in the refrigerator for 4-5 days. You can also freeze any leftover slices in individual containers or bags for up to 3 months.
- Use a scale. Weighing the ingredients is the best way to measure them. Too much flour will create a dry loaf. If you do not have a scale, use a spoon to scoop the flour gently into the measuring cup. Level the top with a butter knife for the most accuracy.