This easy pumpkin bread with cream cheese is like a classic pumpkin loaf with cheesecake in the middle! It’s soft, moist, and perfectly spiced for fall.
Simple Ingredients
No-Fuss Recipe
Just The Right Richness
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GATHER YOUR Ingredients
prep Time: 10 min
cook Time: 1 hr 25 min
FOR THE PUMPKIN BREAD: – 1 2/3 cups all-purpose flour – 1 tsp baking soda – 1/2 tsp salt – 1/2 tsp pumpkin pie spice – 1 tsp ground cinnamon – 1/2 tsp nutmeg – 1 cup pumpkin puree – 2 eggs – 1/2 cup vegetable oil – 1 1/2 cups granulated sugar – Non-stick cooking spray FOR THE CREAM CHEESE FILLING: – 8 oz cream cheese, softened – 1/2 cup granulated sugar – 1 egg, room temperature – 1 tbsp all-purpose flour – 1 tsp vanilla extract
1. Preheat the oven to 325°F and grease the loaf pan. 2. Whisk the dry ingredients together. 3. In another bowl, beat pumpkin puree, eggs, vegetable oil, and sugar. 4. Add the dry ingredients to the wet ingredients slowly. Stir just until combined.
5. For the cream cheese filling, beat the cream cheese, sugar, egg, flour, and vanilla extract until smooth. Set aside. 6. Pour 1 1/2 cups of the pumpkin bread batter into the greased loaf pan. 7. Spread the cream cheese mixture on top of the batter, then top with the remaining batter.
8. Bake the pumpkin bread with cream cheese for 85 minutes. Tent it with foil at the last 15 minutes to prevent over-browning, 9. Allow the cream cheese-filled pumpkin loaf to cool in the pan for 15 minutes, then transfer to a wire rack to finish cooling.
Enjoy!