Cream Cheese Pumpkin Bread

5 from 1 vote

This recipe for cream cheese pumpkin bread is a moist loaf that's always a hit around the holidays. Although I highly recommend enjoying it year-round cause it's that good!

Prep Time10

Cook Time45

Total Time55

Course: Bread, breakast

Cuisine: American

Servings:

Calories: 448kcal

Author: Julie Maestre

Ingredients

1 cup all-purpose flour
1 cup pumpkin puree not pumpkin pie mix
1 egg room temperature
1/4 cup sugar
1/2 cup brown sugar
1/2 cup sour cream full fat
1/4 cup vegetable oil
1 tsp vanilla extract
1 tsp pumpkin spice
2 tsp ground cinnamon
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder

Cream Cheese Filling

8 ounces cream cheese softened
1 egg room temperature
1/2 cup sugar
1/4 cup all-purpose flour

Instructions

Preheat oven to 350 degrees F. and line a 9x5 loaf pan with parchment paper.
In a large bowl, combine the softened cream cheese, egg, 1/2 cup granulated sugar, and 1/4 cup of all-purpose flour. Mix well.
In a separate bowl, combine the pumpkin puree, vanilla extract, egg, 1/2 cup brown sugar, 1/4 cup granulated sugar, oil, and sour cream.
Add the flour, cinnamon, pumpkin pie spice, salt, baking powder, baking soda to the pumpkin mixture and mix until well combined. Don't overmix.
Add half of the pumpkin mixture to the loaf pan and smooth it out with a rubber spatula.
Pour in the cream cheese mixture over the pumpkin mixture and smooth it out.
Top the cream cheese mixture with the remaining pumpkin mixture and smooth it out very gently.
Bake for 45 minutes and let it cool for 1-2 hours before slicing into it.

Notes

Let the cream cheese pumpkin bread cool for 4 hours before slicing into it. It won't taste pleasant hot.
Make sure the cream cheese is softened at room temperature.
Use room temperature eggs.
Don't overbake or over mix the batter.

Nutrition