Pumpkin Cream Cheese Bread
This moist pumpkin cream cheese bread has a layer of cream cheese running through the middle! It's an easy quick bread recipe that's perfect for fall gatherings or weekday snacking.
Ingredients
Pumpkin Bread
- 1 cup pumpkin puree (250 grams)
- ¾ cup packed light brown sugar (150 grams)
- ¼ cup granulated sugar (50 grams)
- ½ cup canola or vegetable oil (120 ml)
- ¼ cup buttermilk (60 ml)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ⅔ cups all-purpose flour spooned & leveled (210 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Cream Cheese Filling
- 4 ounces brick-style cream cheese softened (113 grams; ½ block)
- ¼ cup granulated sugar (50 grams)
- 1 tablespoon all-purpose flour (8 grams)
- ½ teaspoon pure vanilla extract
- 1 large egg yolk at room temperature
Instructions
- To make the pumpkin bread: Preheat the oven to 350°F (177°C). Spray a 9x5 loaf pan with nonstick cooking spray, line the pan with parchment paper leaving some overhang for easier removal, and set aside.
- In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, oil, buttermilk, eggs, and vanilla extract until fully combined.
- In a separate large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until well combined.
- Add the dry ingredients to the wet ingredients and mix them together until just combined. Set aside.
- To make the cream cheese filling: In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth.
- Add the sugar and mix until fully combined, then mix in the flour and vanilla extract. Make sure to stop and scrape down the sides of the bowl as needed to ensure everything is fully mixed together.
- Add the egg yolk and mix on low speed until just combined.
- To assemble and bake: Pour half of the pumpkin bread batter into the prepared loaf pan and spread it around into one even layer. Pour the cream cheese filling on top and smooth it out. Scoop the remaining pumpkin bread batter over the cream cheese filling and smooth it out.
- Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil to prevent excess browning on top of the bread.
- Transfer to a wire rack to cool in the pan for 20 minutes, then carefully remove the bread from the pan using the overhang from the parchment paper, and return to the wire rack to cool completely.
Video
Notes
Storage Instructions: Bread may be stored in an airtight container in the fridge for up to 4 days.
Freezing Instructions: Bread will freeze well for up to 3 months. Thaw overnight in the fridge.