Pumpkin Cream Cheese Bread

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You one hundred percent need to take the plunge and make this sweet fluffy loaf. No regrets because it tastes so incredible. Share some with your friends and family and they will be singing the praises.

This recipe is fairly simple and straightforward. You most likely have all of the ingredients on hand in your kitchen. For the oil, you can use any neutral flavored oil, like avocado oil, sunflower oil, melted and cooled coconut oil, etc.

The pumpkin bread is so moist and fluffy. One of the highlights of fall is baking with that fluffy pumpkin puree. The texture is pure heaven. Also in fall we pull out the pumpkin pie spice. I did not have any so I added cinnamon, ginger and nutmeg.

Next lets add a simple layer of cream cheese, sugar, flour and egg to bind. It’s like swirling a cheesecake right in the middle of this delicious cake. Beyond scrumptious.

My favorite time to consume this treat is in the morning with my coffee. It’s like a Starbucks quality loaf piece. My morning ritual is one million percent more intense with this bread in my mouth.

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Pumpkin Cream Cheese Bread

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4.58 from 14 votes

Servings: 10

Prep Time: 15 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr 10 minutes mins

Ingredients 

Pumpkin Bread:

• 1 cup pumpkin puree
• 1 egg
• 3/4 cup light brown sugar
• 1/4 cup oil
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1 cup flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Cream Cheese Filling:

• 1 egg
• 4 oz cream cheese, room temp.
• 1/4 cup white sugar
• 3 tbs flour

Instructions

• Preheat your oven to 350° F. Grease a 9×5 inch loaf pan with butter or spray with coconut oil.

Pumpkin Bread:

• In a large bowl, mix the pumpkin, egg, sugar, oil, sour cream and vanilla.
• Fold in the spices, flour, baking powder, baking soda and salt until just combined.

Cream Cheese Filling:

• In a medium bowl, using an electric hand mixer, combine the four ingredients until smooth.

Assembly:

• Pour 2/3 of the pumpkin batter into your loaf pan. Transfer the cream cheese mixture to the pan and gently spread out with a rubber spatula. Now top with the remainder of the pumpkin batter.
• Bake for 50-55 minutes or until a toothpick comes out MOSTLY clean. Cool in the pan for 15 minutes and then transfer to a wire rack to cool for an hour prior to slicing.

Notes

Any neutral oil will work, including avocado oil, sunflower oil or olive oil.

Delicious recipe from AverieCooks.com

Nutrition

Calories: 259kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 194mg | Potassium: 127mg | Fiber: 1g | Sugar: 22g | Vitamin A: 4050IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg

Author: Stella Drivas