This Pumpkin Cream Cheese Bread is the ultimate fall treat! Moist and spiced pumpkin bread is swirled with a rich, creamy cheesecake filling, creating a perfect balance of flavors. Whether enjoyed as a cozy breakfast, afternoon snack, or dessert, this soft, sweet, and spiced loaf is sure to be a seasonal favorite!

Ingredients

For the Pumpkin Bread:

• 1 ¾ cups (220 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 ½ tsp pumpkin pie spice (or mix of cinnamon, nutmeg, and cloves)
• ½ tsp salt
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) brown sugar, packed
• 2 large eggs
• 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
• ½ cup (120 ml) vegetable oil
• ¼ cup (60 ml) milk
• 1 tsp vanilla extract

For the Cream Cheese Filling:

• 8 oz (225 g) cream cheese, softened
• ¼ cup (50 g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Directions

Step 1: Preheat the Oven

1. Preheat oven to 350°F (175°C).
2. Grease and line a 9×5-inch loaf pan with parchment paper.

Step 2: Make the Pumpkin Batter

3. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
4. In a large bowl, whisk granulated sugar, brown sugar, eggs, pumpkin puree, oil, milk, and vanilla extract until smooth.
5. Gradually mix in the dry ingredients until just combined. Do not overmix.

Step 3: Prepare the Cream Cheese Filling

6. In a separate bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth.

Step 4: Assemble the Bread

7. Pour half of the pumpkin batter into the loaf pan and spread evenly.
8. Spoon the cream cheese mixture over the batter and gently spread.
9. Pour the remaining pumpkin batter on top and smooth it out.

Step 5: Bake

10. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
11. Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 6: Serve and Enjoy!

12. Slice and enjoy warm or chilled.

Notes

• For extra spice: Add a pinch of ground ginger or allspice.
• Storage: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap in plastic wrap and freeze for up to 3 months.

Why This Recipe Works

The moist pumpkin bread pairs perfectly with the rich and tangy cream cheese swirl, creating a delicious contrast in flavors and textures. The warm spices make this the perfect fall treat!

Conclusion

This Pumpkin Cream Cheese Bread is soft, sweet, and bursting with warm fall flavors. Whether for breakfast, dessert, or a snack, this loaf is a must-bake this season. Try it today and enjoy a slice of autumn! 🍂🎃✨