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Delicious Swirled Pumpkin Cream Cheese Bread

  • Author: Kindly Unspoken
  • Prep Time: 10 minutes
  • Cook Time: 55-65 minutes
  • Total Time: 31 minute
  • Yield: 10-12 slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This soft, moist, and delicious pumpkin bread is the BEST Pumpkin Cream Cheese Bread you’ll ever eat! It’s made easy with pumpkin puree, pumpkin pie spice, and has beautiful swirls of cream cheese baked inside that tastes like cheesecake! 


Scale

Ingredients

Cream Cheese Filling

  • 4 oz cream cheese, softened (I used 1/3 fat)
  • 1/4 cup granulated sugar (I used coconut sugar)
  • 1 tbsp all-purpose flour (if mixture is too runny, add 1 additional tbsp)
  • 1 large egg

Pumpkin Bread

  • 1 and 2/3 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 pinch salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup light brown sugar packed
  • 1/4 cup vegetable oil
  • 1/4 cup sour cream (I used light)
  • 2 tsp vanilla extract
  • 1 large egg

Instructions

Cream Cheese Filling

  • In a large mixing bowl, combine softened cream cheese, sugar, flour, and egg until smooth. The mixture should be thick and not runny. If it is too runny, add 1 additional tbsp of flour to the mixture and combine well. Set aside.

Pumpkin Bread

  • Preheat your oven to 350 degrees and spray a loaf pan with non-stick baking spray.
  • In a large mixing bowl, sift in your flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt and stir together. Set aside.
  • In another large bowl, combine pumpkin puree, brown sugar, oil, sour cream, vanilla extract, and egg and stir until smooth.
  • Pour half of the sifted dry ingredients into the wet ingredients, and using a spatula carefully fold the mixture together. Add the other half of dry ingredients to the bowl and mix until just combined and the dry ingredients are no longer visible. As you would with any bread or muffin mixture, be careful to not over mix the batter, as this will make it dry.
  • Next, pour 1/2 of the pumpkin batter into the greased loaf pan and smooth out into the corners with a spatula. Next, add dollops of cream cheese filling and swirl as desired. Repeat by topping with the remaining half of pumpkin batter and cream cheese mixture and lightly swirl the top of the batter.
  • Place in the oven and bake for 55-65 minutes, or until a toothpick comes out clean in multiple spots of the pumpkin bread. Place loaf pan onto a wire cooling rack and let cool for 15 minutes before removing from the pan to cool completely.
  • Once cooled, slice your pumpkin cream cheese bread and serve.

Notes

  • Leftovers can be stored in an airtight container up to 1 week, or can be frozen by placing in plastic wrap and placed in a freezer safe bag for up to 3 months.

Keywords: pumpkin cream cheese bread, pumpkin bread, pumpkin cheesecake bread, pumpkin swirl bread, cream cheese swirl pumpkin bread, pumpkin bread with cream cheese, pumpkin loaf, pumpkin cream cheese loaf, easy pumpkin bread

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