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Pumpkin Cream Cheese Loaf

pumpkin cream cheese bread
his delightful pumpkin bread, with a decadent cream cheese swirl, is the epitome of fall comfort food. In this blog post, we'll explore what makes this treat so special and share a mouthwatering recipe for you to try at home.
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Serving Size 8 servings

Equipment

  • mixer
  • 9 inch loaf pan

Ingredients

Pumpkin Bread

  • 1 cup pumpkin puree canned pumpkin, not pumpkin pie filling
  • 1½ cup granulated sugar
  • ½ cup melted butter or vegetable oil or canola oil
  • ½ cup water
  • 2 large eggs
  • 1¾ cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp baking soda
  • ¼ tsp ground nutmeg
  • ½ tsp ground cloves

Cream Cheese Filling

  • 8 ounces cream cheese softened
  • ⅓ cup sugar
  • 1 egg
  • ¼ cup all purpose flour

Instructions

Pumpkin Bread

  • Preheat your oven to 350℉. Spray your loaf pan with nonstick cooking spray.
  • In your mixer on low speed, combine the pumpkin, sugar, water, melted butter, and eggs. Beat until well mixed.
    pumpkin and melted butter
  • Sift the the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into separate bowl, then whisk until combined.
    all the spices in the dry ingredients
  • Turn the mixer onto low. Slowly pour the dry ingredients to the pumpkin mixture, beating until smooth.
    add dry ingredients to the wet ingredients

Cream Cheese Filling

  • In a medium bowl add the softened cream cheese, sugar, egg, and flour.
    cream cheese, sugar, flour, and egg
  • Beat together until smooth, about 2 minutes.
  • Pour a little less than ½ of the pumpkin batter into the prepared loaf pan. Then add 4-5 heaping teaspoons of the cream cheese mixture on top.
    1st layer of pumpkin batter and cream cheese filling
  • Add another layer of pumpkin batter, then the rest of the cream cheese filling.
  • Finally add the remaining pumpkin bread batter. Then take a butter knife and insert the knife to almost the bottom of the loaf pan and swirl the knife through the batter. I went in a "S" pattern from one side to the other and then back.
  • Then bake the bread for 60 - 75 minutes until the center is set and you can insert a toothpick into the center and it comes out clean.
    pumpkin cream cheese loaf from the oven
  • Let the bread sit in the pan for 15 minutes before turning out and letting it cool on a wire rack.

Notes

Leftovers can be stored at room temperature for up to 5 days in an airtight container.