Description
A wonderfully moist and flavorful pumpkin bread with a rich cream cheese filling perfect for fall.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 2 large eggs
- 8 ounces cream cheese, softened
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your pans by greasing a 9×5-inch loaf pan or lining it with parchment paper.
- Mix the dry ingredients in a large bowl: whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine the sugars in another bowl, breaking up any clumps of brown sugar.
- Add the wet ingredients to the sugar mixture and mix until well-combined.
- Combine the wet and dry ingredients, folding gently until just mixed.
- Make the cream cheese filling by beating the softened cheese until smooth.
- Layer half the pumpkin batter in the pan, dollop cream cheese mixture, and then pour the remaining batter over the top.
- Swirl the batter with a knife to create a marbled effect.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Slice and enjoy warm with butter or maple syrup. Store leftovers in an airtight container for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Keywords: pumpkin bread, cream cheese, fall recipes, dessert, baking