Description
A wonderfully moist and flavorful pumpkin bread with a rich cream cheese filling, perfect for fall gatherings and cozy mornings.
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.
- Mix the dry ingredients: 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; mix until well-combined.
- Combine the wet and dry ingredients gently, folding in the flour mixture until just combined.
- Make the cream cheese filling by beating the softened cream cheese until smooth.
- Layer the batter: pour half into the prepared pan, dollop with cream cheese, and cover with remaining batter.
- Swirl the batter using a knife for a marbled effect.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Serve warm with butter or maple cream cheese. This bread can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: pumpkin bread, cream cheese, fall recipes, dessert, baking, cozy food