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Moist pumpkin bread with a creamy pumpkin-spiced batter and a smooth cream cheese swirl, perfect for fall or any cozy occasion.

  • Total Time: 55 minutes
  • Yield: 12 slices 1x

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (or gluten-free 1:1 blend)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon pumpkin pie spice (or 1 tablespoon ground cinnamon)
  • 1 cup pumpkin puree (pure pumpkin, not pie filling)
  • ½ cup light brown sugar
  • ½ cup granulated sugar (plus ¼ cup for cream cheese filling)
  • ⅓ cup vegetable oil
  • ¼ cup sour cream
  • 2 large eggs (divided: 1 for batter, 1 for cream cheese filling)
  • 1 teaspoon vanilla extract
  • 8 ounces room temperature cream cheese
  • 2 ½ tablespoons all-purpose flour (for filling)

Instructions

  1. Preheat oven to 350ºF. Line a loaf pan with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined.
  3. In another bowl, whisk pumpkin puree, light brown sugar, ½ cup granulated sugar, vegetable oil, sour cream, 1 egg, and vanilla extract until smooth.
  4. Gently fold the dry flour mixture into the wet pumpkin mixture. Stir just until combined; do not overmix.
  5. Pour about two-thirds of the pumpkin batter into the prepared loaf pan and smooth it out.
  6. In a medium bowl, beat room temperature cream cheese, 2 ½ tablespoons flour, 1 egg, and ¼ cup granulated sugar until smooth.
  7. Dollop and spread cream cheese filling evenly over the pumpkin batter in the loaf pan.
  8. Top with remaining pumpkin batter, spreading gently to cover the cream cheese layer.
  9. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with foil if top browns too quickly.
  10. Allow bread to cool completely in the pan before slicing to ensure clean slices and flavor settling.

Notes

Do not overmix batter to maintain a tender texture., Use room temperature cream cheese for smooth filling and easy swirling., Cool bread completely before slicing for better slice integrity., Use the toothpick test to check doneness., Tent with foil if top is browning too fast during baking., Store wrapped tightly in plastic wrap in the refrigerator for up to 5 days., Freeze tightly wrapped in plastic wrap and foil for up to 3 months; thaw overnight before serving., Reheat slices in microwave for 30 seconds or toast lightly in a pan for best taste., Optional mix-ins include chocolate chips, nuts, raisins, or dried fruit for added flavor and texture.

  • Author: mapps6841@gmail.com
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: Approximately 204 calories per slice
  • Fat: Approximately 9 grams per slice
  • Carbohydrates: Approximately 27 grams per slice
  • Protein: Approximately 4 grams per slice