Cream Cheese Pumpkin Bread Recipe
Cream cheese pumpkin bread recipe is a rich baked loaf made from spiced pumpkin batter showing a smooth cream cheese center. This cream cheese pumpkin bread recipe tastes deeply delicious, soft crumbs and gentle sweetness.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Electric mixer or hand mixer
- Rubber spatula
- Measuring cups and spoons
- Two 9×5-inch loaf pans
- Parchment paper or nonstick spray
- Cooling rack
Ingredients
Pumpkin Bread Batter
- 15 oz 1 can pure pumpkin puree
- 4 large eggs
- 2½ cups granulated sugar
- 1 cup vegetable oil
- ⅔ cup water
- 2 teaspoons pure vanilla extract
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 2 tablespoons pumpkin pie spice
- 1½ teaspoons fine sea salt
Cream Cheese Filling
- 8 oz 1 block cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- ½ teaspoon vanilla paste or vanilla extract
Instructions
- Start by heating your oven to 350°F (175°C). While the oven warms up, grease two loaf pans well or line them with parchment paper so the bread doesn’t stick.
- In a large mixing bowl, add the pumpkin puree, eggs, sugar, oil, water, and vanilla. Whisk everything together until the mixture looks smooth and evenly combined.
- In another bowl, mix the flour, baking soda, pumpkin pie spice, and salt. Stir them together so the spices and baking soda are evenly distributed.
- Slowly add the dry ingredients into the pumpkin mixture. Stir gently, just until everything comes together. Stop mixing as soon as you no longer see dry flour to keep the bread soft and tender.
- To make the cream cheese layer, place the cream cheese and sugar in a medium bowl and beat until smooth. Add the egg, flour, and vanilla, then mix again until the filling is creamy with no lumps.
- Divide half of the pumpkin batter evenly between the two prepared loaf pans. Spoon the cream cheese filling over the batter, spreading it gently. Top with the remaining pumpkin batter, covering the cream cheese layer.
- Place the pans in the oven and bake for 60 to 70 minutes. The bread is done when a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs.
- Remove the loaves from the oven and let them cool in the pans for about 15 minutes. Then carefully take them out and place them on a wire rack to cool completely before slicing and serving.