Pumpkin Cream Cheese Bread

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Breakfast, dessert or snack, this easy and tasty Pumpkin Cream Cheese Bread can be served up any time of day. With just the right amount of spice and a sweetened cream cheese swirl, you simply can’t go wrong with sweet and tender pumpkin bread.

Prep Time15

Cook Time1

Course: Dessert Recipes

Cuisine: American

Servings:

Author: Erin Sellin

Ingredients

Pumpkin Bread

1 (15 oz) can pumpkin puree
1 cup granulated sugar
2 whole eggs
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon allspice
1/4 teaspoon ground nutmeg

Cream Cheese Swirl

8 oz cream cheese softened
1 whole egg
1/3 cup granulated sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Line a 10X5-inch loaf pan with parchment paper or grease well. Set aside.
In a large bowl whisk together pumpkin, sugar, eggs, vegetable oil, milk, and vanilla extract. Once smooth set aside.
1 (15 oz) can pumpkin puree, 1 cup granulated sugar, 2 whole eggs, 1/2 cup vegetable oil, 1/4 cup milk, 1 teaspoon vanilla extract
In a separate bowl mix together flour, cinnamon, baking powder, salt, baking soda, nutmeg and allspice.
1 3/4 cups all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon baking soda, 1/2 teaspoon allspice, 1/4 teaspoon ground nutmeg
Slowly add dry ingredients into pumpkin mixture, being careful not to overmix.
In another bowl, prepare the cream cheese swirl. Beat cream cheese, egg, sugar, and vanilla together until smooth and creamy.
8 oz cream cheese, 1 whole egg, 1/3 cup granulated sugar, 1 teaspoon vanilla extract
Pour about half of pumpkin batter into prepared loaf pan. Add cream cheese mixture and spread evenly. Top with remaining pumpkin batter.
Bake for 60-75 minutes until a tester comes out clean. Remove from oven and let cool on a wire rack for 10 minutes before removing from pan to cool completely.

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