Description
This pumpkin cream cheese bread is moist and tender. It has a creamy swirl of cheesecake inside. Perfect for fall baking.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1 large egg (for filling)
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat your oven to 350°F. Grease a 9×5 inch loaf pan.
- In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, mix 1 cup granulated sugar, brown sugar, and oil until combined. Add eggs, pumpkin puree, milk, and vanilla. Mix well.
- Add dry ingredients to wet ingredients. Stir until just combined. Do not overmix.
- In a separate bowl, beat cream cheese, 1/4 cup sugar, 1 egg, and 1 teaspoon vanilla until smooth.
- Pour half of the pumpkin batter into the pan. Spread cream cheese mixture over it. Top with remaining pumpkin batter. Swirl gently with a knife.
- Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store bread in the refrigerator for up to 5 days.
- You can also freeze it for up to 3 months.
- Let the bread cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 360
- Sugar: 28g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg