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–+ servings
pumpkin bread with cream cheese

Cream Cheese Pumpkin Bread

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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 Loaf pan
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Spatula
  • 1 measuring cup
  • 1 measuring spoon set

Ingredients
  

  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 8 ounces cream cheese softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon all-purpose flour

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease a loaf pan.
  • In a mixing bowl, whisk together 1 cup sugar, oil, 2 eggs, pumpkin puree, water, and vanilla extract.
  • In another bowl, combine 1 1/2 cups flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  • Gradually add the dry ingredients to the wet mixture and mix until well combined.
  • In a separate bowl, beat softened cream cheese with 1/4 cup sugar, 1 egg, and 1 tablespoon flour until smooth.
  • Pour half of the pumpkin batter into the greased loaf pan.
  • Spoon the cream cheese mixture over the pumpkin batter in the pan.
  • Top the cream cheese layer with the remaining pumpkin batter.
  • Use a spatula to gently swirl the layers together.
  • Bake in the preheated oven for about 60 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For best results, make sure the cream cheese is fully softened to ensure easy mixing and a smooth texture. When swirling the layers, do so gently to achieve an attractive marbled effect without fully blending the layers. This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
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