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pumpkin bread with cream cheese

Pumpkin Bread with Cream Cheese

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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8 slices

Equipment

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

Ingredients
  

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

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease the loaf pan.
  • In a mixing bowl, whisk together pumpkin puree, vegetable oil, eggs, and granulated sugar until smooth.
  • In another bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • Gradually add dry ingredients to wet ingredients, stirring until just combined.
  • In a separate bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
  • Pour half of the pumpkin batter into the loaf pan, spreading evenly.
  • Spoon the cream cheese mixture over the pumpkin batter and spread gently.
  • Top with remaining pumpkin batter, spreading evenly over the cream cheese layer.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

For best results, ensure the cream cheese is softened to room temperature before mixing to achieve a smooth filling. You can add a pinch of cloves or ginger to the spice mix for an extra layer of flavor, and remember to use a gentle hand while mixing to keep the bread tender and moist.
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