Pumpkin Cream Cheese Bread
Best pumpkin cream cheese bread recipe Delicious moist pumpkin bread w cream cheese swirl Simple steps ultimate Fall baking tech 142 chars
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf
- Category: Bread
- Cuisine: American
Ingredients
Scale
- 1 cup (240ml) Pumpkin Puree (100% pure)
- 2 cups (250g) All-Purpose Flour
- 1 cup (200g) Granulated Sugar
- 1/2 cup (100g) Brown Sugar
- 2 Large Eggs (room temperature)
- 1/2 cup (120ml) Vegetable Oil or Canola Oil
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Cloves
- 1/4 tsp Ginger
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 8 oz (225g) Cream Cheese (full-fat, softened)
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, and oil until well combined.
- In a separate bowl, whisk together flour, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a small bowl, beat the softened cream cheese with vanilla extract until smooth.
- Pour half of the pumpkin batter into the prepared loaf pan. Drop spoonfuls of the cream cheese mixture over the batter. Pour the remaining pumpkin batter over the cream cheese layer.
- Use a knife or skewer to gently swirl the cream cheese mixture into the pumpkin batter.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.