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Pumpkin Bread with Cream Cheese

A delightful Pumpkin Bread with Cream Cheese that perfectly combines the warm flavors of pumpkin with a creamy filling, making it a healthier option for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-Purpose Flour Provides structure and texture.
  • 1 teaspoon Baking Soda Acts as a raising agent.
  • 0.5 teaspoon Baking Powder Complementary to baking soda.
  • 0.5 teaspoon Salt Enhances flavors.
  • 1 teaspoon Ground Cinnamon Adds warmth and autumn flavor.
  • 0.5 teaspoon Ground Nutmeg Brings nutty flavor.
  • 0.25 teaspoon Ground Ginger Introduces mild heat.
Wet Ingredients
  • 1 cup Pumpkin Puree Adds moisture and sweetness.
  • 0.5 cup Vegetable Oil Keeps the bread moist.
  • 1 cup Sugar Sweetens the bread.
  • 0.5 cup Brown Sugar Adds depth to sweetness.
  • 4 large Eggs Helps bind the ingredients.
  • 1 teaspoon Vanilla Extract Enhances flavor.
Cream Cheese Filling
  • 1 cup Cream Cheese Provides creamy filling.
  • 0.5 cup Powdered Sugar Sweetens the cream cheese filling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, whisk together dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, mix together pumpkin puree, vegetable oil, sugar, brown sugar, eggs, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. In a separate bowl, beat cream cheese with powdered sugar until smooth.
  6. Pour half of the pumpkin bread batter into the prepared loaf pan, spoon the cream cheese mixture over the batter, then add the remaining pumpkin bread batter on top.
Baking
  1. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the pumpkin bread cool in the pan for 10 minutes before transferring it to a wire rack.

Notes

For a healthier version, substitute half of the all-purpose flour with whole wheat flour. This bread keeps well in an airtight container for a week and is freezer-friendly.