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Pumpkin Cream Cheese Bread

A delightful autumn treat combining rich pumpkin flavor with a creamy, sweet filling, perfect for breakfast or snacks while being healthier for meal prep.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Bread
  • 1 cup Pumpkin Puree Use pure pumpkin puree, not pumpkin pie filling.
  • 1 large Egg Adds richness and binds the ingredients.
  • 3/4 cup Light Brown Sugar Adds sweetness and moisture, lower in calories.
  • 1/4 cup Vegetable Oil Can use canola or avocado oil for a healthier option.
  • 1/4 cup Sour Cream Adds a creamy texture; low-fat version recommended.
  • 1 teaspoon Vanilla Extract Enhances sweetness and flavor.
  • 1/2 tablespoon Pumpkin Pie Spice Infuses classic pumpkin flavor.
  • 1 cup All-Purpose Flour Base for the bread; substitute for low-carb options.
  • 1/2 teaspoon Baking Powder Leavening agent for rise.
  • 1/2 teaspoon Baking Soda Works with acidic ingredients for rise.
  • 1/4 teaspoon Salt Enhances flavors.
For the Cream Cheese Filling
  • 4 ounces Cream Cheese Should be softened for easy mixing.
  • 1/4 cup Granulated Sugar Sweetens the filling.
  • 3 tablespoons All-Purpose Flour Stabilizes the filling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9 x 5 loaf pan with cooking spray or butter.
Mixing the Batter
  1. In a large bowl, combine pumpkin puree, egg, light brown sugar, oil, sour cream, and vanilla extract. Mix thoroughly.
  2. Gently fold in pumpkin pie spice, flour, baking powder, baking soda, and salt until just combined.
Preparing the Cream Cheese Filling
  1. In a separate bowl, whisk together cream cheese, granulated sugar, and flour until smooth.
Assembling the Bread
  1. Pour 2/3 of the pumpkin batter into the prepared loaf pan and spread evenly.
  2. Spoon the cream cheese filling on top and spread gently.
  3. Pour the remaining batter over the cream cheese filling.
Baking
  1. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out mostly clean.
  2. Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack.

Notes

Store slices in an airtight container for up to a week in the refrigerator. Can freeze slices for later. Optional: Add nuts or seeds for extra texture and nutritional benefits.