Pumpkin Cream Cheese Bread
Filled with the coziest spices this pumpkin bread gets even better with a generous swirl of luscious cream cheese filling. The recipe for pumpkin cream cheese bread is easy to make and features the best flavors of fall.
Equipment
- 3 mixing bowls 1 large bowl, 2 medium bowls
- 1 8 1/2 x4 1/2 in loaf pan
- Parchment Paper
Ingredients
For the pumpkin bread
- 1½ cups all purpose flour
- 1 tsp baking powder
- 2 tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ½ tsp kosher salt
- 1 cup pumpkin puree
- ½ cup brown sugar
- ½ cup Greek yogurt
- 2 large eggs
- ⅓ cup unsalted butter melted
- 1 tsp vanilla extract
For the cream cheese layers
- 1 8 oz package of cream cheese softened
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325 degrees.
- Prepare a loaf pan with cooking spray and line with parchment paper.
- Prepare the cream cheese mixture. In a medium bowl combine cream cheese, sugar, egg and vanilla extract with a hand mixer until fully combined. Set aside.
- In a medium bowl whisk together flour, baking soda, cinnamon, nutmeg, ginger, allspice, cloves and salt.
- In a large bowl whisk together pumpkin puree, brown sugar, Greek yogurt, eggs, melted butter and vanilla. Stir in flour mixture until just combined.
- Add 1/2 of the pumpkin batter to the prepared loaf and layer with on 2/3 of the cream cheese mixture. Add remaining batter and top with remaining cream cheese mixture. Gently swirl top layers with a knife.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for at least 10 minutes before removing the pumpkin bread from the pan and slicing.
Notes
Substitute the cinnamon, nutmeg, ginger allspice and cloves with 1 tablespoon of pumpkin pie spice.
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