Description
A moist and flavorful pumpkin bread filled with a creamy cheese layer, perfect for fall baking.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/4 cup water
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix oil, sugar, eggs, pumpkin puree, and water until smooth.
- Combine dry ingredients with wet ingredients, stirring until just mixed.
- In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
- Pour half the pumpkin batter into the loaf pan. Spread cream cheese mixture over it.
- Top with remaining pumpkin batter, spreading evenly.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Use room-temperature cream cheese for smoother blending.
- Do not overmix the batter to avoid dense bread.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: pumpkin bread, cream cheese filling, fall dessert, easy baking