Pumpkin Bread with Cream Cheese
A delightful treat that captures the essence of fall, combining pumpkin and spices with a creamy filling, perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Sifted
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup canned pumpkin Can substitute with fresh pumpkin puree
- 1/2 cup vegetable oil Can substitute with applesauce for a lighter version
- 1 teaspoon vanilla extract
- 2 large eggs At room temperature for better mixing
Cream Cheese Mixture
- 4 ounces cream cheese Softened
- 1/4 cup powdered sugar For cream cheese mixture
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix together sugars, pumpkin, oil, vanilla, and eggs until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, beat the cream cheese with powdered sugar until smooth.
- Pour half of the pumpkin batter into the loaf pan, spoon dollops of the cream cheese mixture over it, then top with the remaining pumpkin batter.
- Swirl with a knife to create a marbled effect.
Baking
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Let cool before slicing and enjoy your delicious pumpkin bread!
Notes
You can serve this pumpkin bread warm or at room temperature. Slice it up and offer it with a dollop of butter or a drizzle of maple syrup for extra flavor. It pairs wonderfully with a hot beverage.