Description
Super soft and moist pumpkin bread layered with a rich, lightly sweetened cream cheese filling and warm pumpkin pie spice.
Ingredients
Scale
- 1 cup pumpkin puree, not pumpkin pie filling
- 1 large egg
- 3/4 cup packed light brown sugar
- 1/4 cup neutral vegetable oil
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 tablespoon pumpkin pie spice
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg, for the cream cheese filling
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
Instructions
- Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan with cooking spray.
- In a large bowl, whisk together pumpkin puree, egg, brown sugar, oil, sour cream, and vanilla extract until smooth.
- Fold in pumpkin pie spice, flour, baking powder, baking soda, and salt just until combined.
- Pour about two-thirds of the pumpkin batter into the prepared loaf pan and gently spread it evenly.
- In a medium bowl, whisk the egg, softened cream cheese, granulated sugar, and flour until smooth.
- Pour the cream cheese filling over the pumpkin batter and gently spread it into an even layer.
- Spoon the remaining pumpkin batter over the cream cheese filling and carefully spread it across the top.
- Bake for 45 to 50 minutes, or until a toothpick inserted into a pumpkin section comes out clean or with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer the loaf to a wire rack and cool completely before slicing.
Notes
- Use pure pumpkin puree rather than pumpkin pie filling.
- Bring the cream cheese to room temperature before mixing for a smoother filling.
- Avoid overmixing the pumpkin batter after adding the flour.
- Cool the loaf completely before slicing so the cream cheese filling can set.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For longer storage, wrap individual slices and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 323
- Sugar: 28
- Sodium: 216
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 1
- Protein: 5
- Cholesterol: 60