Pumpkin Cream Cheese Bread
Moist and flavorful pumpkin bread swirled with creamy cheesecake filling. The perfect fall treat!
Ingredients
Pumpkin Bread Batter
- 3.5 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 1.5 cups pumpkin puree
- 0.5 cup vegetable oil
- 4 large eggs
- 0.25 cup water
Cream Cheese Swirl
- 8 ounces cream cheese, softened
- 0.5 cup granulated sugar
- 1 large egg
- 0.5 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, and water.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- In a medium bowl, beat the softened cream cheese and sugar until smooth. Beat in the egg and vanilla extract until well combined.
- Pour half of the pumpkin batter into the prepared loaf pan. Dollop half of the cream cheese mixture over the batter. Swirl gently with a knife.
- Pour the remaining pumpkin batter over the cream cheese layer. Dollop the remaining cream cheese mixture on top and swirl again.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
Notes
Best served at room temperature or slightly warmed.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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