Description
A moist, spiced pumpkin bread with a creamy cheesecake filling baked right inside. Perfect for fall brunches, dessert tables, or cozy afternoons.
Ingredients
Pumpkin Bread Batter:
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1 ¾ cups all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1 ½ tsp cinnamon
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½ tsp nutmeg
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½ tsp cloves
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1 cup pumpkin puree (not pumpkin pie mix)
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½ cup vegetable oil
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1 cup granulated sugar
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½ cup brown sugar
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2 large eggs
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1 tsp vanilla extract
Cream Cheese Filling:
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8 oz cream cheese, softened
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¼ cup granulated sugar
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1 large egg
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½ tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
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In a bowl, whisk flour, baking soda, baking powder, salt, and spices.
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In another bowl, mix pumpkin puree, oil, sugars, eggs, and vanilla until smooth.
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Combine wet and dry ingredients until just mixed.
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In a small bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
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Pour half of the pumpkin batter into the loaf pan. Spread cream cheese mixture evenly over it. Top with remaining batter.
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Bake 60–70 minutes or until a toothpick inserted into the bread (not the filling) comes out clean.
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Cool completely before slicing.
Notes
Use room temperature cream cheese for a smooth filling.
If top browns too quickly, cover lightly with foil halfway through baking.
Store covered in the fridge for up to 5 days.
For extra flavor, add ½ cup chopped pecans or chocolate chips to the batter.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Calories: 290 kcal per slice