This no-fuss recipe makes an amazingly soft and spongy pumpkin bread with a sweet swirl of cream cheese in the middle. Perfect for fall baking and holidays!
Cream Cheese Filling ‣ 8 ounce cream cheese, softened ‣ 1/2 cup granulated sugar ‣ 1 tablespoon all-purpose flour, or up to 2 tablespoon ‣ 1 large egg Pumpkin Bread ‣ 1 2/3 cup all-purpose flour, measured correctly (see notes above) ‣ 1/2 cup granulated sugar ‣ 1 tablespoon pumpkin pie spice ‣ 1/2 teaspoon baking soda ‣ 1/2 teaspoon baking powder ‣ 1 pinch salt ‣ 1 cup pumpkin puree ‣ 1/2 cup light brown sugar, packed ‣ 1/4 cup vegetable oil ‣ 1/4 cup sour cream ‣ 2 teaspoon vanilla extract ‣ 1 large egg
In a large bowl, whisk together the cream cheese, sugar, flour, and egg until smooth and creamy. Set this bowl aside for now.
In another large bowl, mix the dry ingredients: flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.
In (yet another!) large bowl, mix the pumpkin puree, brown sugar, vegetable oil, sour cream, vanilla extract, and egg until nice and smooth.
Add the dry ingredients into the bowl with the pumpkin mixture, then use a spatula to fold them together until combined.
Spray a 9×5 bread loaf pan with cooking spray, then scoop in about 1/2 of the pumpkin batter. Use a spatula to spread it into an even layer.
Next, pour in all of the cream cheese mixture on top of the pumpkin, smoothing out this layer as well.
Finish off by adding the remaining 1/2 of the pumpkin batter on top of the cream cheese. Use a spatula to make the top nice and even. Once finished, bake!