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PUMPKIN CREAM CHEESE BREAD

Yield

8 slices

Time

1 hour

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!

INGREDIENTS

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

1

In a large bowl, whisk together the cream cheese, sugar, flour, and egg until smooth and creamy. Set this bowl aside for now.

CREATE THE FILLING

2

In another large bowl, mix the dry ingredients: flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.

WHISK THE DRY INGREDIENTS

3

In (yet another!) large bowl, mix the pumpkin puree, brown sugar, vegetable oil, sour cream, vanilla extract, and egg until nice and smooth.

CREAM THE PUMPKIN, SUGARS, OILS, ETC

4

Add the dry ingredients into the bowl with the pumpkin mixture, then use a spatula to fold them together until combined.

FINISH THE PUMPKIN BATTER

5

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.

ADD A LAYER OF PUMPKIN BATTER

6

Next, pour in all of the cream cheese mixture on top of the pumpkin, smoothing out this layer as well.

THEN ADD A CREAM CHEESE LAYER

7

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!

TOP WITH A FINAL LAYER OF PUMPKIN