Description
At its core, a Pumpkin Cream Cheese Loaf is an elevated version of the traditional pumpkin bread. While standard pumpkin bread is delicious on its own, adding a cream cheese component transforms it into a dessert-quality treat. The loaf features a dense, moist base made with real pumpkin purée and a blend of warm spices like cinnamon, nutmeg, and ginger.
Ingredients
Scale
For the pumpkin loaf
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 2 large eggs
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil
- 1 tsp vanilla extract
For the cream cheese filling
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 egg yolk
- ½ tsp vanilla extract
Instructions
- Prep
- Preheat oven to 350°F (175°C).
- Grease and line a 9×5-inch loaf pan.
- Mix dry ingredients
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Mix wet ingredients
- In another bowl, whisk eggs, sugars, pumpkin purée, oil, and vanilla until smooth.
- Combine
- Fold dry ingredients into wet ingredients until just combined. Don’t overmix.
- Make cream cheese layer
- Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Assemble
- Pour half the pumpkin batter into the loaf pan.
- Spread cream cheese mixture over it.
- Top with remaining pumpkin batter.
- Optional: swirl gently with a knife.
- Bake
- Bake 50–65 minutes, until a toothpick inserted in the pumpkin part comes out mostly clean.
- If browning too quickly, loosely tent with foil after 40 minutes.
- Cool
- Let cool in pan 15 minutes, then transfer to a rack.
Notes
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
Keywords: Cream cheese filled pumpkin bread, pumpkin cheesecake bread, marbled pumpkin loaf, spiced pumpkin cream cheese cake