Cream Cheese Pumpkin Bread

It’s fall and you know what that means? Yes pumpkin everything!  I love pumpkin but not till recently had I ever tried making bread and especially never thought to make pumpkin bread with cream cheese. I now have a new favorite pumpkin recipe of Cream Cheese Pumpkin Bread that is a complete melt in your mouth fall favorite recipe that makes a perfect dessert or even a nice breakfast.

Cream Cheese Pumpkin Bread by Nikki Christiansen for Busy Mom's Helper

Cream Cheese Pumpkin Bread is incredible bread that will be perfect for any dinner, dessert, or even a quick grab and go breakfast, and it is pretty simple to make.  With the recipe it only makes one loaf but I hate putting a partial can of pumpkin in the fridge, well I bought the big can that was 29 ounces, anyways so I ended up tripling the recipe, made three loafs but kept the bread mix in three separate bowls so it was easy to split into the bread pans. If you are good at measuring things out you can triple it in one bowl, make just a single loaf, whatever fits your needs.

Cream Cheese Pumpkin Bread by Nikki Christiansen for Busy Mom's Helper

Cream Cheese Pumpkin Bread by Nikki Christiansen for Busy Mom's Helper

 

Bread – Ingredients

  • 1 egg
  • 1 cup pumpkin puree
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • ¼ cup coconut oil, melted
  • ¼ cup sour cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground nutmeg
  • 1 cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda

Cream Cheese Filling – Ingredients

  • 1 egg
  • 4 ounces softened cream cheese
  • ¼ cup granulated sugar
  • 3 tablespoons flour

Cream Cheese Pumpkin Bread by Nikki Christiansen for Busy Mom's Helper

Directions

  1. Preheat oven to 350. Spray a  bread loaf pan with non-stick spray and then dust it with flour, the flour makes it a lot easier to get the bread out of the pan.
  2. For the bread, mix the first 10 ingredients well in a large bowl.
  3. Add in the flour, baking powder, and baking soda, gently stir in just until combined; don’t overmix.
  4. Pour about 2/3 of the batter into the prepared pan spreading it smooth and pushing it into the corners. Set aside.
  5. For the cream cheese filling put all ingredients into a mixer and cream until nice and fluffy, usually about five minutes.
  6. Evenly pour the cream cheese filling mixture over the bread, be careful not to push the filling into the pumpkin mixture but getting it to all the edges.
  7. Top the cream cheese layer with the remaining pumpkin batter, smoothing the top without pushing it into the cream cheese layer and again still covering the cream cheese getting the pumpkin mix to all edges.
  8. Bake for about 50 minutes or until the bread slightly starts to pull away from the edges.
  9. Allow the bread to slightly cool in the pan, then gently run a spatula along the edges and turn over onto a wire rack to finish cooling. Enjoy!

Cream Cheese Pumpkin Bread by Nikki Christiansen for Busy Mom's Helper

This content may contain affiliate links. We earn a commission at no extra cost to you if you make a purchase. We may earn money, free services or complementary products from the companies mentioned in this post. All opinions are ours alone…

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Nikki Cole

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