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Easy Pumpkin Bread with Cream Cheese

A slice of pumpkin bread with cream cheese swirl.
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5 from 1 review

This Easy Pumpkin Bread with Cream Cheese is packed with pumpkin flavor, fall spices and layered with a ribbon of creamy cheesecake filling.

Ingredients

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Pumpkin Bread:

  • 1 cup pumpkin puree
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1/2 cup greek yogurt, plain or vanilla
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut oil, melted*
  • 2 1/4 cup all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground ginger
  • 1/2 tsp salt

Cream Cheese Filling:

  • 1 8 ounce block cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 tablespoons all-purpose flour

Instructions

  1. Set out a block of cream cheese to soften at room temperature.
  2. Mix together the first five ingredients, leaving out the coconut oil, until combined.
  3. Stir the dry ingredients together in a separate bowl and partially fold in the dry ingredients. Now add your melted coconut oil and continue to fully combine. Don't over-mix.
  4. Preheat oven to 350F and grease a 9x5 inch loaf pan with cooking spray.
  5. Make cream cheese filling by mixing together cream cheese, sugar, vanilla, egg and flour. I like to use a hand mixer for this step.
  6. Pour half of the pumpkin bread batter into the prepared baking pan. Next, top with all of the cream cheese filling and gently spread toward the edges of the pan.
  7. Cover the cream cheese filling with remaining pumpkin batter, using a small spatula to carefully spread the batter without mixing the layers together.
  8. Use aluminum foil to create a tent over the baking pan before putting into the oven on the center rack. The foil "tent" helps your bread cook through without burning the top. Be sure there is enough room for the pumpkin bread to rise freely without the foil getting in the way.
  9. Bake at 350F for about 40 minutes then remove the foil and bake until a toothpick comes out with little to no crumbs, about 10 more minutes. (Baking times may vary based on the size of your oven/convection oven so be sure to keep an eye on your pumpkin loaf so it isn't under or over baked.)
  10. Let the pumpkin bread cool completely before slicing. Storage in the fridge is recommended due to the cream cheese filling, but the loaf is lighter and more moist at room temperature if you'd like to keep it on the counter for the day it's baked.

Notes

If you're substituting avocado, canola or vegetable oil for the coconut oil, you may add it in with the wet ingredients rather than waiting until step #3. (Adding the melted coconut oil towards the end ensures it doesn't harden when mixed with the cold ingredients like eggs and yogurt.)

Nutrition

Find it online: https://bakedabundance.com/pumpkin-cream-cheese-filled-bread/