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Pumpkin Bread with Cream Cheese

A delightful Pumpkin Bread with Cream Cheese that perfectly captures the flavors of fall and provides comfort and nostalgia with each slice.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree (fresh or canned)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup cream cheese, softened For topping
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
Optional Add-ins
  • walnuts or chocolate chips For added texture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a mixing bowl, blend the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
  5. Fold in nuts or chocolate chips if desired.
Baking
  1. Pour half of the batter into the prepared loaf pan, then drop spoonfuls of softened cream cheese over it. Top with the remaining batter.
  2. Bake in the oven for around 60 minutes or until a toothpick comes out clean.
  3. Allow it to cool in the pan for 10 minutes before transferring to a wire rack.

Notes

You can substitute half of the oil with unsweetened applesauce for a lighter version. To enhance the autumn flavor, add dried cranberries or a touch of ginger.