For cream cheese filling:
- 1 (8-oz) package Cream Cheeseroom temperature
- ½ cup Granulated sugar
- 1 Egg yolks
- 1 tbsp Orange zestfinely-grated
- 1 tbsp All-purpose flour
- 1 tsp Vanilla extract
For cake:
- 1 â…” cups All-purpose flour
- 1 tsp Baking powder
- ½ tsp Salt
- 2 tsp Pumpkin spice
- 1 cup Pumpkin pureecanned or homemade
- ½ cup Vegetable oil
- 2 Large eggs
- 1 cup Brown sugar
Optional:
- ½ cup Walnutsor pecans, chopped
Pumpkin Bread with Cream Cheese
This flavorful Pumpkin Bread with Cream Cheese is a twist on the traditional version with the addition of a sweet cream cheese layer flavored with orange zest and vanilla. It’s easy to make and so delicious. I like this recipe with walnuts, which add a crunchy contrast. If you prefer pecans, feel free to swap them in. Or, if you’re a nut-free household, leave the nuts out.
Preheat the oven first. To ensure your homemade pumpkin bread easily pops out of the loaf pan, lightly grease and flour the pan. Next, prepare the cream cheese filling. Sift together the flour, baking powder, salt, and pumpkin spice. Then beat the eggs with pumpkin purée, brown sugar, and vegetable oil. Combine the dry ingredients and wet ingredients, stirring until just combined. Now, stir in the nuts if using. Pour half of the batter into the prepared loaf pan, then add the cream cheese filling. Finally, spread the remaining pumpkin batter over the cream cheese layer and bake the loaf until golden brown. Allow to cool before slicing. Enjoy!
To make the Pumpkin Bread with Cream Cheese, you will need the following ingredients:
Steps to make Pumpkin Bread with Cream Cheese
1 | Preheat oven and prepare loaf pan | |
Preheat the oven to 325 °F and lightly grease and flour a 9x5-inch loaf pan. | ||
2 | Prepare cream cheese filling | 2 |
In a medium bowl, combine 8 ounces cream cheese, ½ cup granulated sugar, 1 egg yolk, 1 tablespoon finely-grated orange zest, 1 tablespoon all-purpose flour, and 1 teaspoon vanilla extract. Beat until well combined and creamy and set aside. | ||
3 | Combine dry ingredients | 1 |
Into another bowl, sift 1 ⅔ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and 2 teaspoons pumpkin spice. Whisk to combine and set aside. | ||
4 | Combine wet ingredients | 2 |
In a large mixing bowl, combine 1 cup pumpkin puree, ½ cup vegetable oil, 2 large eggs, and 1 cup brown sugar and beat well. | ||
5 | Combine wet and dry ingredients | 1 |
Add the wet mixture to the dry mixture, stirring just until combined. | ||
6 | Add in nuts | 1 |
Fold in ½ cup chopped walnuts or pecans. | ||
7 | Pour half of batter into loaf pan and add cream cheese filling | 2 |
Pour half of the pumpkin bread batter into the prepared loaf pan. Spoon the cream cheese filling on top of the pumpkin batter layer. | ||
8 | Add remaining batter | 1 |
Gently spread the remaining pumpkin batter over the cream cheese layer. | ||
9 | Bake | 50 |
Bake for about 40 to 50 minutes or until a skewer inserted into the center comes out clean. If the top starts to brown, tent the bread with aluminum foil. | ||
10 | Cool | |
Let the pumpkin bread cool in the pan for about 10 minutes, then transfer the loaf to a wire rack to cool completely. | ||
11 | Serve | |
Slice and serve! | ||
Recipe Reviews
Moist and fluffy pumpkin bread!
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