This easy Pumpkin Bread recipe with cream cheese swirl is calling your name! Made with real pumpkin and spices, and a sweetened cream cheese layer, this Cream Cheese Pumpkin Bread makes a perfect fall treat for breakfast or dessert.
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Ingredients
Cream Cheese Filling
8ouncescream cheeseroom temperature
½cup confectioners' sugar
1teaspoonvanilla extract
½teaspooncinnamon
Pumpkin Bread
1 ½cupsall-purpose flour
1cupgranulated sugar
1teaspoonbaking soda
½teaspoonkosher salt
1 ¼teaspoonscinnamondivided
¼teaspoonground nutmeg
¼teaspoonallspice
2largeeggs
1cuppumpkin pureeNOT pumpkin pie filling
½cupbuttermelted
¼cupmilk
¼cupTurbinado or raw sugar
Instructions
Preheat oven to 350°F., and generously butter a 9 X 5-inch loaf pan with butter or spray with a floured baking spray. Alternatively, you could line the baking pan with parchment to lift the bread straight out of the pan, so that the cinnamon sugar topping stays intact.
Cream Cheese Filling
In a medium mixing bowl, beat the cream cheese, powdered sugar, vanilla and cinnamon until completely smooth and well combined, scraping the sides of the bowl as needed.
Pumpkin Bread
In a small bowl, mix the raw sugar and ½ teaspoon of the cinnamon.
In a medium bowl, whisk together the flour, sugar, baking soda, salt, remaining 3/4 teaspoon cinnamon, nutmeg, and allspice.
In a large bowl, beat the eggs with a fork. Add the pumpkin, butter, and milk, and mix until thoroughly combined.
Add the flour mixture to the wet ingredients, and mix until combined, but do not over mix.
Pour 2/3 of the batter into the prepared pan. Top with dollops of the cream cheese mixture and gently spread to the edges with an offset spatula. Pour on the remaining batter, and spread to edges.
Sprinkle the top with the cinnamon sugar mixture.
Bake for about 50 minutes, until a cake tester inserted into the middle comes out clean without any wet cake batter.