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A moist, tender pumpkin quick bread with a luscious cheesecake-like cream cheese swirl baked right inside, packed with warm fall spices. No mixer required, simple to prepare, perfect for cozy comfort food.

Ingredients

Scale
  • 1 large egg (for pumpkin batter)
  • 1 cup pumpkin puree
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar (for pumpkin batter)
  • ¼ cup melted coconut oil (or substitute canola/vegetable oil)
  • ¼ cup sour cream (or Greek yogurt)
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground nutmeg
  • 1 cup all-purpose flour (for pumpkin batter)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt (optional)
  • 1 large egg (for cream cheese filling)
  • 4 ounces softened brick-style cream cheese (lite is fine)
  • ¼ cup granulated sugar (for cream cheese filling)
  • 3 tablespoons all-purpose flour (for cream cheese filling)

Instructions

  1. Preheat oven to 350°F and generously grease and flour a 9×5-inch loaf pan.
  2. In a large bowl, whisk together 1 egg, pumpkin puree, packed light brown sugar, granulated sugar, melted coconut oil (or substitute), sour cream (or Greek yogurt), vanilla extract, cinnamon, pumpkin pie spice, and nutmeg until well combined.
  3. Add flour, baking powder, baking soda, and a pinch of salt; fold gently with a spatula just until combined, avoiding overmixing.
  4. Pour about two-thirds of the batter into the prepared pan and smooth to edges and corners.
  5. In a separate bowl, whisk together softened brick-style cream cheese, 1 egg, granulated sugar, and flour until smooth and lump-free.
  6. Pour the cream cheese filling evenly over the pumpkin batter and spread gently to the edges.
  7. Top the filling with the remaining pumpkin batter and smooth gently to avoid disturbing the cream cheese layer.
  8. Bake about 48 minutes at 350°F, tent loosely with foil around 35 minutes if top or edges brown too quickly until top is golden and center is set.
  9. Cool the loaf in the pan about 15 minutes, then remove to a wire rack and cool completely before slicing.

Notes

Use brick-style cream cheese (not whipped/tub) to avoid runny filling., Let cream cheese soften to room temperature before mixing for smooth filling., Do not overmix batter after adding flour to keep bread tender and light., Layer batter and filling carefully for a visible cream cheese swirl., Tent with foil if bread edges brown too fast., Avoid substituting pumpkin pie filling; use pumpkin puree only., Optional mix-ins: chocolate chips, chopped nuts, raisins (may affect appearance)., Make mini loaves or muffins adjusting baking time as needed., Glaze options include vanilla browned butter glaze, honey butter, or cinnamon-sugar butter., Bread keeps fresh sealed at room temperature for up to a week; freezes well wrapped tightly.

Nutrition

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