Description
This ultra-moist pumpkin bread has a rich, tangy cream cheese layer running through the center—like cheesecake baked into pumpkin bread. An easy, no-mixer recipe that bakes up soft, springy, and perfectly spiced.
Ingredients
- 1 large egg
- 1 cup pumpkin puree
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup melted coconut oil (or canola/vegetable oil)
- 1/4 cup sour cream (lite OK; or Greek yogurt)
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground nutmeg
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt (to taste)
- For the Cream Cheese Filling:
- 1 large egg
- 4 oz brick-style cream cheese, softened (lite OK)
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together egg, pumpkin, brown sugar, granulated sugar, oil, sour cream, vanilla, cinnamon, pumpkin pie spice, and nutmeg. Add flour, baking powder, baking soda, and salt; fold just until combined—do not overmix.
- Spread about two-thirds of the batter into the prepared pan, smoothing into corners.
- In a separate bowl, whisk the egg, cream cheese, sugar, and flour until smooth. Gently spread the filling evenly over the batter, all the way to the edges.
- Spoon the remaining pumpkin batter over the filling and very lightly smooth without disturbing the layer below.
- Bake about 48 minutes, until the top is domed, golden, and the loaf feels set. If browning too fast, tent loosely with foil at the 35-minute mark.
- Let cool in pan for 15 minutes, then transfer to a rack to cool completely before slicing.
Notes
Serve it plain or with a thin vanilla glaze, cinnamon-sugar butter, or honey butter. Perfect with coffee for breakfast or as an afternoon treat.
- Prep Time: 10 minutes
- Cook Time: 48 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American