Get the Recipe: Pumpkin Cream Cheese Bread
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4.8
12 reviews
Excellent
Get the Recipe: Pumpkin Cream Cheese Bread
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This Pumpkin Cream Cheese Bread is a delicious fall treat! It features a fluffy pumpkin quick bread and gooey cheesecake filling. It is easy to make and the perfect treat to bring to a party or to serve at home during the holidays!
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Ingredients
Pumpkin Bread
- 2 large eggs
- ½ cup melted coconut oil or olive oil
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 1 ½ cups flour all purpose or gluten free
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp sea salt
- ¾ cup coconut sugar or brown sugar
Filling
- 4 ounces softened cream cheese
- ¼ cup sugar
- 1 large egg yolk
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Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a 9-inch by 5-inch bread pan with parchment paper.
- In a mixing bowl, combine the eggs, melted coconut oil, vanilla, and pumpkin purée. Stir together.
- Then, sift in the flour, pumpkin pie spice, cinnamon, baking soda, sea salt, and coconut sugar. Stir together.
- Then, make the filling. Add the softened cream cheese, sugar, and egg yolk to a clean mixing bowl. Use an electric mixer to beat until completely creamy and smooth.
- Assemble the bread. Pour ¾ of the pumpkin bread batter into the parchment lined bread pan.
- Spread the filling mixture on top. Smooth into an even layer.
- Top with the remaining pumpkin bread batter. Smooth into an even layer.
- Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Finally, remove the pan from the oven. Allow the bread to fully cool before slicing.
Notes
- Use pumpkin purée, not pumpkin pie filling.
- Both regular flour and gluten free flour work well. I am gluten free, so I used King Arthur Flour gluten free flour.
- The pumpkin bread batter will be somewhat thick.
- Use softened cream cheese. I put mine on the kitchen counter 2 hours before baking.
- Use a stand mixer or electric mixer to beat the cheesecake filling. Do not mix by hand.
- Do not bake too long. If you insert a toothpick into the middle, it will come out a little gooey from the filling.
- Allow the bread to fully cool before slicing and serving. It needs time to cool down and fully set.
- Store leftovers in an airtight container at room temperature for up to 4 days.
- Freeze individual slices for up to 1 month.
Nutrition Information
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Calories
337kcal
(17%)
Carbohydrates
42g
(14%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.004g
Cholesterol
73mg
(24%)
Sodium
381mg
(16%)
Potassium
144mg
(4%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
4938IU
(99%)
Vitamin C
1mg
(1%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 73mg | 24% |
| Sodium | 381mg | 16% |
| Potassium | 144mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 4938IU | 99% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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