Pumpkin Cream Cheese Bread
Soft Bread Recipe with a Cream Cheese Swirl
Servings: 10 servings
Calories: 311kcal
Cost: $8
Ingredients
Cream Cheese Filling:
- 4 ounces (113g) cream cheese softened
- 1 large egg
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
Bread:
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- ⅓ cup (79ml) vegetable oil
- 1 cup (244g) Pumpkin Puree
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking soda
- ⅓ cup (79ml) buttermilk
- 2 cups (248g) all-purpose flour
Instructions
- Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
- Mix cream cheese, egg, sugar and vanilla until smooth. Set aside.
- Stir granulated sugar and brown sugar with oil and pumpkin. Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined. Stir in buttermilk and flour.
- Pour half of batter into prepared pan. Top with cream cheese mixture. Top with remaining pumpkin bread batter.
- Bake for 40-50 minutes. If you want it totally done (no gooey center), test it by inserting a toothpick just partway into the top center of the bread. If this comes out clean, it’s done. stuck to the top.
- Cool before removing from pan. Store in an airtight container for up to 2 days or freeze for up to one month.
Video
Notes
- Make sure cream cheese is room temperature to avoid lumps.
- To make your own buttermilk, add 1/2 teaspoon of vinegar or lemon juice to a measuring cup and fill with milk to 1/3 cups. Let sit for 5 minutes.
Nutrition
Serving: 1serving | Calories: 311kcal | Carbohydrates: 43g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 295mg | Potassium: 135mg | Fiber: 1g | Sugar: 22g | Vitamin A: 4060IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg