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Pumpkin Bread with Cream Cheese

This delightful Pumpkin Bread with Cream Cheese combines sweet pumpkin and rich cream cheese for a cozy autumn treat that is perfect for gatherings and makes a wonderful gift.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin puree (or homemade)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 3 large eggs
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin spice blend (cinnamon, nutmeg, ginger)
  • 1/2 teaspoon salt
Cream Cheese Mixture
  • 1 cup cream cheese, softened adds richness
  • 1/2 cup optional chopped nuts or chocolate chips for added texture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until smooth.
  3. Add the eggs one at a time, ensuring each is well incorporated.
  4. In another bowl, whisk together the flour, baking powder, baking soda, pumpkin spice, and salt.
  5. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix!
  6. In a separate bowl, beat the softened cream cheese until creamy. If you are adding nuts or chocolate chips, mix them in now.
Baking
  1. Carefully pour half of the batter into the prepared loaf pan, then dollop the cream cheese mixture on top, followed by the remaining batter.
  2. Using a knife, gently swirl the batter to create beautiful marbling.
  3. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  4. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, ensure cream cheese and eggs are at room temperature. Store leftovers wrapped tightly, at room temperature for up to 3 days or freeze for up to 3 months. Mix until just combined to avoid a dense loaf.