Pumpkin Bread with Cream Cheese Filling
Serves 12
10 mins prep
45 mins cook
55 mins total
Fluffy, spiced pumpkin bread with a creamy cheesecake swirl. Cozy, bakery-worthy, and easy enough to make at home.
Pumpkin Bread
Cream Cheese Filling
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Preheat oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan with parchment paper.
Cream Cheese Filling
In a bowl, combine the sugar, egg and cream cheese.
Mix with a hand or standing mixer until well combined.
Add the flour and vanilla paste (or extract) to the mixture.
Mix until a smooth, creamy and fluffy texture forms, and set aside.
Pumpkin Bread
In a bowl, combine sugar, eggs, pumpkin purée, oil, yogurt, and vanilla.
Whisk the wet ingredients together until well combined.
Sift in the dry ingredients: flour, baking soda, baking powder, salt, and pumpkin pie spice. Do this directly into the bowl with the wet ingredients. Gently fold the dry ingredients into the wet ingredients until just combined (don’t overmix).
Assemble The Loaf
Spread half of the pumpkin bread mixture evenly into the prepared pan.
Spread half the cream cheese filling over it.
Top with the remaining pumpkin bread mixture, smoothing the surface.
Spoon the rest of the cream cheese filling over the center of the loaf.
Take a wooden skewer or similar tool and gently swirl the batter.
Bake for 40-45 minutes. Check with a toothpick inserted in the pumpkin bread (avoid the cream cheese filling). If it browns too quickly, tent with foil for the last 15 minutes.
Cool the loaf: Let it rest in the pan for 15 minutes, then transfer to a wire rack. Cool completely before slicing so the cream cheese layer sets.
