Description
A moist and flavorful pumpkin bread layered with a creamy, cheesecake-style filling. It’s easy to bake, rich in fall spices, and perfect for brunch, dessert, or gifting.
Ingredients
For the Bread
1 large egg
1 cup pumpkin puree
½ cup light brown sugar, packed
¼ cup granulated sugar
¼ cup liquid-state coconut oil (or substitute canola or vegetable oil)
¼ cup sour cream (lite okay) or Greek yogurt
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon ground nutmeg
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
Pinch of salt (optional, to taste)
For the Cream Cheese Filling
1 large egg
4 ounces softened brick-style cream cheese (lite is okay)
¼ cup granulated sugar
3 tablespoons all-purpose flour
Instructions
- Preheat your oven to 350 °F (approx. 175 °C). Grease and flour a 9×5-inch loaf pan or spray it with a floured cooking spray; set aside.
- Make the bread batter: In a large bowl whisk together the egg, pumpkin puree, brown sugar, granulated sugar, oil, sour cream/Greek yogurt, vanilla extract, cinnamon, pumpkin pie spice, and ground nutmeg.
- Add the flour, baking powder, baking soda, and if using, the pinch of salt. Fold gently until just combined (do not overmix). Set aside about two-thirds of this batter and pour that into the prepared loaf pan, smoothing lightly, pushing into the corners and sides.
- Make the cream cheese filling: In a separate bowl, whisk together the egg, softened cream cheese, granulated sugar, and flour until smooth (a hand mixer can help).
- Pour the cream cheese mixture evenly over the pumpkin batter in the loaf pan, spreading gently. Then top with the remaining pumpkin batter, smoothing lightly (but try not to disturb the cream cheese layer underneath).
- Bake in the preheated oven for about 48 minutes (adjust based on your oven). The top should be domed, golden, and the center set. Because of the cream cheese layer, the toothpick test is less reliable—insert it into the pumpkin part (not the cream cheese) and if it comes out clean or with a few moist crumbs, it’s done. If the top or sides are browning too quickly, tent with foil around minute ~35.
- Allow the loaf to cool in the pan for about 15 minutes, then turn out onto a wire rack to cool completely before slicing and serving.
Notes
Use brick-style cream cheese
Tent foil if browning too fast
Let cool completely before slicing
Store chilled if keeping longer than 2 days
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Category: Baked Goods
Nutrition
- Serving Size: 1 slice
- Calories: 255
- Sugar: 20 g
- Carbohydrates: 34 g
- Protein: 4 g