Description
This Pumpkin Cream Cheese Bread is a delightful and moist quick bread featuring a rich pumpkin-flavored cake base layered with a creamy cheesecake filling. Perfect for autumn or any time you crave a spiced, sweet treat with a luscious cream cheese swirl.
Ingredients
Scale
Cake Batter
- 1 box yellow cake mix
- 1 cup canned pumpkin
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 tablespoon pumpkin pie spice
- 4 eggs
Cheesecake Filling
- 6 oz cream cheese, softened
- 1/3 cup sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 1 egg
Instructions
- Preheat oven: Heat your oven to 350°F (175°C) to prepare for baking.
- Prepare pans: Grease and flour two 8×4-inch loaf pans to prevent sticking.
- Mix cake batter: In a large bowl, combine the yellow cake mix, canned pumpkin, water, vegetable oil, pumpkin pie spice, and eggs. Mix on medium speed for 2 minutes until smooth and well incorporated.
- Fill pans with batter: Pour 1 1/2 cups of batter into the bottom of each prepared loaf pan, spreading evenly.
- Prepare cheesecake filling: In a medium bowl, beat the softened cream cheese, sugar, all-purpose flour, vanilla extract, and egg together on medium speed until the mixture is smooth and well combined.
- Add cheesecake layer: Spoon the cheesecake filling evenly over the batter layers in each pan, making sure to distribute equally.
- Top with remaining batter: Pour the remaining batter over the cheesecake filling in each pan, carefully spreading it to cover the filling completely.
- Bake: Place the pans in the oven and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the loaves cool in the pans for 10 minutes, then remove them and transfer to a cooling rack to cool completely.
- Store: Once cooled, store the pumpkin cream cheese breads in the refrigerator to keep fresh before serving.
Notes
- Make sure the cream cheese is softened to ensure a smooth cheesecake filling.
- Use fresh or homemade pumpkin pie spice if you prefer to control the seasoning.
- Allow the bread to cool completely before slicing to maintain clean slices and prevent the filling from oozing out.
- Store refrigerated and consume within 3-5 days for best freshness.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of loaf)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
