Pumpkin Cream Cheese Bread
This pumpkin cream cheese bread is a moist, flavorful quick bread filled with a sweet and tangy cream cheese filling! This bread is a delicious and festive treat for the fall season. It is moist, soft, fluffy, and so flavorful!
Servings 8 slices
Ingredients
Pumpkin Bread
- 2 large eggs
- ½ cup melted coconut oil or olive oil
- 1 cup pumpkin purée
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat flour or Paleo flour, see note
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ¾ cup coconut sugar or brown sugar
- 1 teaspoon baking soda
Cream Cheese Filling
- 4 ounces softened cream cheese
- ¼ cup sugar
- 1 large egg yolk
Instructions
- First, preheat the oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
- In a large mixing bowl, mix the eggs, melted coconut oil, pumpkin purée, and vanilla extract until combined.
- Then, sift in the flour, pumpkin pie spice, cinnamon, sea salt, coconut sugar, and baking soda. Mix until combined.
- Then, make the cream cheese filling. Add the softened cream cheese, sugar, and egg yolk to a different mixing bowl. Use an electric mixer or stand mixer to beat until completely smooth.
- Pour ¾ of the pumpkin bread batter into the parchment lined bread pan.
- Next, spread the filling mixture on top. Smooth into an even layer.
- Top with the remaining pumpkin bread batter. Smooth into an even layer.
- Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out mostly clean. The toothpick will have some of the creamy filling on it.
- Finally, remove the pumpkin cream cheese bread from the oven.
- Allow the bread to fully cool before slicing into.
Notes
- This recipe can be made with whole wheat flour or Paleo baking flour. The Paleo baking flour is gluten-free.
- For the cream cheese filling, use only the egg yolk. Save the egg white for another use or discard.
- Do not overbake. The bread will look set on top when it is done baking.
- Store leftovers in an airtight container at room temperature for up to 48 hours.
- This bread is best eaten within 2 days.
Nutrition Facts
Pumpkin Cream Cheese Bread
Amount Per Serving (1 g)
Calories 329
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 12g75%
Trans Fat 0.004g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 67mg22%
Sodium 383mg17%
Potassium 142mg4%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 18g20%
Protein 6g12%
Vitamin A 49456IU989%
Vitamin C 1mg1%
Calcium 42mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.