Pumpkin Cream Cheese Bread
Servings 3 loaves
Pumpkin Cream Cheese Bread is a delicious fall quick bread recipe loaded with pumpkin flavor and swirled with caramel cream cheese filling.
Ingredients
Pumpkin Bread
- 4 large eggs
- 1 cup vegetable oil
- ⅓ cup water
- ⅓ cup orange juice
- 1 (15 oz.) can pumpkin puree
- 3½ cups all-purpose flour
- 1½ cups granulated sugar
- 1½ cups light brown sugar
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
Cream Cheese Swirl
- 8 ounces cream cheese room temperature
- 1 large egg
- ½ cup caramel sauce1
- 1 teaspoon vanilla extract
- ⅓ cup all-purpose flour
Instructions
- Preheat the oven to 350°F and spray three 5x9-inch bread pans with non-stick cooking spray. Set aside.
- Beat the eggs in a large bowl with a hand mixer or in a stand mixer on high until foamy, about 30 to 45 seconds.
- Add the oil, water, orange juice, and pumpkin puree. Beat until well combined.
- In a separate bowl, whisk together the flour, sugars, spices, baking soda, and salt.
- Add the dry ingredients to the wet in three different batches, scraping down the sides of the bowl in between each addition. Mix until well combined.
- For the filling, cream together cream cheese, egg, caramel, vanilla, and flour until smooth.
- Scoop 1 cup of pumpkin batter into the bottom of each pan and spread evenly. Then scoop ¼ cup of cream cheese mixture on top of each one and gently swirl (if you swirl too much there won’t be a defined swirl after it bakes so spread gently). Add another cup of batter onto each pan, followed by and ¼ cup of cream cheese. Top each pan with ½ cup of batter.
- Bake for 20 minutes. Rotate the loaves and continue baking for another 25 to 30 minutes until a toothpick inserted in the middle comes out clean. Allow the loaves to cool for 1 hour in the pans before slicing.
Notes
- Use a storebought caramel sauce or your favorite homemade recipe.
- Nutritional information is an estimated per loaf of bread. This recipe makes three loaves.
- I like to cut about 1-inch slices and then cut each slice in half to serve more. The cream cheese swirl isn’t too sweet, it’s a nice balance with the sweet bread but if you want a sweeter swirl you can add ½ cup powdered sugar.
Nutrition
Calories: 1934kcal | Carbohydrates: 363g | Protein: 31g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 359mg | Sodium: 1633mg | Potassium: 609mg | Fiber: 6g | Sugar: 212g | Vitamin A: 1577IU | Vitamin C: 14mg | Calcium: 268mg | Iron: 10mg
Find it online: www.sugarandsoul.co/pumpkin-cream-cheese-bread/