Go Back
–+ servings

Pumpkin Cream Cheese Bread

Dense and moist with a tangy cream cheese ripple, this quick bread is topped with salty toasted pumpkin seeds
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 1 loaf

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 stick unsalted butter room temperature
  • 2 eggs
  • 1 14 oz. can pumpkin puree
  • 8 oz. cream cheese
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/4 tsp. salt
  • 1 cup pepitas half crushed, half left whole

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large bowl, beat the butter and sugar until fluffy. Beat in the eggs and pumpkin puree.
  • In a separate bowl, combine the flour, salt, baking soda and spices.
  • Beat the flour mixture into the wet ingredients. Pour half of the batter into a prepared loaf pan (coated with nonstick cooking spray or lined with parchment paper).
  • Microwave the cream cheese in 20 second intervals until smooth and looser in consistency. Dot spoonfuls of cream cheese over the batter. Use a knife to swirl the cream cheese through the batter. Top with the remaining batter and swirl again.
  • Sprinkle the top of the bread evenly with pepitas. Bake 1 hour 10 minutes. Cool completely before turning out of the pan.
Keyword bread, breakfast, brunch, quick bread
Tried this recipe?Let us know how it was!