Description
Delight in the moist and flavorful Pumpkin Cream Cheese Bread, a perfect blend of spiced pumpkin cake and a creamy cheesecake filling. This easy-to-make quick bread combines the warm autumn flavors of pumpkin pie spice with a rich cream cheese layer, creating a festive treat ideal for fall gatherings or a comforting snack.
Ingredients
Scale
Cake Ingredients
- 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 the Oven: Heat your oven to 350°F (175°C) to prepare for baking the bread.
- Prepare Pans: Grease and flour two 8×4-inch loaf pans to prevent sticking and ensure easy removal after baking.
- Mix Cake Batter: In a large bowl, combine the yellow cake mix, canned pumpkin, water, vegetable oil, pumpkin pie spice, and eggs. Using an electric mixer, beat on medium speed for 2 minutes until fully incorporated and smooth.
- Fill Bottom Layer: Pour about 1 1/2 cups of the prepared batter evenly into the bottom of each loaf pan to form the base layer.
- Prepare Cheesecake Filling: In a medium bowl, beat the softened cream cheese, sugar, all-purpose flour, vanilla extract, and egg with an electric mixer on medium speed until the mixture is smooth and well combined.
- Add Cheesecake Layer: Spoon the cheesecake filling over the batter in each pan, dividing it evenly to cover the bottom batter layer.
- Top with Remaining Batter: Carefully spoon the remaining cake batter over the cheesecake filling in each pan, spreading gently to cover the filling without mixing the layers.
- Bake: Place the pans in the preheated oven and bake for approximately 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Remove: Let the breads cool in the pans for about 10 minutes, then remove them and transfer to a cooling rack to cool completely.
- Store: Once cooled, store the pumpkin cream cheese bread in the refrigerator to keep the cheesecake filling fresh and enjoy within several days.
Notes
- Ensure the cream cheese is softened for a smooth cheesecake filling.
- For a stronger pumpkin flavor, increase the canned pumpkin to 1 1/2 cups and adjust the liquid accordingly.
- You can add chopped nuts or chocolate chips to the batter for extra texture and flavor.
- Allow the bread to cool completely before slicing to prevent the filling from oozing.
- Store the bread wrapped tightly or in an airtight container in the refrigerator to maintain freshness.
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 320
- Sugar: 20g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 65mg
