Description
A moist, aromatic pumpkin bread perfectly balanced with rich cream cheese – the ultimate autumn treat that’s both nutritious and indulgent.
Ingredients
Scale
- 1.5 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup pumpkin puree (canned or fresh)
- 0.5 cup vegetable oil
- 1.5 cups sugar
- 0.5 teaspoon ground cinnamon
- 8 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Whisk together sifted flour, baking soda, and salt in a medium bowl.
- In a large bowl, beat together pumpkin puree, vegetable oil, sugar, and cinnamon until smooth (2–3 minutes).
- Gradually fold dry ingredients into the wet mixture until just combined. Do not overmix.
- Pour batter into loaf pan and spread evenly. Bake for 50 minutes or until toothpick comes out with a few moist crumbs.
- Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
Notes
For a marbled variation, swirl sweetened cream cheese into the batter before baking. Serve with whipped cream cheese or frosting for best results.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice (without frosting)
- Calories: 245
- Sugar: 28g
- Sodium: 190mg
- Fat: 6.8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1.8g
- Protein: 3.2g
- Cholesterol: 0mg
Keywords: pumpkin bread, cream cheese, autumn, baking, fall recipe