Pumpkin Cream Cheese Bread

This pumpkin cream cheese bread is the perfect fall recipe! It features a moist pumpkin loaf and creamy cheesecake filling. Each bite is such a treat! This pumpkin bread recipe is great for chilly fall days, but it can be enjoyed all year long. You will love the gooey cheesecake layer!

Author: Organically Addison

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8 slices

Calories: 363 kcal per serving

Ingredients

2 - eggs
½ cup - melted coconut oil, or olive oil
1 tsp - vanilla extract
1 cup - pumpkin purée
1 ½ cups - flour
1 tsp - pumpkin pie spice
1 tsp - cinnamon
1 tsp - baking soda
½ tsp - sea salt
¾ cup - coconut sugar, or brown sugar
4 ounces - cream cheese
¼ cup - sugar
1 - egg yolk

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line a 9-inch by 5-inch bread pan with parchment paper.
In a mixing bowl, combine the eggs, melted coconut oil, vanilla, and pumpkin purée. Stir together.
Then, sift in the flour, pumpkin pie spice, cinnamon, baking soda, sea salt, and coconut sugar. Stir together.
Then, make the filling. Add the softened cream cheese, sugar, and egg yolk to a clean mixing bowl. Use an electric mixer to beat until completely creamy and smooth.
Assemble the bread. Pour ¾ of the pumpkin bread batter into the parchment lined bread pan.
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.
Finally, remove the pan from the oven. Allow the bread to fully cool before slicing.

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