Description
A moist pumpkin bread with a creamy maple cream cheese filling, perfect for fall.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 4 oz cream cheese, softened
- 2 tbsp maple syrup
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix oil, sugar, eggs, and pumpkin puree until smooth.
- Combine wet and dry ingredients, stirring just until mixed.
- In a small bowl, beat cream cheese, maple syrup, and powdered sugar until smooth.
- Pour half the pumpkin batter into the loaf pan. Spread cream cheese filling evenly over it.
- Top with remaining pumpkin batter.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Let bread cool completely before slicing for clean cuts.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin bread, maple cream cheese, fall baking, dessert bread