Ingredients
1 cup pumpkin purée (not pumpkin pie filling)
1 large egg
3/4 cup light brown sugar
1/4 cup oil
1/4 cup sour cream
1 tsp vanilla extract
1/2 tbsp pumpkin pie spice
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large egg (for filling)
4 oz cream cheese, softened
1/4 cup granulated sugar
3 tbsp all-purpose flour
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray.
- In a bowl, mix pumpkin, egg, brown sugar, oil, sour cream, and vanilla until smooth.
- Fold in pumpkin pie spice, flour, baking powder, baking soda, and salt just until combined.
- Pour 2/3 of the batter into the prepared pan.
- In another bowl, whisk cream cheese filling ingredients until smooth. Spread evenly over the batter.
- Top with the remaining batter and spread gently.
- Bake 45–50 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- Add chocolate chips for extra indulgence.
- Top with chopped pecans or walnuts before baking.
- Swirl the cream cheese filling with the pumpkin batter for a marbled effect.
- Use Greek yogurt instead of sour cream for a lighter loaf.
- Drizzle with a glaze once cooled for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 21g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
