This moist and flavorful pumpkin bread is swirled with a rich cream cheese filling, making it the perfect combination of fall spices and creamy indulgence. It’s an irresistible treat for autumn mornings or cozy afternoons with a cup of coffee.
Ingredients:
For the Pumpkin Bread:
1 cup pumpkin purée 
2 large eggs 
1/2 cup vegetable oil 
1 cup granulated sugar 
1/4 cup light brown sugar 
1/4 cup milk 
1 tbsp vanilla extract 
1 3/4 cups all-purpose flour 
1 tsp baking powder 
1/2 tsp baking soda 
1 tbsp pumpkin pie spice 
1/2 tsp ground cinnamon 
1/4 tsp salt
For the Cream Cheese Filling:
8 oz cream cheese, softened 
1 large egg
1/2 cup granulated sugar
3 tbsp all-purpose flour
Directions:
Preheat your oven to 350°F (175°C) 
and grease a 9×5-inch loaf pan.
In a large bowl, whisk together the pumpkin purée, eggs, oil, granulated sugar, brown sugar, milk, and vanilla until well combined .
In another bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt .
Slowly add the dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix.
In a separate bowl, beat together the softened cream cheese, egg, granulated sugar, and flour until smooth and creamy .
Pour half of the pumpkin bread batter into the prepared loaf pan. Then, spread the cream cheese filling evenly over the batter 
.
Pour the remaining pumpkin batter over the cream cheese layer, smoothing the top with a spatula.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean 
.
Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing 
.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes