Easy Pumpkin Bread with Cream Cheese Ribbon

As the temperatures finally dipped in Florida, bringing a hint of crisp air, I found myself longing for the cozy flavors of fall. It was such a treat to build a warm fire in our hearth and feel its gentle glow envelop our home. The chill outside made me yearn for something equally comforting in the kitchen, so I decided to whip up a batch of pumpkin bread. This recipe is nothing short of divine—every bite bursts with the rich spices of pumpkin, cinnamon, and nutmeg, mingling beautifully with the creamy tang of the cream cheese filling. Although my little helpers got a bit too enthusiastic with the mixing, creating a denser texture than intended, it didn’t take away from the incredible taste. Each slice was still moist and full of flavor. Watching them eagerly devour the bread made the wait worthwhile. I can’t wait to bake another loaf, especially since the cream cheese marbling adds a delightful ribbon of cheesecake-like goodness with each bite. My mouth waters just thinking about it! Here’s how you can make this amazing Easy Pumpkin Bread with Cream Cheese Marbling: **Ingredients for the Bread:** - 1 room temperature egg - 1 cup pumpkin puree - 1/2 cup packed light brown sugar - 1/4 cup granulated sugar - 1/4 cup liquid coconut oil - 1/4 cup sour cream - 2 teaspoons vanilla extract - 2 teaspoons cinnamon - 1 teaspoon pumpkin pie spice - 1/2 teaspoon ground nutmeg - 1 cup all-purpose flour - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda **For the Cream Cheese Filling:** - 1 egg - 4 ounces softened cream cheese (half a brick) - 1/4 cup granulated sugar - 3 tablespoons all-purpose flour **Instructions:** 1. Preheat your oven to 350F and prepare your loaf pan by greasing it. 2. In a large bowl, mix together all the bread ingredients except the flour, baking powder, and baking soda. 3. Add the dry ingredients and stir gently until combined. Avoid overmixing. 4. Pour two-thirds of the batter into the loaf pan. 5. In another bowl, whisk together the cream cheese filling ingredients. 6. Spread the cream cheese mixture evenly over the batter in the pan. 7. Top with the remaining batter, being careful not to disturb the filling. 8. Bake for 30 minutes, then cover with foil and bake for another 20 minutes. 9. Cool in the pan for 10 minutes before transferring to a wire rack. Enjoy the fruits of your labor! What’s your favorite pumpkin dish for fall? I’m eager to try new recipes! xo  This post may contain affiliate links. If you click through and make a purchase, I may receive a commission at no additional cost to you. Thank you for supporting my site!

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