Ingredients
Scale
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 3/4 cup light brown sugar
- 1/4 cup oil
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 tablespoon pumpkin pie spice
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Cream Cheese Filling:
- 1 large egg
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
Instructions
- Preheat oven to 350°F. Grease a 9×5 loaf pan with cooking spray.
- In a large bowl, mix pumpkin, egg, brown sugar, oil, sour cream, and vanilla extract.
- Fold in pumpkin spice, flour, baking powder, baking soda, and salt until just combined.
- Pour 2/3 of the batter into the prepared pan.
- For the filling, whisk all cream cheese filling ingredients in a medium bowl.
- Pour the cream cheese filling over the batter, spreading gently.
- Top with remaining batter, spreading carefully.
- Bake for 45-50 minutes or until a toothpick comes out mostly clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Store leftovers in the refrigerator.
- Can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg