Easy Cream Cheese Filled Pumpkin Bread

– 4 ounces cream cheese, room temperature (1/2 a brick of cream cheese) – 1/4 cup granulated sugar – 2 1/2 tablespoons all-purpose flour – 1 teaspoon vanilla extract – 1 large egg, room temperature

For the Cream Cheese Swirl:

– 1 (15 ounce) box yellow cake mix – 1 (15 ounce) can canned pumpkin (not pumpkin pie filling) – 1 teaspoon cinnamon – 2 teaspoons pumpkin pie spice (or 1 1/4 tsp. cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves & 1/2 tsp ginger) – 1/2 cup vegetable oil – 2 teaspoons vanilla extract – 3 large eggs

For the Pumpkin Bread:

Add all of the cream cheese swirl ingredients to a medium-sized mixing bowl and mix with an electric mixer on medium-high until smooth. Set aside.

Preheat the oven to 325 degrees F. Grease and flour (or spray) an 8-9 inch loaf pan. inch loaf pan.)

In a large mixing bowl, add all of the bread ingredients except for the cake mix and mix with an electric mixer on medium speed until well combined.

Add in the cake mix and mix on medium to medium-high until well combined.

Pour about 2/3 of the pumpkin bread batter into the prepared loaf pan.

Add the cream cheese mixture and try to spread evenly.

Add the remaining pumpkin bread batter and spread evenly.

Bake at 325 degrees F for approximately 1 hour and 10 minutes to 1 hour and 20 minutes. Ovens vary

Enjoy slices warm with or without butter.

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