Ingredients

2 large eggs

1 cup canned pumpkin purée

1 cup granulated sugar

1/4 cup light brown sugar

1/2 cup canola oil

2 teaspoons vanilla extract

1 1/2 cups all purpose flour

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons granulated sugar (for chai sugar)

1/2 teaspoon cinnamon

1/2 teaspoon ground cardamom

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

6 ounces cream cheese, softened to room temperature

1 large egg yolk

1/4 cup granulated sugar (for cream cheese filling)

1/2 teaspoon vanilla extract (for cream cheese filling)

Pinch of salt (for cream cheese filling)

Instructions

Step 1: Preheat your oven to 350℉. Grease and line a 9×5 loaf pan with parchment paper. In a large bowl, whisk together the eggs, pumpkin purée, 1 cup granulated sugar, light brown sugar, canola oil, and 2 teaspoons vanilla extract until smooth and combined. Add the flour, pumpkin pie spice, baking soda, baking powder, and salt, then whisk gently until just combined. Avoid overmixing and set the batter aside.

Step 2: In a small bowl, combine 2 tablespoons granulated sugar with cinnamon, cardamom, allspice, cloves, and ginger to create the chai sugar. Stir until well mixed and set aside.

Step 3: Prepare the cream cheese filling by placing the softened cream cheese, egg yolk, 1/4 cup granulated sugar, 1/2 teaspoon vanilla extract, and a pinch of salt in a mixer bowl. Beat on medium speed for 30 seconds, then increase to medium-high until smooth and fully combined, scraping down the sides as needed.

Step 4: To assemble, pour half of the pumpkin batter into the prepared pan and spread evenly. Gently layer the cream cheese mixture on top, leaving a small border around the edges. Sprinkle 1 tablespoon of the chai sugar over the cream cheese. Pour the remaining pumpkin batter on top and finish by sprinkling with the remaining chai sugar.

Step 5: Bake for 60 to 65 minutes until the top is set and golden, and a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 30 minutes before carefully removing it to a wire rack to cool completely. Allow it to cool fully to let the cream cheese layer set before slicing and serving.

Tips & Variations

Use room temperature ingredients to ensure smooth batter and filling consistency.

For a nutty twist, fold in 1/2 cup chopped pecans or walnuts into the pumpkin batter before baking.

If you prefer a less sweet filling, reduce the cream cheese filling sugar by half.

Try swapping pumpkin pie spice with an equal amount of your favorite chai spice blend for a more pronounced chai flavor.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, you can roast and mash fresh pumpkin to use as purée. Be sure to cook and drain excess moisture before measuring 1 cup to keep the bread texture consistent.

Can I freeze this pumpkin bread?

Absolutely. Wrap the cooled bread tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before slicing and serving.