Description
This Cream Cheese-Filled Pumpkin Bread is a moist and flavorful autumn treat, combining spiced pumpkin batter with a creamy, tangy cream cheese filling. Perfect for breakfast, dessert, or a cozy snack, this bread bakes into a tender loaf with rich layers of pumpkin and sweet cream cheese.
Ingredients
Scale
Pumpkin Bread Batter
- 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
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1 large egg
- 1/2 cup granulated sugar
- 3 tbsp all-purpose flour
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin purée, eggs, vegetable oil, granulated sugar, light brown sugar, milk, and vanilla extract until the mixture is smooth and fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
- Combine Batter: Gradually add the dry ingredients into the wet pumpkin mixture, stirring gently just until combined to avoid overmixing which can toughen the bread.
- Prepare Cream Cheese Filling: In another bowl, beat together the softened cream cheese, egg, granulated sugar, and flour until smooth and creamy with no lumps.
- Layer the Batter and Filling: Pour half of the pumpkin bread batter into the prepared loaf pan, spreading it evenly. Then carefully spread the cream cheese filling over the batter layer. Finally, pour the remaining pumpkin batter over the cream cheese layer and smooth the top evenly.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Allow the bread to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy warm or at room temperature.
Notes
- Ensure cream cheese is softened for easy mixing of the filling.
- Do not overmix batter to keep the bread light and tender.
- Check for doneness starting at 55 minutes to avoid overbaking.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
- Store leftovers wrapped tightly at room temperature for 2 days or refrigerate for up to a week.
