Description
This Cream Cheese-Filled Pumpkin Bread is a moist, flavorful treat combining spiced pumpkin batter with a luscious, creamy cheese filling. Perfect for fall, this bread offers a delightful balance of sweet pumpkin and rich cream cheese, baked to golden perfection in a loaf pan.
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) and grease a 9×5-inch loaf pan to ensure the bread doesn’t stick while baking.
- Mix wet ingredients for batter: In a large bowl, whisk together the pumpkin purée, 2 large eggs, vegetable oil, granulated sugar, brown sugar, milk, and vanilla extract until the mixture is well combined and smooth.
- Combine 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 and spices.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently with a spoon or spatula until just combined to avoid overmixing, which can make the bread tough.
- Prepare cream cheese filling: In another bowl, beat together the softened cream cheese, 1 large egg, granulated sugar, and flour until the filling is smooth and creamy without lumps.
- Layer the batter and filling: Pour half of the pumpkin batter into the prepared loaf pan, then spread the cream cheese filling evenly over the batter layer. Carefully pour the remaining pumpkin batter over the cream cheese layer and smooth the top with a spatula.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully cooked.
- Cool and serve: Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy your creamy, spiced pumpkin bread.
Notes
- Ensure cream cheese is softened to room temperature for easier mixing and a smooth filling texture.
- Do not overmix the batter to keep the pumpkin bread tender and light.
- If the top browns too quickly during baking, tent the bread with foil to prevent burning.
- Store the bread wrapped in plastic or in an airtight container in the refrigerator to maintain freshness, especially due to the cream cheese layer.
- This bread can be frozen for up to 2 months; thaw in the refrigerator before serving.
