Description
This Cream Cheese-Filled Pumpkin Bread is a deliciously moist and flavorful loaf that combines the warm spices of pumpkin pie with a rich, creamy cream cheese center. Perfect for fall and winter breakfasts or snacks, this easy-to-make bread brings comforting seasonal flavors into a beautifully layered treat.
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 the pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking and ensure easy removal after baking.
- Mix wet ingredients for the pumpkin batter: 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 well combined.
- Combine dry ingredients for the pumpkin batter: 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 wet and dry ingredients: Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until just combined to avoid overmixing, which can toughen the bread.
- Prepare the cream cheese filling: In another bowl, beat together the softened cream cheese, egg, granulated sugar, and flour until the filling is smooth and creamy with no lumps.
- Layer the batter and filling: Pour half of the pumpkin bread batter into the prepared loaf pan. Spread the cream cheese filling evenly over this first layer. Then pour the remaining pumpkin batter over the cream cheese, smoothing the top with a spatula.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- Cool and serve: Allow the bread to cool in the pan for 15 minutes to set the layers, then transfer it to a wire rack to cool completely before slicing and enjoying.
Notes
- Make sure the cream cheese is softened to room temperature for easy mixing and a smooth filling texture.
- Use a toothpick to test doneness, as ovens vary; if the top browns too quickly, cover loosely with foil.
- This bread can be stored wrapped at room temperature for 2 days or refrigerated for up to a week.
- For an extra festive touch, sprinkle chopped nuts or cinnamon sugar on top before baking.
