Description
This Cream Cheese-Filled Pumpkin Bread is a moist and flavorful autumn treat featuring a rich, spiced pumpkin batter layered with a smooth, sweet cream cheese filling. Perfect for breakfast, brunch, or a cozy snack, this loaf combines warm pumpkin pie spices with a creamy center that adds delight to every bite.
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 prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin purée, 2 eggs, vegetable oil, granulated sugar, light brown sugar, milk, and vanilla extract until the mixture is smooth and well combined.
- 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.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet ingredients, 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, 1 egg, granulated sugar, and flour until smooth and creamy with no lumps.
- Assemble Layers: Pour half of the pumpkin bread batter into the prepared loaf pan. Evenly spread the cream cheese filling over this layer. Then pour the remaining pumpkin batter on top and smooth the surface for even baking.
- Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Once cool, slice into 10-12 pieces and enjoy your delicious pumpkin bread with cream cheese filling.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Check the bread at 55 minutes and then every 5 minutes to prevent over-baking.
- This bread can be stored in an airtight container in the refrigerator for up to 4 days.
- For extra flavor, consider adding chopped nuts or raisins to the batter.
- Allow the bread to cool completely before slicing to keep the cream cheese filling intact.
