Description
This Cream Cheese-Filled Pumpkin Bread combines moist, spiced pumpkin bread with a luscious layer of creamy sweetened cream cheese. Perfect for fall or holiday breakfasts and snacks, this loaf features warm flavors of pumpkin pie spice and cinnamon paired with a delightful cream cheese swirl inside each slice.
Ingredients
Scale
For the 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
For the 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 for batter: In a large bowl, whisk together pumpkin purée, eggs, vegetable oil, granulated sugar, brown sugar, milk, and vanilla extract until thoroughly combined and smooth.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt evenly.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and developing gluten.
- Prepare cream cheese filling: In another bowl, beat softened cream cheese with egg, granulated sugar, and flour until the mixture is smooth and creamy without lumps.
- Layer the batter and filling: Pour half of the pumpkin bread batter into the greased loaf pan. Spread the cream cheese filling evenly over this layer. Pour the remaining pumpkin batter on top, smoothing out the surface for even baking.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs.
- Cool and serve: Let the bread cool in the pan for 15 minutes to set, then transfer the loaf to a wire rack to cool completely before slicing. Serve and enjoy!
Notes
- Use room temperature eggs and cream cheese for better mixing and texture.
- Do not overmix the batter to ensure a tender crumb.
- If you don’t have pumpkin purée, canned pumpkin works great.
- Check your oven temperature with an oven thermometer for accurate baking.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
