Description
This Cream Cheese-Filled Pumpkin Bread is a moist and flavorful autumn treat that combines spiced pumpkin bread with a rich, creamy layer of sweetened cream cheese. Perfect for breakfast, snacks, or dessert, this loaf features warm pumpkin pie spices and a luscious cream cheese filling baked right in the middle for a delightful surprise in every slice.
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 Oven 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, 2 eggs, vegetable oil, granulated sugar, light brown sugar, milk, and vanilla extract until the mixture is smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, sift or 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 just until combined. Avoid overmixing to keep the bread tender.
- Prepare Cream Cheese Filling: In another bowl, beat the softened cream cheese, 1 egg, granulated sugar, and 3 tablespoons of flour together until smooth, creamy, and without lumps.
- Layer the Batter and Filling: Pour half of the pumpkin bread batter into the prepared loaf pan, spreading it evenly. Carefully layer the cream cheese filling over the pumpkin batter, smoothing it out. Then pour the remaining pumpkin batter on top, smoothing the surface evenly.
- 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.
- Cool and Serve: Allow the bread to cool in the pan for about 15 minutes to firm up, then carefully transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure the cream cheese is softened to room temperature to achieve a smooth filling.
- If your toothpick comes out with wet batter before the time is up, continue baking and check every 5 minutes.
- Store leftover bread in an airtight container in the refrigerator for up to 4 days.
- This bread can be frozen for up to 3 months; slice before freezing for easier thawing.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
