Description
This Cream Cheese-Filled Pumpkin Bread is a deliciously moist and flavorful loaf, perfect for autumn or anytime you crave a spiced pumpkin treat with a rich cream cheese center. The combination of warm spices and creamy filling creates a delightful contrast in every bite, making it an irresistible dessert or snack option.
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 the bread from sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin purée, eggs, vegetable oil, granulated sugar, brown sugar, milk, and vanilla extract until well combined and smooth.
- Combine Dry Ingredients: In another 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.
- Make Batter: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined to avoid overmixing and to keep the bread tender.
- Prepare Cream Cheese Filling: In a separate bowl, beat together the softened cream cheese, egg, granulated sugar, and flour until smooth and creamy, ensuring a luscious filling.
- Layer the Loaf: Pour half of the pumpkin bread batter into the prepared loaf pan. Spread the cream cheese filling evenly over this layer. Pour the remaining pumpkin batter on top, smoothing the surface gently for even baking.
- Bake: Place in the oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool and Serve: Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your cream cheese-filled pumpkin bread!
Notes
- You can substitute pumpkin pie spice with a blend of cinnamon, nutmeg, ginger, and cloves if unavailable.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Check the bread closely toward the end of baking to prevent overbaking which can dry out the loaf.
- For a more festive look, drizzle with a simple glaze or dust powdered sugar before serving.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate to keep longer.
