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Cream Cheese Filled Pumpkin Bread

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 50-55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (10 slices) 1x
  • Category: Bread, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Here’s a delightful recipe for Cream Cheese Filled Pumpkin Bread—a moist and flavorful pumpkin loaf with a rich cream cheese filling, perfect for cozy mornings or as a sweet treat.

Ingredients

Units Scale

For the Pumpkin Bread:

  • 1 cup pumpkin puree
  • 1 large egg
  • 3/4 cup light brown sugar
  • 1/4 cup vegetable oil
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg

For the Cream Cheese Filling:

  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 3 tablespoons all-purpose flour

Instructions

  • Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.

  • Prepare the Pumpkin Batter:

    • In a large bowl, mix together the pumpkin puree, egg, brown sugar, vegetable oil, sour cream, and vanilla extract until smooth.
    • Add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg to the wet ingredients. Gently fold until just combined; avoid overmixing.

  • Prepare the Cream Cheese Filling:

    • In a separate bowl, beat the softened cream cheese until creamy.
    • Add the granulated sugar, egg, and flour, mixing until smooth and well combined.

  • Assemble the Bread:

    • Pour approximately two-thirds of the pumpkin batter into the prepared loaf pan, spreading it evenly.
    • Carefully spread the cream cheese mixture over the pumpkin batter, ensuring an even layer.
    • Gently pour the remaining pumpkin batter over the cream cheese layer, spreading it to cover the filling completely.

  • Bake:

    • Place the loaf pan in the preheated oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
    • If the top begins to brown too quickly, tent it loosely with aluminum foil during the last 15 minutes of baking.

  • Cool:

    • Remove the bread from the oven and allow it to cool in the pan for 15 minutes.
    • Transfer the loaf to a wire rack to cool completely before slicing.

Notes

  • For best results, ensure all refrigerated ingredients are at room temperature before mixing.
  • This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Find it online: https://quickbiteskitchen.com/cream-cheese-filled-pumpkin-bread/