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