Cream Cheese-Filled Pumpkin Bread Recipe
This Cream Cheese-Filled Pumpkin Bread is a moist and flavorful autumn treat featuring a rich pumpkin batter swirled with a luscious cream cheese filling. Perfect for breakfast or dessert, it combines warm spices with creamy tanginess for a delightful bite every time.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pumpkin Bread Batter
- 1 3/4 cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 cup (245g) pumpkin purée
- 1/2 cup (120ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 oz (225g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pumpkin Bread Batter: In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In another bowl, beat the eggs, then add the pumpkin purée, vegetable oil, and vanilla extract. Combine the wet ingredients with the dry ingredients until just mixed, being careful not to overmix for a tender bread.
- Make the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese until smooth. Add the sugar, egg, and vanilla extract, and mix until fully combined and creamy.
- Layer the Batter and Filling: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan. Pour half of the pumpkin batter into the pan and spread evenly. Carefully dollop the cream cheese filling over the batter, then top with the remaining pumpkin batter to cover the cream cheese layer.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the pumpkin bread (avoiding the cream cheese layer) comes out clean. The top should be golden brown and slightly firm to the touch.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for about 15 minutes. Then transfer the loaf to a wire rack to cool completely before slicing. This will help the cream cheese layer set and prevent crumbling.
Notes
- For best results, use canned pumpkin purée or homemade purée without added spices or sugar.
- You can swirl the cream cheese filling gently with a knife to create a marbled effect instead of a layered filling.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerated for up to a week.
- Serve slightly warmed or at room temperature, optionally topped with a dusting of powdered sugar.
- To make it dairy-free, substitute cream cheese with a plant-based cream cheese alternative.
Keywords: pumpkin bread, cream cheese filling, autumn recipe, baked dessert, spiced pumpkin bread, fall baking
Find it online: https://cookcrisis.com/cream-cheese-filled-pumpkin-bread-recipe/
