Cream Cheese Filled Pumpkin Bread Recipe
This Cream Cheese Filled Pumpkin Bread recipe is a must-try for fall, combining rich, spiced pumpkin bread with a creamy, tangy cream cheese center. Perfect for breakfast or dessert, this bread is moist, flavorful, and incredibly satisfying. Keywords: Cream Cheese Filled Pumpkin Bread, pumpkin bread recipe, fall baking, cream cheese filling.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tbsp all-purpose flour
- 1 egg
- 1 tsp vanilla extract
For the Pumpkin Bread:
- 1 2/3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp pumpkin pie spice
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- Prepare the cream cheese filling by beating together the softened cream cheese, sugar, flour, egg, and vanilla extract until smooth.
- For the pumpkin bread, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice in a large bowl.
- In another bowl, beat the vegetable oil, sugar, eggs, and pumpkin puree until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Pour half of the pumpkin batter into the prepared loaf pan, spread the cream cheese mixture evenly over the batter, then top with the remaining pumpkin batter.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool before slicing and serving.
Notes
- Ensure the cream cheese is softened to blend smoothly.
- You can store this bread in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 320
- Sugar: 25g
- Sodium: 220mg