Cream Cheese Filled Pumpkin Bread Recipe
Looking for the perfect fall treat? This Cream Cheese Filled Pumpkin Bread is moist, full of warm spices, and has a delicious surprise in the middle—a creamy, sweet cream cheese filling! It's a great addition to your autumn baking lineup.
Ingredients
For the Pumpkin Bread:
- 1 ¾ cups 220g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 cup 200g granulated sugar
- ½ cup 100g light brown sugar, packed
- 1 cup 240ml canned pumpkin puree (not pumpkin pie filling)
- ½ cup 120ml vegetable oil (or melted butter)
- 2 large eggs
- ¼ cup 60ml milk or water
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz 225g cream cheese, softened
- ¼ cup 50g granulated sugar
- 1 large egg
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
- In a medium bowl, beat together the softened cream cheese, sugar, egg, flour, and vanilla extract for the cream cheese filling until smooth. Set aside.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves for the bread batter.
- In another bowl, combine granulated sugar, brown sugar, pumpkin puree, oil, eggs, milk, and vanilla extract. Mix well.
- Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix.
- Pour half of the batter into the loaf pan, then spread the cream cheese mixture evenly over it. Pour the remaining batter on top and smooth the surface.
- Bake for 50-65 minutes, until a toothpick inserted into the bread comes out clean. If the top browns too quickly, cover it loosely with foil in the last 15 minutes.
- Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.