Cream Cheese Filled Pumpkin Bread Recipe
Indulge in the flavors of fall with this delightful Cream Cheese Filled Pumpkin Bread. It’s moist, spiced perfectly, and features a creamy filling that makes every bite irresistible!
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). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a medium bowl, beat the softened cream cheese, sugar, egg, flour, and vanilla extract until smooth and creamy. Set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, combine the granulated sugar, brown sugar, pumpkin puree, oil, eggs, milk, and vanilla extract. Mix well.
- Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing.
- Pour half of the pumpkin batter into the prepared loaf pan, smoothing it out evenly. Spoon the cream cheese filling over the batter, spreading it carefully. Pour the remaining pumpkin batter on top and smooth the surface.
- Bake for 50-65 minutes, or until a toothpick inserted into the bread (not the cream cheese layer) comes out clean. If the top browns too quickly, loosely cover it with aluminum foil during the last 15-20 minutes.
- Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.