Cream Cheese-Filled Pumpkin Bread: The Best Fall Indulgence
Indulge in this Cream Cheese-Filled Pumpkin Bread, perfect for fall with its rich flavors and moist texture.
Equipment
- 9×5-inch loaf pan
- large bowl
- Spatula
- Whisk
- hand mixer
Ingredients
Bread
- 1 large egg
- 1 cup pumpkin puree
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ¼ cup liquid-state coconut oil canola or vegetable may be substituted
- ¼ cup sour cream lite is okay; or Greek yogurt may be substituted
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground nutmeg
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt optional and to taste
Cream Cheese Filling
- 1 large egg
- 4 ounces softened brick-style cream cheese lite is okay
- ¼ cup granulated sugar
- 3 tablespoons all-purpose flour
Instructions
Preparation
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- In a large bowl, add the first ten ingredients, through ground nutmeg, and whisk to combine.
- Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside.
- Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
- In a large bowl, add all the filling ingredients and whisk to combine. Alternatively, mix with a hand mixer.
- Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
- Top filling with remaining pumpkin bread batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
- Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
- Optionally, serve with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze.
Notes
Tip: Tent the pan with a sheet of foil draped over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Nutrition
Serving: 1sliceCalories: 255kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 3gCholesterol: 52mgSodium: 157mgFiber: 1gSugar: 20g
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