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Cream Cheese-Filled Pumpkin Bread

Cream Cheese-Filled Pumpkin Bread
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Cream Cheese-Filled Pumpkin Bread is the perfect autumn treat, combining the cozy flavors of pumpkin and warm spices with a luscious cream cheese center. This delightful loaf is moist and tender, making it an ideal choice for breakfast, dessert, or a sweet afternoon snack. The rich, spiced pumpkin bread envelops the creamy filling, ensuring every bite is packed with flavor. Serve this charming bread alongside your morning coffee or as a centerpiece at family gatherings—it’s sure to impress!

Ingredients

Scale
  • 1 large egg
  • 1 cup pumpkin puree
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup coconut oil
  • 1/4 cup sour cream or Greek yogurt
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground nutmeg
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch salt (optional)
  • 1 large egg (for filling)
  • 4 ounces softened cream cheese
  • 1/4 cup granulated sugar (for filling)
  • 3 tablespoons all-purpose flour (for filling)

Instructions

  1. Preheat your oven to 350°F. Prepare a 9×5-inch loaf pan by spraying it with floured cooking spray or greasing and flouring it. Set aside.
  2. In a large bowl, add the first ten ingredients from the list above (up to ground nutmeg). Whisk until well combined. Gently fold in the flour, baking powder, baking soda, and optional salt until just combined. Be careful not to overmix.
  3. Turn about two-thirds of the batter into the prepared loaf pan. Smooth it out with a spatula, making sure it reaches the corners.
  4. In another large bowl, add all filling ingredients together. Whisk until smooth; you can also use a hand mixer for ease.
  5. Pour the cream cheese filling evenly over the pumpkin batter in the pan. Use a spatula to smooth out the filling gently. Top with remaining pumpkin batter, smoothing lightly over the filling without disturbing it.
  6. Bake in preheated oven for about 48 minutes or until the top is domed and golden. The center is set when tested with a toothpick; it should come out clean or with a few moist crumbs but no wet batter.
  7. Allow bread to cool in the pan for about 15 minutes before transferring it onto a wire rack to cool completely before slicing and serving.

Nutrition

Find it online: https://myrecipestories.com/cream-cheese-filled-pumpkin-bread/