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Irresistibly Delicious Cream Cheese Stuffed Pumpkin Bread

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A delightful blend of moist pumpkin bread and creamy cream cheese filling, perfect for the fall season.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar (for bread)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin purée
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract (for bread)
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg (for filling)
  • 1 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. Whisk the dry ingredients: In a large bowl, combine the flour, 1 cup of sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well mixed.
  3. Mix the wet ingredients: In a separate bowl, combine the pumpkin purée, vegetable oil, 2 eggs, and 1 teaspoon of vanilla extract. Whisk until fully incorporated.
  4. Combine wet and dry: Gradually pour the wet mixture into the dry ingredients, stirring until just combined.
  5. Prepare the cream cheese filling: In a medium bowl, beat the softened cream cheese with 1/4 cup of sugar, 1 egg, and 1 teaspoon of vanilla extract until smooth.
  6. Assemble the loaf: Pour half of the pumpkin batter into the prepared loaf pan. Spread the cream cheese mixture on top, then layer the remaining batter over it.
  7. Bake: Place in the preheated oven and bake for 55 to 65 minutes or until a toothpick comes out clean.
  8. Cool: Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Find it online: https://us.recipesfood.org/cream-cheese-filled-pumpkin-bread-2/

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