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Cream Cheese Stuffed Pumpkin Bread

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A delightful loaf of moist pumpkin bread filled with creamy, rich cream cheese, perfect for cozy gatherings or a sweet treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 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
  • 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 your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. Mix the dry ingredients in a bowl: flour, sugar, baking soda, baking powder, spices, and salt.
  3. Prepare the wet ingredients by mixing pumpkin, vegetable oil, eggs, and vanilla extract.
  4. Combine the wet mixture into the dry ingredients, stirring gently until just combined.
  5. Make the cream cheese filling by beating cream cheese, sugar, egg, and vanilla until smooth.
  6. Layer half of the pumpkin batter in the pan, spread cream cheese filling, then dollop the remaining batter on top.
  7. Swirl the layers slightly for a marbled effect and bake for 55-65 minutes until a toothpick comes out clean.
  8. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Can be frozen for up to 3 months.

Nutrition

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

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