This Cream Cheese Filled Pumpkin Bread is the perfect autumn treat, combining moist, spiced pumpkin bread with a rich, creamy layer of sweetened cream cheese. It’s ideal for breakfast, dessert, or a snack and pairs beautifully with a warm drink on a chilly day.
Why You’ll Love This Recipe:
- Moist and Flavorful: The pumpkin purée and blend of spices create a deliciously moist and warmly spiced bread.
- Creamy Filling: The sweet cream cheese filling adds a rich contrast to the spiced bread, giving every bite a delightful balance of flavors.
- Simple Ingredients: You likely have most of these ingredients in your pantry, and they come together quickly for a no-fuss recipe.
- Versatile: Enjoy this bread plain, or add nuts or chocolate chips for added texture and flavor.
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
How to Make Cream Cheese Filled Pumpkin Bread:
Step-by-Step Instructions:
- Preheat Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
- Combine Wet Ingredients: In a separate bowl, whisk together the canned pumpkin purée, vegetable oil, eggs, and vanilla extract until fully combined.
- Make the Pumpkin Batter: Gradually add the wet ingredients to the bowl of dry ingredients. Stir gently until just combined, being careful not to overmix.
- Prepare Cream Cheese Filling: In a medium bowl, beat together the softened cream cheese, sugar, egg, and vanilla extract until the mixture is smooth and creamy.
- Layer the Bread: Pour half of the pumpkin batter into the prepared loaf pan, spreading it evenly. Next, spoon the cream cheese mixture over the batter and gently smooth it out. Top with the remaining pumpkin batter, spreading it carefully to cover the cream cheese layer.
- Bake: Bake the bread in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the bread (avoiding the cream cheese layer) comes out clean. The top of the bread should be golden brown.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy!
Helpful Tips:
- Add Extra Spices: For a deeper, more complex flavor, consider adding ½ teaspoon of ground cloves or allspice to the pumpkin batter.
- Chopped Nuts or Chocolate Chips: Mix in ½ cup of chopped nuts (like walnuts or pecans) or chocolate chips to the batter for a delicious variation.
- Smooth Cream Cheese Filling: Make sure the cream cheese is softened before mixing to avoid lumps in your filling.
- Even Layering: Use a spatula to carefully spread the cream cheese filling and top layer of pumpkin batter to ensure an even and beautiful loaf.
Details:
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (approximately 8-10 slices)
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- Storage: Store any leftover bread in an airtight container in the refrigerator for up to 5 days. The cream cheese filling stays fresh and delicious when chilled.
- Freezing: You can freeze this pumpkin bread for up to 3 months. Wrap the loaf (or individual slices) tightly in plastic wrap and store in a freezer-safe container. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions:
Can I use homemade pumpkin purée?
Yes! You can substitute canned pumpkin purée with homemade. Just make sure it’s thick and not too watery, or it may affect the texture of the bread.
What if I don’t have nutmeg or ginger?
You can leave them out, but you might miss some of the classic fall flavor. You can substitute with additional cinnamon or a pinch of allspice.
Can I make this bread gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour mix.
How can I tell when the bread is done?
Insert a toothpick into the bread portion (not the cream cheese layer). If it comes out clean or with a few moist crumbs, the bread is ready.
Storage Instructions:
- Refrigeration: Because of the cream cheese filling, it’s best to store this bread in the refrigerator. It will last up to 5 days when stored in an airtight container.
- Freezing: Wrap the bread tightly in plastic wrap and place it in a freezer-safe bag or container. It can be frozen for up to 3 months. To enjoy, thaw overnight in the refrigerator and warm slices in the microwave or oven if desired.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
Conclusion:
Cream Cheese Filled Pumpkin Bread is an irresistible treat perfect for the fall season. With a moist, spiced pumpkin loaf and a luscious cream cheese filling, it’s a wonderful way to welcome autumn flavors into your kitchen. Whether served with coffee in the morning or enjoyed as a dessert, this pumpkin bread is sure to impress!
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Cream Cheese Filled Pumpkin Bread
Description
This Cream Cheese Filled Pumpkin Bread is the perfect autumn treat, combining moist, spiced pumpkin bread with a rich, creamy layer of sweetened cream cheese. It’s ideal for breakfast, dessert, or a snack and pairs beautifully with a warm drink on a chilly day.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
- Combine Wet Ingredients: In a separate bowl, whisk together the canned pumpkin purée, vegetable oil, eggs, and vanilla extract until fully combined.
- Make the Pumpkin Batter: Gradually add the wet ingredients to the bowl of dry ingredients. Stir gently until just combined, being careful not to overmix.
- Prepare Cream Cheese Filling: In a medium bowl, beat together the softened cream cheese, sugar, egg, and vanilla extract until the mixture is smooth and creamy.
- Layer the Bread: Pour half of the pumpkin batter into the prepared loaf pan, spreading it evenly. Next, spoon the cream cheese mixture over the batter and gently smooth it out. Top with the remaining pumpkin batter, spreading it carefully to cover the cream cheese layer.
- Bake: Bake the bread in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the bread (avoiding the cream cheese layer) comes out clean. The top of the bread should be golden brown.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy!
Notes
- Storage: Store any leftover bread in an airtight container in the refrigerator for up to 5 days. The cream cheese filling stays fresh and delicious when chilled.
- Freezing: You can freeze this pumpkin bread for up to 3 months. Wrap the loaf (or individual slices) tightly in plastic wrap and store in a freezer-safe container. Thaw in the refrigerator overnight before serving.
