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
Scale
- 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.