Pumpkin Cream Cheese Bread
Do I really need to say anymore? Are you a pumpkin fanatic? The weather is getting a bit cooler and that’s the time you see cans of pumpkin flying off the food store shelves! This moist bread bakes up into a wonderful loaf with a surprise filling. A ribbon of sweetened cream cheese running right through it! Perfect for the beginning of your Autumn baking and the smell will fill your kitchen with a scrumptious aroma. So, what are you waiting for? Time to grab some cans and cream cheese so you can let the magic happen!
Pumpkin Bread Filled With Cream Cheese
Ingredients
Bread
- 1 egg
- 1 cup pumpkin puree
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- ¼ cup vegetable oil or canola
- ¼ cup cup sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice optional, I omitted
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch of kosher salt
Cream Cheese Filling
- 1 egg
- 4 ounces soft cream cheese
- ¼ cup granulated sugar
- 3 tablespoons all-purpose flour
Instructions
- Preheat oven to 350F.
- Spray one 9x5-inch loaf pan with floured cooking spray.
Bread - Whisk the egg, puree, sugars, oil, sour cream, vanilla, cinnamon and spice if using.
- Add the flour, baking powder, baking soda, salt, and mix just until combined.
- Pour 2/3 of the batter into the loaf pan and smooth the top. Set aside the rest of batter.
Cream Cheese Filling - In a different bowl, beat all of the filling ingredients until smooth.
- Spread carefully over the pumpkin layer in the pan using a small spatula. Pour on the rest of the pumpkin batter and spread. .
- Bake for 45-50 minutes or until the top is golden and the center is set.
- Cool in pan for 15 minutes and then turn onto a wire rack.
- Cool completely before slicing and serving.
Adapted from Averie Cooks
Andrea says
LOL where in the country is the weather “getting a bit cooler” on Sept. 14th?
But this does sound interesting, I may try it!
danielle says
Ummm, have you been to NY lately? Brrrrrr in the mornings!!!!
Melissa Sandgren says
This looks so good, definitely a must try but what size can of pumpkin puree?
danielle says
You need 1 cup, not a can.
Asher says
one cup = 8 oz. so if your lucky enough to find a 8oz can u can use, go for it. but you may have to settle with a bigger can and then just use 8oz of it.
Sonja says
My wonderful neighbor gave me 3 giant cans of sweet potatoes and I didn’t know what to do with it because I always use fresh sweet potatoes. I made 3 loafs tonight . I used sweet potato instead because we aren’t pumpkin fans and it came out GREAT! Thanks for the recipe.
danielle says
awesome idea on the potato!!!!
Kelly says
Looks great. Where do you keep the bread after it’s done? Do you keep it in the fridge or cake plate etc? Thanks