Pumpkin Bread Filled With Cream Cheese
  • 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
  1. Preheat oven to 350F.
  2. 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.
  1. Add the flour, baking powder, baking soda, salt, and mix just until combined.
  2. Pour ⅔ 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.
  1. Spread carefully over the pumpkin layer in the pan using a small spatula. Pour on the rest of the pumpkin batter and spread. .
  2. Bake for 45-50 minutes or until the top is golden and the center is set.
  3. Cool in pan for 15 minutes and then turn onto a wire rack.
  4. Cool completely before slicing and serving.
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/pumpkin-bread-filled-cream-cheese/