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You are here: Home / Brunch / Pumpkin Bread Filled With Cream Cheese

Pumpkin Bread Filled With Cream Cheese

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

September 14, 2014 by Hugs & Cookies xoxo 9 Comments

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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!

cream cheese pumpkinpumpkin cream cheese bread

Print
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
  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.
3.5.3251

Adapted from Averie Cooks

2pumpkin

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Filed Under: Breads, Brunch Tagged With: pumpkin

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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