Print

Cream Cheese Filled Pumpkin Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in this delectable Cream Cheese Filled Pumpkin Bread recipe, featuring a rich and creamy center paired with the warm flavors of pumpkin and autumn spices. Perfect for breakfast or dessert, this bread is a crowd-pleaser with a delightful balance of sweetness and spice.

Ingredients

Scale
  • Cream Cheese Filling:
    • 1 (8-ounce) package cream cheese, softened
    • 1/2 cup granulated sugar
    • 1 tablespoon all-purpose flour
    • 1 egg
    • 1 teaspoon vanilla extract
  • Bread:
    • 1 2/3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon pumpkin pie spice
    • 1/2 cup vegetable oil
    • 1 1/2 cups granulated sugar
    • 2 eggs
    • 1 cup pumpkin puree

Instructions

  • Prepare the Cream Cheese Filling:
    • In a bowl, beat softened cream cheese until smooth.
    • Add sugar, flour, egg, and vanilla extract. Mix until well combined. Set aside.
  • Prepare the Bread Batter:
    • In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice.
    • In another bowl, mix vegetable oil, sugar, eggs, and pumpkin puree until smooth.
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Assemble:
    • Pour half of the bread batter into a greased loaf pan.
    • Spread the cream cheese filling evenly over the batter.
    • Pour the remaining batter over the filling, spreading it to cover.
  • Bake:
    • Preheat the oven to 350°F (175°C).
    • Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For an even richer flavor, substitute half of the vegetable oil with melted butter.
  • Ensure the cream cheese is fully softened to avoid lumps in the filling.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://elianarecipes.com/cream-cheese-filled-pumpkin-bread-recipe/