Cream Cheese Filled Pumpkin Bread Recipe

Embrace the warm, comforting flavors of autumn with this Cream Cheese-Filled Pumpkin Bread. Infused with aromatic spices and a luscious cream cheese center, this bread is a perfect treat for breakfast, dessert, or a cozy afternoon snack. Easy to make and delightful to taste, it’s a seasonal favorite that will quickly become a must-have in your fall baking repertoire.

Ingredients

Pumpkin Bread

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract

Cream Cheese Filling

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In another large bowl, mix the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. In a separate bowl, beat together the cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
6. Pour half of the pumpkin batter into the prepared loaf pan. Spread the cream cheese mixture evenly over the batter. Top with the remaining pumpkin batter.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips and Variations

• Add a sprinkle of chopped nuts or pumpkin seeds on top for an extra crunch.
• For a sweeter twist, mix in 1/2 cup of chocolate chips into the pumpkin batter.
• Store leftovers in an airtight container in the refrigerator for up to a week.