Pumpkin Cream Cheese Bread
Pumpkin bread with a creamy surprise in the middle, gives every bit of reason to fall more in love with fall recipes. Enjoy warm or cool with a warm drink in the mornings, or for afternoon tea.
Ingredients
Cream Cheese Filling
- 1 8 oz Cream Cheese, softened
- ¼ cup Sugar
- 1 tbsp All-purpose Flour
- 1 Egg
- 1 tsp Vanilla Extract
Pumpkin Loaf
- 1 cup/can Pumpkin Puree
- ½ cup Vegetable Oil
- 2 Eggs
- ½ tsp Vanilla Extract
- ⅔ cup Sugar
- 1 ⅔ cup All-purpose Flour
- 1 tsp Baking Soda
- ½ tsp Kosher Salt
- 1 tsp Cinnamon
- ½ tsp Nutmeg
- ⅛ tsp Allspice
- ⅛ tsp Clove, ground
- ⅛ tsp Ginger, ground
- ½ tsp Kosher Salt
Instructions
- Preheat the oven to 325° and grease a 9x5 loaf pan with butter or nonstick spray.
- In a medium bowl, mix the softened cream cheese, egg, sugar, flour, and vanilla extract with an electric mixer until smooth. Set it aside.
- In another medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, clove, and all spice.
- In a large bowl, mix together with an electric mixture the pumpkin puree, vegetable oil, sugar, vanilla extract, and eggs until combined.
- Add the flour mixture to the pumpkin mixture a little at a time until thoroughly combined.
- Pour 1 ½ cups of the batter into the greased loaf pan. Spoon the cream cheese mixture over the top and spread evenly. Add the remaining batter and smooth and cover evenly.
- Bake for in the middle rack for 80 to 85 minutes or until a toothpick insert in the center comes out clean. Cool the pan on a cooling rack for 15 minutes before removing the loaf from the pan. Dust with sifted powder sugar (optional) before serving. Enjoy!
