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.
Course: Breakfast, Dessert
Keyword: fall, loaf, pumpkin
9 x 5 loaf pan
Mixer (handheld or table top)
Cream Cheese Filling
18 ozsoftened cream cheese
½ cupvegetable oil
½ tspvanilla extract
1 ⅔ cupall-purpose flour
½ tspkosher salt
⅛ tspground clove
⅛ tspground ginger
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!