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Cream Cheese Filled Pumpkin Bread

A delightful fusion of rich pumpkin bread and creamy, tangy cream cheese filling, perfect for cozy fall mornings and gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Pumpkin Bread
  • 1.75 cups all-purpose flour Ensure it’s fresh for the best texture. If gluten-free, substitute with a suitable baking blend.
  • 1 cup granulated sugar Feel free to use brown sugar for a richer flavor.
  • 1 teaspoon baking soda Essential for leavening.
  • 0.5 teaspoon baking powder Helps the bread rise and adds fluffiness.
  • 1 teaspoon ground cinnamon The classic spice of fall!
  • 0.5 teaspoon ground nutmeg Adds warmth.
  • 0.5 teaspoon ground ginger Complements the pumpkin beautifully.
  • 0.5 teaspoon salt Balances sweetness and enhances flavor.
  • 1 cup canned pumpkin purée Use 100% pure pumpkin for best taste; avoid pumpkin pie filling.
  • 0.5 cup vegetable oil Can substitute with melted coconut oil or applesauce.
  • 2 large eggs Room temperature for better mixing.
  • 1 teaspoon vanilla extract Pure vanilla extract enhances flavor.
For the Cream Cheese Filling
  • 8 oz cream cheese, softened Room temperature for easy mixing.
  • 0.25 cup granulated sugar For the cream cheese filling.
  • 1 large egg For binding the cream cheese mixture.
  • 1 teaspoon vanilla extract To add depth to the filling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large mixing bowl, whisk together the flour, 1 cup sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
  3. In another bowl, mix the pumpkin purée, vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
  4. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
  5. In a medium bowl, beat the softened cream cheese, 1/4 cup sugar, 1 egg, and 1 teaspoon vanilla extract until smooth and creamy.
Assembly
  1. Pour half of the pumpkin batter into the prepared loaf pan, then layer in the cream cheese mixture, spreading it evenly. Top with the remaining pumpkin batter.
Baking
  1. Bake in the preheated oven for 55-65 minutes or until a toothpick inserted in the center comes out clean.
  2. Cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

Notes

For the best flavor, allow the bread to cool completely before slicing. If the top begins to brown too much, lightly cover it with aluminum foil. Store in an airtight container for up to 5 days or freeze for up to 3 months.