Cream Cheese Pumpkin Bread
A delicious bread combining pumpkin flavors with a creamy filling, perfect for fall or any occasion.
Ingredients
Cream Cheese Filling
- 6 ounces cream cheese (at room temperature) Make sure it's at room temperature for easier mixing.
- ⅓ cup granulated sugar
- ¼ cup all-purpose flour
- 1 large egg
Pumpkin Bread Batter
- 1 cup pumpkin puree
- ¾ cup brown sugar
- ¼ cup granulated sugar Plus extra to sprinkle on top.
- ¼ cup buttermilk Can use regular milk.
- ¼ cup cooking oil
- 1 large egg
- 1 ¼ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
Preparation
- Move one of the baking racks to the lower third of your oven. Preheat your oven to 350 degrees F.
- Grease a 5'x9' loaf pan with butter.
Make Cream Cheese Filling
- In a medium-sized bowl, mix together the cream cheese, sugar, flour, and egg using an electric beater.
Make Pumpkin Bread Batter
- In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, buttermilk, oil, and egg.
- In another medium-sized bowl, whisk the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Add the dry ingredients to the pumpkin mixture and stir until it just comes together. Avoid overmixing.
Assemble and Bake
- Pour ⅓ of the batter into the loaf pan and smooth it out.
- Spread half of the cream cheese mixture on top, then add another ⅓ of the batter followed by the remaining cream cheese, and finish with a layer of the remaining batter.
- Sprinkle the top with a little sugar (about 1 teaspoon) and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Let the bread cool for 20 minutes. Then, invert the loaf pan to remove the bread and let it finish cooling on a cooling rack.
Notes
To keep the bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.