As the leaves change color and the air turns crisp, it’s time to embrace the flavors of fall with this Cream Cheese-Filled Pumpkin Bread. This moist and flavorful loaf is swirled with a rich cream cheese filling, creating the perfect blend of spiced pumpkin and creamy indulgence. Whether enjoyed during a cozy afternoon with a cup of coffee or as a sweet treat for breakfast, this pumpkin bread is sure to become a seasonal favorite.
Ingredients:
For the Pumpkin Bread:
1 cup pumpkin purée
2 large eggs
1/2 cup vegetable oil
1 cup granulated sugar
1/4 cup light brown sugar
1/4 cup milk
1 tbsp vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1 tbsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 tsp salt
For the Cream Cheese Filling:
8 oz cream cheese, softened
1 large egg
1/2 cup granulated sugar
3 tbsp all-purpose flour
Directions:
Preheat the Oven: Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan.
Prepare the Pumpkin Mixture: In a large bowl, whisk together the pumpkin purée, eggs, vegetable oil, granulated sugar, brown sugar, milk, and vanilla extract until well combined.
Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of your bread.
Prepare the Cream Cheese Filling: In a separate bowl, beat together the softened cream cheese, egg, granulated sugar, and flour until smooth and creamy.
Layer the Batter: Pour half of the pumpkin bread batter into the prepared loaf pan. Spread the cream cheese filling evenly over this layer. Then, pour the remaining pumpkin batter over the cream cheese layer, smoothing the top with a spatula.
Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Serving Tips:
Warm It Up: Serve slices slightly warmed. You can microwave individual pieces for about 10-15 seconds or warm them in an oven at 300°F (150°C) for a few minutes. This enhances the flavors and makes the cream cheese filling even more delectable.
Pair with Spreads: Try serving the pumpkin bread with cream cheese frosting, butter, or a drizzle of maple syrup for added flavor.
Accompaniments: Enjoy it alongside your favorite beverages, such as coffee, tea, or hot apple cider. It makes a wonderful breakfast or an afternoon snack.
Slice It Right: Use a serrated knife for clean slices, especially when cutting through the cream cheese filling.
Garnish: Add a sprinkle of powdered sugar or a dash of cinnamon on top of each slice for a festive touch.
Storage Tips:
Room Temperature: If you plan to eat the pumpkin bread within a couple of days, you can store it at room temperature. Wrap it tightly in plastic wrap or aluminum foil to keep it fresh.
Refrigeration: For longer storage (up to a week), place the wrapped bread in the refrigerator. The cold environment helps preserve the cream cheese filling.
Freezing: If you want to save it for later, freeze the bread. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It can be frozen for up to three months. Thaw overnight in the refrigerator before serving.
Individual Slices: For convenience, you can slice the bread before freezing. Wrap individual slices to make it easy to grab and enjoy as needed.
Check for Freshness: Before serving leftovers, check for any signs of spoilage, especially if it has been stored for an extended period.
Related Recipes:
FAQs:
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, you can use fresh pumpkin purée instead of canned. To make your own purée, roast a small pumpkin until tender, then scoop out the flesh and blend it until smooth. Be sure to drain any excess moisture for the best texture in your bread.
How can I make this recipe gluten-free?
To make gluten-free Cream Cheese-Filled Pumpkin Bread, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure the other ingredients are gluten-free as well, such as baking powder and baking soda.
Can I add nuts or chocolate chips to the recipe?
Absolutely! Feel free to add about 1/2 to 1 cup of chopped nuts (such as walnuts or pecans) or chocolate chips to the pumpkin batter before baking. This adds extra flavor and texture to your pumpkin bread.
How long does the pumpkin bread stay fresh?
When stored properly, Cream Cheese-Filled Pumpkin Bread can last at room temperature for 2-3 days, in the refrigerator for up to a week, and can be frozen for up to three months. Just ensure it is tightly wrapped to maintain freshness.
Conclusion:
This Cream Cheese-Filled Pumpkin Bread is a delightful way to celebrate the flavors of fall. With its moist texture, rich spices, and creamy filling, it’s a treat that everyone will love. Perfect for sharing with friends and family, this recipe is destined to become a staple in your autumn baking rotation. Enjoy a slice with your favorite hot beverage and savor the season!
📖 Recipe:
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Cream Cheese-Filled Pumpkin Bread
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (approximately 10-12 slices)
- Diet: Vegetarian
Description
Indulge in the delightful flavors of autumn with this Cream Cheese-Filled Pumpkin Bread. Moist and rich, this pumpkin bread is swirled with a creamy filling, making it the perfect treat for chilly mornings or cozy afternoons. With warm spices and a luscious cream cheese center, it’s an irresistible addition to your fall baking repertoire.
Ingredients
For the Pumpkin Bread:
1 cup pumpkin purée
2 large eggs
1/2 cup vegetable oil
1 cup granulated sugar
1/4 cup light brown sugar
1/4 cup milk
1 tbsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tbsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 tsp salt
For the Cream Cheese Filling:
8 oz cream cheese, softened
1 large egg
1/2 cup granulated sugar
3 tbsp all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the pumpkin purée, eggs, vegetable oil, granulated sugar, brown sugar, milk, and vanilla extract until well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- In a separate bowl, beat together the softened cream cheese, egg, granulated sugar, and flour until smooth and creamy.
- Pour half of the pumpkin bread batter into the prepared loaf pan. Spread the cream cheese filling evenly over this layer. Pour the remaining pumpkin batter over the cream cheese layer, smoothing the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
Ensure not to overmix the batter to maintain a light texture.
You can add nuts or chocolate chips to the batter for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 loaf (approximately 10-12 slices)
Keywords: Pumpkin bread, cream cheese-filled pumpkin bread, fall baking, pumpkin recipes, autumn desserts, moist pumpkin bread.
