Cream Cheese-Filled Pumpkin Bread
Serves 1010 mins prep48 mins cook
🙌🍂 This is without a doubt the BEST pumpkin bread recipe! This pumpkin cream cheese bread tastes like it has cheesecake baked into the middle. You'll definitely want a second slice!
0 servings
What you need
Instructions
0 Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. 1 Make the Bread Batter 2 In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine. 3 Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside. 4 Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside. 5 Make the Cream Cheese Filling 6 In a large bowl, add all the filling ingredients and whisk to combine. Alternatively, mix with a hand mixer. 7 Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary. 8 Top filling with remaining pumpkin bread batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary. 9 Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn’t the most accurate. * 10 Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. 11 Optionally, serve with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze.View original recipe