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Cozy Cream Cheese Stuffed Pumpkin Bread: Easy Fall Recipe

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This cream cheese stuffed pumpkin bread features a tender, perfectly spiced pumpkin loaf with a rich, tangy cream cheese center. It’s an easy, crowd-pleasing fall recipe that tastes even better the next day.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the parchment and the exposed sides of the pan.
  2. Make the cream cheese filling: In a small bowl, beat the softened cream cheese with 1/4 cup granulated sugar until smooth and creamy. Add the egg yolk and 1 teaspoon vanilla extract, and mix until combined. Set aside.
  3. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Mix the wet ingredients: In another medium bowl, whisk together the pumpkin puree, vegetable oil, 1/2 cup granulated sugar, brown sugar, eggs, milk, and 1 teaspoon vanilla extract until smooth and glossy.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined (a few lumps are fine). Do not overmix.
  6. Layer the batter and filling: Pour half of the pumpkin batter into the prepared loaf pan and spread into an even layer. Spoon the cream cheese filling over the batter, spreading gently to within 1/2 inch of the edges. Pour the remaining pumpkin batter on top and spread carefully to cover the cream cheese layer completely.
  7. Bake for 55 to 65 minutes. Start checking at 50 minutes—insert a toothpick into the center of the bread (avoiding the cream cheese layer). It should come out clean or with a few moist crumbs. The top should be golden brown and spring back when gently pressed.
  8. Cool properly: Let the bread cool in the pan for 15 minutes. Then use the parchment handles to lift it out and transfer to a wire rack. Let cool completely before slicing.

Notes

Room temperature ingredients matter for a smooth filling. Don’t overmix the batter. Let the bread cool completely before slicing to allow the cream cheese layer to set. If the top browns too quickly, tent with foil for the last 15 minutes. For best results, use an instant-read thermometer; the center should reach 200°F (93°C).

Nutrition

Keywords: pumpkin bread, cream cheese stuffed, fall recipe, pumpkin, cream cheese, easy, quick bread

Find it online: https://perkypan.com/cozy-cream-cheese-stuffed-pumpkin-bread-easy-fall-recipe/