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Pumpkin Bread with Cream Cheese Filling
Pumpkin Bread with Cream Cheese Filling
- Recipe Submitted by Cornbread on 11/22/2014
Category: Holiday, Desserts, Eggs, Cheese, Breads
Ingredients List
- 1 large egg
- 1 cup pumpkin puree
- 1/2 cup brown sugar, packed
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1/4 cup cup sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground nutmeg
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt, optional and to taste
- CREAM CHEESE FILLING
- 1 large egg
- 4 ounces cream cheese, room temperature
- 1/4 cup sugar
- 3 tablespoons all-purpose flour
Directions
1. Preheat oven to 350F. Thoroughly coat a 9×5-inch loaf pan with non-stick cooking spray. Set aside.
2. In a large bowl, mix together the first ten ingredients.
3. Add the flour, baking powder, baking soda, optional salt, and gently combine, being careful not to overmix.
4. Pour two-thirds or a little less of the batter into the prepared pan in a nice, even layer. Set aside.
5. In a mixing bowl, add all the cream cheese filling ingredients and mix with a hand mixer until smooth.
6. Pour cream cheese mixture over the pumpkin mixture, using a spatula to smooth the layer and reach the corners of the pan.
7. Spoon the remaining pumpkin batter on top. Try your best not to disturb the cream cheese layer or it will be more marbled than layered.
8. Bake for about 48 minutes or until the the center is set, and a toothpick inserted in the center comes out with a few moist crumbs, but not raw batter. Check your bread around 35 minutes to make sure the top isn”™t getting too brown. If it is, tent aluminum foil over it.
9. Cool the bread for 15 minutes, then remove from pan and place on a cooling rack.
10. Store bread in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.
11. Enjoy!
2. In a large bowl, mix together the first ten ingredients.
3. Add the flour, baking powder, baking soda, optional salt, and gently combine, being careful not to overmix.
4. Pour two-thirds or a little less of the batter into the prepared pan in a nice, even layer. Set aside.
5. In a mixing bowl, add all the cream cheese filling ingredients and mix with a hand mixer until smooth.
6. Pour cream cheese mixture over the pumpkin mixture, using a spatula to smooth the layer and reach the corners of the pan.
7. Spoon the remaining pumpkin batter on top. Try your best not to disturb the cream cheese layer or it will be more marbled than layered.
8. Bake for about 48 minutes or until the the center is set, and a toothpick inserted in the center comes out with a few moist crumbs, but not raw batter. Check your bread around 35 minutes to make sure the top isn”™t getting too brown. If it is, tent aluminum foil over it.
9. Cool the bread for 15 minutes, then remove from pan and place on a cooling rack.
10. Store bread in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.
11. Enjoy!
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