Pumpkin Bread with Cream Cheese filling
This Pumpkin Bread with Cream Cheese Filling is hands down one of the best pumpkin bread recipe! It’s rich in flavor, moist and filled with delectable cream cheese filling
Equipment
- Wilton Loaf Pan (9.25×5.25×2.27in)
Ingredients
- 1⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon pumpkin pie spice
- ½ cup vegetable oil
- 1½ cups granulated sugar
- 2 eggs
- 1 cup pumpkin puree
Cream Cheese Filling
- 1 8 ounce package of softened cream cheese
- ½ cup sugar
- 1 tablespoon tablespoon all-purpose flour
- 1 egg
- 1 teaspoon vanilla
Instructions
- In a large bowl, add the cream cheese, sugar, flour, egg, and a teaspoon of vanilla. Blend all together with a hand mixer. (Make sure to scrape the sides that the flour is well combined). Set aside.
- Mix the dry ingredients - pre-sift the flour before adding then add in the baking soda, salt, cinnamon, nutmeg, compton spice then whisk to mix. Set aside.
Wet Batter
- Add in your pumpkin puree , vegetable oil, 2 eggs, sugar in a large bowl. Mix altogether with a whisk.
- Once the batter is well blended, gradually add in your dry ingredients with a whisk.
Bake the Pumpkin Bread
- Preheat your oven ahead of time at 325F.
- Spray pan with floured cooking spray, or grease and flour the pan, pour a cup and a half of the batter. Spread evenly on the pan.
- Then add the cream cheese filling in the middle. Once you've added your cream cheese filling, layer it again with the wet batter.
- Bake for about 1 hr 15 mins – 1 hr 30 mins at 325F and until a toothpick is inserted at the center and it comes out clean.
Video
Notes
WARNING!! DO NOT put this whole batter in a small loaf pan it will overflow. You can make cupcakes or two small loaves. Cooking time varies.
Tip: Cover the bread the last 30 mins with foil. Check on the bread the last 15 mins because it may be done. It tastes better cold.
Do not overmix your batter or it will turn runny.
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