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The Best Cream Cheese Stuffed Pumpkin Bread for Fall

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This cream cheese stuffed pumpkin bread is a moist, tender quick bread with a hidden ribbon of tangy cream cheese filling. Perfect for fall gatherings, it’s easy to make with simple ingredients and always impresses.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60ml) milk, room temperature
  • 1 teaspoon vanilla extract
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your 9×5 loaf pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly grease the parchment and the exposed ends of the pan with butter or non-stick spray.
  2. Make the cream cheese filling first. In a medium bowl, beat the softened cream cheese with ¼ cup sugar, 1 egg yolk, and ½ teaspoon vanilla extract until smooth and creamy. Set aside at room temperature.
  3. Whisk together the dry ingredients. In a large bowl, combine 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt. Whisk well to aerate and distribute the spices evenly.
  4. Mix the wet ingredients. In a separate medium bowl, whisk together 1 cup granulated sugar and ½ cup brown sugar until no lumps remain. Add 2 eggs, 1 cup pumpkin puree, ½ cup oil, ¼ cup milk, and 1 teaspoon vanilla. Whisk until smooth and fully combined.
  5. Combine wet and dry. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold together gently just until no streaks of flour remain. Do not overmix.
  6. Layer the batter and filling. Pour half of the batter into the prepared loaf pan and spread evenly. Spoon the cream cheese filling over the batter in a thick ribbon down the center, staying about ½ inch from the edges. Pour the remaining batter on top and spread gently to cover the filling completely.
  7. Bake for 55 to 65 minutes, until the top is deep golden brown and a toothpick inserted into the center (through the bread part, not the cream cheese) comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  8. Cool completely before slicing. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift it out and transfer to the rack to cool completely — at least 1 hour.

Notes

Don’t overmix the batter. Room temperature ingredients matter. Layer the cream cheese carefully. Check for doneness by testing the bread part, not the cream cheese. Let cool completely before slicing to prevent the filling from oozing out.

Nutrition

Keywords: pumpkin bread, cream cheese stuffed, fall recipe, quick bread, pumpkin dessert, cream cheese filling

Find it online: https://breezybake.com/the-best-cream-cheese-stuffed-pumpkin-bread-for-fall/