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Cream Cheese-Filled Pumpkin Bread

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Indulge in the warmth of autumn with this Cream Cheese-Filled Pumpkin Bread, a delightful treat that brings together the rich flavors of pumpkin and a creamy, luscious filling. Perfect for breakfast, snacks, or dessert, this moist and spiced loaf will quickly become your go-to recipe for cozy gatherings. Each slice unveils a hidden layer of cream cheese that harmonizes beautifully with the comforting spices, making it an irresistible addition to your fall festivities. Whether served warm with honey butter or as a stand-alone dessert, this pumpkin bread is sure to please everyone at the table.

Ingredients

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  • 1 large egg
  • 1 cup pumpkin puree
  • 1/2 cup light brown sugar (packed)
  • 1/4 cup granulated sugar
  • 1/4 cup coconut oil (liquid state)
  • 1/4 cup sour cream (or Greek yogurt)
  • 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)
  • For the cream cheese filling: 1 large egg, 4 ounces softened cream cheese, 1/4 cup granulated sugar, and 3 tablespoons all-purpose flour

Instructions

  1. Preheat your oven to 350°F and prepare a 9×5-inch loaf pan by greasing it with cooking spray or butter.
  2. In a large bowl, whisk together the egg, pumpkin puree, brown sugar, granulated sugar, coconut oil, sour cream, vanilla extract, cinnamon, pumpkin pie spice, nutmeg until well combined. Gently fold in flour, baking powder, baking soda, and optional salt until just mixed.
  3. Transfer about two-thirds of the batter into the prepared loaf pan and smooth it out.
  4. In another bowl, make the cream cheese filling by whisking together the egg, softened cream cheese, sugar, and flour until smooth. Pour this over the batter in the pan.
  5. Top with remaining pumpkin batter and smooth lightly.
  6. Bake for approximately 48 minutes or until a toothpick comes out clean with few moist crumbs.
  7. Let cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.

Nutrition

Find it online: https://bakingwithluna.com/cream-cheese-filled-pumpkin-bread/