Fall Baked Goods | Cream Cheese Pumpkin Bread
Rich, Warm, and Flavorful Fall Baked Goods – Cream Cheese Filled Pumpkin Bread: It’s moist, creamy and infused with decadent fall flavors!
This Cream Cheese Filled Pumpkin Bread is a delightful and comforting Autumn treat. It perfectly combines a soft and moist bread made with pureed pumpkin, cinnamon, and nutmeg with a creamy, smooth, and decadent center. Other than the decadent flavors and the exceptional texture of this bread. The most exciting part is when you cut up a slice revealing the beautiful creamy center with a marbled effect.
This Cream Cheese Filled Pumpkin Bread is like having cheesecake inside the bread. I assure you that one slice wouldn’t be enough.
Serve as an afternoon snack or dessert with a nice cup of coffee or tea!
What ingredients do I need for this recipe?
For the Cream Cheese Filling:
1/8-ounce package of cream cheese (softened)
½ cup granulated sugar
1 tablespoon all-purpose flour
1 egg, 1 teaspoon vanilla
For the Bread:
1 2/3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon pumpkin pie spice
½ cup vegetable oil
1 ½ cups granulated sugar
2 eggs
1 cup pumpkin puree
How to make this Moist Cream Cheese Pumpkin Bread?
Preheat your oven to 325 degrees F and with a non-stick spray, grease a 9-by-9-inch loaf pan and set it aside.
To prepare the cream cheese filling, take a medium bowl and use an electric mixer to whisk in the cream cheese, sugar, flour, egg and vanilla. Beat until smooth and put aside.
To make the bread, take another medium bowl and add in the flour, salt, baking soda, cinnamon, pumpkin pie spice, and nutmeg. Whisk together everything then set aside.
Take a different large bowl and use an electric mixer to beat together the sugar, eggs, the oil, and the pumpkin puree until combined.
Pour the flour mixture over the pumpkin mixture, little by little until well combined.
Pour 1 ½ cups of the batter into the greased loaf pan. Top this layer with the prepared cream cheese mixture, spread evenly then pour the rest of the batter.
Bake for 85 to 95 minutes (check with a toothpick to make sure it’s done; if it comes out clean then you’re good to go). During the last 15 minutes of baking, you can use foil to cover the pan to have softer edges.
Allow it to cool for 15 minutes, then remove and place on a wire rack to cool completely before slicing. Enjoy!
Typical Fall Baked Goods – This Cream Cheese Filled Pumpkin Bread is Soft, Moist, Fluffy, and Nicely Spiced!
Helpful Tips and Variations:
How can I replace the pumpkin puree? You can replace the pumpkin puree with bananas.
Is it possible to prepare this recipe without the cream cheese filling? The cream cheese filling is my favorite part about this recipe, but you can totally omit it if you want.
How can I replace the vegetable oil? You can use coconut oil instead.
What mix-ins can I add to enhance the flavors? You can add chopped nuts, chocolate chips, dried fruits, lemon zest, and any other spices you like. The recipe is great as it is, but you can use any of these mix-ins can enhance the texture and flavor of your recipe.
Is it possible to make this gluten free? You can do it by using gluten free flour, but make sure that the other ingredients are also gluten free.
Can I make this recipe sugar free? It’s totally possible by using either Stevia or a fruit sweetener.
How can I store leftovers? To store, let your bread cool completely. You can keep at room temperature in an airtight container or wrapped in plastic wrap to preserve the freshness. If you want to keep it longer than 3 days, store it in the fridge for up to a week or place in the freezer for up to 3 months.
How can I serve this Cream Cheese Pumpkin Bread?
Serve this Fall baked delicacy either warm or at room temperature, plain o sliced. It pairs wonderfully with a scoop of whipped cream, caramel, or Vanilla ice cream. To dive into a real Autumn experience, serve with a nice warm beverage, such as; coffee, pumpkin spiced latte or tea.
You can serve it as a delightful breakfast with fresh fruits or yogurt, as an afternoon snack. You can pack it as a delightful treat for school, work, or as a convenient on-the-go snack wherever you’re going.
Fall Baked Goods– Cream Cheese Pumpkin Bread
Ingredients
- 1/8- ounce package of cream cheese softened
- ½ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 egg
- 1 teaspoon vanilla
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon pumpkin pie spice
- ½ cup vegetable oil
- 1 ½ cups granulated sugar
- 2 eggs
- 1 cup pumpkin puree
Instructions
- Preheat your oven to 325 degrees F and with a non-stick spray, grease a 9-by-9-inch loaf pan and set it aside.
- To prepare the cream cheese filling, take a medium bowl and use an electric mixer to whisk in the cream cheese, sugar, flour, egg and vanilla. Beat until smooth and put aside.
- To make the bread, take another medium bowl and add in the flour, salt, baking soda, cinnamon, pumpkin pie spice, and nutmeg. Whisk together everything then set aside.
- Take a different large bowl and use an electric mixer to beat together the sugar, eggs, the oil, and the pumpkin puree until combined.
- Pour the flour mixture over the pumpkin mixture, little by little until well combined.
- Pour 1 ½ cups of the batter into the greased loaf pan. Top this layer with the prepared cream cheese mixture, spread evenly then pour the rest of the batter.
- Bake for 85 to 95 minutes (check with a toothpick to make sure it’s done; if it comes out clean then you’re good to go). During the last 15 minutes of baking, you can use foil to cover the pan to have softer edges.
- Allow it to cool for 15 minutes, then remove and place on a wire rack to cool completely before slicing. Enjoy!
