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Cream Cheese Stuffed Pumpkin Bread Loaf – Easy Fall Recipe

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This Cream Cheese Stuffed Pumpkin Bread Loaf features a moist, spiced pumpkin batter with a creamy, tangy cream cheese ribbon running through the middle. It’s an impressive yet easy fall dessert that’s perfect for brunches, potlucks, or cozy nights in.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree (100% pure, not pumpkin pie filling)
  • ½ cup vegetable oil (or canola oil)
  • 1 cup granulated sugar
  • ½ cup packed brown sugar (light or dark)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened to room temperature (full-fat block)
  • ¼ cup granulated sugar (for filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for filling)
  • 1 tablespoon all-purpose flour (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment with non-stick spray or butter.
  2. In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 ½ teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and ½ teaspoon salt. Set aside.
  3. In a larger bowl, whisk together 1 cup pumpkin puree, ½ cup vegetable oil, 1 cup granulated sugar, and ½ cup packed brown sugar until smooth. Add 2 large eggs and 1 teaspoon vanilla extract, and whisk until fully incorporated.
  4. Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula. Mix just until no streaks of flour remain. The batter will be thick and slightly fluffy.
  5. In a small bowl, beat 8 ounces softened cream cheese with ¼ cup granulated sugar until smooth and creamy. Add 1 egg yolk, ½ teaspoon vanilla extract, and 1 tablespoon flour. Beat until well combined. The filling should be thick but spreadable.
  6. Pour half of the pumpkin batter into the prepared loaf pan and spread it evenly.
  7. Spoon the cream cheese mixture over the batter in an even layer, keeping it about ½ inch away from the edges of the pan.
  8. Gently spoon the remaining pumpkin batter over the cream cheese layer and spread carefully to cover the filling completely.
  9. Take a butter knife or skewer and drag it through the batter in a zigzag pattern from one end of the pan to the other, about 4-5 times, to create a swirl.
  10. Place the pan on the center rack of the preheated oven. Bake for 55-65 minutes, or until a toothpick inserted into the center (avoiding the cream cheese pocket) comes out clean or with a few moist crumbs. The top should be golden brown and cracked.
  11. Let the loaf cool in the pan for 15 minutes. Then, using the parchment overhang, lift it out and transfer it to a wire rack to cool completely before slicing.

Notes

Room temperature cream cheese is essential for a smooth filling. Don’t overmix the batter to avoid dense bread. Cool completely before slicing for clean slices. For best results, let the loaf sit overnight. If the top browns too quickly, tent with foil during the last 10-15 minutes of baking.

Nutrition

Keywords: pumpkin bread, cream cheese stuffed, fall recipe, pumpkin loaf, easy dessert, cream cheese swirl, pumpkin spice

Find it online: https://evadinnerideas.com/cream-cheese-stuffed-pumpkin-bread-loaf-easy-fall-recipe/