Our Pumpkin Bread with Cream Cheese Filling recipe is a fall favorite! Here’s how to make it at home, using California Grown pumpkin purée!

Up until now, you’ve probably been wracking your brain about what to make with all the Pumpkin Puree  we made it last week. While this may be true for you, I’ve come up with somethin’ to ease your mind – Pumpkin Bread with Cream Cheese Filling! Surely this delicious bread brings out the essence of the holidays. The aromas that you will experience while baking will be sure to get you in the holiday mood.

Above all, the kicker to this recipe is the cream cheese center. Yes, rich, decadent cream cheese. So what could be better?

Not a whole lot.

The cream cheese seems to take on a mind of it’s own while baking and the shapes it creates are different in every slice. Even more, it makes cutting into it a sweet surprise every time.

You certainly can easily make this bread as a savory evening dessert or serve it with your morning coffee (try adding a splash of homemade almond milk. 

Certainly as dense and delicious as this bread is, I am certain it will become a fast favorite in your fall baking repertoire.

Here’s the recipe for ya:

Pumpkin Bread with Cream Cheese Filling

Susan, CA Grown Blogger

Pumpkin Bread with Cream Cheese Filling is a fall favorite! Here's how to make it at home!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12 slices

Calories 703 kcal

Ingredients

  

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• Pumpkin Batter:
• 2 c. sugar
• 1 c. canola oil
• 4 eggs
• 16 oz. canned pumpkin not pie filling
• 3/4 cup water
• 3 c. flour
• 2 tsp. baking soda
• 1/2 tsp. table salt
• 2 tsp. cinnamon
• 1 tsp. cloves
• 1 tsp. nutmeg
• 1/2 tsp. allspice
• For the Cream Cheese Batter:
• 2 large eggs
• 8 ounces softened brick-style cream cheese
• 1/2 cup granulated sugar
• 6 tablespoons all-purpose flour

Instructions

 

• Preheat oven to 350 degrees.
• For the Pumpkin Batter: beat sugar and oil together. Add eggs one at a time mixing after each addition. Add pumpkin purée and water and mix until blended.
• Whisk together the flour, baking soda, salt, cinnamon, clove, nutmeg, and allspice. Add to the mixer and mix only until just incorporated.
• For the Cream Cheese Batter: in a large bowl, add all ingredients and whisk to combine.
• Pour 2/3 of the batter into two prepared standard loaf pans. Follow by adding the cream cheese batter on top of the pumpkin batter. Make sure to divide it up into two pans. Pour the remainder of the pumpkin batter over the top.
• Bake for 45-60 minutes or until a knife inserted into the middle comes out without pumpkin batter on it. NOTE: The cream cheese will more than likely stick to knife, that’s okay.
• Allow to cool in the pan. Once cool, pull out of pan and slice.

Notes

Let cool for a few minutes before slicing.

Nutrition

Calories: 703kcalCarbohydrates: 101gProtein: 11gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 103mgSodium: 402mgPotassium: 214mgFiber: 3gSugar: 50gVitamin A: 6260IUVitamin C: 2mgCalcium: 64mgIron: 4mg

Keyword cream cheese filling, fall, pumpkin, pumpkin bread

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