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