Pumpkin Cream Cheese Bread
Do I really need to say anymore? Are you a pumpkin fanatic? The weather is getting a bit cooler and that’s the time you see cans of pumpkin flying off the food store shelves! This moist bread bakes up into a wonderful loaf with a surprise filling. A ribbon of sweetened cream cheese running right through it! Perfect for the beginning of your Autumn baking and the smell will fill your kitchen with a scrumptious aroma. So, what are you waiting for? Time to grab some cans and cream cheese so you can let the magic happen!
Pumpkin Bread Filled With Cream Cheese
Ingredients
- 1 egg
- 1 cup pumpkin puree
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil or canola
- 1/4 cup cup sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice (optional, I omitted)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of kosher salt
- 1 egg
- 4 ounces soft cream cheese
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
Bread
Cream Cheese Filling
Instructions
- Preheat oven to 350F.
- Spray one 9×5-inch loaf pan with floured cooking spray.
- Add the flour, baking powder, baking soda, salt, and mix just until combined.
- Pour 2/3 of the batter into the loaf pan and smooth the top. Set aside the rest of batter.
- Spread carefully over the pumpkin layer in the pan using a small spatula. Pour on the rest of the pumpkin batter and spread. .
- Bake for 45-50 minutes or until the top is golden and the center is set.
- Cool in pan for 15 minutes and then turn onto a wire rack.
- Cool completely before slicing and serving.
Bread – Whisk the egg, puree, sugars, oil, sour cream, vanilla, cinnamon and spice if using.
Cream Cheese Filling – In a different bowl, beat all of the filling ingredients until smooth.
2.5
http://hugsandcookiesxoxo.com/2014/09/pumpkin-bread-filled-cream-cheese.html
Adapted from Averie Cooks
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