Cream Cheese Filled Pumpkin Bread

 

This delicious cream cheese-filled pumpkin bread recipe is ideal for satisfying your pumpkin cravings!



Cream Cheese Filling

1 8-ounce package of cream cheese, softened

1/2 cup granulated sugar

1 tablespoon all-purpose flour

1 egg

1 teaspoon vanilla

Bread

1 2/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon pumpkin pie spice

1/2 cup vegetable oil

1 1/2 cups granulated sugar

2 eggs

1 cup pumpkin puree



Heat the oven to 325 degrees Fahrenheit. Spray a 9-by-5-inch loaf pan with nonstick cooking spray.

To make the cream cheese middle, put the cream cheese, sugar, flour, egg, and vanilla extract in a medium mixing bowl and whisk until smooth. Place aside.

In a medium mixing bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice. Place aside.

Inside a large mixing bowl, blend the vegetable oil, sugar, eggs, and pumpkin puree until thoroughly incorporated.

Add the flour mixture, a little at a time, to the pumpkin mixture, stirring until barely incorporated.

1 1/2 cups of the batter should be poured into the prepared loaf pan. Spread the cream cheese mixture equally over the top of this layer, then top with the leftover batter. Bake for 85 to 95 minutes, or until a wooden skewer into the middle comes out clean. Cover with foil for the last 15 minutes of baking for softer edges. Allow cooling in the pan for 15 minutes before removing to a wire rack to cool fully before slicing.