Pumpkin Bread with a Cream Cheese Center (Print-Friendly Version)
Pumpkin batter surrounds a separate cream cheese layer in this nine-by-five-inch loaf. Keep the two eggs and flour quantities assigned to their own mixtures. Check both the bread and filling before removing the loaf; a browned top alone does not show that the middle is baked.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Pumpkin Batter
01 -
1 cup pumpkin puree
02 -
1 large egg
03 -
3/4 cup light brown sugar
04 -
1/4 cup vegetable oil
05 -
1/4 cup sour cream
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1 teaspoon vanilla extract
07 -
1/2 tablespoon pumpkin pie spice
08 -
1 cup all-purpose flour
09 -
1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
→ Cream Cheese Filling
12 -
1 large egg
13 -
4 ounces cream cheese, softened
14 -
1/4 cup granulated sugar
15 -
3 tablespoons all-purpose flour
# How to Make It:
01 -
Heat the oven to 350°F and grease a 9-by-5-inch loaf pan.
02 -
Whisk pumpkin puree, the first egg, brown sugar, oil, sour cream and vanilla in a bowl.
03 -
Whisk the cup of flour with spice, baking powder, baking soda and salt separately.
04 -
Fold the dry mixture into the pumpkin mixture just until combined.
05 -
Beat cream cheese, the second egg, white sugar and three tablespoons of flour until smooth in another bowl.
06 -
Spread two-thirds of the pumpkin batter in the loaf pan.
07 -
Add the cream cheese mixture in an even layer.
08 -
Spoon the remaining pumpkin batter over it and smooth gently.
09 -
Bake, checking from thirty minutes and continuing until a tester in the bread shows no wet batter and the filling reaches 160°F, shielding the top if needed. Rest ten minutes in the pan, then cool on a rack and refrigerate within two hours.
# Extra Suggestions:
01 -
Use plain pumpkin puree rather than sweetened pumpkin pie filling.