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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# 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

06 - 1 teaspoon vanilla extract

07 - 1/2 tablespoon pumpkin pie spice

08 - 1 cup all-purpose flour

09 - 1/2 teaspoon baking powder

10 - 1/2 teaspoon baking soda

11 - 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. Keep the two eggs separate at the measuring stage: one belongs in the pumpkin batter and the other in the cream cheese layer. Likewise, the cup of flour is for the bread and the three tablespoons are for the filling. Use plain pumpkin puree rather than sweetened pie filling. Spread the middle layer gently, then place small spoonfuls of the remaining batter across it before smoothing; dragging one large mound can pull the cheese into the bread. Check a bread section with a skewer as well as measuring the filling temperature, because a creamy streak from the cheese is not the same as wet flour batter. Let the loaf become firm in the refrigerator before slicing for a clearer layered cross-section. Refrigerate within two hours and use within three to four days; cooling completely on the counter is not a reason to extend that limit.

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