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Pumpkin Bread with Cream Cheese Filling Recipe

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3.9 from 122 reviews

Delight in this moist and flavorful Pumpkin Bread with Cream Cheese Filling, an ideal Fall dessert that combines tender pumpkin bread with a creamy cheesecake layer. Perfect for cozy afternoons with tea or coffee, this easy-to-make recipe takes just 20 minutes to prepare and about an hour to bake, filling your kitchen with inviting warm spices and aromas.

  • Total Time: 1 hour 20 minutes
  • Yield: 10 slices

Ingredients

Pumpkin Bread:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 teaspoon pumpkin spice
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened to room temperature
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 15-oz can pumpkin puree

Cheesecake Filling:

  • 1 package (8 oz) cream cheese, softened to room temperature
  • 1/3 cup granulated sugar
  • 1/4 cup sour cream
  • 3 tablespoons all-purpose flour
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 10×5-inch loaf pan with butter or spray with baking spray, then lightly sprinkle with flour to prevent sticking. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger, and pumpkin spice until well combined. Set aside.
  3. Cream Butter and Sugars: In a large bowl or stand mixer, beat the softened butter with granulated and brown sugar until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl to ensure even mixing.
  4. Add Eggs: Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.
  5. Combine Batter and Pumpkin Puree: Add half of the dry flour mixture to the butter mixture and mix on low until just combined. Then add half of the pumpkin puree, mixing gently. Alternate by adding the remaining dry ingredients and pumpkin puree in two additions, mixing on low and stopping as soon as each addition is incorporated to avoid over-mixing. Scrape down the bowl as necessary to keep the batter smooth and creamy.
  6. Prepare Cheesecake Filling: In a separate medium bowl, beat cream cheese, granulated sugar, sour cream, and flour until smooth and combined. Add the egg and vanilla extract and continue to whisk until the mixture is creamy without lumps. Scrape the bowl as needed.
  7. Assemble Layers: Pour half of the pumpkin bread batter into the prepared loaf pan, smoothing it evenly. Carefully spread the cheesecake filling on top, smoothing it out with a spatula. Finally, spoon the remaining pumpkin bread batter over the cheesecake layer, smoothing into an even layer. Leave about an inch from the edges to prevent overflow. Discard any leftover batter.
  8. Bake: Bake the assembled loaf in the preheated oven for 50-60 minutes or until the top turns a beautiful golden brown and the center is set but not wobbly. Begin checking at 40 minutes. If the top browns too quickly, cover loosely with aluminum foil. A toothpick inserted into the center should come out clean or with just a few moist cooked crumbs.
  9. Cool: Cool the bread in the pan on a wire rack for about 30 minutes. Then remove the bread from the pan and let it cool completely before slicing and serving.

Notes

  • You can substitute a 9×5-inch loaf pan, but about 1 cup of batter will be leftover; bake it in mini muffins or discard.
  • To prevent the cheesecake layer from mixing with the bread layer, add the layers gently without overmixing.
  • If the bread top browns too quickly, tent it with foil while baking.
  • Ensure all dairy ingredients (butter, cream cheese) are softened to room temperature for the smoothest batter.
  • Store cooled pumpkin bread tightly wrapped at room temperature up to 3 days or refrigerate for longer freshness.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/pumpkin-bread-with-cream-cheese-filling-recipe/