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Homemade Cream Cheese Stuffed Pumpkin Bread: Best Easy Recipe

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A simple pumpkin bread with a secret, glorious core of cream cheese. This tender, spiced loaf features a tangy cream cheese ribbon that makes it perfect for breakfast, dessert, or a hostess gift.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 3 large eggs, room temperature
  • 1 ½ cups (340g) pumpkin puree (100% pure, not pie filling)
  • 1 teaspoon vanilla extract
  • 8 oz (226g) block cream cheese, softened
  • ¼ cup (50g) granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • ½ teaspoon vanilla extract (for filling)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment paper sling.
  2. Make the cream cheese filling: In a medium bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 1 minute. Add ¼ cup sugar, 1 egg yolk, and ½ teaspoon vanilla. Beat until well combined and creamy. Set aside.
  3. Whisk dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Combine wet ingredients: In a separate large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth. Whisk in eggs one at a time, then add pumpkin puree and 1 teaspoon vanilla. Mix until smooth and glossy.
  5. Mix batter: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Layer batter and filling: Pour half of the pumpkin batter into the prepared pan and spread evenly. Spoon all of the cream cheese filling over the batter, spreading gently and keeping it about ½ inch from the edges. Top with remaining pumpkin batter and spread to cover completely.
  7. Bake for 55-65 minutes, until top is deep golden brown and a toothpick inserted into the bread part (not the cream cheese center) comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if browning too quickly.
  8. Cool in pan on a wire rack for 20 minutes. Use parchment sling to lift bread out and transfer to wire rack to cool completely before slicing.

Notes

Use full-fat block cream cheese, not spreadable. Ensure cream cheese is softened to room temperature. Do not overmix batter. To test doneness, insert toothpick at an angle into the bread part, not the cream cheese center. Cool completely before slicing to prevent filling from spilling out. Store in refrigerator for up to 4 days. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin bread, cream cheese stuffed, pumpkin recipe, fall baking, easy bread, homemade pumpkin bread

Find it online: https://tablemira.com/homemade-cream-cheese-stuffed-pumpkin-bread-best-easy-recipe/