Widget HTML Atas

Cream Cheese-Filled Pumpkin Bread


  •  1 large egg
  •  1 cup pumpkin puree
  •  1/2 cup light brown sugar, packed
  •  1/4 cup granulated sugar
  •  1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
  •  1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
  •  2 teaspoons vanilla extract
  •  2 teaspoons cinnamon
  •  1 teaspoon pumpkin pie spice
  •  1/2 teaspoon ground nutmeg
  •  1 cup all-purpose flour
  •  1/2 teaspoon baking powder
  •  1/2 teaspoon baking soda
  •  pinch salt, optional and to tast


  •  1 large egg
  •  4 ounces softened brick-style cream cheese (lite is okay)
  •  1/4 cup granulated sugar
  •  3 tablespoons all-purpose flour


  1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.


  1. In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine.
  2. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside.
  3. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.


  1. In a large bowl, add all the filling ingredients and whisk to combine. Alternatively, mix with a hand mixer.
  2. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
  3. Top filling with remaining pumpkin bread batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
  4. Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn’t the most accurate. *
  5. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
  6. Optionally, serve with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze.
Source: https://www.averiecooks.com/cream-cheese-filled-pumpkin-bread/

No comments for "Cream Cheese-Filled Pumpkin Bread"