Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread

This might be one of my favorite pumpkin bread recipes. It tastes like a dessert but works great for breakfast or a snack and it tastes fantastic after being refrigerated. If you have company visiting in the fall, serve this before you head to the big game!
Plan Ahead Note: the cream cheese needs to be softened to room temperature.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Servings: 1 loaf
Course: Halloween
Ingredients Method Notes

Ingredients
  

Cream Cheese Filling
  • 4 oz. cream cheese at room temperature
  • 3 Tablespoons granulated sugar
  • 1 egg yolk
  • ½ teaspoon pure vanilla extract
Bread
  • 1 ¾ cup all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground nutmeg
  • 1 cup canned unsweetened pumpkin puree not pie filling
  • 8 Tablespoons unsalted butter melted
  • 1 large egg
  • ⅓ cup milk
  • 1 teaspoon pure vanilla extract

Method
 

Cream Cheese Filling
  1. In a stand mixer fitted with the paddle attachement, beat the cream cheese, sugar, egg yolk, and vanilla on medium speed. Transfer to a medium bowl and set aside.
Bread
  1. Preheat oven to 350°. Spray a 9" x 5" loaf pan with cooking spray, making sure to get the corners well covered.
  2. In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, salt, and nutmeg until combined.
  3. In a stand mixer fitted with the paddle attachment, combine the pumpkin puree, melted butter, egg, milk, and vanilla and stir on low speed until the mixture is smooth.
  4. With the mixer still on low, gradually add the flour mixture until just combined. Increase the speed to medium-high for about 30 seconds to mix throughly.
  5. Pour one-third of the pumpkin batter into the prepared pan. Top with half of the cream cheese filling and spread it out evenly with a spatula, then pour one-third of the pumpkin batter over the filling. Spread the remaining filling on top, then dollop the remaining pumpkin batter on top. With a wooden skewer, cut through the batter a few times to create a swirl effect.
  6. Bake until tester inserted in the bread comes out clean, about 1 hour 10 minutes. Let cool in the pan for about 20 minutes, then remove the bread to a rack to cool completely, about 1 hour.
  7. Store in an airtight container in the refrigerator for up to 3 days.

Notes

Recipe from Magnolia Table Cookbook.