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.
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
Instructions
Cream Cheese Filling
- 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
- Preheat oven to 350°. Spray a 9" x 5" loaf pan with cooking spray, making sure to get the corners well covered.
- In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, salt, and nutmeg until combined.
- 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.
- 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.
- 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.
- 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.
- Store in an airtight container in the refrigerator for up to 3 days.
Notes
Recipe from Magnolia Table Cookbook.