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.
1cupcanned unsweetened pumpkin pureenot pie filling
8Tablespoonsunsalted buttermelted
1largeegg
⅓cupmilk
1teaspoonpure 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.