Description
This pumpkin bread hides a creamy surprise in every slice. Bake this cozy fall favorite once and everyone will ask for the recipe.
Ingredients
Scale
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 2 large eggs
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 tablespoons pumpkin seeds (optional)
- Cinnamon sugar for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, whisk the eggs, sugars, pumpkin puree, oil, and vanilla until smooth.
- Fold the dry ingredients into the wet ingredients until just combined.
- Beat the cream cheese with the sugar, egg yolk, and vanilla until smooth.
- Spread half of the pumpkin batter into the prepared loaf pan.
- Spoon the cream cheese filling evenly over the batter, leaving a small border around the edges.
- Cover with the remaining pumpkin batter and smooth the top gently.
- Sprinkle with pumpkin seeds and cinnamon sugar if desired.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the pumpkin portion comes out with a few moist crumbs.
- Cool in the pan for 20 minutes before transferring to a wire rack.
- Let the bread cool completely before slicing and serving.
- Prep Time: 10
- Cook Time: 15