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Cozy Spiced Pumpkin Bread with Cream Cheese Filling

cozy spiced pumpkin bread with cream cheese filling - featured image
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A moist and fluffy pumpkin bread with warm spices and a luscious cream cheese swirl that adds a tangy richness, perfect for cozy seasonal gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (can substitute with almond flour for gluten-free)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease or line your 9×5 inch loaf pan.
  2. Prepare the cream cheese filling: In a medium bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy, about 2 minutes with an electric mixer. Set aside in the fridge.
  3. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  4. Combine wet ingredients: In another bowl, whisk the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and well combined.
  5. Mix wet and dry: Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Do not overmix.
  6. Layer the batter and filling: Pour half the pumpkin bread batter into the prepared pan, smoothing it out evenly. Dollop the cream cheese filling over the batter and spread it out, leaving a small border around edges.
  7. Top with remaining batter: Spoon the remaining pumpkin batter over the cream cheese layer and smooth the top.
  8. Bake: Place in the oven and bake for 55–65 minutes. Start checking around 50 minutes by inserting a toothpick into the pumpkin bread portion (avoid the cream cheese swirl). The toothpick should come out clean or with a few moist crumbs.
  9. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use softened cream cheese to avoid lumps in the filling. Do not overmix the batter to keep the bread tender. Leave a small border around the cream cheese filling to prevent leakage. Tent with foil if the top browns too quickly. Let the bread cool completely before slicing to allow the filling to set.

Nutrition

Keywords: pumpkin bread, cream cheese filling, spiced pumpkin bread, fall dessert, cozy bread, easy pumpkin bread, seasonal baking

Find it online: https://elvafood.com/cozy-spiced-pumpkin-bread-with-cream-cheese-filling-easy-recipe-to-try-now/