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Cream Cheese Pumpkin Bread

Cream Cheese Pumpkin Bread Recipe For Fall Baking
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Indulge in this decadent, moist quick bread that features a hidden, velvety layer of sweetened cream cheese swirled inside a perfectly spiced pumpkin batter. The high oil content ensures a tender crumb, while the combination of cinnamon, nutmeg, and cloves captures the true, earthy essence of autumn in every slice. Ideal for cozy breakfasts or elegant afternoon tea gatherings.

Ingredients

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2 cups all-purpose flour
1 cup canned pumpkin puree
8 ounces cream cheese, softened
1.5 cups granulated sugar
0.5 cup vegetable oil
3 large eggs (2 for batter, 1 yolk for filling)
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
0.5 teaspoon salt

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a large bowl, whisk together flour, sugar, baking soda, salt, and pumpkin pie spice.
In a separate bowl, mix the pumpkin puree, vegetable oil, and two eggs until smooth.
Fold the wet ingredients into the dry ingredients until just combined.
In a medium bowl, beat the softened cream cheese, a portion of sugar, and one egg yolk until smooth and fluffy.
Spread half the pumpkin batter into the prepared loaf pan.
Spread the cream cheese mixture evenly over the batter, then cover with the remaining pumpkin batter.
Bake for 65 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool completely in the pan before slicing for the best texture.

Notes

Store the bread in an airtight container at room temperature for up to four days. Ensure the cream cheese is at true room temperature before mixing to prevent lumps. Do not over-mix the batter, as this may result in a tough loaf.

Nutrition

Find it online: https://itisrecipes.com/cream-cheese-pumpkin-bread/