Cream Cheese-Filled Pumpkin Bread

Ingredients

• 1 large egg (For the pumpkin bread batter)
• 1 cup pumpkin puree (Use pumpkin puree, not pumpkin pie filling)
• 0.5 cup light brown sugar (Packed)
• 0.25 cup granulated sugar (For the pumpkin bread batter)
• 0.25 cup liquid-state coconut oil (Canola or vegetable oil may be substituted)
• 0.25 cup sour cream (Lite sour cream or Greek yogurt may be substituted)
• 2 tsp vanilla extract
• 2 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 0.5 tsp ground nutmeg
• 1 cup all-purpose flour (For the pumpkin bread batter)
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• salt (Pinch, optional and to taste)
• 1 large egg (For the cream cheese filling)
• 4 oz brick-style cream cheese (Softened; lite is okay)
• 0.25 cup granulated sugar (For the cream cheese filling)
• 3 tbsp all-purpose flour (For the cream cheese filling)

Steps

1. 1

   Preheat the oven to 350°F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set it aside.

2. 2

   Make the bread batter: In a large bowl, add the first ten ingredients, through the ground nutmeg, and whisk to combine.

3. 3

   Add the flour, baking powder, baking soda, and optional salt. Fold with a spatula or stir gently with a spoon until just combined; do not overmix. Set the batter aside.

4. 4

   Turn about two-thirds of the pumpkin batter into the prepared loaf pan. Smooth the top lightly with a spatula, pushing the batter into the corners and along the sides as necessary.

5. 5

   Make the cream cheese filling: In a large bowl, add the filling egg, softened cream cheese, sugar, and flour, then whisk to combine. Alternatively, mix with a hand mixer.

6. 6

   Pour the filling evenly over the bread batter. Smooth the top lightly with a spatula, pushing the filling into the corners and along the sides as necessary.

7. 7

   Top the filling with the remaining pumpkin bread batter. Smooth the top very lightly with a spatula so the cream cheese layer is not disturbed, pushing the batter into the corners and along the sides as necessary.

8. 8

   Bake for about 48 minutes, until the top is domed and golden and the center is set. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because the cream cheese never becomes totally solid, the toothpick test is not completely reliable.

9. 9

   Allow the bread to cool in the pan for about 15 minutes. Turn it out onto a wire rack and cool completely before slicing and serving.

10. 10

    Optionally, serve with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze.

Notes

If the top and sides begin browning too quickly, tent the pan with foil around the 35-minute mark. Baking time varies with the pumpkin's moisture content, the cream cheese, climate, and oven; watch the bread rather than relying only on the clock. Store completely cooled bread airtight at room temperature for up to 1 week. Optional mix-ins such as chocolate chips, chopped nuts, or raisins may sink into the cream cheese layer. Substitute coconut oil with canola or vegetable oil, and use pumpkin puree rather than pumpkin pie filling.

Nutrition per serving

• dessert
• sweet bread
• baked
• quick bread
• fall
• vegetarian