Cream Cheese-Filled Pumpkin Bread

I want to make sure we get our pumpkin kick out before Thanksgiving is over! Yes, we’ve already done Pumpkin Chocolate Chip Bread before, so I thought we’d switch it up just a tad – by filling the bread batter with cream cheese! I’ll be the first to admit, I’m a sucker for anything that has cream cheese in it, on it! Now don’t try to deny you feel the same way!

cream pumpkin bread

Making the bread batter and assembling it is not the hardest thing, even though the ingredient list is long. What ends up being the trickiest part is the baking itself. I know that even after my set bake time was up, the cream cheese filling still didn’t look like it was completely set. I knew just from looking at it that if I were to do the toothpick test right then and there, it would not pass. So of course I had to leave it in the oven for a few more minutes longer. Now I’ve been told that when you can’t entirely depend on the toothpick test, the next best thing would just be to watch your bread – as long as it doesn’t burn, or brown too much, you’d be fine. Now it’s your turn to give it a try!

You Will Need:
1 cup Immaculate Baking Co. ™ organic all-purpose flour
1 large egg
1 cup pumpkin puree
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
2 teaspoons vanilla extract
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Cream Cheese Filling
1 large egg
4 ounces softened brick-style cream cheese (lite is okay)
1/4 cup granulated sugar

Let’s Get Bakin’!
Preheat oven to 350F. Spray one 9×5-inch loaf pan with cooking spray.
In a large bowl, combine all the bread ingredients
Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly and pushing it into corners and side; set aside.
In another large bowl, combine all cream cheese filling ingredients.
Evenly pour cream cheese filling mixture over the bread, smoothing the top lightly and pushing it into corners and sides.
Top the cream cheese filling with remaining pumpkin batter, smoothing the top very lightly.
Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.

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