Oh my, delicious! This Pumpkin Cream Cheese Bread is pure decadence. Moist, rich, and creamy. Even the kids liked this one, my two year old could have eaten the whole thing.
Ingredients
Bread
1 large egg
1 cup pumpkin puree
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup vegetable oil
1/4 cup cup sour cream
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Cream Cheese Filling
1 large egg
4 ounces softened brick-style cream cheese
1/4 cup granulated sugar
3 tablespoons all-purpose flour
DIRECTIONS:
1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with cooking spray.
2. Bread – In a large bowl, add the first ten ingredients and whisk to combine.
3. Add the flour, baking powder, baking soda, and fold with spatula or stir gently with a spoon until just combined.
4. Put about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
5. Cream Cheese Filling – In a large bowl, add all ingredients and whisk to combine or mix with a hand mixer.
6. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
7. Top filling with remaining pumpkin batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
8. Bake for about 50 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean