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Best Easy Cream Cheese Stuffed Pumpkin Bread

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A moist and tender pumpkin bread with a creamy, tangy cream cheese ribbon running through the center. This easy recipe comes together in under an hour and is perfect for fall mornings, brunch, or a cozy afternoon snack.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar (for filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for filling)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Make the cream cheese filling: In a medium bowl, beat softened cream cheese with ¼ cup sugar until smooth. Add egg yolk and ½ teaspoon vanilla; mix until just combined. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  4. Combine wet ingredients: In a separate bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
  5. Pour wet ingredients into dry ingredients; fold with a rubber spatula until just combined (a few streaks of flour are okay).
  6. Pour half of the pumpkin batter into the prepared loaf pan and spread into an even layer. Spoon cream cheese filling over the top, spreading gently but leaving a ½-inch border around the edges.
  7. Pour remaining pumpkin batter over the cream cheese layer; spread carefully to cover completely. Do not swirl.
  8. Bake for 50-60 minutes, until a toothpick inserted near the center (but slightly off to the side) comes out with just a few moist crumbs. If top browns too quickly, tent with foil after 30 minutes.
  9. Cool in pan for 15 minutes, then lift out using parchment overhang and transfer to a cooling rack. Cool completely (about 1 hour) before slicing.

Notes

Room temperature ingredients are key for a smooth filling. Don’t skip the parchment paper for easy removal. Layer the batter and filling without swirling to keep the cream cheese distinct. Let the bread cool completely before slicing to prevent the filling from oozing out. For a dairy-free version, use block-style dairy-free cream cheese and coconut oil. For gluten-free, use a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: pumpkin bread, cream cheese stuffed, fall baking, easy pumpkin bread, cream cheese filling

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