Pumpkin Bread With Cream Cheese Filling
A moist pumpkin bread with a creamy cream cheese filling, perfect for fall gatherings or comforting snacks, combining warm spices and rich flavors.
Ingredients
Instructions
- Mix together sugar, baking powder, salt, baking soda, pumpkin pie spice, and flour.
- Make a hole in the center of the dry ingredients and add oil, eggs, and pumpkin.
- Mix very well until smooth.
- Grease two loaf pans and fill each one one-quarter full with batter.
- Make a trench in the middle of each loaf.
- Fill the trench with cream cheese filling, ensuring it does not touch the sides of the pan.
- Add additional batter around the filling to cover it completely, filling each pan halfway to two-thirds full.
- Bake for 1 hour at 325°F.
Tips & Substitutions
For a richer flavor, consider adding chopped nuts or chocolate chips to the batter. You can substitute the oil with unsweetened applesauce for a healthier alternative. If you want a spicier kick, increase the pumpkin pie spice or add a pinch of nutmeg. Make sure not to overmix the batter to keep the bread light and fluffy, much like the texture in Granma'S Banana Bread.
Serving Suggestions
Serve the pumpkin bread warm or at room temperature, perhaps with a dollop of whipped cream or a sprinkle of powdered sugar on top. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat. For a delightful dessert, consider serving it alongside a scoop of vanilla ice cream or with the rich flavors found in Best Cupcakes.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm slices in the microwave for about 10-15 seconds or use a toaster oven until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread With Cream Cheese Filling contains roughly 640 calories, with 6g protein, 51g carbohydrates, and 47g fat. It is an excellent source of iron (29% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1105mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree in place of canned. Just make sure to cook and blend the pumpkin until smooth, and ensure it's drained of excess moisture to avoid a watery batter. Fresh pumpkin can add a more vibrant flavor to your bread.
How can I make the cream cheese filling?
To make the cream cheese filling, mix 8 ounces of softened cream cheese with 1/4 cup of sugar and 1 egg until smooth. You can also add a teaspoon of vanilla extract for extra flavor. Spread the filling into the trenches carefully to avoid it touching the sides of the pan.
What can I do if my bread is too dense?
If your pumpkin bread turns out too dense, it may be due to overmixing the batter or too much flour. Ensure you measure flour accurately, using the spoon and level method. Also, check your leavening agents, like baking soda, to ensure they're fresh, as they can affect the rise.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).