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Wholesome Cream Cheese Stuffed Pumpkin Bread Loaf (Easy Recipe)

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A simple, wholesome pumpkin bread with a surprise cream cheese center that’s perfect for fall gatherings. This easy recipe uses simple ingredients and comes together in about 20 minutes, creating a moist, spiced loaf with a tangy, creamy filling.

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 pumpkin puree (100% pure pumpkin)
  • ½ cup coconut sugar (or brown sugar)
  • ¼ cup maple syrup
  • 2 large eggs, room temperature
  • ⅓ cup melted coconut oil (or avocado oil)
  • ¼ cup milk (any kind)
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • ¼ cup powdered sugar (or maple sugar)
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat your 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 the softened cream cheese with powdered sugar, vanilla extract, and 1 tablespoon flour until smooth and creamy. Set aside.
  3. Whisk together dry ingredients: In a large bowl, combine 1 ¾ cups flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  4. Mix wet ingredients: In a separate medium bowl, whisk together pumpkin puree, coconut sugar, maple syrup, eggs, melted coconut oil, milk, and 1 teaspoon vanilla extract.
  5. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and fold gently with a rubber spatula until just combined. Do not overmix.
  6. Layer the batter and filling: Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Drop spoonfuls of the cream cheese mixture over the batter, then gently spread into an even layer, leaving a ½-inch border around the edges. Pour remaining pumpkin batter on top and spread carefully to cover the cream cheese.
  7. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean (except for possible cream cheese residue). If the top browns too quickly, tent with foil after about 35 minutes.
  8. Cool completely before slicing: Let the bread cool in the pan for 15 minutes, then lift out using parchment handles and transfer to a wire rack. Wait at least 30 more minutes before slicing. For cleaner slices, refrigerate for 1 hour before cutting.

Notes

For best results, use room temperature ingredients. The cream cheese filling needs time to set, so let the loaf cool completely before slicing. For cleaner slices, refrigerate for an hour before cutting. The flavors develop and deepen after a day or two. Store in an airtight container at room temperature for up to 3 days, or refrigerate in humid climates. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin bread, cream cheese stuffed, fall recipe, easy pumpkin bread, quick bread, cream cheese filling, pumpkin loaf

Find it online: https://dinadinnertable.com/wholesome-cream-cheese-stuffed-pumpkin-bread-loaf-easy-recipe/