Pumpkin Bread with Cream Cheese Filling
Servings 12 slices
Calories 379kcal
Ingredients
- Filling:
- 1 8 oz block cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 Tbsp all purpose flour
- 1 tsp pure vanilla extract
- Pumpkin Bread:
- 2 cups all purpose flour
- 1 1/2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/8 tsp salt
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1/2 cup vegetable oil or canola oil
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F. Spritz a 9 x 5 inch loaf pan with baking spray or butter and flour. Set aside.
- In a small mixing bowl using an electric mixer, beat together cream cheese, sugar, egg, flour and vanilla until well blended. Set aside.
- In a separate bowl, using a whisk, sift together flour, pumpkin pie spice, cinnamon, baking soda and salt.
- In a medium-size bowl, using the mixer, beat together, pumpkin, granulated sugar, brown sugar, eggs, oil, sour cream and vanilla until well blended.
- Add wet ingredients to dry ingredients mixing until fully combined. Pour one half into the prepared pan.
- Dollop cream cheese mixture over batter and gently spread maintaining at least a 1/2 inch border of batter along the edge. Top with remaining batter.
- Bake for 60-70 minutes or until a toothpick inserted into the bread portion comes back clean.
- Cool in pan for 10 minutes then remove and cool completely on a cooling rack.
- Store leftovers chilled.
Nutrition
Serving: 1serving | Calories: 379kcal | Carbohydrates: 51g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 209mg | Potassium: 125mg | Fiber: 1g | Sugar: 32g | Vitamin A: 3278IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg