Pumpkin Bread With Cream Cheese Filling

  • PrepTime: 20 Mins
  • CookTime: 60 Mins
  • TotalTime: 1 Hrs 20 Mins

Ingredient

  1. For Cream Cheese Filling:
  2. 1 (8-ounce) package cream cheese (room temperature)
  3. 1/2 cup granulated sugar
  4. 1 tablespoon all-purpose flour
  5. 1 large egg
  6. 1 tablespoon finely-grated orange zest
  7. For the Cake:
  8. 1 2/3 cups all-purpose flour
  9. 1 teaspoon baking soda
  10. 1/2 teaspoon salt
  11. 1 teaspoon ground cinnamon
  12. 1/4 teaspoon ginger
  13. 1/4 teaspoon nutmeg
  14. 1 cup pumpkin puree (canned or homemade)
  15. 1/2 cup vegetable oil
  16. 2 large eggs
  17. 1 1/2 cups granulated sugar
  18. Optional: Dash ground cloves
  19. Optional: 1 cup pecans or walnuts (chopped)

Instruction

  1. Gather the ingredients. Preheat oven to 325 F (165 C/Gas 3). ​
  2. Lightly grease and flour two 8 x 4 x 3-inch loaf pans. ​
  3. In a medium mixing bowl, combine the cream cheese, granulated sugar, flour, egg, and the orange zest; beat until well blended and creamy. Set aside. ​
  4. Into another bowl, sift the flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. ​
  5. Put the pumpkin puree, vegetable oil, eggs, and granulated sugar in a large mixing bowl; beat well. ​
  6. Add the pumpkin mixture to the flour mixture, stirring just until combined. ​
  7. Fold in the pecans or walnuts, if using. ​
  8. Spread half of the pumpkin bread batter evenly into the two prepared loaf pans. ​
  9. Spoon the cream cheese mixture on top of pumpkin batter layer, then spoon the remaining pumpkin batter evenly over the cream cheese layer in each pan. Gently spread the batter over the cream cheese layer. ​
  10. Bake the loaves for 60 to 70 minutes, or until a toothpick inserted into ​the center of a loaf comes out clean. ​
  11. Cool bread in pans for 10 minutes; remove to a rack to cool completely. ​
  12. Serve and enjoy! ​

Note

  1. Use a neutral flavor vegetable oil, such as safflower, canola, or corn oil.
  2. If desired, omit the orange zest and substitute 1 teaspoon of vanilla extract.