CREAM CHEESE PUMPKIN BREAD RECIPE

Years ago, my husband and I were gifted a loaf of bread that said Pumpkin Cream Loaf on its label. We were both so excited, but then a bit disappointed when we cut into that loaf only to find that it was just a loaf of pumpkin bread. Not that there is anything wrong with pumpkin bread, but the “cream” in the title led us to believe that there was something more to that loaf.

Good thing it’s almost just as easy to make exactly what you are wanting at home! This Cream Cheese Pumpkin Bread has that great pumpkin bread, but with a surprise cream cheese ribbon down the center. My favorite is to have a slice of this straight from the refrigerator the next morning! (If it lasts that long!!)

INGREDIENTS
Pumpkin Bread:

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1/2 cup 2% milk
• 1/4 cup vegetable oil
• 2 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Cream Cheese Filling:

• 4 ounces cream cheese, at room temperature
• 1 large egg
• 2 tablespoons granulated sugar
• 2 tablespoons all-purpose flour

INSTRUCTIONS

1. Preheat the oven to 350ºF. Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, mix together the pumpkin, granulated sugar, brown sugar, eggs, milk and oil.  Add the flour, pumpkin pie spice, baking soda, baking powder and salt and mix just until combined.
3. In another bowl, beat the cream cheese until smooth. Add the egg, sugar and flour and mix until combined.
4. ................................

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