Cooking with Kindness: Pumpkin Cream Cheese Bread

Photos by Michael Crouse.

By Michael Crouse, Forum contributor

Recipe sourced from here.

Pumpkin Bread

  • 1/4 cup vegetable oil
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 cup pure pumpkin puree
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

Cream Cheese Filling

  • 4 oz cream cheese, softened at room temperature
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temperature

As a special addition, I roasted pumpkin seeds and topped the bread with the pumpkin seeds and powdered sugar.

Instructions

  • Preheat oven to 350 F and grease a 9×5 loaf pan
  • In a large bowl combine vegetable oil, brown sugar, granulated sugar, pumpkin puree, egg, and vanilla extract
  • In a separate bowl whisk together the flour, baking soda, salt, and pumpkin pie spice.
  • Fold the dry ingredients into the wet ingredients until combined
  • Pour two-thirds of the batter into the prepared pan and spread into an even layer
  • In a medium bowl, whisk together the cream cheese, sugar, flour, and vanilla extract for the cream cheese layer
  • Once combined, whisk in the egg until fully mixed in
  • Pour on top of the pumpkin bread layer and spread into an even layer
  • Pour the remaining pumpkin bread batter on top and spread into an even layer
  • Bake approximately 40 to 50 minutes, or until a toothpick inserted comes out clean
  • Let cool on a wire rack for at least 20 minutes before inverting
  • Store in an air-tight container

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