Pumpkin Bread with Cream Cheese Filling Recipe
Moist pumpkin bread with a cream cheese swirl baked to perfection and served warm with some butter.
Equipment
- 2 bread pans
Ingredients
The Bread
- 3 eggs
- ½ stick butter softened
- ¾ cup sugar
- 1 teaspoon vanilla
- 3 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 15 oz can pumpkin puree
- ⅓ cup milk
The Cream Cheese Filling
- 8 oz cream cheese
- 1 ½ cup confectioners sugar
- ¼ cup milk
Instructions
- Preheat the oven to 350 degrees. In a large bowl, cream together the butter and sugar. Add in the eggs one at at a time, mixing in between. Add in pumpkin puree and mix. Add in the vanilla and mix.
- In a bowl, mix together flour, baking powder, baking soda, salt and pumpkin pie spice. Add the dry ingredients to the mixer with the wet ingredients. Mix well.
- Combine powdered sugar, milk and cream cheese. Mix until combined and slightly fluffy. In a greased bread pan, add one fourth of the pumpkin mixture into each bread pan.
- Add half of the cream cheese mixture into each bread pan and then cover with the rest of the pumpkin batter. Using a skewer, swirl the cream cheese mixture into the pumpkin batter. Bake 50-55 minutes. Serve warm with butter.
Notes
-save leftovers wrapped in tin foil or plastic wrap for up to 2 weeks on the counter or in the refrigerator.
-leftovers can also be wrapped in tin foil and frozen for up to 2 months.
Nutrition
Serving: 1sliceCalories: 203kcalCarbohydrates: 34gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 45mgSodium: 194mgPotassium: 64mgFiber: 0.5gSugar: 21gVitamin A: 264IUVitamin C: 0.1mgCalcium: 49mgIron: 1mg
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