The secret to flavorful pumpkin bread is homemade pumpkin puree made with fresh-from-the-orchard pumpkins. Take pumpkin bread to the next level with a sweet and tangy cream cheese filling.
Ingredients
Pumpkin Bread
- 1 large egg
- 1 cup pumpkin puree
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
- 1/4 cup sour cream (lite is okay; or Greek yogurt may be substituted)
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground nutmeg
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt, optional and to taste
Cream Cheese Filling
- 1 large egg
- 4 ounces softened brick-style cream cheese (lite is okay)
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
Directions
Place a rack in the center of the oven and preheat to 350 degrees F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan, and set aside.
Make the Pumpkin Bread
In a large bowl, add both sugars, egg, coconut oil, vanilla extract, sour cream, pumpkin puree, cinnamon, pumpkin pie spice, and ground nutmeg. Whisk to combine.
Add the flour, baking powder, baking soda, and salt. Fold together with a spatula or stir gently with a spoon until just combined. Do not over-mix.
Transfer about two-thirds of the batter into the prepared pan, smoothing the top lightly with a spatula and pushing the batter into corners and sides as necessary. Set aside.
Prepare Cream Cheese Filling
In a large bowl, add egg, cream cheese, sugar, and flour. Mix with a whisk or hand mixer to combine.
Evenly pour the cream cheese filling mixture over the pumpkin bread batter, smoothing the top lightly with a spatula.
Top the filling with the remaining pumpkin batter, taking care not to disturb the cream cheese layer.
Bake, Cool, and Enjoy
Bake for about 48 minutes or until the top is domed, golden, and the center is set. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. The toothpick test is tricky for this recipe because the cream cheese does not firmly set. If you feel the tops and sides of the bread will become too browned before center cooks through, tent the pan with a sheet of foil at the 35 minute mark.
Baking times will vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.
Allow pumpkin bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
From our family’s cookbook to yours, enjoy.
