Pumpkin Cream Cheese Bread
Pumpkin Cream Cheese Bread is a tender, moist, pumpkin quick bread with a beautiful swirl of sweetened cream cheese in the middle and crunchy, toasted walnuts on top.
Ingredients
- 1-1/2 cups All Purpose Flour
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp cinnamon
- 3/4 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1-1/2 cups pumpkin puree
- 1/2 cup butter, room temp
- 1-1/2 cups granulated white sugar
- 2 large eggs
- 1-1/2 cup walnuts, lightly chopped
Cream Cheese Filling
- 8 ounces cream cheese, room temperature
- 1/4 cup white sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Spray non stick spray into a 9x5 loaf pan.
- In a bowl, mix together the pumpkin, eggs, sugar, vanilla.
- Add to the pumpkin mixture, the flour, baking soda, baking powder, and spices. Mix together until the pumpkin and flour mixture is well incorporated.
- Pour half of the pumpkin bread mixture into the bottom of the prepared loaf pan.
- In a small bowl, combine room temperature cream cheese, sugar, egg and vanilla and mix well.
- Gently spread the cream cheese mixture over the pumpkin bread mixture.
- Pour the remaining pumpkin bread mixture over the cream cheese mixture and spread out gently.
- Sprinkle chopped, walnuts over the top of the pumpkin batter and place bread into a preheated oven.
- Bake 1 hour and check for doneness by inserting a toothpick into the middle. If the toothpick comes out clean, remove bread from oven. If there is wet batter on the toothpick, place bread back into oven for 5 more minutes and recheck doneness again.
- When bread is done, remove from oven and let cool 15 minutes before removing from loaf pan and placing on wire rack to completely cool.
- Once cool, slice and enjoy. Store in an airtight container.