There is something so comforting about pumpkin and cream cheese. I love the two being mixed together. This stuffed pumpkin bread seriously reminds me of a pumpkin roll.It tastes just like one but is effortless to make in comparison. I would make this bread over a pumpkin roll any day because me trying to roll the roll never turns out well haha! Speaking of which, do any of you have any tips on making a pumpkin roll easier? I’d love to know them!
Check out what my pals over at Homemade Hooplah had to say about this delicious recipe:
The house also smelled heavenly while the bread baked, though it reminded me more of Christmas time than Halloween or Thanksgiving. And once the bread was done, it was so moist and spongy I was totally shocked that I actually made this. And it wasn’t hard at all!
I agree this recipe was super easy to make. You’ll be shocked!
Ingredients
2 egg
1 cup Libby’s pumpkin puree
1/2 cup Domino brown sugar packed
1/2 cup granulated sugar divided
1/4 cup Wesson vegetable oil or canola oil or liquid state coconut oil
1/4 cup Daisy sour cream
2 tsp vanilla extract
2 tsp McCormick ground cinnamon
1 tsp pumpkin pie spice
1 tsp ground nutmeg
1 1/4 cup all-purpose flour divided
1/2 tsp baking soda
1/2 tsp baking powder
1 pinch Morton salt
4 oz Philadelphia cream cheese softened
Instructions
Preheat the oven to 350 degrees. Spray the 9×5 bread pan with flour cooking spray.
Add the following 10 ingredients to a large mixing bowl: 1 egg, pumpkin puree, brown sugar, 1/4 cup granulated sugar, vegetable oil, sour cream, vanilla extract, cinnamon, pumpkin pie spice, and ground nutmeg. Whisk together until consistency watery but smooth.
Add the following 4 ingredients to the same mixing bowl: 1 cup of the flour, baking soda, baking powder, and the pinch of salt. Gently fold the dry ingredients into the pumpkin batter, careful not to overmix.
Pour 1/2 of the pumpkin batter into the 9×5 bread pan, pushing batter into corners and smoothing with a spatula.
To prepare the cream cheese filling, add the following ingredients to another large bowl: the other egg, cream cheese, 1/4 cup of granulated sugar, and 3 tablespoons of flour. Whisk together until filling has the consistency of frosting.
Pour the cream cheese filling into the bread pan, smoothing out the filing with a spatula. Do not worry about pressing into corners.
Pour the remaining pumpkin batter on top of the filling and spread to cover the sides and corners, careful not to disturb the cream cheese layer beneath.
Bake bread for 48 minutes. When ready, the top of the bread should be domed with a golden color, and a toothpick tester should come out clean or with a few moist crumbs on it.
Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Add frosting or powered sugar as desired. Serve immediately. Pumpkin bread can store on the counter for 1 week in an airtight container, or in the freezer for up to 6 months.
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Quick Tip: Take this yummy bread to your next church gathering or potluck dinner.
Thank you to Homemade Hooplah for this amazing recipe.