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Cream Cheese Filled Pumpkin Bread

Servings 12 slices


Pumpkin Bread:

  • 1 large egg
  • 1 cup pumpkin puree
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1/4 cup cup sour cream
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 Tbsp pumpkin pie spice
  • 1/2 tsp ground nutmeg
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Cream Cheese Filling:

  • 1 large egg
  • 4 oz Neufchatel cream cheese
  • 1/4 cup granulated sugar
  • 3 Tbsp all-purpose flour


  • Preheat oven to 375 degrees Fahrenheit. Grease and flour one 9x5-inch loaf pan.
  • In a large bowl, whisk to combine the egg, pumpkin, brown sugar, granulated sugar, oil, sour cream, vanilla, cinnamon, pumpkin pie spice, and nutmeg.
  • In a separate bowl, combine the flour, baking powder, baking soda, and salt. Fold dry ingredients into wet ingredients until just combined; don't over-mix; set aside.
  • In a large bowl, beat the egg, cream cheese, granulated sugar, and flour with a hand mixer until smooth.
  • Pour ⅔ of the pumpkin batter into the prepared bread pan, smoothing the top and spreading to the corners.
  • Drizzle the cream cheese batter on top, completely covering the pumpkin layer underneath.
  • Gently dollop spoonfuls of the remaining pumpkin batter over the cream cheese layer and gently smooth over with a spoon.
  • Bake for 48 minutes or until the top is domed, golden and the center is set (bread will spring back when touched). *TIP: Cover bread with a sheet of foil the last 15 minutes to prevent too much browning.
  • Allow bread to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely before slicing and serving. Store in an airtight container up to 1 week.


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