Prepare for your world to be rocked!
I found a nice recipe online that I wanted to try for a cream cheese filled pumpkin bread. And then, a (great!) idea came into my mind. (Those are few and far between these days seeing as how my little 7 month old baby consumes most of any ideas I have so I jumped on the opportunity to try it out.) And I wasn’t disappointed. So, I share this recipe with you. Anyways, I’ll just tell you that the secret ingredient is Delicious Orchards Pumpkin cream cheese. It’s made with REAL D.O. PUMPKIN PIE!!!! I mean, that in and of itself is worth a post. Let me count the ways I love to eat DO pumpkin cream cheese: On toasted challah, on un-toasted challah, on toasted white bread, on muffins, on pumpkin bars, by the spoonful…
OK. Back to the recipe.
Ingredients for the 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
Ingredients for the cream cheese filling
1 large egg
4 oz DO pumpkin cream cheese (About half the container… but I would experiment with adding a few extra tablespoons… just make sure you save some for after it’s baked!)
1/4 cup granulated sugar
3 Tbsp all-purpose flour
Preheat oven to 375ºF. Grease and flour one 9×5-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 another large bowl, beat the egg, cream cheese, granulated sugar, and flour with a hand mixer until smooth.Pour 2/3 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. This takes a little patience. I recommend using a small spatula to smooth it out. It’s OK if it begins to sink a little bit. The bread will rise around it anyway.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. (I guarantee it will be eaten before one week!)
Feel free to top the bread with another spread of the cream cheese.
Enjoy!