Ingredients
For the cream cheese filling:
4 ounces cream cheese, softened3 tablespoons sugar1 egg yolk½ teaspoon pure vanilla extract
For the pumpkin bread:
1-¾ cups flour1-½ cups sugar1 teaspoon baking soda1 teaspoon cinnamon1/4 teaspoon nutmeg1/2 teaspoon salt1 cup canned pumpkin puree8 tablespoons unsalted butter, melted1 egg1/3 cup whole milk1 teaspoon pure vanilla extractDirectionsStep 1: Prepare the cream cheese filling
Preheat the oven to 350°F. Prepare a 9-inch by 5-inch loaf pan with cooking spray.
In a mixing bowl, combine the cream cheese, sugar, egg yolk and vanilla. Mix with a hand mixer or in a stand mixer on medium speed until smooth. Set aside.
Step 2: Mix the dry ingredients
In a separate bowl, add the flour, sugar, baking soda, cinnamon, nutmeg and salt. Whisk to combine and set aside.
Step 3: Mix the wet ingredients
In a mixing bowl, add the pumpkin, melted butter, egg, milk and vanilla. Mix on low speed until smooth. Gradually add in the dry ingredients mixture, mixing slowly until just combined. Mix for 30 seconds on medium-high speed.
Step 4: Layer the batter and filling
Scoop one-third of the pumpkin batter into the prepared loaf pan. Spread half of the cream cheese filling over top with a spatula. Add another third of the pumpkin batter. Spread the rest of the cream cheese filling over top, and then drop spoonfuls of the remaining pumpkin batter over top. Use a knife to cut through the batter to create a swirl on top.
Step 5: Time to bake!
Place the prepared loaf pan in the oven. Bake the pumpkin bread for 1 hour and 10 minutes. Insert a toothpick to be sure it comes out clean!. Once fully baked, remove the pumpkin bread from the oven and allow it to cool for 20 minutes in the pan before transferring the loaf to a cooling rack. Then cool for one hour before serving.
And as a bonus, it has even more flavor the next morning! It's truly addictive and honestly difficult to stop at just one slice. I'll definitely be making this recipe all autumn long.
