Cream Cheese Filled Pumpkin Bread Loaf

5 from 1 vote

Cream Cheese Filled Pumpkin Bread Loaf

You cannot let the pumpkin season pass without trying this! Super easy (yes, I really mean it) cream cheese filled pumpkin bread loaf. Imagine soft moist pumpkin bread with that wonderful pumpkin pie spice flavour and of course the cream cheese bonus. Yum!

Prep Time20

Cook Time1 10

Total Time1 30

Servings: slices

Author: Bea & Marco

Ingredients

Cream Cheese Filling

4 oz cream cheese (113 g), room temperature
1 egg , room temperature
¼ teaspoon vanilla extract
¼ cup sugar (50 g)
3 tablespoon all purpose flour (24 g)

Dry Ingredients

2 cup all purpose flour (260 g)
1 teaspoon baking soda
½ teaspoon salt
2 teaspoon pumpkin pie spice

Wet Ingredients

1 ⅓ cup sugar (260 g)
1 cup pumpkin puree (225 g)
⅓ cup sunflower oil (80 ml)
⅓ cup greek yogurt (70 g)
2 eggs , room temperature

Instructions

Cream Cheese Filling

Add all ingredients into a bowl. Mix everything until well combined using a hand whisk. Set aside.

Dry Ingredients

Add all ingredients into another bowl, mix well and set aside.

Wet Ingredients

Add all ingredients into another bowl. Mix everything until well combined using a hand whisk.

Assembling

Now add in half of dry ingredients and mix everything well. Add the rest of dry ingredients and mix again. Don't over mix though.
Pour half of batter into a 4.4x10 inch (11x25 cm) loaf pan that has been buttered and lined. Spread the batter evenly. Now gently spoon in or pour the cream cheese filling to cover all of the batter. Gently add in the rest of the batter and spread it evenly.
Bake in a preheated oven at 350ºF (175ºC) for 1 hour 10 minutes or until you insert in a wooden skewer and it comes out clean. Remove from the oven and rest for 5 minutes before removing it from the pan. Cool completely on a rack.

Notes

This recipe makes 1 loaf cake that can be sliced into 18 portions.

Nutrition