Cream Cheese Pumpkin Bread

Cream Cheese Pumpkin Bread

Cream Cheese Pumpkin Bread

Adapted from My Baking Addiction

1 1/2 cups flour

1 cup pumpkin puree

1 1/8 cups sugar

2 eggs

1/4 cup butter, melted and cooled

1/4 cup oil

1/3 cup milk

1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tbsp. pumpkin pie spice

1 tsp. vanilla extract

Cream Cheese Layer

4 oz. cream cheese, room temperature

2 tbsp. sugar 1/2 egg, slightly beaten

1/4 tsp. vanilla extract

1/8 tsp. cinnamon

Preheat oven to 350 degrees F.  Spray a 9 x 5.25 x 2.75 loaf pan with cooking spray. 

In a large bowl, whisk butter, oil, sugar, water, eggs, pumpkin puree, and vanilla extract until well blended using an electric mixer.  In medium bowl,  combine the flour, pumpkin pie spice, baking soda, baking powder and salt. Whisk by hand until well blended.  Add to the pumpkin mixture and blend until well incorporated.  Set aside.

For the cream cheese filling, whisk ingredients until fluffy and smooth.  Place in a zip lock bag and cut half inch off the tip.

Pour 1/3 of the pumpkin bread batter into bottom of the loaf pan.  Use the back of a spoon to carve two channels in the batter running lengthwise.  Pipe cream cheese into channels. Spread another 1/3 of the pumpkin batter over the cream cheese.  Carve out two more channels using the spoon and fill with the remaining cream cheese.  Top with the remaining pumpkin batter.

Bake 60-70 minutes.  Done when a toothpick inserted into the bread comes out with only a few crumbs.

Note:  The pumpkin bread pictures above are from a  batch where I created a greater number, but narrower cream cheese channels using a butter knife. I preferred it over the fewer and larger channels of the spoon.  Play around with your layering to get the look you like.