Pumpkin Cream Cheese Bread

Buckle up and prepare for a flavor explosion! This pumpkin bread is a masterpiece of texture: soft, moist, springy, dense yet still fluffy, it’s the perfect canvas for a gorgeous mix of spices. But wait, there’s more! The cream cheese layer that weaves through the bread is like a secret layer of pumpkin cheesecake, baked right in! It’s like a party in your mouth that you won’t want to miss.

Ingredients

Pumpkin Bread:
1 can (15 oz) pumpkin purée
4 eggs
1/2 cup vegetable oil
1/2 cup applesauce
2/3 cup milk
2 tsp. vanilla extract
2 cups sugar
3 1/2 cups all purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
3 tsp. cinnamon
2 tsp. nutmeg
1 tsp. cloves
1/2 tsp. ginger
1 1/2 cups mini chocolate chips

Cream Cheese Filling:
16 oz. cream cheese  , room temperature
1/4 cup sugar
1 egg, room temperature
1 Tbsp. milk

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Directions

Preheat oven to 350 degrees and grease a loaf pan.

In to a bowl of a standing mixer, combine pumpkin, eggs, vegetable oil, applesauce, milk, vanilla extract and sugar.

In a separate bowl, sift flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger together.

Combine the 1st and 2nd bowl and stir only until combined. Stir in chocolate chips.

Filling

Beat cream cheese, sugar, egg and milk together until smooth.

Pour a little bit of batter into the loaf pan, spread to cover the bottom and then spoon cream cheese filling and spread it on top.

Continue to alternate until your pan is 3/4 full .

Bake for 60-80 minutes or until an inserted knife comes out clean.

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