The bread is soft, moist, springy, dense yet still fluffy, and it’s nicely spiced. Like all my pumpkin, carrot, and sweet potato desserts, using enough spices to ensure the final result is full-flavored and satisfying is key.
The cream cheese layer that runs through the bread is like having a layer of cheesecake baked into pumpkin bread. It really makes the bread out of this world good.
CREAM CHEESE-FILLED PUMPKIN BREAD
- 1 large egg
- 1 cup pumpkin puree
- 1/2 cup light brown sugar (, packed)
- 1/4 cup granulated sugar
- 1/4 cup liquid-state coconut oil ((canola or vegetable may be substituted))
- 1/4 cup cup sour cream ((lite is okay; or Greek yogurt may be substituted))
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground nutmeg
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt (, optional and to tast)
- Cream Cheese Filling
- 1 large egg
- 4 ounces softened brick-style cream cheese ((lite is okay))
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- CLICK ON LINK BELOW FOR RECIPE
Get Instructions: CREAM CHEESE-FILLED PUMPKIN BREAD
