Cheesy Pumpkin Bread Recipe
Pumpkin Bread is one of my favorite quick breads to make in the Fall. This moist honey-colored quick bread is full of pumpkin flavor and its complementary spices. But what really sets it apart, is the vein of cream cheese filling running through it’s center. I love how the tanginess of the cream cheese pairs with the sweetness of the pumpkin bread. This recipe makes two loaves, so you can eat one straight away and freeze the other.
A few notes on making the cream cheese filling. You want to mix the ingredients just until creamy and smooth. This can be done in a food processor or with a hand mixer. I prefer to use a hand mixer for this, but if you are using a food processor, do not over process the ingredients. Over processing will result in the filling being too thin which may cause it to simply “melt” into the pumpkin bread as it bakes. But do not worry if this happens as the pumpkin bread will still taste delicious. Second, once the cream cheese filling is placed in the pans, I find it best to use two spoons and place small dollops of the pumpkin batter on top of the filling, and then smooth the top.
This Pumpkin Bread recipe calls for canned pure pumpkin (do not buy the canned pumpkin that has the spices already added) but you can also make your own pumpkin puree. Just use the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 – 3 1/2 kg.). Cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. Then strain the puree through a piece of cheesecloth suspended over a strainer to extract all the liquid. Cool before using.Print
Super Moist Pumpkin Bread Recipe
Pumpkin bread has a soft and moist crumb with wonderful pumpkin flavor. It’s easy, keeps really well, and can be made ahead.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 16 slices
- Category: Breakfast, Dessert
- Cuisine: American
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda sifted to eliminate lumps
- 2 tsp baking powder
- 2 tsp cinnamon
- 3 large eggs room temperature
- 1 cup extra light olive oil (or vegetable or corn oil)
- 15 oz pumpkin puree
Preheat oven to 350˚F. Butter and lightly dust with flour, two 8 1/2″x4 1/2″ bread pans.
In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, and 2 tsp cinnamon.
In a second medium mixing bowl, whisk together the wet ingredients: 3 room temp eggs, 1 cup oil, and pumpkin puree.
Pour wet ingredients over dry ingredients then whisk together until smooth. Divide evenly between 2 prepared bread pans and bake at 350˚F for 45-55 minutes*, or until a toothpick comes out clean (my oven took 50 min). Let cool in the pans for 10-15 minutes then transfer to a wire rack to fully cool.
*Bake times can vary based on your oven and the color of your baking pan. A darker colored pan will bake faster and a lighter colored pan will take longer to bake.
- Serving Size: 16 slices (make 2 loaves)
- Calories: 164 kcal
Keywords: pumpkin bread recipe