Cream Cheese Filled Pumpkin Bread Here’s an overview of how the pumpkin cheesecake bread is made: whisk together the quick bread batter. spread roughly two thirds of it into a greased 9×5 inch loaf pan. whisk together the cream cheese filling and spread it carefully over the batter. pour the remaining pumpkin batter over the cream cheese layer. Grease a 5"x9" loaf pan with butter. make the cream cheese filling in a medium sized bowl. using an electric beater, mix the cream cheese, sugar, flour, and egg. in a large bowl, whisk the pumpkin puree, brown sugar, granulated sugar, buttermilk, oil, and egg. in a medium sized bowl, whisk the flour, pumpkin pie spice, baking powder, baking.
Cream Cheese Filled Pumpkin Bread Preheat the oven to 325 degrees f. grease a 9 by 5 inch loaf pan with nonstick spray. for the cream cheese middle: in a medium bowl using an electric mixer combine the cream cheese, sugar, flour, egg and the vanilla and beat until smooth. set aside. for the bread: in a medium bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg. Instructions. preheat an oven to 180c (350f) and prep a loaf pan with parchment paper. in a medium mixing bowl, add the softened cream cheese, sugar, egg, and vanilla extract and mix with a whisk or an electric hand mixer until well combined. set aside while you make the pumpkin bread batter. Spray a 9×5 inch loaf pan with nonstick spray. in a medium bowl, stir together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. in a large bowl, whisk the eggs, oil, sugar, and vanilla until well combined. fold in the pumpkin puree. stir in the dry ingredients until the batter is smooth. Preheat oven to 375°f. grease a 9×5 baking loaf pan and line with parchment paper (where it hangs over the edges) for easy bread removal. set aside. in a medium bowl, beat cream cheese until smooth. add in sugar, egg yolk and vanilla extract and beat until well combined. set aside.
Pumpkin Cream Cheese Filled Bread Recipe In a medium bowl whisk together the cream cheese, sugar, flour, and vanilla extract. mix until fully combined and totally smooth. once fully combined, whisk in the egg until fully combined. pour on top of pumpkin bread layer, spreading cream cheese into an even layer. pour ⅔rds of the batter into the prepared pan and spread into an even layer. Carefully spread the cream cheese filling over top of batter in the pan. spread the remaining 1 4 of pumpkin batter on top. bake at 325 for about 60 65 minutes or until the top springs back when touched lightly. see recipe notes for testing doneness. let cool for 15 minutes before removing loaf from pan.