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cream cheese filled pumpkin bread recipe
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5 from 5 votes

This cream cheese filled pumpkin bread

This cream cheese filled pumpkin bread combines two of my favorite desserts - pumpkin bread and cheesecake.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Servings: 12
Author: Lyubomira from CookingLSL

Ingredients

For The Pumpkin Bread:

  • 1 large egg at room temperature
  • 1/2 cup sugar
  • 1/3 cup coconut oil melted but not hot
  • 2 tsp vanilla extract
  • 3/4 cup pumpkin pure
  • 1/2 cup Greek yogurt
  • 1 cup <g class="gr_ gr_108 gr-alert gr_spell ContextualSpelling ins-del multiReplace" id="108" data-gr-id="108">all purpose</g> flour
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp pumpkin pie spice

For The Cream Cheese Filling:

  • 8 oz cream cheese at room temperature (low fat is ok)
  • 1 large egg at room temperature
  • 3 tbsp sugar
  • 1 tbsp flour
  • 1 tsp vanilla extract

Instructions

  • Preheat multiReplace" id="106" data-gr-id="106">ove to 350 F (177 C).
  • Spray a 9x5 in <g class="gr_ gr_124 gr-alert gr_gramm Grammar only-ins doubleReplace replaceWithoutSep" id="124" data-gr-id="124">loaf pan with cooking spray.
  • In a bowl mix together dry ingredients - flour, salt, baking soda, baking powder and pumpkin pie spice. Set a side.
  • In a different bowl beat eggs and sugar. Add coconut oil and vanilla extract and beat until creamy. Add pumpkin pure and mix to combine, then add Greek yogurt.
  • Slowly mix in dry ingredients until just combined. Do not over mix.
  • To prepare the cream cheese layer mix cream cheese, sugar vanilla and flour. Add egg and beat until incorporated.
  • Pour ½ of the pumpkin bread mixture in the baking pan. Smooth with a spatula (or spoon) if needed.
  • Evenly spread cream cheese mixture on top of the pumpkin mixture.
  • Spread the remaining pumpkin bread batter on top of the cream cheese one and smooth with a spatula.
  • Bake at 350F for 60 - 65 minutes, until only-ins replaceWithoutSep" id="122" data-gr-id="122">top is doomed and golden and toothpick inserted into the pumpkin bread layer comes out clean. At about 30 minutes, you can cover the pan with aluminum foil, so it doesn't burn. Let the bread cool inside the pan for at least 30 minutes, then transfer to a cooling rack until is cools of completely.

Video

Notes

Store bread in air-tight container in the fridge for up to 5 days.

Nutrition

Calories: 225kcal | Carbohydrates: 22g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 228mg | Potassium: 111mg | Sugar: 12g | Vitamin A: 2675IU | Vitamin C: 0.7mg | Calcium: 48mg | Iron: 1mg