Recipe for Pumpkin Cookies With Cream Cheese Filling
This Pumpkin Bread with Cream Cheese Filling is hands down one of the best pumpkin bread recipe! It's rich in flavor, moist and filled with delectable cream cheese filling.
If you're looking for the perfect fall dessert, then this pumpkin bread is a must try! You can also try this delicious Browned Butter Sweet Potato Pie .
HOW TO MAKE PUMPKIN BREAD WITH CREAM CHEESE FILLING
Filled with the tastiest cream cheese filling in the middle, it's like taking a bite of heaven. The cream cheese is not too sweet and complements the flavor of the pumpkin so well.
STEP 1 – In a large bowl, add the cream cheese, sugar, flour, egg, and a teaspoon of vanilla. Blend all together with a hand mixer. (Make sure to scrape the sides that the flour is well combined).
STEP 2 – Mix the dry ingredients – pre-sift the flour before adding then add in the baking soda, salt, cinnamon, nutmeg, compton spice then whisk to mix. Set aside.
WET BATTER
STEP 3 – Add in your pumpkin puree, vegetable oil, 2 eggs, sugar in a large bowl. Mix altogether with a whisk.
STEP 4 – Once the batter is well blended, gradually add in your dry ingredients with a whisk.
BAKING
STEP 5 – Preheat your oven ahead of time at 325F. Spray pan with floured cooking spray, or grease and flour the pan, pour a cup and a half of the batter. Spread evenly on the pan.
STEP 6 – Then add the cream cheese filling in the middle. Once you've added your cream cheese filling, layer it again with the wet batter.
STEP 6 – Bake for about 1 hr 15 mins – 1 hr 30 mins at 325F and until a toothpick is inserted at the center and it comes out clean.
CAN I OMIT OR SUBSTITE THE CREAM CHEESE FILLING?
Yes, if you have a different filling in mind, you can substitute the cream cheese or just omit it altogether. Either way, I'm sure it will taste good!
CAN I ADD MIX-INS TO THE PUMPKIN BREAD?
Want to add some chocolate chips, perhaps? or maybe cashew nuts and raisins? Add it to your your pumpkin batter, just keep in mind that these mix-ins are heavy and it might just sink into your cream cheese layer. However, if it doesn't bother you then you can add any mix-ins to your heart's content.
FREEZING INSTRUCTIONS
If you have some leftover pumpkin bread or if you want to save them for another day, you can freeze them. Wrap it in plastic wrap or an airtight container and freeze.
Once you're ready to eat them, you can place it on your counter overnight to thaw. You can also reheat it in your oven if you want to warm it a bit.
TIPS FOR MAKING THE BEST PUMPKIN BREAD
● Do not over-mix your batter or it will be runny or will make your bread airy.
● Once you're pumpkin bread is done, let it rest for a few minutes to settle.
● Cover the bread the last 30 mins with foil. Check on the bread the last 15 mins because it may be done. It tastes better cold.
● Add more or less spices to your liking.
● DO NOT put this whole batter in a small loaf pan it will overflow, alternatively you can opt for a bigger loaf pan.
● You can make cupcakes or two small loaves out of this batter. Cooking time varies.
YOU MIGHT ALSO LIKE:
Dark Chocolate Peanut Butter Cupcakes
Easy Red Velvet Cake
Best Moist White Cake
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Pumpkin Bread with Cream Cheese filling
This Pumpkin Bread with Cream Cheese Filling is hands down one of the best pumpkin bread recipe! It's rich in flavor, moist and filled with delectable cream cheese filling
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Servings 8 people
Calories
-
Wilton Loaf Pan (9.25×5.25×2.27in)
- 1⅔ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp pumpkin pie spice
- ½ cup vegetable oil
- 1½ cups granulated sugar
- 2 eggs
- 1 cup pumpkin puree
Cream Cheese Filling
- 1 8 ounce package of softened cream cheese
- ½ cup sugar
- 1 tbsp tablespoon all-purpose flour
- 1 egg
- 1 tsp vanilla
-
In a large bowl, add the cream cheese, sugar, flour, egg, and a teaspoon of vanilla. Blend all together with a hand mixer. (Make sure to scrape the sides that the flour is well combined). Set aside.
-
Mix the dry ingredients – pre-sift the flour before adding then add in the baking soda, salt, cinnamon, nutmeg, compton spice then whisk to mix. Set aside.
Wet Batter
-
Add in your pumpkin puree , vegetable oil, 2 eggs, sugar in a large bowl. Mix altogether with a whisk.
-
Once the batter is well blended, gradually add in your dry ingredients with a whisk.
Bake the Pumpkin Bread
-
Preheat your oven ahead of time at 325F.
-
Spray pan with floured cooking spray, or grease and flour the pan, pour a cup and a half of the batter. Spread evenly on the pan.
-
Then add the cream cheese filling in the middle. Once you've added your cream cheese filling, layer it again with the wet batter.
-
Bake for about 1 hr 15 mins – 1 hr 30 mins at 325F and until a toothpick is inserted at the center and it comes out clean.
WARNING!! DO NOT put this whole batter in a small loaf pan it will overflow. You can make cupcakes or two small loaves. Cooking time varies.
Tip: Cover the bread the last 30 mins with foil. Check on the bread the last 15 mins because it may be done. It tastes better cold.
Do not overmix your batter or it will turn runny.
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Recipe for Pumpkin Cookies With Cream Cheese Filling
Source: https://letseatcuisine.com/pumpkin-bread-with-cream-cheese-filling/