Cream Cheese Filled Pumpkin Bread

Summer is officially coming to an end, and you know what that means...

cooler temperatures, sweater weather, scarves and boots, lounging by the fire

ALL THINGS PUMPKIN!!

I found this delicious recipe here, and just had to give it a shot while my parents were in town.  I knew I would eat the entire loaf myself, unless I had a little help from some house guests :)

It was amazing and the perfect blend of spices, pumpkin, and cream cheese (though I would probably add a little more cream cheese and sugar next time to make that filling a little sweeter.)

I also whipped out my big girl camera to take some shots while I drooled over the plate while I let the bread cool a little.  I am NO fancy photographer and my pics look nothing like the original recipe, but I did end up using a setting other than my Auto button ;) 

Cream Cheese Filled Pumpkin Bread

via 

INGREDIENTS:

Bread

1 large egg

1 cup pumpkin puree

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

1/4 cup vegetable oil 

1/4 cup cup sour cream (or Greek yogurt)

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

DIRECTIONS:

1. Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
2. Bread - In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine.
3. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix; set aside.
4. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
5. Cream Cheese Filling - In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
6. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
7. Top filling with remaining pumpkin batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
8. Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn't the most accurate. Tip - Tent the pan with a sheet of foil draped over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of bananas, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.
9. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

ENJOY!!

Do you have a favorite pumpkin treat/recipe for fall?