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Pumpkin Bread With Maple Cream Cheese Filling

Pumpkin Bread With Maple Cream Cheese Filling

Moist pumpkin bread with a creamy maple cream cheese filling. The perfect fall loaf for breakfast, dessert, or sharing at gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 8 oz block cream cheese, softened
  • 3 tbsp maple syrup
  • 2 tbsp sugar
  • 1 egg yolk
  • 1 3/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/2 cup oil vegetable or canola
  • 1 tsp vanilla extract
  • 3/4 cup brown sugar

Method
 

  1. Beat cream cheese, maple syrup, sugar, and egg yolk until smooth. Set aside.
  2. In one bowl, whisk pumpkin puree, eggs, oil, vanilla, and brown sugar.
  3. In another bowl, combine flour, baking soda, salt, and spices.
  4. Fold dry ingredients into wet ingredients until just mixed.
  5. Pour half the batter into a lined loaf pan, spread cream cheese mixture on top, then cover with remaining batter.
  6. Bake at 350°F (175°C) for 55–65 minutes, covering with foil if needed.
  7. Cool completely before slicing.

Notes

  • Swap maple syrup with honey if preferred.
  • Add chopped pecans or walnuts to the batter for crunch.
  • This bread tastes even better the next day as flavors meld.