Indulge in the warm, comforting flavors of fall with our delightful Pumpkin Bread with Maple Cream Cheese Filling! This scrumptious loaf is not just a treat for the taste buds; it’s a feast for the senses, boasting a rich blend of spices and the irresistible sweetness of maple. Imagine slicing into a perfectly baked loaf, revealing a luscious swirl of creamy filling that takes your pumpkin bread experience to an entirely new level. Whether you're enjoying it for breakfast, dessert, or a cozy afternoon snack, this recipe is sure to become a seasonal favorite. Ready to elevate your baking game? Let’s dive into the details!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 8 oz cream cheese
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg until well combined and no lumps remain.
- In a separate medium bowl, mix pumpkin puree, vegetable oil, and eggs until smooth and fully incorporated.
- Gently fold the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, which can result in a tough bread.
- In another bowl, beat cream cheese until smooth. Gradually add maple syrup, mixing until the filling is creamy and well blended.
- Pour half of the pumpkin batter into the prepared loaf pan. Carefully spoon the maple cream cheese filling down the center of the batter.
- Cover the cream cheese filling with the remaining pumpkin batter, using a knife to gently swirl the layers for a marbled effect.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. Store wrapped in plastic wrap or in an airtight container for up to 4 days.
Tips
- Use Fresh Pumpkin Puree: For the best flavor, consider using homemade pumpkin puree instead of canned. Just roast and blend fresh pumpkin for a richer taste!
- Don’t Overmix: When combining the wet and dry ingredients, mix gently. Overmixing can lead to a dense loaf, so stop as soon as you see no dry flour.
- Swirl Technique: For a beautiful marbled effect, use a knife to gently swirl the batter and cream cheese filling together. Be careful not to mix them completely!
- Check for Doneness: Ovens can vary, so start checking your bread at the 60-minute mark. A toothpick inserted into the center should come out clean when it’s ready.
- Cool Properly: Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack. This helps maintain its shape and prevents it from becoming soggy.
- Storage: To keep your pumpkin bread fresh, wrap it tightly in plastic wrap or store it in an airtight container. It can last for up to 4 days, but we doubt it will last that long!
Nutrition Facts
Calories: 290kcal
Carbohydrates: 35g
Protein: 4g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 45mg
