Time to at least start thinking about fall baking. I love anything pumpkin and here’s a twist on pumpkin bread. It’s moist and delicious and makes a great appearance!
Pumpkin bread ingredients:
- 1 stick melted butter (plus more for pan)
- 1 cup all-purpose flour (more for dusting pan)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 cup pumpkin purée (not pumpkin pie mix)
- 1 cup sugar
- 1/4 cup sour cream
- 1 egg plus 1 egg yolk
- 1 teaspoon vanilla
Cheese cake center ingredients:
- 2 tablespoons flour
- 3 tablespoons sugar
- 1 egg
- 6 ounces cream cheese, very soft
Preheat oven to 350 degrees. Butter and flour a 9” by 5” loaf pan. Set aside.
In a large bowl, whisk together 1 cup flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
In another large bowl, whisk pumpkin purée, 1 cup sugar, melted butter, sour cream, 1 egg, 1 egg yolk, and vanilla until smooth.
Pour wet ingredients into dry ingredients and whisk until completely combined. Set aside.
Make cream cheese filling: In a small bowl, stir very soft cream cheese, 1 egg, 2 tablespoons flour, and 3 tablespoons sugar. Mix with a fork until it’s well blended.
Transfer half the pumpkin batter to prepared loaf pan. Dollop cream cheese filling on top and smooth in an even layer with the back of a spoon. Top evenly with remaining pumpkin purée and spread around.
Bake until deeply golden and a toothpick comes out clean; 1 hour 5 minutes to 1 hour 15 minutes.
When completely cooled, sprinkle powder sugar on top. Serves 10-12