Pumpkin Bread with Maple Cream Cheese Filling is a festive twist on classic pumpkin bread. Baked swirled with a luscious maple-sweetened cream cheese layer, this moist, spiced pumpkin bread pairs perfectly with the creamy, slightly tangy filling, making it both eye-catching and delicious. It’s a cozy treat ideal for fall gatherings or holiday mornings.
Pumpkin Bread With Maple Cream Cheese Filling
Ingredients
FILLING
- 8 ounces cream cheese, softened
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 4 tbsp pure maple syrup
BREAD
- 2-1/2 cups all-purpose flour
- 1 cup brown sugar
- 1 tsp cinnamon
- 1/8 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 16 ounces unsweetened pumpkin puree
- 3/4 cup vegetable oil
- 1/4 cup water
- 2 tsp vanilla extract
- nonstick cooking spray, for greasing
Instructions
- Preheat the oven to 350˚F (180˚C).
FILLING
- Make the maple cream cheese filling: In a medium bowl, combine the cream cheese, lemon juice, vanilla, and maple syrup. Stir until smooth and creamy. Set aside.
BREAD
- Make the pumpkin bread: Sift the flour into a large bowl and add the brown sugar, cinnamon, allspice, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Whisk to combine.
- In a medium bowl, combine the pumpkin puree, vegetable oil, water, and vanilla. Whisk well.
- Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined. Do not overmix the batter.
- Generously grease a bundt pan (or loaf pans, if you prefer) with nonstick spray.
- Add 3 cups of pumpkin batter to the pan and spread evenly. Then, scoop the cream cheese filling over the batter, making a ring. Top with the remaining batter and spread to cover the filling.
- Bake for 45 minutes, until a toothpick inserted into the cake comes out clean.
- Remove the cake from the oven and let cool for 15 minutes before inverting to remove from the pan.
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