I made this pumpkin bread because I found this beautiful pumpkin loaf pan and thought it would taste better in a pumpkin pan. Well, my pan did not disappoint. I think this is the tastiest pumpkin bread I have tasted. Not a heavy pumpkin spice flavor and I think the pumpkin taste is lightened up by the addition of cream cheese. This recipe is made by hand, please whisk and stir, no mixer required. Be gentle on the gluten!
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon salt
1 cup of pumpkin purée
1/3 cup vegetable oil
2 room temperature eggs
1 teaspoon vanilla
1/2 cup plus 2 Tablespoons brown sugar
Cream Cheese filling:
6 ounces cream cheese, room temperature (save the leftover 2 ounces for a bagel)
1/3 cup granulated sugar
1 egg, room temperature
Sprinkle on cinnamon sugar mixture after it comes out of the pan if your design is on the bottom. If not, sprinkle it on top of your batter as it bakes. This is optional but it adds a great flavor element to the bread.
Preheat oven to 350 degrees.
Whisk dry ingredients in a separate bowl and set aside.
Whisk wet ingredients together and set aside.
Whisk cream cheese, sugar and egg together. Set aside.
Add dry ingredients to wet and stir to combine. Do not over mix. Pour cream cheese mixture into your pumpkin batter. swirl but again, do not over mix. Yes your batter will be beautiful but it won’t look like that after you bake it. I added the cream cheese for moisture and lighten up the pumpkin. This pumpkin bread is amazingly moist and flavorful. Bake for 30-35 minutes or until tester comes out clean. Enjoy!