Ok I’m going to level with you…I’m really not a pumpkin kind of gal.
Pumpkin picking? You got it. Carving Jack-O-Lanterns? Sign me up. But pumpkin flavored drinks and foods just aren’t my jam. I ordered a Pumpkin Spiced Latte once from Starbucks, took a sip, and threw it out. Yep, right in the TRASH! I’ve stolen about 87 bites of pumpkin muffins from friends to each time ask myself “ew why did I do that again”. But I wanted so badly to find something that would hit my sweet spot, and my god I have. Introducing my Cream Cheese Stuffed Pumpkin Bread.
It’s dense, flavorful, moist, and downright delicious. I made so much of this that I had to take a massive trays worth to my office. My coworkers weren’t too upset thought 😉 I do recommend cutting this on the smaller side, it’s VERY rich. But sooooooo worth it.
Also side note: I took these photos in a different part of my apartment and I have to say I did not love the lighting. There was something so off about them. I cannot wait until we move into our new place next month and I get a chance to photography with some natural light!
1 15oz can of pumpkin puree
1 cup vegetable oil
2/3 cup water
3 cups granulated sugar + 2 tbsp
3 1/2 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
1 package of cream cheese, softened
- Preheat your oven to 350 degrees F and grease three 7×3 loaf pans.
- In large bowl, mix together the pumpkin puree, 4 eggs, oil, water, and 3 cups sugar until well combined. I used a regular wooden spoon for this.
- In a separate bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Combine the two mixtures until just blended, then pour about 3/4 worth of the batter into your pans.
- In a third bowl (or the one you used to mix your dry ingredients) mix together the cream cheese, remaining 1 egg, and 2 tbsp of sugar. This might take a bit if your cream cheese isn’t super soft. A hand mixer is helpful here.
- Once your cream cheese mixture is smooth and soft, pour it into the pans and spread over the pumpkin bread batter. Then, top each pan with a bit of the remaining batter and spread it to fully cover the cream cheese.
- Bake for about 45-50 minutes, or until a toothpick comes out clean. Enjoy!!