The Best Pumpkin Bread
Happy national pumpkin day my friends!
This soft and moist pumpkin bread is one that you won’t be able to resist. The cream cheese filling and chocolate chips take it to another level.
Hands down, this is one of my favorite fall recipes that I’m excited to share with you.
So light the pumpkin candles and bake away!
Still looking for a seasonal dessert? Try these:
Salted Caramel Cheesecake Bites
The Best Pumpkin Bread
Servings 8
Calories
Ingredients
Cream Cheese Filling
- 1 (8oz) package of cream cheese softened
- 1/2 cup granulated sugar
- 1 tbsp all-purpose flour
- 1 egg
- 1 tsp vanilla
Bread
- 2 1/2 cups granulated sugar
- 3 1/3 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tbsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 tsp salt
- 1/3 cup semi-sweet dark chocolate chips
- 1 15oz can pumpkin puree
- 4 eggs
- 2/3 cup vegetable or canola oil
- 1 cup water
Instructions
For the Filling:
- Combine cream cheese, sugar, flour, egg, and vanilla in a medium bowl.
- Mix with blender and set aside.
For the Bread:
- Preheat oven to 350 degrees F.
- In a large bowl, combine sugar, flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a medium bowl, combine the pumpkin puree, eggs, vegetable oil, and water. Blend with a mixer.
- Add the wet ingredients to the large bowl with the dry ingredients. Continue to blend until well combined and smooth.
- Add chocolate chips to the batter and mix with a spoon.
- Grease 2 loaf pans (9×4) and pour 1/4 of the batter in each of the loaf pans. Using a spoon, spread equal amounts of the cream cheese filling in each pan over the first layer of the batter. Pour the rest of the batter in both pans, covering the cream cheese layer.
- Bake for 50 mins to an hour or when toothpick comes out clean. Let cool 5 mins before serving.
Did you make ‘The Best Pumpkin Bread’ recipe? Tag @fettysfoodblog or #fettysfoodblog on Insta, I’d love to see your creation!
