Description
This Cream Cheese Filled Pumpkin Bread with Chai Sugar combines moist, fragrant pumpkin bread with a luscious cream cheese filling and a spicy chai sugar topping, creating a perfect balance of warm autumn flavors and creamy richness in every bite.
Ingredients
Scale
Pumpkin Bread Batter
- 2 large eggs
- 1 cup canned pumpkin purée
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup canola oil
- 2 teaspoons vanilla extract
- 1 1/2 cups all purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Chai Sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Cream Cheese Filling
- 6 ounces cream cheese, softened to room temperature
- 1 large egg yolk
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare pan: Preheat oven to 350℉. Grease and line a 9×5 loaf pan with parchment paper to ensure easy removal of the bread after baking.
- Make the pumpkin bread batter: In a large mixing bowl, whisk together the 2 large eggs, 1 cup pumpkin purée, 1 cup granulated sugar, 1/4 cup light brown sugar, 1/2 cup canola oil, and 2 teaspoons vanilla extract until smooth. Add 1 1/2 cups all purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Whisk until combined but do not overmix to keep the bread tender. Set aside.
- Prepare chai sugar: In a small bowl, mix 2 tablespoons granulated sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground ginger until evenly blended. Set aside.
- Make cream cheese filling: Using a stand mixer with the paddle attachment or a handheld mixer in a bowl, beat 6 ounces softened cream cheese, 1 large egg yolk, 1/4 cup granulated sugar, 1/2 teaspoon vanilla extract, and a pinch of salt on medium speed for 30 seconds. Increase to medium-high speed and continue mixing until the filling is smooth and well combined, scraping the bowl sides as needed.
- Assemble the loaf: Pour half of the pumpkin bread batter into the prepared loaf pan and gently spread it. Carefully dollop and spread the cream cheese filling evenly over the batter, leaving about a 1/8 inch border around the edges. Sprinkle 1 tablespoon of the chai sugar mixture over the cream cheese layer. Pour the remaining pumpkin batter over the cream cheese layer, smoothing the top, then sprinkle with the remaining chai sugar mixture.
- Bake the bread: Bake in the preheated oven for 60-65 minutes, until the top is set and golden brown, the center is no longer jiggly, and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 30 minutes. Then gently remove it from the pan and transfer to a wire rack to cool completely. Cooling is essential to allow the cream cheese layer to set for clean slices. Store in the refrigerator and slice to enjoy chilled or at room temperature.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overmix the batter to keep the bread light and tender.
- Allow bread to cool completely before slicing to keep the cream cheese filling intact.
- Storing the bread in the refrigerator helps maintain the creamy filling’s texture and flavor.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert, Snack, Breakfast Bread
- Method: Baking
- Cuisine: American
Keywords: pumpkin bread, cream cheese filling, chai sugar, autumn recipe, pumpkin dessert, loaf bread, spiced bread
