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Pumpkin and Cream Cheese Breakfast Bread

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  • Prep 15 min
  • Total 55 min
  • Ingredients 17
  • Servings 10
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Fall is here! Celebrate breakfast or brunch with this creamy pumpkin bread and a sweet cream cheese filling.
by Vianney Rodriguez
Updated Sep 22, 2015
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Ingredients

For the bread

  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 large egg
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/4 cup Yoplait® Original vanilla yogurt
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice

For the cream cheese filling

  • 4 oz cream cheese, softened
  • 1 large egg
  • 1/4 cup granulated sugar
  • 3 tablespoons all-purpose flour

Directions

  • 1
    For the cream cheese filling: Preheat oven to 350°F. Liberally spray a 9x5-inch loaf pan with cooking spray and set aside. In a food processor, add cream cheese, egg, sugar and flour. Blend until smooth, set aside.
  • 2
    For the bread: In a large bowl whisk together flour, baking powder, baking soda and salt; set aside.
  • 3
    In another bowl stir together egg, pumpkin puree, brown sugar, sugar, vegetable oil, yogurt, vanilla, cinnamon and pumpkin pie spice until smooth. Gently fold in flour mixture until just combined.
  • 4
    Spoon half the batter into prepared loaf pan, smoothing top with spatula. Pour cream cheese mixture over batter, smooth with spatula and top with remaining batter.
  • 5
    Bake for 35-40 minutes until toothpick inserted comes out clean.
  • 6
    Allow to cool in pan for 10 minutes, and then carefully remove bread from pan, cool completely. Serve and enjoy!

Expert Tips

  • tip 1
    Make a day in advance, store in fridge covered until ready to serve.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Fall is here! Celebrate breakfast or brunch with this creamy pumpkin bread and a sweet cream cheese filling.
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