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Cream Cheese Filled Pumpkin Bread with Chai Sugar Recipe

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4.6 from 419 reviews

This Cream Cheese Filled Pumpkin Bread with Chai Sugar is a moist and flavorful fall-inspired loaf. It combines a spiced pumpkin batter with a creamy, tangy cream cheese filling and a fragrant chai-spiced sugar topping. Perfect for breakfast, dessert, or a cozy snack, this bread offers layers of warm spices, rich cream cheese, and tender pumpkin goodness baked to golden perfection.

Ingredients

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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

  1. Preheat and prepare pan: Preheat your oven to 350℉. Grease and line a 9×5 inch loaf pan with parchment paper to ensure easy removal after baking.
  2. Make pumpkin bread batter: In a large mixing bowl, whisk together the eggs, pumpkin purée, granulated sugar, light brown sugar, canola oil, and vanilla extract until the mixture is smooth and well combined. Add the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. Gently whisk until combined, being careful not to overmix to keep the bread tender.
  3. Prepare chai sugar: In a small bowl, mix together the granulated sugar, cinnamon, ground cardamom, ground allspice, ground cloves, and ground ginger until evenly combined. Set this spicy sugar mixture aside.
  4. Make cream cheese filling: Using a stand mixer fitted with a paddle attachment or a handheld mixer, beat the softened cream cheese, egg yolk, granulated sugar, vanilla extract, and a pinch of salt on medium speed for 30 seconds. Increase to medium-high speed and beat until the mixture is smooth and creamy, scraping down the sides as needed to ensure even mixing.
  5. Assemble the loaf: Pour half of the pumpkin batter into the prepared loaf pan, spreading evenly. Carefully spoon the cream cheese filling on top, spreading it out evenly while leaving about a 1/8 inch border around the edges. Sprinkle 1 tablespoon of the chai sugar mixture evenly over the cream cheese layer. Gently pour the remaining pumpkin batter over the cream cheese and sprinkle the top with the remaining chai sugar mixture.
  6. Bake: Place the loaf in the preheated oven and bake for 60 to 65 minutes. The top should be set and golden brown, and a toothpick inserted into the center should come out clean without any batter. Avoid jiggling of the cream cheese layer to ensure it is set.
  7. Cool and serve: Let the bread cool in the pan for 30 minutes to allow the cream cheese layer to set further. Then, carefully remove the loaf from the pan and transfer it to a wire rack to cool completely before slicing. For best results, store the bread in the refrigerator to keep the cream cheese filling firm.

Notes

  • Do not overmix the batter to maintain a tender crumb texture.
  • Allow the bread to cool completely before slicing to prevent the cream cheese filling from spilling.
  • Chill leftovers in the refrigerator for up to 4 days; the bread tastes great chilled or at room temperature.
  • Use canned pumpkin purée rather than pumpkin pie filling for best flavor and texture.
  • Make sure the cream cheese is fully softened to ensure a smooth filling without lumps.

Keywords: pumpkin bread, cream cheese filling, chai sugar, spiced bread, fall recipes, moist pumpkin bread, holiday baking

Find it online: https://bitesizedbenny.com/cream-cheese-filled-pumpkin-bread-with-chai-sugar-recipe/