Pumpkin Caramel Cream Cheese Bread
This pumpkin caramel cream cheese bread is swirled with a delicious cream cheese caramel mixture! It´s super delicious!
I´ve been up super early this morning working on a few projects. I would love more time in the day as I I´m not getting everything done in the time I have.. I´m sure you can relate *smile*.
Let´s stay positive!
Life is not like that so I need to be thankful for the time I have and make the best of it (now that´s a good attitude for a Saturday morning..lol).This pumpkin caramel cream cheese bread is delicious and perfect for this of the year.. the title seems to be a mouthful but so is this Bread!!
Ingredients
- for the pumpkin bread:
- 1 large egg
- 1 cup pumpkin puree (made my own)
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice click here to make your own
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- for the caramel cream cheese layer:
- 1 large egg
- 4 ounces (144g) cream cheese at room temperature
- 1/4 cup caramel sauce click here for recipe
- 3 tablespoons all-purpose flour
Instructions
- Preheat oven to 350ºF/175ºC. Spray one 9x5-inch (22 cm) loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- Bread - In a large bowl, add the the first ten ingredients, until pumpkin pie spice, and whisk to combine.
- Add the flour, baking powder, baking soda and salt, and fold with spatula until just combined; don't overmix; set aside.
- Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
- Cream Cheese Filling - In a large bowl, add all ingredients and whisk to combine.
- Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
- Top filling with remaining pumpkin batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
- Bake for about 50 minutes to 1 hour or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn't the most accurate. Tip - Tent the pan with a sheet of foil draped over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
- Adapted from Averie Cooks Cream Cheese Filled Pumpkin Bread
Easy Peasy!
This bread is super easy to make and super moist and delicious.. At first I was sceptical to add the caramel cream cheese but it worked and got raved reviews from my family members and that is all that counts 😉
I hope you guys enjoyed this recipe and my 1st time posting in WordPress 🙂 I´m so excited to have my own domain name! About time I would say!
My recipes are now in Ziplist format so you can save them in your own Ziplist recipe file and what´s even greater you can create your own shopping lists! So cool!
Please try this recipe, not only is it delicious, your kids will get in their veggies for the day *smile*.
In the mood for some more Fall recipes? Check out my Apple Pie Waffle recipe topped with fresh whipping cream and salted caramel!
Johlene
xoxo
Pumpkin AND cream cheese! I’ve got to try this! Looks delicious!
I don’t have any buttermilk but otherwise I think I might be able to make this without an extra trip to the store. If I do, I’ll let you know, over at http://www.lumberandlaundry.com.
Thanks Melissa! You could substitute the buttermik for greek or plain yoghurt (or) you could make your own buttermilk by adding 15ml (1 tablespoon) of vinegar or pure lemon juice to 1 cup (250ml ) of milk, let it stand for 15 minutes and voila you have your own homemade buttermilk!
Yay WordPress and your own domain! You’re kicking things off very well with this bread–I love a good cream cheese swirl (in fact, I have an idea bubbling in my head that I can’t wait to try)… Cheers, and have a great week!
I just realised I never replied to this comment. How did that happen?? Forgive me!!! So thanks for your comment and a great week to you too!
I’m with you there, friend! If you ever invent a 28-hour day, call me immediately! This bread is so beautiful–I want to eat all the pumpkin things this month!
Haha me too I´m all for pumpkin recipes 🙂 Happy Saturday friend! xoxo
Pumpkin bread is devine, it´s now my favourite bread alongside banana 🙂 xoxo
Isn’t pumpkin bread just the best? I’ve seen cream cheese added before, but never caramel – great idea!
I absolutely adore the idea of caramel cream cheese in a pumpkin bread! It looks so rich and moist, and I’d love to have a slice go with my coffee that I’m drinking right now. And CONGRATS on your 1st WordPress post – so glad you have your own domain name! That is so cool! PINNED!
Thanks so much Kristi! At first I was apprehensive.. cheesecake baked into a bread? how could that work? but it did & I´ll definitely do it again 🙂 Thankssss for pinning!! xoxo
I don’t think I’ve ever seen a prettier bread than this one!
Thanks for your very kind words Ashley!! xoxo