Stuffed Pumpkin Bread

Stuffed Pumpkin Bread

Cinnamon Crumb Topping Ingredients:

• 1/3 cup light brown sugar packed
• 1/3 cup all-purpose flour
• 1 tsp. ground cinnamon
• 3 Tbsp. butter, melted and cooled

Cream Cheese Filling Ingredients:

• 6 oz. full-fat cream cheese, softened to room temperature
• 1/3 cup granulated sugar
• 1 tsp. vanilla extract pure
• 1 large egg yolk
• 1/3 cup all-purpose flour, unbleached

Pumpkin Bread Ingredients:

• 1 cup all-purpose flour, unbleached
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1 tsp. pumpkin pie spice
• 1/2 tsp. salt
• 1 large egg, room temperature
• 1/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 cup canned pumpkin puree
• 1/4 cup vegetable oil
• 1/4 cup milk
• 1 tsp. vanilla extract

Directions:

1. Combine sugar, flour, cinnamon and melted/cooled butter in a large bowl.
2. Using your fingers, mix ingredients together until small clumps begin to form. Cover and refrigerate until ready to use.
3. In a new bowl, beat cream cheese and sugar with an electric mixer until smooth and lump-free. Approximately 3 minutes.
4. Add vanilla and egg yolk and then beat until combined. Sift in flour then beat until incorporated. Set aside.
5. Make the pumpkin bread. Preheat oven to 350 F. Grease a 9-by-5-inch loaf pan and then line with parchment paper and set aside.
6. Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice and salt to a large bowl and whisk until combined. Set aside.
7. In a separate bowl, whisk egg, granulated sugar and brown sugar until well combined. Whisk in pumpkin puree, oil, milk and vanilla until incorporated. Add flour mixture to the pumpkin mixture and stir gently with a wooden spoon until just combined. Batter will be slightly lumpy. Do not overmix.
8. Spoon 1/3 of pumpkin batter into the loaf pan and then level with a spatula. Add half of the cream cheese filling to the loaf pan and then spread the pumpkin layer with a spatula. Top cream cheese with another 1/3 of the pumpkin batter. Spread with a spatula to cover. Spread remaining cream cheese filling on top of pumpkin batter. Top cream cheese with remaining pumpkin batter. Level batter with a spatula. Remove crumb topping from the refrigerator and sprinkle an even layer on top of pumpkin batter.
9. Bake for 50 to 60 minutes or until a tester inserted into the center of the loaf comes out with a few moist crumbs. If there is pumpkin batter on the tester, the bread needs additional bake time. Check the bread during the last 20 minutes of baking. If crumb topping appears brown, tent with aluminum foil for the remaining bake time.
10. Remove bread from oven and cool on a wire rack. Cool bread in the pan for 20 minutes. Remove from pan and place on a wire rack. Peel off parchment paper and allow bread to cool 1 hour before slicing.