This cream cheese-stuffed pumpkin bread is one of my all-time favorite fall desserts. It’s quite filling due to the dense nature of the bread. If you aren’t looking to spoil your dinner you may want to hold off one eating this bread beforehand because it is heavy. However, who can resist the temptation? I know that I certainly can’t! Haha! Seriously, though, this bread is a mega-hit and you are going to love it.
Here’s what our friends over at Heavenly Savings have said about this incredible cream cheese pumpkin bread recipe:
Every year I make the main dish, a few side dishes and a couple desserts. I love to cook….but the fun of it is when everyone else also brings along their favorite Thanksgiving sides and desserts to share! This year I will be making my husbands favorite dessert. Chocolate Caramel and Cream Cheese Stuffed Pumpkin Bread! Hope you enjoy it as much as we do!
I can’t wait to make this bread!
Ingredients
Bread Ingredients:
1 3/4 C Pumpkin Pie Filling
4 Eggs
1/2 C Vegetable Oil
1/2 C Chunky Applesauce
2/3 C Milk
2 tsp Vanilla Extract
2 C Domino Sugar
3 1/2 C Gold Medal Flour
2 tsp Baking Soda
8 Pieces Kraft Caramel
Cream Cheese Filling:
16 oz. Philadelphia Cream Cheese (2 Bars)
1/4 C. sugar
1 egg
2 Tbs milk
1 Tbs Flour
1/2 Bar Bakers Chocolate – to drizzle over top (optional)
Instructions:
Before you begin make sure you preheat the oven to 350 degrees and grease your bread pans!
1. Mix together pumpkin filling, eggs, vegetable oil, applesauce, milk, vanilla and sugar.
2. Mix until well blended.
3. Add Flour and baking soda. Stir as little as possible. You just want it mixed well…but not over stirred.
4. In separate bowl add cream cheese, sugar, egg, milk and flour. Mix with electric beaters until smooth and creamy.
5. Fill bread pan with pumpkin bread mix until 1/4 way full.
6. Stretch out 8 caramel pieces until they are long strips. Place them into pan spacing them out about an 1 inch or so apart. I place three on each end and then two in the middle.
7. Pour more pumpkin bread filling until 1/2 way full.
8. Add a layer of cream cheese filling. You want to spread this out as evenly as possible.
9. Top with remaining pumpkin bread filling. Make sure that you cover all of the cream cheese layer.
10. Bake on 350 degrees for 50-65 minutes or until toothpick comes out clean.
(Optional) When bread cools you can drizzle melted bakers chocolate over the top!
This will make two loafs of bread
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Quick tip: Bread will keep, seal in an airtight container, at room temperature for up to 1 week, or in the freezer for up to 6 months.
Thank you Heavenly Savings for this great recipe.
