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Pumpkin and Cream Cheese Breakfast Bread

  • Prep 15 min
  • Total 55 min
  • Ingredients 17
  • Servings 10
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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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
229.4
% Daily Value
Total Fat
10.5g
16%
Saturated Fat
2.9g
15%
Cholesterol
49.7mg
17%
Sodium
372.8mg
16%
Total Carbohydrate
30.9g
10%
Dietary Fiber
1.1g
4%
Sugars
18.4g
Protein
3.7g
% Daily Value*:
Vitamin C
1.80%
2%
Calcium
5.30%
5%
Iron
7%
7%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

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

Directions

  • 1 For the cream cheese filling: Preheat oven to 350ºF. 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!

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

Rate and Comment

Vianney Rodriguez Vianney Rodriguez
September 22, 2015

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