Pumpkin and Cream Cheese Breakfast Bread

Name: Pumpkin and Cream Cheese Breakfast Bread
Prep time: 15 min
Total time: 55 min
Yield: 10
Ingredients: 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; 4 oz cream cheese, softened; 1 large egg; 1/4 cup granulated sugar; 3 tablespoons all-purpose flour

Save Recipe

Prep 15 min
Total 55 min
Ingredients 17
Servings 10

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

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

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

Directions

1

For the cream cheese filling: Preheat oven to 350°F. 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!