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Cream Cheese Stuffed, Pecan Pumpkin Loaf

Ingredients

Loaf

  • 1 large egg
  • 1 cup pumpkin pie filling
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1/4 cup cup sour cream
  • 2 tsp vanilla extract
  • 1 heaping tbsp cinnamon
  • 1 tsp fresh ground nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 1/2 tsp ginger
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 c pecans pieces or halves that have been lightly crushed

Cream Cheese Filling

  • 1 large egg
  • 4 oz cream cheese
  • 1/4 cup granulated sugar
  • 3 Tbsp all-purpose flour

Instructions

The Filling

  • In a bowl, mix the egg, cream cheese, flour and sugar until smooth

The Loaf

  • In a large bowl, whisk the egg, pumpkin, sugars, oil, sour cream, vanilla, and spices.
  • In another small bowl, combine the flour, baking powder, baking soda, and salt.
  • Fold dry ingredients into wet ingredients until just combined.
  • Add pecans and fold in.
  • Pour 2/3 of the loaf batter into a Baking Pam sprayed loaf pan.
  • Gently scoop the cream cheese mixture on top and spread out to cover evenly.
  • Gently scoop the remaining 1/3 of the batter and spread to the edges, covering the cream cheese.
  • Bake for 45-50 minutes at 375F (covering for last 15 with foil to prevent burning.
  • Once loaf is done, remove from oven and let cool in the pan for 15 minutes.
  • Turn out onto a rack to completely cool before icing.