Oops Pumpkin Pie Gooey Bundt Bread
Indulge in the rich, autumnal flavors of "Oops Pumpkin Pie Gooey Bundt Bread," a delightful dessert-meets-breakfast creation that’s as cozy as it is irresistible. This unique bundt bread combines the spiced warmth of pumpkin pie with a luscious cream cheese filling, creating gooey, melt-in-your-mouth layers in every bite. Perfectly spiced with cinnamon and nutmeg, and optionally topped with crunchy pecans, this recipe is easy to prepare and ready in just over an hour. A hidden pocket of cream cheese adds an indulgent surprise, making it perfect for fall gatherings, holiday breakfasts, or a comforting treat alongside a hot cup of coffee. With its rich flavors and moist texture, this bundt bread is destined to become a seasonal favorite! Keywords: pumpkin pie bundt bread recipe, gooey pumpkin bread, cream cheese pumpkin bread, fall dessert ideas, easy bundt cake recipe.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cups Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 1 cup Canned pumpkin puree
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 8 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 2 tablespoons Milk
- 0.5 cup Chopped pecans (optional)
- Non-stick cooking spray
Instructions
Preheat your oven to 350°F (175°C). Generously grease a bundt pan with non-stick cooking spray.
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking powder, salt, ground cinnamon, and ground nutmeg.
In a separate bowl, whisk together the canned pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just incorporated. Do not overmix.
In another bowl, make the cream cheese filling by combining the softened cream cheese, powdered sugar, and milk. Beat until smooth and creamy.
Pour half of the pumpkin batter into the prepared bundt pan, spreading it evenly.
Spoon the cream cheese mixture over the pumpkin batter layer, ensuring it doesn't touch the edges of the pan.
Sprinkle the chopped pecans (if using) evenly over the cream cheese layer.
Pour the remaining pumpkin batter on top of the cream cheese layer and gently smooth it out with a spatula.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the cake (avoiding the cream cheese center) comes out clean.
Allow the bundt bread to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
Slice and serve warm or at room temperature. Enjoy the gooey layers with a cup of coffee or tea!
Nutrition Facts
Calories |
4807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.0 g | 313% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 631 mg | 210% | |
| Sodium | 3028 mg | 132% | |
| Total Carbohydrate | 625.9 g | 228% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 408.7 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 572 mg | 44% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1524 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
