Introduction

This Cream Cheese-Filled Pumpkin Bread is a delightful twist on a classic fall favorite. Moist and spiced pumpkin bread is perfectly complemented by a creamy, tangy cream cheese center, making it a delicious treat for breakfast or dessert.

Cream Cheese-Filled Pumpkin Bread Recipe - Recipe Image

Ingredients

1 cup pumpkin purée
2 cups all-purpose flour
1 cup sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 ounces cream cheese, softened
1/4 cup sugar (for cream cheese filling)
1 teaspoon vanilla extract (for cream cheese filling)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking.
Step 2: In a large bowl, combine the pumpkin purée, eggs, sugar, and spices. Mix until smooth.
Step 3: Gradually add the flour to the pumpkin mixture, stirring gently until just combined. Avoid overmixing.
Step 4: In a separate bowl, beat the cream cheese with sugar and vanilla extract until smooth and creamy.
Step 5: Pour half of the pumpkin batter into the prepared loaf pan, then spread the cream cheese filling evenly over the batter.
Step 6: Carefully spoon the remaining pumpkin batter on top, smoothing the surface to cover the cream cheese layer.
Step 7: Bake for 55–65 minutes or until a toothpick inserted near the center comes out with moist crumbs but no raw batter.
Step 8: Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

For extra flavor, add 1/2 cup chopped walnuts or pecans to the pumpkin batter.
Substitute the spices with pumpkin pie spice for convenience.
To make individual servings, bake the batter and cream cheese filling in a muffin tin for smaller pumpkin cream cheese muffins.

Storage

Store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices wrapped tightly in plastic wrap and foil for up to 3 months. Reheat slices gently in a microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin purée works perfectly and is a convenient option for this bread.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the bread. It should come out with moist crumbs but no wet batter to indicate it’s done.

Cream Cheese-Filled Pumpkin Bread Recipe

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★★★★★

4.8 from 64 reviews

This Cream Cheese-Filled Pumpkin Bread is a moist and flavorful autumn treat featuring a rich pumpkin batter swirled with a luscious cream cheese filling. Perfect for breakfast or dessert, it combines warm spices with creamy tanginess for a delightful bite every time.

Author: Marco
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 1 loaf (about 10–12 slices) 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pumpkin Bread Batter

1 3/4 cups (220g) all-purpose flour
1 cup (200g) granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 large eggs
1 cup (245g) pumpkin purée
1/2 cup (120ml) vegetable oil or melted butter
1 teaspoon vanilla extract

Cream Cheese Filling

8 oz (225g) cream cheese, softened
1/2 cup (100g) granulated sugar
1 large egg
1 teaspoon vanilla extract

Instructions

Prepare the Pumpkin Bread Batter: In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In another bowl, beat the eggs, then add the pumpkin purée, vegetable oil, and vanilla extract. Combine the wet ingredients with the dry ingredients until just mixed, being careful not to overmix for a tender bread.
Make the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese until smooth. Add the sugar, egg, and vanilla extract, and mix until fully combined and creamy.
Layer the Batter and Filling: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan. Pour half of the pumpkin batter into the pan and spread evenly. Carefully dollop the cream cheese filling over the batter, then top with the remaining pumpkin batter to cover the cream cheese layer.
Bake the Bread: Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the pumpkin bread (avoiding the cream cheese layer) comes out clean. The top should be golden brown and slightly firm to the touch.
Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for about 15 minutes. Then transfer the loaf to a wire rack to cool completely before slicing. This will help the cream cheese layer set and prevent crumbling.

Notes

For best results, use canned pumpkin purée or homemade purée without added spices or sugar.
You can swirl the cream cheese filling gently with a knife to create a marbled effect instead of a layered filling.
Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerated for up to a week.
Serve slightly warmed or at room temperature, optionally topped with a dusting of powdered sugar.
To make it dairy-free, substitute cream cheese with a plant-based cream cheese alternative.

Keywords: pumpkin bread, cream cheese filling, autumn recipe, baked dessert, spiced pumpkin bread, fall baking