Introduction

This Cream Cheese-Filled Pumpkin Bread combines the warm flavors of pumpkin and spices with a luscious cream cheese center. It’s a perfect treat for fall or any time you crave a moist, flavorful quick bread with a creamy surprise inside.

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 ½ teaspoons pumpkin pie spice (or a blend of cinnamon, nutmeg, and cloves)
8 ounces cream cheese, softened
½ 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). In a large bowl, combine the pumpkin purée, flour, sugar, eggs, and pumpkin pie spice. Mix until a smooth batter forms.
Step 2: In a separate bowl, beat the softened cream cheese with ½ cup sugar and vanilla extract until creamy and well combined.
Step 3: Pour half of the pumpkin batter into a greased loaf pan. Spoon the cream cheese mixture evenly over the pumpkin layer, then cover with the remaining pumpkin batter.
Step 4: Bake for 50 to 60 minutes, or until a toothpick inserted into the pumpkin bread (avoiding the cream cheese layer) comes out clean.
Step 5: Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

For extra moistness, add ½ cup of sour cream or yogurt to the pumpkin batter.
Try adding chopped nuts or chocolate chips to the batter for added texture and flavor.
Use canned pumpkin purée for convenience, but homemade purée works beautifully if you prefer fresh.
If you like a swirl effect rather than a separate filling layer, gently swirl the cream cheese mixture into the pumpkin batter before baking.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pumpkin purée for this recipe?

Yes, frozen pumpkin purée works just fine. Thaw it completely and drain any excess liquid before using to maintain the right batter consistency.

What type of cream cheese should I use?

Use full-fat cream cheese softened to room temperature for the best texture and flavor in the filling. Low-fat versions may alter the creaminess and baking performance.

Cream Cheese-Filled Pumpkin Bread Recipe

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★★★★★

4.8 from 150 reviews

Delight in the rich and moist Cream Cheese-Filled Pumpkin Bread, a perfect fall treat that combines the warm spices of pumpkin bread with a luscious cream cheese center. This easy-to-make loaf features a tender pumpkin batter swirled with a sweet and tangy cream cheese filling, baked to golden perfection. Ideal for breakfast, dessert, or an afternoon snack, this bread brings comfort and festive flavors to your table.

Author: Ella
Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 1 hour 25 minutes
Yield: 1 loaf (10-12 slices) 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

For the Pumpkin Bread Batter

1 ½ cups pumpkin purée
2 cups all-purpose flour
1 ½ cups granulated sugar
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 teaspoon baking soda
½ cup vegetable oil
1 teaspoon vanilla extract

For the Cream Cheese Filling

8 ounces cream cheese, softened
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Instructions

Prepare the Pumpkin Batter: In a large bowl, whisk together the pumpkin purée, sugar, eggs, vegetable oil, and vanilla extract until well combined. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the bread tender.
Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with sugar, egg, and vanilla extract until smooth and creamy. This mixture will create a rich layer inside the bread.
Layer the Batter and Filling: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. Pour half of the pumpkin batter into the pan. Carefully spoon the cream cheese filling over the batter, spreading it evenly. Finally, pour the remaining pumpkin batter on top and smooth the surface.
Bake the Bread: Place the loaf pan in the oven and bake for about 60-70 minutes, or until a toothpick inserted near the center comes out clean or with just a few moist crumbs attached. Remove from oven and let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Serve and Enjoy: Slice the bread once cooled and serve it as a delicious breakfast treat or dessert. The cream cheese filling will provide a delightful creamy surprise in each bite.

Notes

For best results, use canned pumpkin purée or homemade pumpkin purée drained of excess moisture.
Make sure the cream cheese is softened to room temperature for easy mixing and smooth filling.
If desired, sprinkle the top of the batter with chopped nuts or pumpkin seeds before baking for added texture.
Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
This bread also freezes well; wrap tightly and thaw overnight in the fridge.

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