Cream Cheese-Filled Pumpkin Bread Recipe

If you are looking to cozy up with a delicious fall treat that perfectly balances sweet pumpkin flavors and luscious cream cheese, this Cream Cheese-Filled Pumpkin Bread Recipe is your new best friend in the kitchen. Imagine tender, moist pumpkin bread with a surprise swirled center of creamy, tangy cheesecake that melts in your mouth with every bite. This recipe is both comforting and impressive, making it ideal for breakfasts, snack times, or even dessert. Once you try this Cream Cheese-Filled Pumpkin Bread Recipe, you’ll find yourself reaching for seconds and sharing it with everyone you know!

Ingredients You’ll Need

This Cream Cheese-Filled Pumpkin Bread Recipe calls for simple, pantry-friendly ingredients that come together to create a symphony of flavors and textures. Each component plays a vital role from the rich pumpkin purée that makes the bread moist and flavorful, to the warm spices that make every slice taste like autumn in a loaf.

• Pumpkin purée: Provides moistness and that signature pumpkin flavor.
• Large eggs: Bind the ingredients while adding richness.
• Vegetable oil: Keeps the bread tender and soft.
• Granulated sugar: Sweetens the batter for just the right amount of sweetness.
• Light brown sugar: Adds a hint of caramel depth.
• Milk: Helps with the batter’s consistency and tenderness.
• Vanilla extract: Enhances all the other flavors with a warm, sweet aroma.
• All-purpose flour: For the perfect structure that’s not too dense.
• Baking powder: Helps the bread rise and become fluffy.
• Baking soda: Adds to the rise and contributes to the texture.
• Pumpkin pie spice: A mix of warm spices that make pumpkin pie irresistible.
• Ground cinnamon: Infuses additional warmth and spice.
• Salt: Balances flavors and enhances sweetness.
• Cream cheese (softened): Creates the smooth, creamy filling that makes this bread so unforgettable.
• Extra egg for filling: Binds the cream cheese mixture together beautifully.
• Sugar for filling: Sweetens the cream cheese layer just right.
• Flour for filling: Helps set the cream cheese filling so it slices nicely.

How to Make Cream Cheese-Filled Pumpkin Bread Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Grease your 9×5-inch loaf pan thoroughly to ensure the pumpkin bread won’t stick and comes out with a perfect crust once baked.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the pumpkin purée, eggs, vegetable oil, granulated sugar, brown sugar, milk, and vanilla extract until the mixture is smooth and uniform. This is the heart of your batter providing all the moisture and sweetness needed.

Step 3: Combine the Dry Ingredients

In another bowl, whisk your flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Sifting these together helps distribute the leavening and spices evenly for a consistent flavor and texture throughout the bread.

Step 4: Bring It All Together

Gently add the dry ingredients to the wet pumpkin mixture, stirring just until combined. Be careful not to overmix as this can make the bread tough instead of soft and tender.

Step 5: Prepare the Cream Cheese Filling

In a separate bowl, beat together the softened cream cheese, egg, sugar, and flour until it becomes smooth and creamy. This luscious filling will be the delightful surprise inside your pumpkin bread.

Step 6: Layer the Batter and Filling

Pour half of the pumpkin bread batter into the greased loaf pan. Spread the cream cheese filling evenly over this layer using a spatula. Then pour the remaining pumpkin batter over the cream cheese, smoothing the top so it bakes in a beautiful layered effect.

Step 7: Bake to Perfection

Place your loaf pan in the oven and bake for 55-65 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean, indicating the bread is fully cooked and the cream cheese filling has set perfectly.

Step 8: Cool and Enjoy

Let the pumpkin bread cool in the pan for about 15 minutes before transferring it to a wire rack. This step also helps it firm up for clean slicing. Once cooled, cut generous slices and savor each bite of the creamy, spiced magic.

How to Serve Cream Cheese-Filled Pumpkin Bread Recipe

Garnishes

A light dusting of powdered sugar over the top of your sliced pumpkin bread adds a beautiful finishing touch and a bit of extra sweetness. If you want to elevate the experience, a drizzle of maple syrup or a dollop of whipped cream can take it to a new level of indulgence.

Side Dishes

This pumpkin bread pairs wonderfully with a hot cup of coffee, chai tea, or a creamy latte for breakfast or an afternoon pick-me-up. For a heartier snack, serve alongside some fresh fruit or a small bowl of yogurt to balance the richness.

Creative Ways to Present

For a festive touch, arrange thick slices of the pumpkin bread on a platter with autumn leaves and cinnamon sticks for a beautiful fall-inspired centerpiece at your brunch or holiday table. You can also cut it into bite-sized pieces and serve as part of a dessert board with cheeses and nuts.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Cream Cheese-Filled Pumpkin Bread tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to 2 days. For longer freshness, refrigeration is a great option and will keep the bread moist for up to 5 days.

Freezing

If you want to save some slices for later, freeze the cooled pumpkin bread wrapped tightly in plastic wrap and again in foil, or in a freezer-safe container. It can be frozen for up to 3 months. Thaw slices at room temperature or in the fridge before serving.

Reheating

Warm slices gently in the microwave for about 15 seconds or toast them lightly to enjoy the cream cheese filling warm and soft again. Avoid overheating as it can dry out the bread. A quick warm-up revives the comforting flavors beautifully.

FAQs

Can I use canned pumpkin for this recipe?

Yes! Canned pumpkin purée works perfectly in this Cream Cheese-Filled Pumpkin Bread Recipe. Just be sure to use pure pumpkin rather than pumpkin pie filling, which contains added spices and sweetness.

What type of cream cheese should I use?

Use full-fat, softened cream cheese for the best texture and flavor in the filling. Lower-fat versions may alter the creaminess and result in a less luscious filling.

Can I substitute the vegetable oil with something else?

Yes, you can substitute vegetable oil with melted butter or coconut oil for a slightly different flavor profile. Keep in mind that butter will add richness but may make the bread denser.

Is it okay to add nuts or chocolate chips?

Absolutely! Adding chopped pecans, walnuts, or chocolate chips into the pumpkin batter gives extra texture and flavor. Just fold them into the batter gently before pouring into the pan.

How can I tell when the bread is done baking?

The most reliable way is to insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, your pumpkin bread is perfectly baked. Avoid opening the oven too often to prevent sinking.

Final Thoughts

This Cream Cheese-Filled Pumpkin Bread Recipe is one of those special dishes that brings warmth and joy with each slice. It’s easy enough for any home baker yet impressive enough to serve guests or gift during the holidays. I truly hope you give this lovely recipe a try and find it as comforting and delicious as I do—there’s really nothing like the cozy combination of pumpkin and cream cheese in your kitchen.

Cream Cheese-Filled Pumpkin Bread Recipe

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• Author: admin
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Diet: Vegetarian

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Description

This Cream Cheese-Filled Pumpkin Bread is a moist and flavorful autumn treat that combines spiced pumpkin bread with a rich, creamy layer of sweetened cream cheese. Perfect for breakfast, snacks, or dessert, this loaf features warm pumpkin pie spices and a luscious cream cheese filling baked right in the middle for a delightful surprise in every slice.

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Ingredients

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Pumpkin Bread Batter

• 1 cup pumpkin purée
• 2 large eggs
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1/4 cup light brown sugar
• 1/4 cup milk
• 1 tbsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Cream Cheese Filling

• 8 oz cream cheese, softened
• 1 large egg
• 1/2 cup granulated sugar
• 3 tbsp all-purpose flour

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin purée, 2 eggs, vegetable oil, granulated sugar, light brown sugar, milk, and vanilla extract until the mixture is smooth and fully combined.
3. Combine Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently just until combined. Avoid overmixing to keep the bread tender.
5. Prepare Cream Cheese Filling: In another bowl, beat the softened cream cheese, 1 egg, granulated sugar, and 3 tablespoons of flour together until smooth, creamy, and without lumps.
6. Layer the Batter and Filling: Pour half of the pumpkin bread batter into the prepared loaf pan, spreading it evenly. Carefully layer the cream cheese filling over the pumpkin batter, smoothing it out. Then pour the remaining pumpkin batter on top, smoothing the surface evenly.
7. Bake the Bread: Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
8. Cool and Serve: Allow the bread to cool in the pan for about 15 minutes to firm up, then carefully transfer it to a wire rack to cool completely before slicing and serving.

Notes

• Make sure the cream cheese is softened to room temperature to achieve a smooth filling.
• If your toothpick comes out with wet batter before the time is up, continue baking and check every 5 minutes.
• Store leftover bread in an airtight container in the refrigerator for up to 4 days.
• This bread can be frozen for up to 3 months; slice before freezing for easier thawing.
• You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Quick Bread
• Method: Baking
• Cuisine: American