Cream Cheese Filled Pumpkin Bread
Our cream cheese filled pumpkin bread is moist, sweet, and perfect for fall. It’s a wonderful pumpkin dessert that your whole family will enjoy.
Cream Cheese Filled Pumpkin Bread Recipe
Yes, I’m one of those people. As soon as the kids head back to school I’m more than eager to start enjoying >pumpkin everything! This moist and flavorful cream cheese filled pumpkin bread is the perfect recipe to satisfy your pumpkin cravings!
Holiday-inspired breads are one of my favorite foods to enjoy throughout the season, and bread always makes a great gift for friends and family.
This cream cheese filled pumpkin bread is wonderful because it’s not over-the-top decadent. It’s just sweet enough, and the creamy cream cheese filling makes it really special.
This pumpkin bread is just as pretty as it is scrumptious. That’s the mark of a great pumpkin dessert!
I’m loving this delicious cream cheese filled pumpkin bread with my coffee in the mornings, and it’s fantastic to send along with my husband as a quick and easy to-go breakfast when he’s rushing out the door to work.
My kids love this bread too, and I’ve been sending a little piece in their lunch boxes
this week.
If you’re a huge fan of pumpkin desserts you might want to hop over and check out my famous pumpkin crunch cake or my favorite melt-in-your-mouth pumpkin cookies.
This pumpkin sheet cake is also AH-MAZING.
Yes, I have a bit of an early start on my fall baking, and now I’m just waiting for the weather to catch up with me. It was almost 90 degrees in Ohio today but I still thoroughly enjoyed my cream cheese filled pumpkin bread.
If it’s still a little early in the season for you, be sure to pin this bread
recipe to your favorite boards on Pinterest so you can circle back to it in October when you’re ready to give it a whirl. While you’re at it, do NOT MISS my famous chocolate chip banana bread!
So, tell me, are you as eager for fall to begin as I am?
Cream Cheese Filled Pumpkin Bread
Ingredients
Cream Cheese Filling
- 1 8 ounce package of cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 egg
- 1 teaspoon vanilla
Bread
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 cup pumpkin puree
Instructions
- Preheat the oven to 325 degrees F. Grease a 9-by-5 inch loaf pan with nonstick spray.
- For the cream cheese middle: In a medium bowl using an electric mixer combine the cream cheese, sugar, flour, egg and the vanilla and beat until smooth. Set aside.
- For the bread: In a medium bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg and the pumpkin pie spice. Set aside.
- In a large bowl using an electric mixer beat together the vegetable oil, sugar, eggs and the pumpkin puree until well combined.
- Add the flour mixture to the pumpkin mixture a little at a time, stir until just evenly combined.
- Pour 1 1/2 cups of the batter into the prepared loaf pan. Spoon the cream cheese mixture over the top of this layer and spread evenly, then add the remaining batter.
- Bake for 85 to 95 minutes or until a toothpick inserted into the center comes out clean. For softer edges cover with foil the last 15 minutes of baking. Cool in pan for 15 minutes before removing, then place on a wire rack and cool completely before slicing.
Just want to start by saying the taste is 10/10, however, there was SO much batter for my 9×5 loaf pans that it spilled over quite a bit in the oven…and I didn’t even put all the cream cheese filling in. This made getting it out of the pan very difficult. Also, even after over an hour of letting it cool, the pumpkin and cream cheese layers will not stay together for anything so it’s kind of a mess. But like I said, taste is amazing, and I’d definitely try again using 2 pans.
Agonized back and forth after reading the comments on whether or not to use 1 loaf pan or 2…
Decided to risk it and use 1 because I didn’t want to buy another one. I will add to the cacophony here by saying it worked out well with 85 minutes in a single 9×5 metal loaf pan; it did rise well but was never in danger of spilling over. I also cut the sugar by about 10% which could have affected the structure.
I guess my tips would be: weigh your ingredients, don’t beat too much air into the eggs, be careful with the amount of baking soda going in, maybe? My conclusion is that the loaf pan situation with this recipe is very ymmv, but the recipe is delicious and so easy to make!
I used one loaf pan as the recipe directed and this bread came out perfectly! Baked at 325 for 85 minutes and it was baked all the way through. If you follow the directions, it makes one perfect loaf! I think some may be misreading and using 1 CAN of pumpkin rather than 1 CUP of pumpkin as the recipe directs causing all of this overflow and need for two loaf pans. Either way, it was amazing and I will definitely be adding it to our fall baking rotation. Thank you so much!
Thanks for the recipes, super easy to make and did not take long at all. This recipe does make only one loaf of pumpkin bread, cream cheese did not fall to the bottom. It took me 1 hour and 25 minutes to make, super moist. Will be making again! Did I tell you how great it tasted and left my house smelling like fall!!
I just made this and it is AMAZING! It made one large, tall loaf for me, which I was concerned about since I didn’t read the comments until after it was already in the oven.
It’s beautifully moist and dense, good chew, and not terribly sweet.
Will definitely be making this again!
Turned out so good! I used an 8X4 pan and it worked out! I didn’t use a hand mixer (as recommended) for the filling and I wish I had for the right consistency. Waiting until it cooled really tested my patience but it was well worth the wait. Highly recommend!!! Not overly sweet, really nice!
I really wish I would have read the comments first. This recipe looked so good but I’m so disappointed as most of it ended up overflowing into a big mess. You cannot use a normal 9×5 loaf pan. Either use 2 loaf pans or make this into cupcakes. So disappointed.
This bread is delicious. It makes one loaf of bread. Followed the instructions exactly, it was super moist and gone within two days. Making it again right now. I do cover it the last 15 minutes or so.
Omgoodness! Did i miss something? Made the recipe and it was a mess. This recipe makes two loaves and that is not mentioned inthe post. I let y’all know if it tastes good. Have it in the oven as i type this.
Delicious! moist and tasty…perfect in the morning with coffee!
I have made this bread twice; first time I used the all the cream cheese mixture and it sunk close to bottom yet still tasted yummy. The second time I used little more then half the filling and it stayed in the center just not as thick, which was okay cause it still rocked! I only made the second one because my roommate who hates pumpkin spice ate the whole loaf! When I questioned him he said “I know yet after I tasted it I couldn’t stop, its so moist and good” I’m making more for Christmas yet doing mini loafs… hopen I can pull it off.
So, I read all cook’s comments and baked today to see for myself. The first thing is I cooked exactly like recipe said and precise with measurements. My conclusion is fabulous! I have a oven with convection which is a big plus. Also you must you hand held mixer for creamy filling and must slightly be room temperature but not too much. When you put batter in bottom of loaf , then filling, then remainder of batter, the remainder does kinda sink and you have to spread & blend filling with top layer. I baked 1 hr & 45 minutes. Cooled in pan 15 minutes and then cool completely on wire rack before cutting! All this and it’s fabulous! But cut corners and this could be a mess.
I am looking forward to make your Recipes. They all Look So Wonderful. Thank You for Sharing them. Happy Holidays to You and Your Friends and Family. Susie in Florida.
I made this the other night and didn’t have time to take a pic. Well, too late. It’s gone already! Mine came out exactly as the pic shows. I followed the directions exactly as shown and it was perfect. Delicious bread and will be making this often. Thank you!
Can you freeze this bread?
Best storage tips and how long does it keep?
Thanks for the huge mess. You would think you would mention in the recipe that this makes two loafs instead of just writing it in the comments. Please edit your recipe Instructions to save others from this baking disaster.
This is the best recipe and is definitely enough to make two loaves!! I’ve made it several times already, but this time I made it in my Bundt pan! It was wonderful!!
Hi Erica
Trying this recipe now and using a bundt pan per your recommendation. How long did you bake it? The same time 85-95 min? Thank you.
Amazing bread! Super moist, perfect spice ratios! I used Bobs red mill 1-1 baking flour and grass-fed butter rather than vegetable oil.
I’m not sure what happened with the recipe but I doubled it for 2 loaves and while cooking, the batter was flowing out of the loaf pans into my oven.
I probably should have made 3 loaves with a double recipe. It took nearly 2 hours for it to cook all the way through at 325*. I checked it every 10 minutes after the initial 65 minutes passed.
Needless to say, the end result was stellar even with the spills and longer cooking time!
Thank you for the recipe!
Amazing!! Making again and this time I hope to give some to my friends. My husband refuses to eat pumpkin, but for some reason he tried this with his breakfast and when he came home from work he asked for more!.
Made this in a quick hurry… ended up making extra… just so i can make three loafs and four cup cakes… OMG… the cup cakes didnt make it through the night… before they cooled… and the loafs.. well they made it to the cooling rack and then packaged them up to be distributed to a family…. BEING I LOVE TO BAKE…i will use this
Recipe all the time!! No problems… just a quick.note.. pending on the oven.. temps will vary.. and if you use a convection oven… temps will be lower.. or shorten the time ..
Everyone loved this bread will make it again. I was able to get 1 8 1/2″ by 4″ loaf, 1 mini 3″ by 5″ loaf and 5 cupcakes out of this recipe.
I added Maraschino cherries cut in half on top of loaves–I always add them to my Pumpkin Bread recipes. Totally delish!
You need to edit the recipe to indicate TWO loaves. Your instructions state to grease “a” loaf pan but in the comments later you tell someone to use two.
Ho Jolene, I didn’t tell anyone to use two loaf pans… this was someone else’s instruction. We make this in one 9×5 and it works fine.
Does this need to be refrigerated?
This is absolutely marvelous. So moist and delicious. This is actually the second time I have made it. It doesn’t last more than a few minutes and it gone. We love it. Thank you so much for posting this recipe. This is for sure a keeper…
The remaining batter that I poured on top just sunk down into the filling because it’s heavier than the filling. It came out fine, but basically ended up with a pumpkin bread and filling on top.
I made this and had no problem with it sinking to the bottom it stayed more in the middle. I did whip the cream cheese filling until it was light and fluffy. Just make sure your butter and cream cheese are at room temperature and whip longer and it should not sink. to the bottom.
What butter??? The recipe doesn’t call for butter in the filling or the bread!!
I made this recipe into cupcakes. The filling, the cake and cream cheese butter cream: wonderful!
Thats awesome please tell me how you did it?
Please tell me what you did to make cupcakes and what temp and for how long.
This bread is delicious! I made it today and it was a hit.
Love this stuffed pumpkin bread
I’m making this now…does it make two loaves or one? TIA! Super excited to try this!
Please use 2 loaf pans… 1 makes a big mess
Yep. I just found that out. Wish I would have read the comments first.
Yes it does. Wish i would’ve read thecomments first.
Making this today – again! Third time in the last month. It’s the season and my husband and neighbors love it.
Thank you for a wonderful pumpkin recipe!
This bread is wonderful however I doubled the recipe to make 2 loaves and had way too much batter. I was just now reading a post that said the recipe makes 2 loaf pans. Wish I had seen that earlier. Would have avoided the mess when I baked them. My friends are raving about how good it is. Thank u!!
Do you use a small or large can of pumpkin?
The recipe calls for a cup, not a can. You can get 1 cup of pumpkin from a small can though.
Delish delish delish!!!
Thanks for sharing! Does it keep long? How far ahead of time can I make it?
So so good! Made it exactly as the recipe called for and it turned out perfect! Dense and moist!
This is now a family favorite! Great recipe-thank you for sharing with us!
I made this and it was soooooooo good! I did suitute applesauce for oil, and I think I’ll just use pumpkin pie spice alone next time – my kids said the flavor was “a little weird”
What size can of pumpkin?
The recipe calls for a cup, not a can. You can get 1 cup of pumpkin from a small can though.
I absolutely love this pumpkin cream cheese bread! I make it frequently, and anyone who has had it also really enjoys it. Yummy!
I don’t know what happened, but I meant to give it five stars. It is absolutely a five star bread!
I was wondering if I could substitute ap flour for whole wheat flour?
Hi Crissy,
I’m looking forward to making your Cream cheese filled pumpkin bread. Do you have to refrigerate it due to the cream cheese filling?
I have baked this and need to know if I should store in fridge or not?
You can just put it in an airtight container, not in the fridge.
I’ve made this three times now and it sooooo good… I do have a question however… How do you get the cream cheese to be in just the middle because everytime I’ve made it the pumpkin batter is thick and the cream cheese batter is thin and when I try and put the top layer on it just mixes with the cream cheese rather than being the layers… What am I doing wrong lol it still tastes amazing but I want it to look pretty too lol
Made this today in mini loaf pans! Smells yummy cooking. Can’t wait to try it!
I made 2 loaves of this now and they were delicious but I do have a question how do you get the cream cheese mixture to stay in the middle? The actual pumpkin mixture was much thicker and when I tried to spread it over the top it mixed the cream cheese with it so it was like cream cheese/pumpkin on the top and a thin layer of cream cheese in the middle….
Made this tonight, it’s simply incredible! I know it won’t last long so I’m glad I snuck a slice after everyone else went to bed ;)
Where should I store this bread? I am just trying to make it last a couple of days to take it to work!
I made this yesterday and enjoyed my first slice today with my morning coffee. Wow, it’s delicious! Thanks so much for sharing. It’s definitely a keeper!
Trying this recipe now! So far the directions are easy to follow and it smells great in the oven!
I have it in the oven now and it smells great. I added a fourth teaspoon each ginger and cloves as I don’t have a pumpkin pie spice. I didn’t see any other post about this but this recipe makes 2 loaves, not one. I am an experienced bread baker so know about loaf pans…no way will this fit in just one of my pans.
Pumpkin desserts = my weakness! Cream cheese filled pumpkin desserts = mind blown! I am definitely going to have to give this a try especially since I’m in pumpkin treats making mode. Thank you for a new, delicious-looking option!
I just made this pumpkin bread to kick off the fall season. It was so delicious & didn’t disappoint. Followed the recipe exactly & it turned out wonderfully.
Question – Can this bread be frozen? And if it can for how long?
I have the same question!
I make a red velvet cake with cream cheese filling and it freezes very well, so I am assuming this will too. I guess you don’t know until you try😀
Just made the pumpkin bread. AMAZING!!!! The only modifications I did was I added 1/8t of ground ginger and I also used vanilla bean paste. I allowed to cool some in the pan but that I was all I could wait. The cream cheese was still warm. I will definitely be making this again and sharing with everyone!
Looks good
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This cream cheese filling just killed me and sent me straight to pumpkin bread heaven. Don”t worry, I think I’ll be very happy here. But for real, this stuff looks AH-mazing. Need to try ASAP!
I have made pumpkin bread for over 50 years and I was anxious to try this version. It was delicious and I plan on trying some of the other pumpkin recipes you have.