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!

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Cream Cheese Filled Pumpkin Bread - This delicious and moist pumpkin bread has a yummy cream cheese filling. It's so good and so, so pretty!

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.

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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?

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.

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Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Course: Desserts

Did you make this?

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4.54 from 369 votes (345 ratings without comment)

86 Comments

Linda says:

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This bread is sooooo good! Didn’t change a thing. It goes fast!

Laura Feliberty says:

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Turned out perfect! Instead of all purpose flour I use self rising flour and omit salt and baking soda. I used fresh pumpkin that I baked and passed through the strainer to make the puree. Very moist and everybody love it!

Terri R. says:

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Saw this recipe, and couldn’t wait for Fall to try it! I followed the recipe exactly, and it turned out great baking 90 minutes in my 5 X 12 loaf pan. Tastes wonderful and not too sweet for us. No issues others described with sinking filling or overflowing pan. Will def make again! Thanks Chrissy!

Jessica S. says:

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Used one pan and followed directions exact. Everyone loved it. Will be making it again!

Melissa Sanchez says:

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Yes and I can never make enough people ask what is my secret I say pintrest recipe someone once asked can you freeze it I said I don’t know never made it past table it’s eaten all before the end of day

Maria says:

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Reduced sugar: in the cream cheese batter, I used maple syrup instead of sugar. In the bread batter, I halved the granulated sugar called for. Everything turned out beautiful and more than sweet enough!

Jo Anne Davis says:

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I followed the instructions exactly. There is no need for 2 pans. No mess, but amazing smell.

Jan says:

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Turned out perfect!

Cindy says:

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This turned out perfectly! There was zero over spill, the cream cheese layer stayed perfectly in the middle and it looks exactly like the picture. I followed the recipe exactly as written, except I added more cinnamon and pumpkin pie spice. Don’t be deterred by the negative comments. I’m not sure what they did wrong, but mine turned out perfect! Its delicious and I will definitely make this again!!