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.
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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
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.