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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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.