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 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.