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.
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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?
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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Did you make this?
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I read other comments and just wanted to say. I had no problem with the bread spilling out it fit perfectly. Also a trick when doing layering your bread slide a spatula along the sides of the edges next to the pan, and that will make the bottom and the top layer come together on the side and your bread will not fall apart. I this a 10 on all.
The comments were amazing. I can’t wait to try it.
Just made this and my husband loves it. Will be making again
I made the pumpkin bread this morning and it is the best pumpkin bread I have ever made. The cream cheese filling just made the bread. I will definitely make it again.
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!