If you’re looking for a show-stopping fall treat that combines the cozy flavors of pumpkin with a luscious, creamy surprise, then this Cream Cheese-Filled Pumpkin Bread Recipe is about to become your new favorite. Imagine tender, spiced pumpkin bread with a smooth cream cheese center that melts in your mouth with every bite. It’s the perfect balance of sweet and spice, moist and fluffy, with a rich cream cheese filling that takes this bread to the next level. Whether you’re baking for a holiday gathering or a cozy morning at home, this recipe guarantees smiles and second servings!
Ingredients You’ll Need
This Cream Cheese-Filled Pumpkin Bread Recipe shines because of its simple, pantry-friendly ingredients. Each one works in harmony to create a bread that’s moist, flavorful, and perfectly spiced, with a velvety cream cheese layer that will surprise and delight.
- Pumpkin purée: Provides that classic autumn flavor and moist texture that makes pumpkin bread irresistible.
- Eggs: Bind the ingredients together and give structure to the bread.
- Vegetable oil: Keeps the bread tender and helps maintain moisture.
- Granulated sugar: Adds sweetness and creates a beautiful crust when baked.
- Light brown sugar: Brings a subtle caramel note for extra depth.
- Milk: Adds moisture and helps the batter mix smoothly.
- Vanilla extract: Enhances the overall flavor with a warm, aromatic touch.
- All-purpose flour: The foundation for the bread’s texture and crumb.
- Baking powder and baking soda: Leavening agents that make your bread rise perfectly fluffy.
- Pumpkin pie spice and ground cinnamon: The dynamic duo that bring that iconic pumpkin bread warmth.
- Salt: Balances sweetness and strengthens flavor.
- Cream cheese: The star of the filling, softened for a creamy, dreamy texture.
- Extra egg, sugar, and flour for the cream cheese filling: Combine to create a smooth, stable layer that complements the pumpkin bread beautifully.
How to Make Cream Cheese-Filled Pumpkin Bread Recipe
Step 1: Prepare Your Oven and Pan
First things first, preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. This ensures your bread will bake evenly and release easily once it’s perfectly done.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together pumpkin purée, eggs, vegetable oil, granulated sugar, brown sugar, milk, and vanilla extract. This step is key to combining all those moist, flavorful elements that define the heart of your pumpkin bread.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. This mixture is what gives your bread structure and that irresistible warm aroma.
Step 4: Bring Wet and Dry Ingredients Together
Gradually add the dry mixture to the wet bowl, stirring gently just until combined. Overmixing can toughen the bread, so a light hand is your friend here.
Step 5: Prepare the Cream Cheese Filling
Beat together softened cream cheese, one egg, granulated sugar, and flour until smooth and creamy. This filling is what truly elevates this Cream Cheese-Filled Pumpkin Bread Recipe, adding a surprise layer of velvety sweetness that’s impossible to resist.
Step 6: Assemble Your Loaf
Pour half of the pumpkin batter into your prepared loaf pan. Carefully spread the cream cheese mixture evenly over this layer, then pour the remaining pumpkin batter on top, smoothing it out into an even layer. This layering crafts that beautiful, oozing cream cheese center everyone loves.
Step 7: Bake to Perfection
Bake for 55 to 65 minutes until a toothpick inserted into the center (not the cream cheese layer) comes out clean. Your kitchen will soon be filled with the heartwarming scent of pumpkin spice and creamy goodness.
Step 8: Cool and Slice
Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This helps it set perfectly so you can slice it neatly and serve every piece with that dramatic cream cheese swirl visible in every slice.
How to Serve Cream Cheese-Filled Pumpkin Bread Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of maple glaze highlights the bread’s golden crust and enhances its inviting look. Toasted pecans on top add a delightful crunch and boost the autumn vibe.
Side Dishes
This bread pairs wonderfully with a cozy cup of spiced chai tea, rich coffee, or even a creamy latte for breakfast or a sweet afternoon pick-me-up. For a more indulgent treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Creative Ways to Present
For a festive celebration, cut the bread into thick slices and arrange them on a rustic wooden board with fresh autumn leaves and mini pumpkins for decor. You can also slice it thin and toast it lightly for an extra crunch, then spread with butter or jam. This Cream Cheese-Filled Pumpkin Bread Recipe shines in any form!
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover pumpkin bread in an airtight container at room temperature for up to 2 days. After that, refrigerate to maintain freshness and prevent the cream cheese layer from spoiling.
Freezing
You can freeze the bread whole or sliced for up to 3 months. Wrap tightly in plastic wrap followed by aluminum foil to protect against freezer burn. When you’re ready to enjoy, thaw overnight in the refrigerator for best texture.
Reheating
Reheat slices in a toaster oven or microwave for about 20-30 seconds to bring back the moist softness and creamy filling’s luscious texture. Avoid overheating as it may dry out the bread.
FAQs
Can I use canned pumpkin purée for this recipe?
Absolutely! Canned pumpkin purée works perfectly and saves you time; just be sure to use pure pumpkin, not pumpkin pie filling which contains extra spices and sugars.
What if I don’t have pumpkin pie spice?
You can easily make your own blend with cinnamon, nutmeg, ginger, and cloves. This lets you customize the spice level exactly to your liking for the best flavor.
Can I substitute the cream cheese filling with something else?
The cream cheese filling is a key part of what makes this recipe special, but you could try sweetened ricotta as a lighter alternative or mascarpone for an even creamier texture.
Is this recipe suitable for making mini loaves or muffins?
Yes! Just reduce the baking time significantly and keep an eye on your smaller portions. Minis or muffins make adorable, shareable treats with the same delicious flavors.
How should I slice the bread to best showcase the cream cheese swirl?
Use a serrated knife and slice the loaf into about one-inch thick pieces. This thickness shows off the creamy swirl beautifully while keeping each slice moist and easy to handle.
Final Thoughts
There’s nothing quite like biting into a slice of this Cream Cheese-Filled Pumpkin Bread Recipe—it’s a delicious, comforting hug in food form. Warm, moist, and decadently swirled with cream cheese, it’s perfect for sharing or savoring all to yourself. Give this recipe a try and watch it quickly become a beloved staple in your baking rotation. Happy baking!
Print
Cream Cheese-Filled Pumpkin Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (10-12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Cream Cheese-Filled Pumpkin Bread combines moist, spiced pumpkin bread with a luscious layer of creamy sweetened cream cheese. Perfect for fall or holiday breakfasts and snacks, this loaf features warm flavors of pumpkin pie spice and cinnamon paired with a delightful cream cheese swirl inside each slice.
Ingredients
For the Pumpkin Bread Batter
- 1 cup pumpkin purée
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup milk
- 1 tbsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
For the Cream Cheese Filling
- 8 oz cream cheese, softened
- 1 large egg
- 1/2 cup granulated sugar
- 3 tbsp all-purpose flour
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
- Mix wet ingredients for batter: In a large bowl, whisk together pumpkin purée, eggs, vegetable oil, granulated sugar, brown sugar, milk, and vanilla extract until thoroughly combined and smooth.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt evenly.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and developing gluten.
- Prepare cream cheese filling: In another bowl, beat softened cream cheese with egg, granulated sugar, and flour until the mixture is smooth and creamy without lumps.
- Layer the batter and filling: Pour half of the pumpkin bread batter into the greased loaf pan. Spread the cream cheese filling evenly over this layer. Pour the remaining pumpkin batter on top, smoothing out the surface for even baking.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs.
- Cool and serve: Let the bread cool in the pan for 15 minutes to set, then transfer the loaf to a wire rack to cool completely before slicing. Serve and enjoy!
Notes
- Use room temperature eggs and cream cheese for better mixing and texture.
- Do not overmix the batter to ensure a tender crumb.
- If you don’t have pumpkin purée, canned pumpkin works great.
- Check your oven temperature with an oven thermometer for accurate baking.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
