If you’re on the hunt for a comforting and delightful treat, this Cream Cheese-Filled Pumpkin Bread Recipe will quickly become one of your all-time favorites. Imagine tender, moist pumpkin bread infused with warm spices and a luscious, creamy swirl of rich cream cheese running through the center. It’s the perfect balance of sweet and spiced, making it an irresistible option for cozy mornings, afternoon snacks, or even dessert. Once you try this recipe, I promise you’ll want to bake it again and again, sharing it with everyone you love.
Ingredients You’ll Need
The magic of this Cream Cheese-Filled Pumpkin Bread Recipe lies in its simple but carefully chosen ingredients. Each one plays an essential role—from the smooth pumpkin purée that brings moisture and vibrant color, to the blend of spices that brings warmth and depth, and of course, the creamy surprise tucked inside adding just the right touch of decadence.
- 1 cup pumpkin purée: Brings moisture, natural sweetness, and that beautiful autumn-orange hue.
- 2 large eggs: Help bind everything together while adding richness.
- 1/2 cup vegetable oil: Keeps the bread tender and moist without overpowering flavors.
- 1 cup granulated sugar: Provides classic sweetness with a crisp crumb texture.
- 1/4 cup light brown sugar: Adds subtle caramel notes that enhance the spice blend.
- 1/4 cup milk: Balances the batter’s consistency for a soft, fluffy loaf.
- 1 tbsp vanilla extract: Elevates all flavors with a warm, aromatic finish.
- 1 3/4 cups all-purpose flour: The base for structure—use good quality for best results.
- 1 tsp baking powder: Helps the bread rise light and fluffy.
- 1/2 tsp baking soda: Reacts with the acidic ingredients to create the perfect crumb.
- 1 tbsp pumpkin pie spice: The heart of that signature pumpkin spice flavor.
- 1/2 tsp ground cinnamon: Boosts the warm, cozy notes we all crave.
- 1/4 tsp salt: Balances sweetness and enhances the spices.
- 8 oz cream cheese, softened: The star of the filling—smooth and creamy for that luscious layer.
- 1 large egg: Binds the cream cheese filling for a silky texture.
- 1/2 cup granulated sugar: Sweetens the cream cheese filling confidently without being overpowering.
- 3 tbsp all-purpose flour: Gives the filling just the right thickness and stability.
How to Make Cream Cheese-Filled Pumpkin Bread Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan. This simple preparation makes a huge difference, ensuring your pumpkin bread releases perfectly after baking. You can use butter, oil, or non-stick spray—whatever works best for you.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together your pumpkin purée, eggs, vegetable oil, granulated sugar, brown sugar, milk, and vanilla extract. This mixture combines the moisture and sweetness that will keep your bread soft and flavorful. Whisk until smooth and well incorporated.
Step 3: Combine the Dry Ingredients
In a separate bowl, mix the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. These dry ingredients bring structure and that unmistakable pumpkin spice aroma. Whisking them together ensures an even distribution of flavors and proper rising during baking.
Step 4: Gently Blend Wet and Dry Ingredients
Slowly add the dry ingredients into the wet pumpkin mixture, stirring just until combined. Avoid overmixing here to keep your bread light and tender. The batter will be thick but smooth, packed with promise of incredible flavor.
Step 5: Prepare the Cream Cheese Filling
In another bowl, beat the softened cream cheese, egg, sugar, and flour until creamy and smooth. This filling is the secret star of the Cream Cheese-Filled Pumpkin Bread Recipe—it adds a rich, velvety layer that contrasts beautifully with the spicy pumpkin bread.
Step 6: Layer the Batter and Filling
Pour half of the pumpkin batter into your prepared loaf pan, smoothing it evenly. Then carefully spread the cream cheese filling over this first layer, making sure it covers the batter edge to edge. Finally, pour the remaining pumpkin batter on top, smoothing the surface gently for an even bake.
Step 7: Bake to Perfection
Pop your pan into the oven and bake for 55 to 65 minutes. A toothpick inserted into the center should come out clean when it’s done. As the bread bakes, your kitchen will fill with the warm scent of pumpkin and spices, making it nearly impossible to wait!
Step 8: Cool and Enjoy
Allow the bread to cool in the pan for about 15 minutes to set properly, then transfer it to a wire rack to cool completely. This step helps the cream cheese layer firm up just right and makes slicing a breeze. Once cooled, slice the bread and savor every bite of this creamy, spiced treat.
How to Serve Cream Cheese-Filled Pumpkin Bread Recipe
Garnishes
To amp up the presentation and flavor, try a light dusting of powdered sugar right before serving. You can also add a sprinkle of cinnamon or a few toasted pecans on top for a delightful crunch. These small touches elevate the Cream Cheese-Filled Pumpkin Bread Recipe to a show-stopping snack or dessert.
Side Dishes
This pumpkin bread pairs wonderfully with a cozy cup of coffee, chai tea, or even a glass of cold milk. For a brunch spread, serve alongside fresh fruit or a dollop of whipped cream to balance the sweetness and spice perfectly.
Creative Ways to Present
Slice and serve this bread warm for the best cream cheese gooeyness. For a festive twist, top slices with a drizzle of maple syrup or a swirl of honey. You can also cut the bread into small squares and serve them as part of a fall-themed dessert platter to wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover pumpkin bread tightly wrapped in plastic wrap or in an airtight container. It will keep fresh at room temperature for about 2 days, or in the fridge for up to a week without losing its moist texture or creamy filling appeal.
Freezing
The Cream Cheese-Filled Pumpkin Bread Recipe freezes beautifully. Wrap it tightly in plastic wrap and then a layer of aluminum foil before freezing. This way, it can stay in the freezer for up to 3 months. When you want to enjoy it, thaw overnight in the fridge and warm slightly before serving.
Reheating
To revive that fresh-baked goodness, warm your slices gently in the microwave for 15 to 20 seconds or in a low-temperature oven. This brings back the bread’s softness and reactivates the creamy filling’s luscious texture, making every bite taste like it just came out of the oven.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin purée works perfectly and is actually very convenient. Just ensure you’re using pure pumpkin and not pumpkin pie filling, which contains spices and sweeteners already.
What can I substitute for vegetable oil?
You can swap vegetable oil with melted coconut oil, canola oil, or even melted butter if you prefer. Each will add a slightly different flavor and richness but won’t change the texture much.
Is this pumpkin bread gluten-free?
The original Cream Cheese-Filled Pumpkin Bread Recipe uses all-purpose flour, which contains gluten. However, you can experiment with a gluten-free flour blend made for baking to make a gluten-free version.
Can I make mini loaves or muffins instead?
Yes! Mini loaves or muffins bake faster, typically 20 to 30 minutes depending on size. Just keep an eye on them, and adjust baking time accordingly, and enjoy the same delicious flavors in bite-size portions.
How do I know when the bread is fully baked?
The best way is to insert a toothpick or skewer into the center; it should come out clean or with just a few moist crumbs attached. The cream cheese filling keeps the loaf moist, so don’t worry if the insertion isn’t perfectly dry.
Final Thoughts
This Cream Cheese-Filled Pumpkin Bread Recipe is such a joy to bake and an absolute comfort to eat. Its tender pumpkin spice base paired with that irresistibly creamy filling makes it a perfect seasonal treat or any time you need a little cozy indulgence. Trust me, once you try this recipe, it will quickly steal a top spot in your recipe collection—and in your heart!
Print
Cream Cheese-Filled Pumpkin Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Cream Cheese-Filled Pumpkin Bread is a deliciously moist and flavorful loaf, perfect for autumn or anytime you crave a spiced pumpkin treat with a rich cream cheese center. The combination of warm spices and creamy filling creates a delightful contrast in every bite, making it an irresistible dessert or snack option.
Ingredients
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
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 the bread from sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin purée, eggs, vegetable oil, granulated sugar, brown sugar, milk, and vanilla extract until well combined and smooth.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
- Make Batter: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined to avoid overmixing and to keep the bread tender.
- Prepare Cream Cheese Filling: In a separate bowl, beat together the softened cream cheese, egg, granulated sugar, and flour until smooth and creamy, ensuring a luscious filling.
- Layer the Loaf: Pour half of the pumpkin bread batter into the prepared loaf pan. Spread the cream cheese filling evenly over this layer. Pour the remaining pumpkin batter on top, smoothing the surface gently for even baking.
- Bake: Place in the oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool and Serve: Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your cream cheese-filled pumpkin bread!
Notes
- You can substitute pumpkin pie spice with a blend of cinnamon, nutmeg, ginger, and cloves if unavailable.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Check the bread closely toward the end of baking to prevent overbaking which can dry out the loaf.
- For a more festive look, drizzle with a simple glaze or dust powdered sugar before serving.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate to keep longer.
