Our cream cheese filled pumpkin bread is moist, subtly sweet, and ideal for crisp fall mornings or cozy dessert plates. This easy pumpkin loaf combines tender pumpkin bread with a creamy sweet center that the whole family will adore.
Cream Cheese Filled Pumpkin Bread Recipe
As soon as school starts, I’m ready for pumpkin everything. This cream cheese filled pumpkin bread is a simple, dependable recipe that satisfies pumpkin cravings without being overly rich. The pumpkin batter stays soft and tender, while the cream cheese layer adds a silky contrast that makes each slice special.
Holiday breads are perfect for sharing and gifting, and this loaf is attractive enough to bring to a gathering while still being easy to make. The sweetness is balanced, and the creamy layer in the middle keeps each bite interesting.
This pumpkin loaf is lovely with morning coffee and makes a convenient, grab-and-go breakfast slice for busy school or work mornings. It also travels well in a lunchbox or snack container.
My kids ask for this bread often. I like that it’s flavorful without being over-the-top; the pumpkin spice blend gives it classic fall flavor while keeping the loaf versatile enough to enjoy anytime during the season.
If you enjoy pumpkin desserts, this loaf is a must-try: not overly sweet, very moist, and visually appealing when sliced to show the creamy center. It’s also a great recipe to pin and save for cooler weather when you’re ready to do some fall baking.
Are you itching for fall baking yet? This pumpkin bread is a wonderful way to ease into the season.
Cream Cheese Filled Pumpkin Bread
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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
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Preheat the oven to 325°F (165°C). Grease a 9 x 5-inch loaf pan with nonstick spray or butter and line with parchment if desired for easy removal.
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Make the cream cheese filling: In a medium bowl, beat the softened cream cheese with the sugar, flour, egg, and vanilla until smooth. Set aside.
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Whisk dry ingredients for the bread: In a bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice. Set aside.
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In a large bowl, beat together the vegetable oil, sugar, eggs, and pumpkin puree until well blended.
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Add the dry ingredients to the wet mixture gradually, stirring until just combined. Avoid overmixing to keep the loaf tender.
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Assembly: Pour about 1 1/2 cups of batter into the prepared pan, spread it evenly, then spoon the cream cheese mixture over that layer. Gently spread the remaining batter over the cream cheese to cover.
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Bake for 85–95 minutes, or until a toothpick inserted into the center comes out clean. If the edges brown too quickly, tent the loaf with foil for the last 15 minutes. Cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely before slicing.
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Nutrition values are estimates from an online calculator and should not replace professional medical advice. Servings shown are approximate and depend on how you slice the loaf.
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