Cream Cheese Filled Pumpkin Bread

Cream Cheese Filled Pumpkin Bread is a moist, spiced pumpkin loaf with a rich and creamy cheesecake-style filling. This delicious fall-inspired treat is perfect for breakfast, dessert, or a cozy afternoon snack. The combination of warm pumpkin spices and smooth cream cheese makes every bite irresistible!

Why You’ll Love This Recipe

• Moist and flavorful – The perfect blend of pumpkin, cinnamon, and nutmeg.
• Creamy surprise inside – A luscious cream cheese filling in every slice.
• Great for holidays – Perfect for Thanksgiving, Halloween, or cozy fall mornings.
• Easy to make – Simple ingredients and minimal prep time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pumpkin Bread:

• All-purpose flour
• Baking soda
• Baking powder
• Pumpkin puree
• Granulated sugar
• Brown sugar
• Vegetable oil
• Eggs
• Vanilla extract
• Pumpkin pie spice
• Cinnamon
• Salt

For the Cream Cheese Filling:

• Cream cheese (softened)
• Granulated sugar
• Egg
• Vanilla extract

Directions

1. Preheat oven – Set to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Make the cream cheese filling – Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
3. Prepare the pumpkin batter – In one bowl, whisk together flour, baking soda, baking powder, pumpkin spice, cinnamon, and salt. In another bowl, mix pumpkin puree, sugar, oil, eggs, and vanilla. Combine wet and dry ingredients until just mixed.
4. Assemble the loaf – Pour half of the pumpkin batter into the loaf pan. Spread the cream cheese mixture evenly over it, then top with the remaining pumpkin batter.
5. Bake – Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
6. Cool and serve – Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 15 minutes

Variations

• Nutty version – Add chopped pecans or walnuts to the batter for extra crunch.
• Chocolate swirl – Mix in chocolate chips or drizzle with melted chocolate.
• Maple glaze – Drizzle with a simple maple glaze for added sweetness.
• Gluten-free option – Use a 1:1 gluten-free flour blend.

Storage and Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerate: Keeps well in the fridge for up to 5 days.
• Freeze: Wrap in plastic and freeze for up to 3 months.
• Reheat: Warm slices in the microwave for 10-15 seconds before serving.

FAQs

Can I use homemade pumpkin puree?

Yes! Just be sure to drain excess moisture for the best texture.

Why did my cream cheese filling sink?

Make sure the batter is thick and spread the filling evenly to prevent sinking.

Can I make muffins instead?

Yes! Adjust the baking time to about 18-22 minutes for muffins.

Can I reduce the sugar?

Yes! Reduce by ¼ cup without affecting texture too much.

What’s the best way to ensure the bread is fully baked?

Use a toothpick to test the center—it should come out with a few moist crumbs, not wet batter.

Can I make this ahead of time?

Yes! It actually tastes better the next day as the flavors meld.

What’s the best substitute for vegetable oil?

You can use melted butter, coconut oil, or applesauce for a healthier alternative.

Can I add a streusel topping?

Absolutely! A brown sugar-cinnamon crumble would be delicious on top.

How do I make this dairy-free?

Use dairy-free cream cheese and a milk substitute like almond milk.

What pairs well with this pumpkin bread?

Enjoy with coffee, tea, or a warm apple cider for the ultimate fall treat.

Conclusion

Cream Cheese Filled Pumpkin Bread is the perfect combination of warm fall flavors and creamy richness. Whether you enjoy it as a breakfast treat or dessert, this moist, flavorful loaf is sure to be a favorite. Try it today and savor the taste of autumn!

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