Print

Cream Cheese Filled Pumpkin Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

Ingredients

Scale

For the Pumpkin Bread:

  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 ½ tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil (or melted butter)
  • 2 large eggs
  • 1/4 cup milk
  • 1 tsp vanilla extract

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour

Instructions

1. Preheat & Prepare Pan:

  • Preheat oven to 350°F (175°C).
  • Grease and line a 9×5-inch loaf pan with parchment paper.

2. Make the Pumpkin Bread Batter:

  • In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  • In another bowl, whisk together pumpkin puree, sugar, brown sugar, oil, eggs, milk, and vanilla until smooth.
  • Gradually mix dry ingredients into the wet ingredients until just combined (do not overmix).

3. Make the Cream Cheese Filling:

  • In a medium bowl, beat cream cheese, sugar, egg, vanilla, and flour until smooth.

4. Assemble the Bread:

  • Pour half of the pumpkin batter into the loaf pan.
  • Spread the cream cheese mixture evenly on top.
  • Pour the remaining pumpkin batter over the cream cheese layer.

5. Bake:

  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool for 15 minutes, then transfer to a wire rack to cool completely.

6. Slice & Enjoy!

  • Slice and serve at room temperature or slightly warmed.

Notes

✔ Extra Moist Tip: Use applesauce instead of half the oil for a lighter version.
✔ Storage: Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
✔ Topping Idea: Add a streusel crumble on top for extra crunch!

Find it online: https://ukfinda.com/cream-cheese-filled-pumpkin-bread/