Are you looking for a quick and simple dish? Then the Cream Cheese Filled Pumpkin Bread Recipe is here for you. There’s something magical about the scent of pumpkin spice drifting from the oven. Add a sweet cream cheese layer tucked inside, and this cozy fall classic transforms into something special. Whether you’re baking for your family, gifting a homemade treat, or simply craving a slice with your morning coffee, this cream cheese—filled pumpkin bread is pure autumn comfort in loaf form.
This recipe combines two beloved flavors—pumpkin spice and cheesecake—for a moist, tender quick bread with a creamy surprise in the center. It’s straightforward enough for beginner bakers, yet impressive enough to serve at a holiday brunch or wrap as a homemade gift.
Why You’ll Love This Cream Cheese-Filled Pumpkin Bread?
- Moist and flavorful: Thanks to real pumpkin purée and a perfect blend of fall spices.
- Cream cheese swirl: Adds richness and visual wow-factor without being overly sweet.
- Easy ingredients: Pantry staples and no fancy equipment needed.
- Freezer-friendly: Make one for now, one for later.
- Great for breakfast or dessert: Tastes even better the next day!
Ingredients of Cream Cheese Filled Pumpkin Bread
For the Pumpkin Bread:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp ginger
- 2 large eggs
- 1 cup pumpkin purée (not pumpkin pie filling)
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- ¼ cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
Cream Cheese Filled Pumpkin Bread Instructions
1️⃣ Prep the Oven & Pan
Preheat your oven to 350°F (175°C). Grease a loaf pan that measures 9×5 inches or line it with parchment to make it easy to remove.
2️⃣ Make the Cream Cheese Filling
A medium-sized bowl is used to mix the cream cheese, sugar, egg yolks, sugar, and vanilla until smooth. Set aside.
3️⃣ Mix the Dry Ingredients
Large bowl mix together baking soda, flour as well as salt, cinnamon, cloves, nutmeg and ginger.
4️⃣ Mix the Wet Ingredients
In a separate bowl, combine eggs, pumpkin purée, both sugars, oil, milk, and vanilla. Whisk until fully blended. This step makes your Cream Cheese Filled Pumpkin Bread recipe more delicious.
5️⃣ Combine Wet and Dry
Mix the wet ingredients with dry ingredients and mix until it is just incorporated. Make sure not to overmix as this keeps the bread soft and moist.
6️⃣ Layer the Batter
Put half the batter in the loaf pan. Spoon the cream cheese mixture evenly over the batter, then gently spread it with a spatula. Pour the remaining pumpkin batter on top and smooth the surface.
7️⃣ Bake
Bake for 55–65 minutes, or until a toothpick inserted into the pumpkin part (not the cream cheese center) comes out clean. If the top begins to brown too quickly, tent loosely with foil in the last 15 minutes.
8️⃣ Cool
Let the bread cool in the pan for 15–20 minutes before transferring to a wire rack. Cool completely before slicing for clean layers.
Nutrition Information (Per Slice, Approximate)
| Nutrient | Amount |
| Calories | 310 |
| Carbs | 34g |
| Protein | 5g |
| Fat | 17g |
| Sugar | 21g |
| Fiber | 1g |
Note: Based on 10 slices per loaf.
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Final Thoughts
This simple cream cheese filled pumpkin bread is proof that a few pantry staples can create something truly crave-worthy. It’s the kind of recipe you’ll return to again and again each fall, whether you’re baking for a cozy morning at home or a festive gathering with friends.
It’s moist, perfectly spiced, easy to pull together, and delivers a delicious surprise in every slice.
FAQs
1. What is cream cheese-filled pumpkin bread?
It’s a moist pumpkin bread with a delicious swirl of cream cheese filling inside for added richness and flavor.
2. How do you make the cream cheese filling?
The cream cheese filling is typically made by combining cream cheese, sugar, and an egg, often with some vanilla extract for flavor.
3. Can I use canned pumpkin for this recipe?
Yes, canned pumpkin works perfectly fine for this recipe and is a convenient option.
4. How do I prevent the cream cheese filling from sinking to the bottom?
Ensure the bread batter is thick enough to hold the filling in place, and you can even partially bake the pumpkin batter before adding the cream cheese layer.
5. Can I make this recipe without the cream cheese filling?
Yes, you can make regular pumpkin bread without the filling if you prefer, but it won’t have the creamy, tangy contrast.
6. How long should I bake the bread?
Typically, it bakes at 350°F (175°C) for 55-65 minutes, but it’s best to check with a toothpick to ensure it’s cooked through.
7. Can I freeze cream cheese-filled pumpkin bread?
Yes, you can freeze it! Wrap it tightly in plastic wrap and foil, then store it in an airtight container or freezer bag for up to 3 months.
Simple Cream Cheese Filled Pumpkin Bread Recipe
Ingredients
Pumpkin Bread:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp ginger
- 2 eggs
- 1 cup pumpkin purée
- ¾ cup sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla
Cream Cheese Layer:
- 8 oz cream cheese
- ¼ cup sugar
- 1 egg yolk
- ½ tsp vanilla
Instructions
- Preheat oven to 350°F and prepare loaf pan.
- Beat cream cheese filling ingredients until smooth; set aside.
- In a large bowl, whisk dry ingredients.
- In another bowl, combine wet ingredients.
- Stir wet into dry until just mixed.
- Pour half the batter into pan. Add cream cheese layer, then top with remaining batter.
- Bake 55–65 mins until a toothpick comes out clean from the pumpkin part.
- Cool before slicing.
Notes
- Use full-fat cream cheese (brick-style) for the best results—spreadable cream cheese won’t set properly during baking.
- Avoid overmixing the batter, especially once the flour is added. This keeps the loaf light and fluffy.
- Let it cool completely before slicing—this ensures the cream cheese layer sets fully and the slices hold their shape.
- Freezing tip: Once cooled, wrap the loaf tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Add-ins welcome: Chopped pecans or walnuts add great texture, or sprinkle turbinado sugar on top before baking for a little crunch.
