Simple Cream Cheese Filled Pumpkin Bread Recipe
Learn how to make a moist, spiced pumpkin bread with a creamy, sweet cream cheese filling. This simple pumpkin loaf is perfect for fall baking and holiday mornings.
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.