Cream Cheese-Filled Pumpkin Bread Recipe

Introduction

This Cream Cheese-Filled Pumpkin Bread is a moist, flavorful treat perfect for autumn or any time you crave a cozy dessert. The rich pumpkin batter pairs beautifully with a creamy, sweet cream cheese center, creating a delightful contrast in every bite.

Ingredients

• 1 large egg
• 1 cup pumpkin puree
• 1/2 cup light brown sugar (packed)
• 1/4 cup granulated sugar
• 1/4 cup liquid-state coconut oil (canola or vegetable oil may be substituted)
• 1/4 cup sour cream (lite is okay; or Greek yogurt may be substituted)
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground nutmeg
• 1 cup all-purpose flour

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper for easy removal.
2. Step 2: In a large bowl, whisk together the egg, pumpkin puree, light brown sugar, granulated sugar, coconut oil, sour cream, and vanilla extract until smooth and well combined.
3. Step 3: Add the cinnamon, pumpkin pie spice, ground nutmeg, and all-purpose flour to the wet ingredients. Stir gently until just combined without overmixing.
4. Step 4: Prepare the cream cheese filling by beating about 4 ounces of softened cream cheese with 1/4 cup sugar and 1 teaspoon vanilla extract until smooth (optional but recommended for the filling).
5. Step 5: Pour half of the pumpkin batter into the prepared loaf pan, then dollop the cream cheese filling evenly over the batter. Carefully spread the remaining batter on top to cover the filling.
6. Step 6: Bake for 50-60 minutes, or until a toothpick inserted into the pumpkin bread (avoiding the cream cheese center) comes out clean.
7. Step 7: Let the loaf cool in the pan for about 15 minutes before transferring it onto a wire rack to cool completely.

Tips & Variations

• Use Greek yogurt instead of sour cream for a tangier flavor and added protein.
• Add chopped nuts like pecans or walnuts to the batter for extra texture and flavor.
• If you prefer a swirl of cream cheese rather than a filled center, gently swirl the cream cheese mixture into the batter before baking.
• For a dairy-free version, substitute the cream cheese with a vegan alternative and use coconut yogurt instead of sour cream.

Storage

Store the pumpkin bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. When refrigerated, bring the bread to room temperature or warm gently in the microwave before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient option.

What if I don’t have pumpkin pie spice?

You can make your own by combining 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves or allspice.

Cream Cheese-Filled Pumpkin Bread Recipe

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★★★★★

4.9 from 54 reviews

This moist and flavorful Cream Cheese-Filled Pumpkin Bread combines the warm spices of pumpkin pie with a luscious cream cheese filling, making it a delicious twist on traditional pumpkin bread that’s perfect for autumn or any cozy occasion.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 8–10 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Bread Batter

• 1 large egg
• 1 cup pumpkin puree
• 1/2 cup light brown sugar (packed)
• 1/4 cup granulated sugar
• 1/4 cup liquid-state coconut oil (canola or vegetable oil may be substituted)
• 1/4 cup sour cream (lite is okay; or Greek yogurt may be substituted)
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground nutmeg
• 1 cup all-purpose flour

Cream Cheese Filling

• 4 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Make the pumpkin bread batter: In a large mixing bowl, whisk together the egg, pumpkin puree, light brown sugar, granulated sugar, and coconut oil until smooth. Stir in the sour cream and vanilla extract to combine well. In a separate bowl, sift together the all-purpose flour, cinnamon, pumpkin pie spice, and nutmeg. Gradually fold the dry ingredients into the wet, mixing until just incorporated, being careful not to overmix.
3. Prepare the cream cheese filling: In a medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy.
4. Assemble the bread: Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Carefully layer the cream cheese filling over the batter, spreading evenly but avoiding the sides to prevent it from leaking. Top with the remaining pumpkin batter, gently smoothing the top.
5. Bake the bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the pumpkin layer comes out clean and the top is golden brown. Check towards the end to avoid overbaking.
6. Cool and serve: Allow the pumpkin bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing. This will help the cream cheese layer set and prevent it from spilling out.

Notes

• Use room temperature cream cheese for the filling to ensure it mixes smoothly.
• You can substitute sour cream with Greek yogurt for a tangier flavor and added protein.
• Store leftover bread in an airtight container in the refrigerator for up to 4 days.
• For an extra moist bread, you may add a tablespoon of vegetable oil or melted butter to the batter.
• This bread freezes well; wrap tightly and freeze for up to 2 months.

Keywords: pumpkin bread, cream cheese filling, autumn bread, spiced bread, baked pumpkin recipe