Cream Cheese-Filled Pumpkin Bread Recipe
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.
- 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
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
- 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.
- 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.
- Prepare the cream cheese filling: In a medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy.
- 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.
- 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.
- 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
