Cream Cheese Filled Pumpkin Bread
If you’re a fan of pumpkin bread, you’ll be thrilled with this kicked-up Cream Cheese Filled Pumpkin Bread with a ribbon of cheesecake!
This over-the-top Pumpkin Loaf is the perfect way to kick off the fall season.
Why You Must Make
What happens when you spread a layer of cream cheese in the middle of your pumpkin bread batter? A marvelous ribbon of cheesecake appears in every slice. This cream cheese-filled pumpkin bread is a moist, spicy quick bread with a sweet surprise in the middle!
- Instead of spreading butter or cream cheese on your slices of pumpkin bread, each slice comes with a layer of sweetened cream cheese!
- If you love pumpkin bread recipes, adding a cream cheese layer elevates it to another level.
- It’s truly delicious!
How to Make
- Preheat the oven and prep the pans.
- Make the pumpkin bread batter, then make the cream cheese filling batter.
- Pour a bit more than a quarter of the batter into each pan, then drop spoonfuls of the filling over the pumpkin batter.
- Spread the filling to cover the pumpkin batter.
- Then divide the remaining pumpkin batter over the filling. Don’t overfill the pan as you’ll want room for the bread to rise.
- Bake until a toothpick inserted into the loaf comes out clean.
I actually made a triple batch of this classic, moist pumpkin bread and a double batch of filling. One plain loaf for Nick, the cream cheese naysayer. And two for the cream cheese fans. Bill won’t touch pumpkin except in pie, so one less palate to factor into the plan.
I thought of swirling in the filling, but marbleizing has never been my forte. Be sure not to overfill your pans (I may have a wee bit of experience with this situation!) and try to estimate when half the pumpkin batter is in the pan before adding the cream cheese mixture.
Expert Tips
- PRO-Tip: Make sure to purchase pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has additional ingredients that are not needed in this pumpkin bread recipe.
- Have your eggs and cream cheese at room temperature for easy incorporation.
- Don’t overfill your loaf pans. ¾ full is the goal.
- Use leftover pumpkin bread batter to make muffins. Use a muffin tin or ramekins to bake them.
- These loaves can take up to an hour and a half to fully bake. It depends on the weight of your pan and how your oven works.
- Start checking at the one-hour mark by inserting a toothpick into a couple of spots on each loaf. If it comes out clean, your loaf is done. If not, continue baking and checking every 10 minutes or so.
- If your bread is browning too fast and it’s still not done, you can tent it with some aluminum foil.
- PRO-Tip: Let the loaves cool for about 15 minutes before removing them from the pan. You’ll want the crust to solidify before inverting.
- Slice when loaves are cooled completely.
Frequently Asked Questions
Bread that does not require kneading or rising time is considered quick bread. They rely on baking powder or baking soda for leavening instead of yeast. This cream cheese pumpkin bread is one example, along with muffins, most biscuits, and popovers.
We usually eat the slices plain, but smeared with creamy butter is another delicious option. You can also toast it if desired. Apple butter would be a nice seasonal topping to offer along with butter. Plus, if you love cream cheese, the spreadable version will give you a double fix!
Wrap traditional pumpkin bread in plastic and keep it at room temperature for 3-4 days. After that, it’s best to keep it in your refrigerator. If your bread is filled with cream cheese, keep it refrigerated. It can also be frozen, if wrapped airtight, for up to 3 months. Defrost overnight in the refrigerator before serving.
You May Also Like
- Pumpkin Sugar Cookies from Wine and Glue
- Pumpkin Bars with Cream Cheese Frosting
- Mini Pumpkin Cheesecakes
- Pumpkin Pie Cupcakes with Cream Cheese Whipped Cream
- Cream Cheese Filled Pumpkin Roll
- Pumpkin Challah
- Cinnamon Crusted Pumpkin Bread
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Cream Cheese Filled Pumpkin Bread
A classic, moist and tender pumpkin bread with a ribbon of sweetened cream cheese filling
Ingredients
For pumpkin bread:
- 3 cups sugar
- 1 cup oil
- 4 eggs
- 2 cups pumpkin
- 3 ½ cups flour
- ½ teaspoon baking powder
- 2 teaspoons salt
- 2 teaspoon baking soda
- ½ teaspoon cloves
- ½ teaspoon allspice
- 1 teaspoon cinnamon
- ⅔ cup water
For the filling:
- 8 ounces of cream cheese, at room temperature
- ½ cup sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla
- 6 tablespoons flour
Instructions
- Preheat oven to 350º. Grease two standard loaf pans. I also put a rectangle of parchment on the bottom of each pan and grease that as well.
- Combine sugar and oil. Add the rest of the ingredients in order. Mix till combined and set aside.
- Whip together filling ingredients till smooth and set aside.
- Pour a little more than a quarter of the batter into each pan (about 1 3/4 cups). Drop spoonfuls of half the filling over top of the pumpkin batter and then use a spoon or offset spatula to spread the filling to cover the pumpkin.
- Repeat with the second pan. Use the remaining batter to fill each about ¾ full. You can bake any excess batter in ramekins for muffins.
- Bake for 1 hour to 1 hour 30 minutes or until a toothpick inserted in the center comes out clean.
Notes
Do not over-mix the batter or your bread will have tunnels.
There will be some excess pumpkin batter, so reserve enough to make 2-3 muffins so your bread pans do not overflow.
My bread pans are heavy duty and they took 1 1/2 hours to bake. Make sure to check and recheck your loaves with a toothpick so your bread is not underbaked.
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Nutrition Information:
Yield:
36Serving Size:
1 sliceAmount Per Serving: Calories: 3816Total Fat: 163gSaturated Fat: 34gTrans Fat: 0gCholesterol: 605mgSodium: 2672mgCarbohydrates: 550gFiber: 8gSugar: 358gProtein: 49g
Three of the most giving, kind food bloggers out there!!!
Joan of Chocolate, Chocolate and More
Kim of Kiss My Smoke
and
Dionne of Try Anything Once
First time meeting two of my long-time blogger friends!
Crazy after-hours shenanigans…loads of laughs with these gals!
Hanging out with my Dorista friends!
Bonus: Going out to dinner with my sister, Mary!
72 Comments on “Cream Cheese Filled Pumpkin Bread”
Just checking the calorie count (which i know doesn’t count on Christmas), but 3816 per slice/serving = 1/36 of the total loaf? Thanks for helping.
Hi, Bernadette, the nutritional app was calculating the calorie count of both loaves, not 1 serving. I updated and the new calculation is 217 calories per slice (if you get 16 slices/loaf). Thanks for pointing out that error and hope you enjoy!!!
Hi Liz, I just made your pumpkin read and the flavor is very good! My question is about the density of the batter. Mine came out quite thick and heavy. There was no pouring this batter, I was shoveling it from one container to another. It took about 2 hours to cook through and by that time the bottom and sides were rather dry. The ribbon and above were perfect. I followed your recipe exactly. Is the batter supposed to be that dense or did I do something wrong? I’d love to hear your thoughts as I plan to make this again very soon.
Hi, Jann,
That seems odd to me. I make this bread all the time (mainly without the cream cheese ribbon) and the batter has never been thick and heavy. Depending on the type of pan you use, the bread could take a little longer to bake. This recipe came from our neighbor growing up in the 70s, so it’s tried and true. I did a search and here is almost the same recipe from the Food Network….so you can see the proportions are correct (without the filling). I’m wondering if you were short with the water or oil measurement as that’s what could make the batter too thick? Good luck with your next attempt!!
https://www.foodnetwork.com/recipes/pumpkin-bread-recipe-1957866 (https://www.foodnetwork.com/recipes/pumpkin-bread-recipe-1957866)
You just made pumpkin bread THAT much better! Love the cream cheese layer!
Looks so good! Can’t wait to try it!
You had me at cream cheese filling.
This loaf is so pretty! I just adore the cream cheese swirl!
I’m a fan of anything pumpkin, throw cheesecake into the mix and it’s a total win! Can’t wait to try this bread, looks fantastic!
This cream cheese filled pumpkin bread looks like heaven!! Thanks for sharing!!!
Liz, You are an amazing baker! I wish we could bake together one day. Come see us in Atlanta! ❤️️
It’s no secret that I am not much of a pumpkin fan, but that cream cheese filling is quite compelling. I just love the way the cream cheese ribboned, it is truly picture perfect!
What fun that you were able to get to that conference, and to meet bloggers in the process is wonderful! I have made such amazing friends through blogging, I am forever grateful for this incredible venue that ties us together across the globe!
Gorgeous AND delicious is the perfect combination! I LOVE all the pics…I just wish I was there, too! <3
Love Fall breads. The addition of the cream cheese is perfect.
This bread looks fabulous beyond words! I’ll gladly take any pumpkin baked goods Bill doesn’t want 🙂
I’m one who will take a slice with the cream cheese please! 🙂 This looks absolutely perfect and so yummy!
I am going to Sacramento on Thursday for the 2017 IFBC conference , are you going? Your pumpkin bread looks amazing.
Oh, how fun! I wish I was going so I could meet you!!
Beautiful! No need to even make cream cheese sandwiches with Pumpkin Bread =) P.s. You get a Best Mom / Wife Award for baking tailor-made loaves.
What a gorgeous pumpkin bread, cheesecake ribbon and all! <3
LOVE!
This is so bakery quality! I swear you could sell these, or any of the other things you make.
Gorgeous bread. I love that ribbon of cream cheese in the middle, the perfect addition! Lucky kids that mom bakes them so many goodies. My Pumpkin Coffee Cake is in the freezer waiting for my son’s next visit.
sure look delicious I would love a slice right now!
Putting the cream cheese spread IN instead of on is genius! What great memories! I teared up a bit seeing Joan.
Way to give some love to an old post. It is always fun to look back at old memories. Love that layer of cream cheese in this bread.
Sitting here with a strong cuppa, but alas… no pumpkin bread. It looks great:@)
Hi!
This looks amazing, can’t wait to try the recipe! I just have one question: would it need to be kept refrigerated because of the cream cheese? or is it OK to keep out of the fridge since the cream cheese has been baked with the egg?
Thanks a million in advance for your help!
Hi, Blanca, It can be kept at room temperature, but I usually keep it in the fridge or freezer to prolong its life/freshness. Hope you enjoy!!!
Thanks Liz, that was quick!
I would be in breakfast pumpkin heaven with this in front of me I love that cream cheese filling as well 🙂
Gorgeous bread with that ribbon layer of cream cheese!
Looks like a fun time at the IFBC this year. I went a couple of years ago and it was very enjoyable and really liked where it was held (and that it wasn’t too far from Pike Place Market!). Lots of great images you took. 😉
Lizzy,
I love pumpkin bread and yours looks delicious. It’s so great that you got to go to the conference. If you only had the chance to go to one conference in a year, which would it be?
Annamaria
I made a pumpkin cake last year that was similar to your bread. Your bread looks so much better and I have a can of pumpkin in the cabinet. Yippee!! Thanks for sharing the pics from your weekend.
My stomach literally gurgled when I saw your photo, Liz! Thank you for the recipe (and tips!) You look as glamorous as ever in the photos…Looks like you had oodles of fun!
Wow Liz–you won TWO giveaways and had the time of your life at this conference? Good on you!! And I love love love how you split up these pumpkin loaves among the kids. That’s one lucky family 🙂
This looks delicious! I make a similar recipe and the cream cheese bite is always my favorite!
Your pumpkin loaves with cheesecake look perfect, Liz. Who wouldn’t want a slice or three of that! I’m betting all three were gone within a day or two.
I am so envious of the wonderful time you all had in Seattle. It’s on my list of places to visit but I’d have really loved to have been there for IFBC as well.
Hi LIz, Just ask Kelly that I’m not much of a pumpkin fan . . . shunning pumpkin pie every year! But I’ll tell you this, I devour pumpkin bread and pumpkin rolls for some reason! This bread with the ribbon of cream cheese would be included in my gluttony! So glad that you had a great time at the blog conference and shared your photos! Someday I hope to join you; sorry that I’ve been MIA, but my job has just slammed me in the last two months!
I hope to catch up soon!
xo
Roz
I love the ribbon of cream cheese in the bread, it is so pretty looking. And delicious, too! Looks like you had a great time at the conference, IFBC looks like a good one!
I just adore pumpkin with cream cheese! Definitely going to have to try this soon. 🙂 And IFBC is possibly on my list for conferences next year. It looks like you all had an amazing time!
Liz, this looks heavenly – pumpkin & cream cheese! It was such a blast to hang out with you and Alice, I wish the Dorista’s and Sunday Supper Crew were able to get together more frequently. It was the highlight of my vacation!
I don’t know if you had me at pumpkin or cream cheese?????
Looks like you have having a great time and baking great bread.. 🙂
I’ll bet your kids do think of mom when they eat that bread. 😉 Looks delicious! It also looks like you had a blast at the IFBC! Maybe one day I will get to attend!
I hope some day I will be able to attend a bloggers’ event as this one and meet all of you who have been known through internet for a long time. Until then I will settle for drooling in front of this bread!
What a fantastic idea and I love how you cater to everyone’s ‘will and won’t eat’ list. Poor Bill – nothing for him AGAIN. It looks like you had so much fun at the conference – they’re always much more enjoyable when shared with special friends and that’s wonderful you were able to see your sister – she has beautiful hair! xx
Looks like you had a blast with the fellow bloggers! The pumpkin bread looks very moist and gorgeous with cream cheese.
Aw, that’s such a cool event! Wish I were there too, Liz. Your pumpkin bread is out of this world!
I love your take on pumpkin bread! That ribbon of cream cheese is perfectly okay with me 🙂 It was so nice to meet you in person…finally after all these years! Seattle was so much fun and the conference was fantastic. Congratulations on your big wins! How exciting! That blender is incredible.
What a brilliant idea, the cream cheese rippling through the pumpkin bread is gorgeous. Such a lovely take on a homely loaf that has been uplifted to gourmet 😀
I was at the IFBC. It would of been nice to meet up! We could of been sitting at the same table and I just forgot 🙂 Your Pumpkin cake looks amazing. Maybe we can meet up next year!
That pumpkin bread looks so moist. I love your photos at IFBC. It looks like you met a lot of wonderful bloggers. It looks like you had a fantastic time. Maybe next year I can go.
What a gorgeous bread and it looks like a fantastic time at the conference!! I see a few faces I recognize in your photos!
Loved the pictures of your conference. Looks like everyone had a good time.
Love this pumpkin bread Lizzy!
And I love your pics of your meeting sounds like you had a wonderful times!
aww Lizzy maybe someday we can meet!! I would love this!!
xo
Yummm yummm yummmmm! This looks super amazing! Pumpkin and creame cheese oh my!
You are the best mom to make 3 breads all at once!! I bet the smells wafting from your house brought all the neighbors to your door!! I love the ribbon of cream cheese – I have no doubt it tastes fabulous with the pumpkin! yummm
YUMMMY.
Great photos, Liz.
I just LOVE your short hair! xx
‘loads of laughs with these gals’ and there are 3 men in the photo. Okay, I laughed. 🙂 I’d love to go to a conference like that!
I’ve never put cream cheese in a quick bread before but it sounds really really good!
That pumpkin bread looks amazing! I love the addition of the cream cheese middle 🙂
That is about the best looking pumpkin bread I’ve seen, a must try! Sounds like you had a blast at the conference!
What a beautiful bread! The cream cheese adds to the bread so much.
Can’t believe one of your kids don’t like cream cheese, is it just the spread or even when you’re making a cheesecake?
I loveee cheesecakes 🙂
Hi Liz, looks like a great time was had by all at the conference…..love this pumpkin bread, never seen it stuffed with cream cheese before, sounds delicious!
You had me with the cream cheese filling. Love that stuff – this bread looks fabulous!
Looks like a great blogging conference! I’ll have to add it to my calendar for next year! I love everything pumpkin and your quick bread seals the deal for a baking marathon, except I’m going to keep all the loaves to myself 😉
The cream cheese is such a lovely surprise indeed. The bread looks wonderfully moist.
Those are some great photos from IFBC. Looks like you had a blast!
I love pumpkin bread and that cream cheese filling looks divine!
Pumpkin bread with cream cheese is one of my favorite recipes for fall. Your’s looks amazing!
Im so jealous you won 2 giveaways! I won nothing. haha But it was very nice to meet you, and I enjoyed IFBC. That pumpkin cream cheese bread looks fabulous. I just made a banana bread like it and loved every last bite. Will definitely be making this!
Three pumpkin bread at the same time? The parfum in your kitchen must be very nice! Your kids are Lucky to have a pumpkin bread for each one!
Love your pictures from the meeting of bloggers! You must have so much fun 😉
All of your pumpkin goodies look great Liz, cream cheese is always a favorite and I love the beautiful color of the challah! Sounds like you had a blast at the conference:@)