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Cream Cheese Filled pumpkin bread slice on a round white plate

Cream Cheese Filled Pumpkin Bread

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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!

Cream Cheese Filled Pumpkin Bread slices on a white platter

Cream Cheese Filled Pumpkin Bread

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!

Cream Cheese Filled Pumpkin Bread slices stacked on a white dessert plate

Classic Moist Pumpkin Bread with a Twist

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.

For my first attempt, I think these turned out rather well.  One in the freezer for Katie, one back to Tom’s house, and one down to Bloomington for Nick and his roomies. I hope they’ll think of dear ol’ mom when they’re eating breakfast!

Cream Cheese Filled Pumpkin Bread on a white ceramic board with sliced pieces

 

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Cream Cheese Filled Pumpkin Bread A moist, delicious pumpkin loaf with a ribbon of cream cheese in the middle!

Cream Cheese Filled Pumpkin Bread

A classic, moist and tender pumpkin bread with a ribbon of sweetened cream cheese filling

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Yield 36 servings

Ingredients

For pumpkin bread:

  • 3 cups sugar
  • 1 cup oil
  • 4 eggs
  • 2 cups pumpkin
  • 3 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons salt
  • 2 teaspoon baking soda
  • 1/2 teaspoon cloves
  • 1/2 teaspoon allspice
  • 1 teaspoon cinnamon
  • 2/3 cup water

For the filling:

  • 8 ounces cream cheese, at room temperature
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 6 tablespoons flour

Instructions

  1. Preheat oven to 350º. Grease two standard loaf pan. I also put a rectangle of parchment on the bottom of each pan and grease that as well.
  2. Combine sugar and oil. Add rest of ingredients in order. Mix till combined and set aside.
  3. Whip together filling ingredients till smooth and set aside.
  4. Pour about 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 pumpkin batter and then use spoon or offset spatula to spread filling to cover the pumpkin. Repeat with second pan. Use remaining batter to fill each about ¾ full. You can bake any excess batter in ramekins for muffins.
  5. Bake 1 hour-1 hour 30 minutes or until toothpick inserted in center comes out clean.

Yield: 2 loaves

Total time: 2 hours

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.

Nutrition Information:

Yield:

36

Serving Size:

1 slice

Amount Per Serving: Calories: 3816Total Fat: 163gSaturated Fat: 34gTrans Fat: 0gCholesterol: 605mgSodium: 2672mgCarbohydrates: 550gFiber: 8gSugar: 358gProtein: 49g

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