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!
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!
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!
More Pumpkin Recipes You’ll Love:
- Pumpkin Sugar Cookies from Wine and Glue
- Pumpkin Sheet Cake with Caramel Frosting from Bless This Mess
- Best Pumpkin Pie from Life Currents
- Mini Pumpkin Cheesecakes
- Pumpkin Pie Cupcakes with Cream Cheese Whipped Cream
- Cream Cheese Filled Pumpkin Roll
- Pumpkin Challah
- Cinnamon Crusted Pumpkin Bread
Used in This Recipe (affiliate links):
- USA Pan Bakeware Loaf Pan
- KitchenAid 9-Speed Hand Mixer
- Small Offset Spatula (I own two for recipes like this one!)
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 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
- 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.
- Combine sugar and oil. Add rest of ingredients in order. Mix till combined and set aside.
- Whip together filling ingredients till smooth and set aside.
- 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.
- 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:
36Serving Size:
1 sliceAmount Per Serving: Calories: 3816Total Fat: 163gSaturated Fat: 34gTrans Fat: 0gCholesterol: 605mgSodium: 2672mgCarbohydrates: 550gFiber: 8gSugar: 358gProtein: 49g
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71 Comments on “Cream Cheese Filled Pumpkin Bread”
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
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!