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
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”
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.