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
- 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
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
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!
70 Comments on “Cream Cheese Filled Pumpkin Bread”
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