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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

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If you’re a fan of ordinary 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


More Pumpkin Recipes You’ll Love:

Used in This Recipe:

Cream Cheese Filled Pumpkin Bread

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


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


  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


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:



Serving Size:

1 slice

Amount Per Serving: Calories: 3816 Total Fat: 163g Saturated Fat: 34g Trans Fat: 0g Cholesterol: 605mg Sodium: 2672mg Carbohydrates: 550g Fiber: 8g Sugar: 358g Protein: 49g

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



Three of the most giving, kind food bloggers out there!!!

Joan of Chocolate, Chocolate and More

Kim of Cravings of a Lunatic and Kiss My Smoke


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!


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71 comments on “Cream Cheese Filled Pumpkin Bread”

  1. What a gorgeous pumpkin bread, cheesecake ribbon and all! <3

  2. 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.

  3. I am going to Sacramento on Thursday for the 2017 IFBC conference , are you going? Your pumpkin bread looks amazing.

  4. I’m one who will take a slice with the cream cheese please! 🙂 This looks absolutely perfect and so yummy!

  5. This bread looks fabulous beyond words! I’ll gladly take any pumpkin baked goods Bill doesn’t want 🙂

  6. Love Fall breads. The addition of the cream cheese is perfect.

  7. Gorgeous AND delicious is the perfect combination! I LOVE all the pics…I just wish I was there, too! <3

  8. 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!

  9. Liz, You are an amazing baker! I wish we could bake together one day. Come see us in Atlanta! ❤️️

  10. This cream cheese filled pumpkin bread looks like heaven!! Thanks for sharing!!!

  11. 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!

  12. This loaf is so pretty! I just adore the cream cheese swirl!

  13. You had me at cream cheese filling.

  14. Looks so good! Can’t wait to try it!

  15. You just made pumpkin bread THAT much better! Love the cream cheese layer!

  16. 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!!

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