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
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
- 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:
- USA Pan Bakeware Loaf Pan
- KitchenAid 9-Speed Hand Mixer
- Small Offset Spatula (I own two for recipes like this one!)
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
- 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
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.
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
Three of the most giving, kind food bloggers out there!!!
Joan of Chocolate, Chocolate and More
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!