Cream Cheese-Filled Pumpkin Bread Recipe

There’s something undeniably magical about the first slice of Cream Cheese-Filled Pumpkin Bread. The moment your knife glides through that plush, golden loaf and you reveal the dreamy ribbon of sweetened cream cheese in the center, you’ll know you’re in for something truly special. With every bite, the flavors of spiced pumpkin and tangy cream cheese meld together for the ultimate autumn comfort, whether for breakfast, dessert, or a cozy coffee break treat.

this Recipe

Ingredients You’ll Need

This recipe calls for a handful of simple, pantry-friendly ingredients—each one plays its own starring role in making the loaf moist, flavorful, and just the right amount of decadent. Don’t skip a thing: every spice and swirl brings something to the table!

• All-purpose flour: The backbone of the loaf, providing structure and a soft crumb.
• Baking soda: Gives the bread its lovely height and keeps it light rather than dense.
• Salt: Just a bit makes all the sweet, spiced flavors pop.
• Ground cinnamon: Warmth and charm in every bite, essential for that true pumpkin bread flavor.
• Ground nutmeg: Adds depth and a gentle earthiness that pairs beautifully with pumpkin.
• Ground cloves: A little goes a long way in bringing bold, cozy notes to the loaf.
• Ground ginger: For a touch of zing that brightens the overall spice profile.
• Canned pumpkin purée: The heart and soul of this loaf, lending gorgeous color and moisture.
• Vegetable oil: Keeps the bread extra moist and tender, even days after baking.
• Eggs: Bind everything together and provide structure.
• Granulated sugar: Sweetens both the bread and the cream cheese filling for just the right balance.
• Vanilla extract: Enhances all the other flavors throughout the bread and filling.
• Cream cheese (softened): The luscious, creamy middle layer that sets this loaf apart.
• Extra all-purpose flour (for filling): Helps stabilize the cream cheese mixture for neat, beautiful swirls.

How to Make Cream Cheese-Filled Pumpkin Bread

Step 1: Prepare Your Pan and Preheat the Oven

Start by greasing a 9×5-inch loaf pan with nonstick spray or a thin layer of butter, making sure to get into all the corners. Then, preheat your oven to 350°F (175°C). This step ensures your Cream Cheese-Filled Pumpkin Bread releases easily and bakes evenly—worth every second of prep!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This ensures all those beautiful spices are evenly distributed and your loaf bakes up flavorful in every single slice.

Step 3: Combine the Wet Ingredients

Grab a large bowl and mix the canned pumpkin purée, vegetable oil, eggs, granulated sugar, and vanilla extract until completely smooth. This mixture is your flavor-packed, moist base for the bread, and combining it thoroughly keeps the crumb tender.

Step 4: Make the Pumpkin Bread Batter

Gradually add the dry ingredients to the wet, stirring gently until just combined. Be careful not to overmix—the goal is a batter that’s cohesive but not tough. This simple step locks in all the moisture and keeps the resulting bread soft as a pillow.

Step 5: Prepare the Cream Cheese Filling

In a clean bowl, beat together the softened cream cheese, sugar, flour, egg, and vanilla extract until the mixture is completely smooth and creamy. This dreamy filling is what makes Cream Cheese-Filled Pumpkin Bread so unforgettable: a tangy, sweet surprise in every bite.

Step 6: Layer the Batter and Filling

Pour half the pumpkin batter into your prepared loaf pan. Then, using a spoon or offset spatula, add the cream cheese mixture in one even layer over the batter. Gently top with the rest of the pumpkin batter and smooth out the surface. Don’t worry if the layers aren’t perfectly level—the beauty of this bread is in those gorgeous swirls after baking.

Step 7: Bake to Perfection

Place the loaf pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If you notice the top browning a little too much, loosely cover the pan with foil for the last 15 minutes. This keeps the crust golden without getting too dark.

Step 8: Cool and Slice

Let the loaf cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to finish cooling completely. For the cleanest, most beautiful slices (and to keep the cream cheese filling in place), wait until the bread is fully cool or even chilled before slicing with a sharp knife.

How to Serve Cream Cheese-Filled Pumpkin Bread

Garnishes

Dress up each slice with a shower of powdered sugar, a drizzle of maple glaze, or even a scattering of toasted pecans. These finishing touches don’t just look lovely—they add flavor and crunch to complement the creamy swirl inside.

Side Dishes

This bread makes a dreamy breakfast or brunch centerpiece. Pair slices with fresh fruit, yogurt, or a big mug of coffee or spiced chai. For dessert, serve with a scoop of vanilla ice cream or a dollop of whipped cream for a cozy fall treat.

Creative Ways to Present

Turn Cream Cheese-Filled Pumpkin Bread into a dazzling dessert tray by slicing and fanning pieces on a platter, or cut into thick cubes and serve as part of a brunch board. For a truly special touch, wrap individual slices in parchment and tie with twine for adorable, shareable gifts.

Make Ahead and Storage

Storing Leftovers

Once completely cool, cover your Cream Cheese-Filled Pumpkin Bread tightly in plastic wrap or place in an airtight container and store in the refrigerator. The cream cheese filling stays fresh and the texture remains moist for up to four days.

Freezing

This bread freezes beautifully! Wrap the whole loaf or individual slices in plastic wrap, then store in a freezer bag or container. Thaw overnight in the refrigerator or gently at room temperature. It’ll taste just as fresh and satisfying as the day you baked it.

Reheating

For maximum coziness, warm slices gently in the microwave for 10–15 seconds or in a low oven wrapped in foil. This revives the cinnamon scent and gives your Cream Cheese-Filled Pumpkin Bread that just-baked taste and texture.

FAQs

Can I use homemade pumpkin purée instead of canned?

Absolutely! Just make sure your homemade purée isn’t too watery—drain any excess liquid for the best texture. The flavor will be beautifully fresh and vibrant.

Why did my cream cheese layer sink?

If the cream cheese layer was too thin or the batter was overmixed, it can sometimes sink during baking. For that perfect swirl, make sure to gently layer and use softened, well-beaten cream cheese.

Can I make this recipe gluten-free?

Yes, substitute a good gluten-free all-purpose flour blend for the standard flour (use one that already includes xanthan gum for best results). The loaf will still be tender and delicious!

Do I have to refrigerate Cream Cheese-Filled Pumpkin Bread?

Because of the cream cheese filling, it’s best to refrigerate leftovers to keep them safe and fresh. Cold storage also helps the slices hold together perfectly when serving.

How do I keep the bread from sticking to the pan?

Grease the pan thoroughly and consider lining the bottom with parchment paper for easy removal. This is especially helpful if you want beautiful, intact slices!

Final Thoughts

Once you’ve savored your first slice, Cream Cheese-Filled Pumpkin Bread is bound to become a cherished recipe in your rotation. Whether you share it with friends or keep it as your personal autumn ritual, I hope you’ll bake it soon and fall in love with every bite!

Print