Cream Cheese-Filled Pumpkin Bread Recipe

If you’re dreaming of cozy autumn flavors with a sweet surprise inside, this Cream Cheese-Filled Pumpkin Bread is the ultimate treat to bake. Each slice is perfectly moist and warmly spiced, with a luscious layer of tangy cream cheese nestled right in the middle. The gorgeous marbled effect and homemade aroma make it impossible to resist sharing—or keeping all to yourself with a big mug of coffee. Whether you serve it for breakfast, snack, or dessert, this is a fall classic you’ll want to make again and again.

this Recipe

Ingredients You’ll Need

This loaf is made from pantry staples that come together in the most magical way. Each ingredient plays an important role, delivering bold flavor and the dreamiest, tender crumb. Don’t skip a thing—they all make your Cream Cheese-Filled Pumpkin Bread unforgettable!

• All-purpose flour: The backbone of the bread, providing structure and softness to every slice.
• Baking soda: Gives your loaf lift and just the right amount of rise for a light texture.
• Baking powder: Works alongside baking soda for an ultra-fluffy crumb.
• Salt: Balances the sweetness and brings out the pumpkin and spice flavors.
• Ground cinnamon: Infuses your bread with fall warmth—don’t hold back!
• Ground nutmeg: Adds a subtle, nutty depth that complements the pumpkin.
• Ground cloves: Packs a bold, aromatic punch in even the smallest amount.
• Ground ginger: Offers a gentle zing and helps enhance the other spice notes.
• Canned pumpkin puree: Gives the loaf its amazing moisture, natural sweetness, and bold color—be sure to use pure pumpkin, not pie filling.
• Granulated sugar: Sweetens the bread and brings out the pumpkin’s best.
• Brown sugar: Adds a hint of molasses richness and extra moisture.
• Vegetable oil: Keeps the crumb moist and tender without any greasiness.
• Eggs: Bind everything together and provide structure to the loaf and the filling.
• Vanilla extract: Rounds out both bread and filling with classic, comforting flavor.
• Cream cheese: The star of the filling—use it softened for ultra-smooth blending.

How to Make Cream Cheese-Filled Pumpkin Bread

Step 1: Prep Your Pan and Oven

Start by setting your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan. This ensures your Cream Cheese-Filled Pumpkin Bread will release effortlessly and bake up evenly, setting the stage for baking success.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Whisking distributes the leaveners and spices evenly, so every bite bursts with fall flavor.

Step 3: Blend the Wet Ingredients

In a large bowl, combine your pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla. Stir until the mixture is perfectly smooth and glossy. This will create the rich, flavorful base for your loaf.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry mix into the wet, stirring just until incorporated. Be careful not to overmix—gentle stirring will keep the bread tender and prevent it from drying out.

Step 5: Make the Cream Cheese Filling

While your batter rests, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until silky smooth. This creamy layer is the irresistible secret that sets Cream Cheese-Filled Pumpkin Bread apart from every other pumpkin loaf.

Step 6: Layer the Batter and Filling

Pour half of the pumpkin batter into the prepared pan, smoothing it out. Carefully spread the cream cheese filling over the batter, keeping it away from the edges so it stays hidden in the middle. Top with the remaining pumpkin batter, using a spatula to cover the filling completely and smooth the surface.

Step 7: Bake and Cool

Slide your pan into the oven and bake for 50 to 60 minutes, checking at the 50-minute mark. The loaf is ready when a toothpick comes out mostly clean—remember, a little cream cheese moisture is just fine. Cool the bread in the pan for 15 minutes, then turn it out onto a wire rack to finish cooling. For clean, beautiful slices, chill before cutting if you can resist digging in immediately!

How to Serve Cream Cheese-Filled Pumpkin Bread

Garnishes

Dress up your Cream Cheese-Filled Pumpkin Bread with a light dusting of powdered sugar or a drizzle of vanilla glaze. For a festive touch, sprinkle on chopped toasted pecans or pumpkin seeds just before serving. These simple toppings add lovely texture and eye-catching visual appeal.

Side Dishes

This bread shines next to a creamy cup of coffee, a spiced chai tea latte, or a big mug of hot cocoa. For breakfast, pair a slice with fresh fruit or a scoop of Greek yogurt for a balanced, energizing meal that tastes like dessert.

Creative Ways to Present

Give your Cream Cheese-Filled Pumpkin Bread the spotlight it deserves by serving thick slices on a rustic wooden board for brunch or potlucks. Cut the loaf into bite-sized cubes for party-ready dessert platters, or package individual slices for adorable lunchbox treats and edible gifts.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Cream Cheese-Filled Pumpkin Bread in an airtight container in the refrigerator for up to five days. The cream cheese layer makes refrigeration essential, and the flavors continue to develop, becoming richer and more pronounced with time.

Freezing

This bread freezes beautifully! Simply wrap cooled, unsliced loaf or individual slices tightly in plastic wrap, then in foil, and freeze for up to two months. When you’re ready to enjoy a piece, thaw overnight in the refrigerator for best results.

Reheating

To bring that freshly baked magic back, warm your slices in the microwave for 10–15 seconds, or gently toast them in a low oven. This revives the tender crumb and balances the creamy filling, making each bite taste like you just pulled it from the oven.

FAQs

Can I use homemade pumpkin puree for this bread?

Absolutely! Homemade pumpkin puree works wonderfully—just be sure it’s thick and not too watery so your Cream Cheese-Filled Pumpkin Bread doesn’t turn soggy.

Can I substitute the spices with pumpkin pie spice?

Yes, you can swap the individual spices for two and a half teaspoons of pumpkin pie spice if that’s what you have on hand. Your bread will still be bursting with autumnal flavor.

Why does the cream cheese layer sometimes sink?

If the pumpkin batter is too thin, the cream cheese filling can settle. For best results, make sure your batter is just thick enough and gently spoon the filling without swirling to keep that gorgeous layer intact.

How do I make the bread gluten-free?

You can substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. Keep an eye on the bake time, as some blends may require just a few extra minutes in the oven.

Can I double the recipe?

Certainly! This Cream Cheese-Filled Pumpkin Bread is popular for a reason, and doubling the recipe means more to share (or freeze). Just prepare two pans and bake side by side, as doubling in one pan isn’t recommended.

Final Thoughts

There’s something so comforting and celebratory about baking Cream Cheese-Filled Pumpkin Bread and sharing it with loved ones. The moist pumpkin loaf and creamy, tangy middle are a match made in fall heaven. I hope you’ll treat yourself and maybe a friend or two to this cozy classic soon!

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