Cut into this pumpkin bread to reveal the wonderful cream cheese filling! This Cream Cheese Pumpkin Bread Recipe is the perfect loaf for fall baking.
Cream Cheese Pumpkin Bread Recipe
Years ago, my husband and I were gifted a loaf of bread that said Pumpkin Cream Loaf on its label. We were both so excited, but then a bit disappointed when we cut into that loaf only to find that it was just a loaf of pumpkin bread. Not that there is anything wrong with pumpkin bread, but the “cream” in the title led us to believe that there was something more to that loaf.
Good thing it’s almost just as easy to make exactly what you are wanting at home! This Cream Cheese Pumpkin Bread has that great pumpkin bread, but with a surprise cream cheese ribbon down the center. My favorite is to have a slice of this straight from the refrigerator the next morning! (If it lasts that long!!)
Ingredients
This pumpkin bread recipe consists of two parts: the bread and the cream cheese filling.
The ingredients in the pumpkin bread are:
- pumpkin puree
- granulated sugar
- brown sugar
- eggs
- milk
- vegetable oil
- flour
- pumpkin pie spice
- baking soda
- baking powder
- salt
The ingredients in the cream cheese filling are:
- cream cheese
- egg
- sugar
- flour
How to Make Cream Cheese Pumpkin Bread
I love quick breads because of how easy they are. While this recipe does have the extra step of the cream cheese filling, it is still very easy!
- Line the loaf pan with parchment paper or grease well.
- Mix together the wet ingredients for the pumpkin bread.
- Add the dry ingredients and mix just until everything is combined.
- In another bowl, beat the cream cheese until smooth. Add the egg, sugar and flour.
- Pour half of the pumpkin batter in the baking sheet, spread the cream cheese mixture over the batter, then add the remaining pumpkin batter on top.
- Bake the loaf until cooked through. Cool before slicing to eat!
More Perfectly Fall Pumpkin Recipes
Easy Pumpkin Muffins with Chocolate Chips
Pumpkin Pie Cake
Pumpkin Cobbler
Pumpkin Cheesecake Pie
Pumpkin Pie Bars
Pumpkin Cheesecake with Caramel Sauce
Pumpkin Cake with Cinnamon Cream Cheese Frosting
Tools Used to Make this Cream Cheese Pumpkin Bread Recipe
You need a loaf pan to make this recipe, and this is the one I used.
I like to line the pan with parchment paper so that the loaf is easy to remove from the pan.
In order to get the cream cheese mixture smooth, I like to use a mixer to beat the cream cheese. I have this hand mixer that I use all the time!
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Cream Cheese Pumpkin Bread Recipe
- Prep Time: 15 mins
- Cook Time: 80 mins
- Total Time: 1 hour 35 mins
- Yield: 9 servings 1x
- Category: Quick Bread
- Method: Bake
- Cuisine: American
Description
Cut into this pumpkin bread to reveal the wonderful cream cheese filling! This Cream Cheese Pumpkin Bread Recipe is the perfect loaf for fall baking.
Ingredients
Pumpkin Bread:
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1/2 cup 2% milk
- 1/4 cup vegetable oil
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Cream Cheese Filling:
- 4 ounces cream cheese, at room temperature
- 1 large egg
- 2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
Instructions
- Preheat the oven to 350ºF. Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, mix together the pumpkin, granulated sugar, brown sugar, eggs, milk and oil. Add the flour, pumpkin pie spice, baking soda, baking powder and salt and mix just until combined.
- In another bowl, beat the cream cheese until smooth. Add the egg, sugar and flour and mix until combined.
- Pour half of the pumpkin batter into the prepared baking dish. Carefully drop the cream cheese mixture over the pumpkin batter by the spoonful. Use an offset spatula to carefully spread the cream cheese mixture evenly over the batter. Carefully pour the remaining pumpkin batter over the top of the cream cheese mixture.
- Place the loaf in the oven and bake until a tester inserted in the center comes out clean, 60-80 minutes. If the bread starts to get too brown, place a piece of foil over the top.
- Let the bread cool for 5-10 minutes, then carefully remove from the loaf pan. Let the bread cool completely on a wire rack before serving.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition
- Calories: 339
- Sugar: 27 g
- Sodium: 288 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 77 mg
Abbi says
Can you use the same recipe without the cream cheese center?
Deborah says
I’m sure that would work (I haven’t tried it myself) but I also have a recipe for pumpkin bread here that doesn’t have the cream cheese center:
tinyurl.com/2w9akuwh
Deloris Howard says
I loved this recipe. Alternative to pumpkin roll
Katrina says
I just recently made a loaf just like this, but my cream cheese layer wasn't working, so I swirled it. Still good and it looked pretty. I still want to try to get the layer in the middle though.
eatme_delicious says
I would've been disappointed about the pumpkin "cream" loaf too. Too bad you didn't like this one you tried making! It looks gorgeous though. I love the cream cheese swirl. I've been wanting to make a pumpkin loaf with a cream cheese swirl for a long time!
Ben says
Oh yummy! That loaf looks amazing. This is something that I MUST try this season 😉
Morgan says
I make this every fall 🙂
Katie says
Wow this sounds fabulous!! Never had a cake with a visible layer of cream cheese baked into it. Sounds delicious and what a gorgeous colour.
Emily says
I think it looks really good. I love the idea of a cream cheese layer. Yeah, it's hard for me to make anything low-fat. I wonder if you could use just eggs instead of whites?
solid wood barstools says
Sorry to hear that it did not turn out the way you liked it. The cream cheese center is nice and looks yummy!
Cookie baker Lynn says
It looks delicious. Sorry it wasn't all you'd hoped for.
Sweet and Savory says
I have a recipe on my blog for pumpkin bread with a cream cheese filling and it came our nicely. Of course, I ignored the fat content.
Yours looks as good as the best and since you ate a good share, it sounds like it still was good. There is a next time, if you yearn for it again.
Kitchen Butterfly says
The last post was from me…hit the enter button a bit too hastily
Anonymous says
Not bad looking at all, the peek of cream is enticing. I don'tknow if I'm a pumpkin convert…I still prefer Banana bread 🙂 Damn seasons! (Only because I'm not from the west so pumpkin baking is new to me…and my first try was very middle of the road, saved only by some caramel curd!
Grace says
the orange-white contrast is even more outstanding that the black-white contrast in a chocolate and cream cheese pairing. what a gorgeous loaf.
Marisa says
That pictures looks AMAZING!!!
Ingrid says
That creamy cheesy center looks good. Yours is the second blog that I've read that wasn't happy with the outcome of this bread. I'd like to see your tweaks if you make it again.
Happy Friday!
~ingrid
Katerina says
It is so hard to trust your instincts isn't it? It still looks good though.
Kim says
What a great idea to put a cream cheese layer in the middle of a pumpkin loaf. Sorry you didn't love the recipe, but it looks delicious!
Barbara says
I'm sorry the recipe didn't turn out exactly as you would have liked, but it looks grand! I love the cream cheese center! Good idea to use it in your other pumpkin bread recipe.
Valerie says
Sorry your attempt was a bit disappointing, especially after you've been craving it. I think it looks really good.
Rosa's Yummy Yums says
That loaf is gorgeous!
Cheers,
Rosa