Name: Cream Cheese Filled Pumpkin Bread
Prep time: 20 min
Cook time: PT-489745H1M44S
Total time: 1 h 45 min
Cuisine: Baking
Ingredients: 225 g (8 oz) cream cheese, softened; 100 g (½ cup) granulated sugar; 1 tbsp all-purpose flour; 1 egg; 1 tsp vanilla extract; 210 g (1⅔ cups) all-purpose flour; 1 tsp baking soda; ½ tsp salt; 1 tsp cinnamon; ½ tsp nutmeg; ½ tsp pumpkin pie spice; 120 ml (½ cup) vegetable oil; 300 g (1½ cups) granulated sugar; 2 eggs; 240 g (1 cup) pumpkin purée

Jump to Recipe

When pumpkin season rolls in, there’s one treat that always rises to the top of my baking list: Cream Cheese Filled Pumpkin Bread. This cozy fall baking recipe delivers everything you love about pumpkin bread—moist, spiced, and sweet—with a rich, creamy swirl of cheesecake-style filling right in the center. It’s basically pumpkin cream cheese bread perfection.

Whether you’re sharing it at a brunch, gifting a loaf to a neighbor, or sneaking slices with your morning coffee, this filled pumpkin loaf is a fall classic that feels indulgent and nostalgic all at once. Trust me—one slice won’t be enough.

Why You’ll Love This Cream Cheese Pumpkin Bread

Incredibly moist and tender
Cream cheese center adds a rich, tangy surprise
Classic fall spices in every bite
A pumpkin cream cheese bread that’s easy to make yet impressive to serve

Ingredients

For the Cream Cheese Filling:

225 g (8 oz) cream cheese, softened
100 g (½ cup) granulated sugar
1 tbsp all-purpose flour
1 egg
1 tsp vanilla extract

For the Bread:

210 g (1⅔ cups) all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ tsp pumpkin pie spice
120 ml (½ cup) vegetable oil
300 g (1½ cups) granulated sugar
2 eggs
240 g (1 cup) pumpkin purée

How to Make This Filled Pumpkin Loaf

Preheat Oven: Set your oven to 325°F (165°C). Grease a 9×5 inch loaf pan with nonstick spray.
Prepare the Filling: In a medium bowl, mix cream cheese, sugar, flour, egg, and vanilla until smooth. Set aside.
Mix Dry Ingredients: In another bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice.
Make the Pumpkin Batter: In a large mixing bowl, beat oil, sugar, eggs, and pumpkin purée until well combined. Gradually stir in the dry ingredients until just mixed.
Assemble the Loaf: Pour 1½ cups of pumpkin batter into the prepared pan. Carefully spread the cream cheese mixture over it, then top with the remaining batter.
Bake: Bake for 85–95 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil during the last 15 minutes if needed to prevent overbrowning.
Cool and Slice: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for the Perfect Pumpkin Cream Cheese Bread

Use room temperature cream cheese for a smooth filling.
Don’t overmix the batter—stir just until combined.
Check doneness with a long toothpick to reach through the filling.
Store in the fridge for a firmer texture and longer freshness.

Olivia’s Cozy Fall Ritual

This pumpkin bread is one of my favorite fall baking traditions. I make the first loaf of the season as soon as the weather dips below 70°, and the smell of it baking brings an instant sense of warmth to the kitchen. My kids love the surprise cream cheese center, and I love sneaking a slice with a mug of spiced tea while the leaves crunch outside.

What to Serve with Cream Cheese Pumpkin Bread

Serve this loaf with a dollop of whipped cream or a drizzle of maple glaze for a dessert vibe. It’s also perfect with a hot cup of coffee, chai, or pumpkin spice latte. For brunch, pair with scrambled eggs and fruit for a festive fall spread.

How to Store This Filled Pumpkin Loaf

Let the bread cool completely before storing. Wrap in plastic wrap or place in an airtight container and refrigerate for up to 5 days. For longer storage, freeze slices individually and reheat gently in the microwave or toaster oven.

FAQs About Cream Cheese-Filled Pumpkin Bread

Can I freeze this bread?

Yes! Slice and wrap each piece individually before freezing for easy grab-and-go treats.

Can I use homemade pumpkin purée?

Absolutely—just make sure it’s well-drained and not too watery.

Can I use a different pan size?

You can use mini loaf pans, but reduce the baking time to 45–55 minutes and check with a toothpick.

Can I add mix-ins?

Yes—chopped nuts, chocolate chips, or even raisins can be added to the batter.

A Fall Baking Recipe to Savour

Cream Cheese Filled Pumpkin Bread is more than just a treat—it’s a slice of the season. With its cosy spices, moist crumb, and creamy centre, it’s a must-bake for fall mornings, holiday brunches, and anytime you need a little autumn comfort.

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