Description
Cream Cheese Filled Pumpkin Bread is the ultimate fall treat—moist, warmly spiced pumpkin bread with a rich, sweet cream cheese center. This cozy loaf is perfect for breakfast, dessert, or gifting, and brings a touch of indulgence to any autumn day.
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 Pumpkin 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
Instructions
Preheat oven to 325°F (165°C). Grease a 9×5 inch loaf pan with nonstick spray.
In a bowl, mix cream cheese, sugar, flour, egg, and vanilla until smooth. Set aside.
In another bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice.
In a large bowl, beat oil, sugar, eggs, and pumpkin until smooth. Stir in the dry ingredients until just combined.
Pour 1½ cups of pumpkin batter into the pan. Gently spread the cream cheese mixture over it, then top with the remaining batter.
Bake for 85–95 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.
Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Slice and serve.
Notes
Use room temperature cream cheese for a smoother filling.
Don’t overmix the batter to keep the bread tender.
Check doneness with a long toothpick to reach the center filling.
Best stored chilled for firm texture and longer freshness.
- Prep Time: 20 minutes
- Cook Time: 85–95 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Baking