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:
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225 g (8 oz) cream cheese, softened
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100 g (½ cup) granulated sugar
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1 tbsp all-purpose flour
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1 egg
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1 tsp vanilla extract
For the Pumpkin Bread:
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210 g (1⅔ cups) all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 tsp cinnamon
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½ tsp nutmeg
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½ tsp pumpkin pie spice
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120 ml (½ cup) vegetable oil
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300 g (1½ cups) granulated sugar
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2 eggs
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240 g (1 cup) pumpkin purée
Instructions
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Preheat oven to 325°F (165°C). Grease a 9×5 inch loaf pan with nonstick spray.
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In a bowl, mix cream cheese, sugar, flour, egg, and vanilla until smooth. Set aside.
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In another bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice.
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In a large bowl, beat oil, sugar, eggs, and pumpkin until smooth. Stir in the dry ingredients until just combined.
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Pour 1½ cups of pumpkin batter into the pan. Gently spread the cream cheese mixture over it, then top with the remaining batter.
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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.
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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