Servings
Font
Back
Cream Cheese-Filled Pumpkin Bread
4.5 from 978 votes

Cream Cheese-Filled Pumpkin Bread

Cream Cheese-Filled Pumpkin Bread combines the warm spices of cinnamon, pumpkin pie spice, and nutmeg with moist pumpkin puree to create a tender, warmly spiced loaf. A layer of smooth cream cheese filling runs through the middle, adding a rich, tangy contrast to the sweet bread. The bread batter is gently mixed to retain a tender crumb, and the cream cheese filling is poured over the first layer before the remaining batter covers it, resulting in a distinct marbled effect after baking.

Prep Time
10 mins
Cook Time
48 mins
Cooling Time
1 hr
Total Time
1 hr 58 mins
Servings: 10
Calories: 255 kcal
Course: Breakfast, Bread
Cuisine: American

Ingredients

Bread
  • 1 egg large
  • 1 cup pumpkin puree
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • ¼ cup coconut oil canola or vegetable may be substituted, liquid-state
  • ¼ cup sour cream lite is okay; or Greek yogurt may be substituted, cup
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground nutmeg
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch salt optional and to tast
Cream Cheese Filling
  • 1 egg large
  • 4 ounces cream cheese lite is okay, softened, brick-style
  • ¼ cup granulated sugar
  • 3 tablespoons all-purpose flour

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. Make the Bread Batter
  3. In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine.
  4. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside.
  5. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
  6. Make the Cream Cheese Filling
  7. In a large bowl, add all the filling ingredients and whisk to combine. Alternatively, mix with a hand mixer.
  8. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
  9. Top filling with remaining pumpkin bread batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
  10. Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn’t the most accurate. *
  11. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
  12. Optionally, serve with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze.

Notes

  • Tent the bread with foil after 35 minutes if it browns too quickly while baking.
  • Adjust baking time based on the moisture content of your pumpkin and your oven's behavior.
  • Store the bread airtight at room temperature for up to a week, or freeze for up to six months.

Nutrition Information

Serving 1 Calories 255kcal (13%) Carbohydrates 34g (11%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g (18%) Cholesterol 52mg (17%) Sodium 157mg (7%) Fiber 1g (4%) Sugar 20g (40%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 255

% Daily Value*

Serving 1
Calories 255kcal 13%
Carbohydrates 34g 11%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 8g 40%
Polyunsaturated Fat 3g 18%
Cholesterol 52mg 17%
Sodium 157mg 7%
Fiber 1g 4%
Sugar 20g 40%

* Percent Daily Values are based on a 2,000 calorie diet.