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Cream Cheese-Filled Pumpkin Bread

🙌🍂 This is without a doubt the BEST pumpkin bread recipe! This pumpkin cream cheese bread tastes like it has cheesecake baked into the middle. You'll definitely want a second slice!

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

Ingredients

Bread
  • 1 large egg
  • 1 cup pumpkin puree
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • ¼ cup liquid-state coconut oil canola or vegetable may be substituted
  • ¼ cup cup sour cream lite is okay; or Greek yogurt may be substituted
  • 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 large egg
  • 4 ounces softened brick-style cream cheese lite is okay
  • 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

  • *Tip: Tent the pan with a sheet of foil draped over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.
  • Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
  • Recipe adapted from Cream Cheese-Filled Banana Bread.

Nutrition Information

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

Nutrition Facts

Serving: 10Serving

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.