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Cream Cheese Filled Pumpkin Bread

A delightful twist on a classic recipe, this Cream Cheese Filled Pumpkin Bread offers a moist pumpkin base with a luscious cream cheese filling, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pumpkin Bread
  • 1.75 cups all-purpose flour Use a high-quality brand for best results; can opt for whole wheat for a healthier twist.
  • 1 cup granulated sugar Can substitute with coconut sugar for a lower glycemic option.
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 1 teaspoon ground cinnamon Freshly ground will elevate the flavor.
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon salt
  • 1 cup canned pumpkin purée Use 100% pumpkin for the best flavor.
  • 0.5 cup vegetable oil Can substitute with melted coconut oil.
  • 2 large eggs Bring to room temperature for better mixing.
  • 1 teaspoon vanilla extract
For the Cream Cheese Filling
  • 8 oz cream cheese, softened Use full-fat for the creamiest texture.
  • 0.25 cup granulated sugar
  • 1 large egg Bring to room temperature.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan using butter or non-stick spray.
Mixing Dry Ingredients
  1. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
Blending Wet Ingredients
  1. In another bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until well blended.
Combining Mixtures
  1. Gradually add the wet ingredients to the dry ingredients, stirring gently to avoid over-mixing.
Making Cream Cheese Filling
  1. In a separate bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
Assembling the Loaf
  1. Pour half of the pumpkin batter into the greased loaf pan. Spoon the cream cheese mixture over this layer, then carefully add the remaining pumpkin batter on top.
Baking
  1. Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted into the center comes out clean. Rotate halfway through for even cooking.
Cooling
  1. Allow the loaf to cool in the pan for about 10-15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Avoid overmixing for a light texture. Proper cooling aids in easier slicing.