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Cream Cheese Filled Pumpkin Bread

A cozy autumn treat combining moist pumpkin bread with a luscious cream cheese swirl, perfect for family gatherings or brunch.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Bread
  • 1.75 cups all-purpose flour Feel free to substitute with whole wheat for a healthier option.
  • 1 cup granulated sugar Coconut sugar can be used for lower sugar version.
  • 1 teaspoon baking soda Helps the bread rise.
  • 0.5 teaspoon baking powder Boosts the bread’s fluffiness.
  • 1 teaspoon ground cinnamon Must-have spice for warm autumn flavor.
  • 0.5 teaspoon ground nutmeg Adds depth of flavor.
  • 0.5 teaspoon ground ginger For a slight kick.
  • 0.5 teaspoon salt Enhances overall flavor.
  • 1 cup canned pumpkin purée Use 100% pure pumpkin, not pie filling.
  • 0.5 cup vegetable oil Can substitute with melted coconut oil.
  • 2 large eggs for bread Provides structure and richness.
  • 1 teaspoon vanilla extract Adds aroma to the loaf.
For the Cream Cheese Filling
  • 8 oz cream cheese, softened Let it sit at room temperature for easy blending.
  • 0.25 cup granulated sugar Sweetens the creamy layer.
  • 1 large egg for filling Adds richness.
  • 1 teaspoon vanilla extract Enhances flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or non-stick spray.
  2. In a large bowl, whisk together the dry ingredients: flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. In a separate bowl, mix the wet ingredients: pumpkin purée, vegetable oil, eggs, and vanilla extract until fully combined.
  4. Gradually add the wet ingredients to the dry ingredients and stir gently until just combined to avoid overmixing.
Cream Cheese Filling
  1. In another bowl, beat the cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
Assembling & Baking
  1. Pour half of the pumpkin batter into the prepared loaf pan. Spread the cream cheese mixture evenly over the batter, then top with the remaining pumpkin batter.
  2. Bake for 55 to 65 minutes, or until a toothpick inserted comes out clean and the top is golden brown.
  3. Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy.

Notes

Store leftovers in an airtight container for up to 5 days in the refrigerator, or freeze for up to 3 months. You can prepare the cream cheese filling in advance to save time.