Cream Cheese-Filled Pumpkin Bread
Cream Cheese-Filled Pumpkin Bread is a rich and comforting treat that blends the warmth of spiced pumpkin with the creamy decadence of cheesecake.
Each bite delivers cozy fall flavors wrapped in a soft, moist loaf that’s perfect for autumn gatherings or a quiet moment with coffee. This bread is sure to become a seasonal favorite.
Ingredients that Make This Bread Irresistible
- Pumpkin Puree – The base of this bread, it adds moisture and a deep, earthy sweetness.
- Pumpkin Pie Spice – A mix of cinnamon, nutmeg, and other spices, providing that quintessential fall flavor.
- Coconut Oil – Adds richness and helps keep the bread tender; you can substitute with canola or vegetable oil if preferred.
- Brown Sugar – Brings a deep, molasses-like sweetness that pairs perfectly with pumpkin.
- Sour Cream – Adds moisture and a subtle tang; Greek yogurt can be used as a substitute.
- Cream Cheese – The star of the filling, bringing a velvety, cheesecake-like texture that contrasts beautifully with the pumpkin bread.
Step-by-Step: Creating Your Cream Cheese-Filled Pumpkin Bread
To begin, you’ll combine the wet ingredients for the pumpkin bread batter, including pumpkin puree, brown sugar, and coconut oil, along with the spices.
Once mixed, fold in the dry ingredients like flour, baking powder, and baking soda, ensuring the batter remains light. You’ll then pour two-thirds of this mixture into your prepared loaf pan.
Next, whip up the cream cheese filling by blending cream cheese, sugar, and an egg until smooth. Spread this creamy layer atop the pumpkin batter in the pan.
The remaining pumpkin batter is gently spread over the cream cheese layer, creating a layered loaf ready for the oven. Bake at 350°F for just under an hour, letting the loaf cool fully before slicing.
Tips for a Perfect Loaf Every Time
For a flawless pumpkin bread, make sure not to overmix the batter. Overmixing can lead to a dense loaf, so gently fold the ingredients until just combined.
When layering the cream cheese filling, ensure it’s spread evenly to avoid uneven baking. And while it’s tempting to slice right into the warm loaf, cooling the bread fully is crucial. This allows the cream cheese filling to set and makes slicing much easier.
You can add a personal touch to this recipe by experimenting with variations. Consider adding a handful of chopped pecans or walnuts to the pumpkin batter for added crunch.
You could also sprinkle chocolate chips into the cream cheese filling for a bit of extra indulgence. For a different flavor twist, try swirling some caramel or maple syrup into the cream cheese before spreading it over the batter.
Storing Your Pumpkin Bread for Later Enjoyment
If you manage to have any leftovers, this bread stores wonderfully. Wrap individual slices in plastic wrap and keep them in an airtight container at room temperature for up to three days.
You can also refrigerate the loaf for about a week, although the fridge may slightly firm up the texture.
For longer storage, freeze individual slices for up to two months. Simply thaw at room temperature, or pop a slice in the microwave for a few seconds to enjoy warm, creamy pumpkin bread anytime.
Cream Cheese-Filled Pumpkin Bread Recipe
Ingredients
Bread
- 1 teaspoon pumpkin pie spice
- ½ cup light brown sugar packed
- ½ teaspoon ground nutmeg
- 2 teaspoons cinnamon
- ¼ cup liquid coconut oil or substitute with canola or vegetable oil
- 1 large egg
- 1 cup pumpkin puree
- ¼ cup granulated sugar
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons vanilla extract
- ¼ cup sour cream lite or Greek yogurt can be substituted
- ½ teaspoon baking powder
- pinch of salt optional and to taste
Cream Cheese Filling
- 1 large egg
- 3 tablespoons all-purpose flour
- ¼ cup granulated sugar
- 4 ounces cream cheese softened (lite is acceptable)
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with floured cooking spray or grease and flour it thoroughly. Set aside.
- In a large bowl, combine the egg, pumpkin puree, brown sugar, granulated sugar, coconut oil, sour cream, vanilla extract, cinnamon, pumpkin pie spice, and nutmeg. Whisk these ingredients together until they are well incorporated. Add the flour, baking powder, baking soda, and salt (if using). Gently fold these dry ingredients into the wet mixture using a spatula or stir with a spoon, being careful not to overmix. Set aside.
- Pour about two-thirds of the bread batter into the prepared loaf pan. Smooth the surface with a spatula, ensuring the batter reaches the edges and corners.
- In another bowl, whisk together the cream cheese, egg, granulated sugar, and flour until smooth and well-combined. You may also use a hand mixer for this step if preferred.
- Evenly spread the cream cheese mixture over the bread batter in the pan, gently smoothing the top with a spatula to ensure it reaches the corners and edges.
- Pour the remaining pumpkin bread batter over the cream cheese layer. Carefully smooth the top without disturbing the cream cheese filling, ensuring the batter is evenly distributed and reaches the sides of the pan.
- Bake for approximately 48 minutes, or until the top of the loaf is golden and domed, and the center is set. To check for doneness, insert a toothpick into the bread portion (not the cream cheese); it should come out mostly clean with a few moist crumbs, but no batter. Note that the cream cheese layer will not fully solidify, so the toothpick test may not be entirely accurate.
- Cool the bread in the pan for about 15 minutes. Then, remove the loaf and place it on a wire rack to cool completely before slicing and serving.