How to Make Cream Cheese-Filled Pumpkin Bread at Home
Imagine sinking your teeth into a slice of moist, spiced pumpkin bread, only to discover a creamy, sweet surprise inside. This cream cheese-filled pumpkin bread combines fall’s favorite flavors with a rich, decadent center that takes it to the next level. Whether you’re craving a cozy breakfast or a dessert with a twist, this recipe will become your new favorite autumn treat.
Pumpkin bread on its own is already a comforting classic, but add a luscious cream cheese filling, and you’ve got something truly irresistible. The combination of warm spices and creamy sweetness is simply magical. Plus, it’s easy enough for anyone to make, even if you’re not an experienced baker.
Ready to impress your family and friends with this deliciously indulgent pumpkin bread? Let’s dive into the simple steps to whip up this show-stopping treat!
Why You’ll Love This Recipe
- Easy to Make – No need for a mixer! You can whip up this bread with just a few bowls and a whisk.
- Creamy & Spiced – The cream cheese filling adds a luscious, tangy contrast to the warmly spiced pumpkin bread.
- Moist & Flavorful – Thanks to the pumpkin puree and a touch of sour cream, this bread stays soft and tender for days.
- Perfect for Fall – With spices like cinnamon, nutmeg, and pumpkin pie spice, this bread brings all the cozy fall flavors you love.
Ingredients
Here’s what you’ll need to make Cream Cheese-Filled Pumpkin Bread:
For the Pumpkin Bread:
- 1 large egg
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ¼ cup coconut oil (or substitute with vegetable or canola oil)
- ¼ cup sour cream (or Greek yogurt)
- 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 of salt
For the Cream Cheese Filling:
- 1 large egg
- 4 ounces cream cheese, softened (brick-style, not whipped)
- ¼ cup granulated sugar
- 3 tablespoons all-purpose flour
Instructions
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it with non-stick cooking spray or lightly buttering it and dusting it with flour.
2. Prepare the Pumpkin Bread Batter
In a large mixing bowl, whisk together the egg, pumpkin puree, brown sugar, granulated sugar, coconut oil, sour cream, vanilla extract, cinnamon, pumpkin pie spice, and nutmeg until smooth and well combined. Add the flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can result in a dense loaf.
3. Make the Cream Cheese Filling
In a separate bowl, whisk the cream cheese, egg, sugar, and flour until smooth and creamy. You can use a hand mixer if necessary, but a whisk should work fine.
4. Assemble the Loaf
Pour about two-thirds of the pumpkin bread batter into the prepared loaf pan. Use a spatula to smooth the top. Carefully spoon the cream cheese filling over the batter and gently spread it out. Then, pour the remaining pumpkin bread batter on top, and once again, smooth it out gently.
5. Bake the Bread
Place the loaf pan in the preheated oven and bake for about 50-55 minutes. Around the 35-minute mark, check the bread, and if the top is browning too quickly, tent it loosely with foil. You’ll know the bread is done when a toothpick inserted into the center (avoiding the cream cheese layer) comes out clean or with a few moist crumbs.
6. Cool the Bread
Let the bread cool in the pan for about 15 minutes, then remove it from the pan and allow it to cool completely on a wire rack before slicing.
Troubleshooting & Tips for Success
1. Cream Cheese Layer Too Runny?
Make sure to use brick-style cream cheese, not the kind that comes in a tub. Tub cream cheese has more moisture, which can lead to a runny filling.
2. Avoid Overmixing
When you combine the wet and dry ingredients, fold them gently. Overmixing develops the gluten in the flour, which can make your bread tough instead of soft and moist.
3. Spice It Up
If you like your pumpkin bread extra spiced, feel free to add a bit more cinnamon or nutmeg. You can even throw in some ginger or allspice for a deeper flavor profile.
4. Avoid Overbaking
Since the cream cheese layer stays soft, it can be tricky to tell when the bread is fully baked. Keep an eye on it and rely on a toothpick test in the pumpkin batter to check doneness.
5. Tent the Bread
If you notice that the top is browning too much before the center is fully baked, tent the loaf with a piece of foil after about 35 minutes. This helps ensure even baking without burning the top.
Possible Variations
- Chocolate Chip Pumpkin Bread: Add ½ cup of chocolate chips to the pumpkin bread batter for a sweet and rich twist.
- Nutty Pumpkin Bread: Stir in ½ cup of chopped walnuts or pecans to add a crunchy texture.
- Cranberry Pumpkin Bread: Add dried cranberries to the batter for a tart contrast to the sweetness of the bread and cream cheese.
- Spiced Pumpkin Bread: Play around with spices by adding ground ginger, cloves, or allspice to give your bread a warm and complex flavor profile.
Storage Instructions
1. Room Temperature
This pumpkin bread will stay fresh for up to 5 days if stored in an airtight container at room temperature. Be sure to let the bread cool completely before storing it to prevent condensation from making the bread soggy.
2. Freezing
Want to save some for later? You can freeze the bread for up to 3 months. Wrap the loaf tightly in plastic wrap and then in aluminum foil before freezing. To thaw, leave it at room temperature for a few hours or overnight.
Frequently Asked Questions
1. Can I use Pumpkin Pie Filling?
No, pumpkin pie filling is already sweetened and spiced, which can throw off the balance of this recipe. Be sure to use plain pumpkin puree.
2. Can I Make This Gluten-Free?
Yes! Simply substitute the all-purpose flour with a gluten-free 1-to-1 baking flour that includes xanthan gum for structure.
3. What if I Don’t Have Coconut Oil?
No problem. You can substitute coconut oil with vegetable oil, canola oil, or even melted butter.
4. Can I Skip the Cream Cheese Filling?
Sure! If you’re not a fan of cream cheese or want a simpler pumpkin bread, you can omit the filling and follow the same baking instructions.
Nutritional Information
Here’s an estimated nutritional breakdown per slice (assuming 10 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 255 kcal |
| Carbohydrates | 34 g |
| Protein | 4 g |
| Fat | 12 g |
| Sugar | 20 g |
| Fiber | 1 g |
Conclusion
This Cream Cheese-Filled Pumpkin Bread is more than just a fall treat—it’s a comforting blend of creamy, tangy, and spiced flavors that make every bite irresistible. Whether you’re baking for yourself, your family, or a holiday gathering, this recipe is sure to be a hit. Its moist texture, rich flavors, and the layer of cream cheese make it a standout compared to other pumpkin bread recipes.
Give this recipe a try, and don’t forget to share it with your loved ones! You’ll find that this bread is the perfect addition to your fall baking repertoire. Enjoy!
