Cream Cheese-Filled Pumpkin Bread Recipe
This Cream Cheese-Filled Pumpkin Bread is a moist, spiced loaf featuring a luscious cream cheese layer nestled between pumpkin bread batter. Perfect for autumn or any time you crave a cozy, flavorful treat, this recipe blends warm spices and rich cream cheese into a beautifully swirled, tender bread.
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Total Time: 1 hour 3 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Pumpkin Bread Batter
- 1 large egg
- 1 cup pumpkin puree
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1/4 cup liquid-state coconut oil (canola or vegetable oil may be substituted)
- 1/4 cup sour cream (lite is okay; or Greek yogurt may be substituted)
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground nutmeg
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt (optional and to taste)
Cream Cheese Filling
- 1 large egg
- 4 ounces softened brick-style cream cheese (lite is okay)
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with floured cooking spray or grease and flour it thoroughly to prevent sticking. Set aside.
- Make the Bread Batter: In a large mixing bowl, combine the first ten ingredients of the batter section (egg, pumpkin puree, both sugars, coconut oil, sour cream, vanilla extract, cinnamon, pumpkin pie spice, and nutmeg). Whisk these ingredients together until smooth and well combined.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and optional salt to the wet ingredients. Fold gently with a spatula or stir with a spoon just until combined; avoid overmixing to keep your bread tender. Set the batter aside.
- Fill the Pan with Batter: Pour about two-thirds of the pumpkin bread batter into the prepared loaf pan. Smooth the top lightly with a spatula, pushing the batter into the corners and sides to ensure even thickness. Set aside.
- Prepare Cream Cheese Filling: In another large bowl, whisk together the egg, softened cream cheese, granulated sugar, and flour until smooth and fully combined. You may also use a hand mixer for easier blending.
- Layer the Cream Cheese Filling: Evenly pour the cream cheese mixture over the layered pumpkin bread batter in the pan. Use a spatula to smooth the top and push the filling into the corners and sides as needed.
- Add Remaining Pumpkin Batter: Spoon the remaining one-third of pumpkin batter over the cream cheese layer. Smooth very gently with a spatula, taking care not to disturb the cream cheese layer beneath, and push the batter into the sides and corners.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for about 48 minutes. The bread is done when the top is domed and golden, and the center is set. A toothpick inserted in the center should come out clean or with a few moist crumbs but no wet batter. Since the cream cheese layer remains slightly soft, the toothpick test may not be fully reliable.
- Cool and Serve: Allow the bread to cool in the pan for about 15 minutes to set, then remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.
- Optional Serving Suggestions: Serve slices with honey butter, cinnamon-sugar butter, or a vanilla browned butter glaze for an extra touch of sweetness and flavor.
Notes
- Do not overmix the batter once dry ingredients are added to keep the bread tender.
- The cream cheese layer won’t fully solidify; expect some softness in the center.
- Use floured cooking spray when preparing the pan to ensure the bread releases easily.
- Substitutions like Greek yogurt in place of sour cream or canola/vegetable oil for coconut oil work well without compromising texture.
- Allow the loaf to cool fully before slicing to get clean, even slices.