Cream Cheese Filled Pumpkin Bread is a cozy, delightful loaf that brings together the deep, spiced warmth of pumpkin bread and the creamy surprise of a cheesecake-style layer inside. It’s the kind of recipe that begs for a warm mug of coffee or a quiet afternoon treat. Expect about 100 words of creamy, moist pumpkin-rich bread with a hidden cream cheese layer that makes each slice feel special and comforting.
Why You’ll Love This Cream Cheese Filled Pumpkin Bread
You’ll love this recipe because it takes classic pumpkin bread and elevates it by hiding a luscious cream cheese filling in the middle. That layer transforms each slice into something like a pumpkin cheesecake hybrid—rich yet approachable. The pumpkin bread part stays moist thanks to ingredients like sour cream (or Greek yogurt) and pumpkin puree, while the cream cheese layer adds tang and indulgence. Whether you’re baking for breakfast, dessert, or a special treat, it feels both homey and a little elevated. Plus, it uses common pantry ingredients and comes together without needing complex techniques.
Ingredients
For the Bread
- 1 large egg
- 1 cup pumpkin puree
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ¼ cup liquid-state coconut oil (or substitute canola or vegetable oil)
- ¼ cup sour cream (lite okay) 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 (optional, to taste)
For the Cream Cheese Filling
- 1 large egg
- 4 ounces softened brick-style cream cheese (lite is okay)
- ¼ cup granulated sugar
- 3 tablespoons all-purpose flour
Step-by-Step: How to Make Cream Cheese-Filled Pumpkin Bread
- Preheat your oven to 350 °F (approx. 175 °C). Grease and flour a 9×5-inch loaf pan or spray it with a floured cooking spray; set aside.
- Make the bread batter: In a large bowl whisk together the egg, pumpkin puree, brown sugar, granulated sugar, oil, sour cream/Greek yogurt, vanilla extract, cinnamon, pumpkin pie spice, and ground nutmeg.
- Add the flour, baking powder, baking soda, and if using, the pinch of salt. Fold gently until just combined (do not overmix). Set aside about two-thirds of this batter and pour that into the prepared loaf pan, smoothing lightly, pushing into the corners and sides.
- Make the cream cheese filling: In a separate bowl, whisk together the egg, softened cream cheese, granulated sugar, and flour until smooth (a hand mixer can help).
- Pour the cream cheese mixture evenly over the pumpkin batter in the loaf pan, spreading gently. Then top with the remaining pumpkin batter, smoothing lightly (but try not to disturb the cream cheese layer underneath).
- Bake in the preheated oven for about 48 minutes (adjust based on your oven). The top should be domed, golden, and the center set. Because of the cream cheese layer, the toothpick test is less reliable—insert it into the pumpkin part (not the cream cheese) and if it comes out clean or with a few moist crumbs, it’s done. If the top or sides are browning too quickly, tent with foil around minute ~35.
- Allow the loaf to cool in the pan for about 15 minutes, then turn out onto a wire rack to cool completely before slicing and serving.
Helpful Tips
- Use pumpkin puree, not pumpkin pie filling (which contains sugar and spices) to maintain correct texture and flavor.
- Make sure your cream cheese is brick-style and softened to room temperature—tub cream cheeses have different moisture content and can make the filling too runny.
- Don’t overmix the bread batter—overmixing can lead to a denser loaf.
- If the loaf is browning too fast but hasn’t finished baking, tent it loosely with aluminum foil in the final 10-15 minutes.
- Let the bread cool completely before slicing so the cream cheese layer sets for clean slices.
Substitutions And Variations
- Oil substitute: Coconut oil adds a subtle fragrance, but you can substitute canola or vegetable oil.
- Dairy substitute: Use Greek yogurt instead of sour cream, or use a dairy-free yogurt for a non-dairy option. For the cream cheese layer, you could try a plant-based cream cheese for a vegan twist (though you may need a different binder).
- Flour: For a gluten-free version, use a 1:1 gluten-free baking flour blend.
- Mix-ins: You can add chopped nuts, pumpkin seeds, dried cranberries or even chocolate chips. If you add heavy mix-ins, they might sink through the cream cheese layer, so distribute them thoughtfully.
- Flavor variation: Swap pumpkin puree with sweet potato puree or butternut squash puree for a similar effect.
Storage Instructions
- After slicing, store the loaf in an airtight container. Because of the cream cheese filling, it’s safest to store it in the refrigerator if you won’t consume it within a day or two.
- For long-term storage: freeze individual slices wrapped tightly in plastic wrap and placed in a freezer bag—up to 3-6 months depending on recipe version. Thaw overnight in the refrigerator for the best texture.
Nutritional Information
Each serving (approximately one slice) provides about:
- Calories: ~255 kcal
- Carbohydrates: ~34 g
- Protein: ~4 g
- Fat: ~12 g (of which Saturated Fat: ~8 g)
- Cholesterol: ~52 mg
- Sodium: ~157 mg
- Fiber: ~1 g
- Sugar: ~20 g
Serving Suggestions
- Serve slices warm or at room temperature. A light smear of honey butter, cinnamon-sugar butter, or a vanilla browned butter glaze adds an extra indulgent touch.
- Pair it with a hot cup of coffee, chai latte, or a spiced tea for a perfect autumn treat.
- Use it as part of a brunch spread: alongside scrambled eggs, fruit salad, or yogurt.
- Gift it: wrap a loaf in parchment paper with a ribbon and share with friends or neighbors—it makes a lovely homemade present.
Frequently Asked Questions About Cream Cheese Filled Pumpkin Bread
Can I omit the cream cheese filling?
Yes, you can — you’ll still have a delicious pumpkin bread, but you’ll miss the creamy surprise layer that elevates the loaf.
Does it matter what type of pumpkin puree I use?
Yes: be sure to use pure pumpkin puree, not pumpkin pie filling (which includes added sugar and spices). Using pie filling will alter both texture and flavor of the loaf.
Why did my cream cheese layer sink to the bottom?
If the batter was too thin, or if the cream cheese filling was too heavy or not chilled, it may sink. Some suggest chilling the filling briefly before layering to help it hold its shape.
Do I need to refrigerate the loaf because of the cream cheese?
It’s safer to refrigerate once cooled and when storing more than a day or two, especially in warmer climates.
How do I get clean slices with the cream cheese layer?
Let the loaf cool completely before slicing—this allows the cream cheese layer to set and helps avoid smooshed slices. Use a serrated knife for best results.
Final Thoughts
Thank you for trying this recipe! It’s been a joy to share this Cream Cheese Filled Pumpkin Bread with you—I’ve baked many loaves of pumpkin bread over the years, and adding that cream cheese layer always makes it feel so special. I hope you find how easy it is to prepare, and how rich and flavorful each bite becomes thanks to the pumpkin spices and creamy filling. May your kitchen smell of cinnamon and fall warmth, and may every slice bring a smile. Enjoy baking.
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Cream Cheese Filled Pumpkin Bread
- Total Time: 1 hour 3 minutes
- Yield: 1 loaf (8–10 slices) 1x
Description
A moist and flavorful pumpkin bread layered with a creamy, cheesecake-style filling. It’s easy to bake, rich in fall spices, and perfect for brunch, dessert, or gifting.
Ingredients
For the Bread
1 large egg
1 cup pumpkin puree
½ cup light brown sugar, packed
¼ cup granulated sugar
¼ cup liquid-state coconut oil (or substitute canola or vegetable oil)
¼ cup sour cream (lite okay) 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 (optional, to taste)
For the Cream Cheese Filling
1 large egg
4 ounces softened brick-style cream cheese (lite is okay)
¼ cup granulated sugar
3 tablespoons all-purpose flour
Instructions
- Preheat your oven to 350 °F (approx. 175 °C). Grease and flour a 9×5-inch loaf pan or spray it with a floured cooking spray; set aside.
- Make the bread batter: In a large bowl whisk together the egg, pumpkin puree, brown sugar, granulated sugar, oil, sour cream/Greek yogurt, vanilla extract, cinnamon, pumpkin pie spice, and ground nutmeg.
- Add the flour, baking powder, baking soda, and if using, the pinch of salt. Fold gently until just combined (do not overmix). Set aside about two-thirds of this batter and pour that into the prepared loaf pan, smoothing lightly, pushing into the corners and sides.
- Make the cream cheese filling: In a separate bowl, whisk together the egg, softened cream cheese, granulated sugar, and flour until smooth (a hand mixer can help).
- Pour the cream cheese mixture evenly over the pumpkin batter in the loaf pan, spreading gently. Then top with the remaining pumpkin batter, smoothing lightly (but try not to disturb the cream cheese layer underneath).
- Bake in the preheated oven for about 48 minutes (adjust based on your oven). The top should be domed, golden, and the center set. Because of the cream cheese layer, the toothpick test is less reliable—insert it into the pumpkin part (not the cream cheese) and if it comes out clean or with a few moist crumbs, it’s done. If the top or sides are browning too quickly, tent with foil around minute ~35.
- Allow the loaf to cool in the pan for about 15 minutes, then turn out onto a wire rack to cool completely before slicing and serving.
Notes
Use brick-style cream cheese
Tent foil if browning too fast
Let cool completely before slicing
Store chilled if keeping longer than 2 days
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Category: Baked Goods
Nutrition
- Serving Size: 1 slice
- Calories: 255
- Sugar: 20 g
- Carbohydrates: 34 g
- Protein: 4 g