When the leaves start turning and the air gets crisp, there’s nothing more comforting than a warm slice of Cream Cheese Filled Pumpkin Bread. This delightful treat combines the rich, spiced flavor of pumpkin bread with a luscious, creamy filling that takes it to the next level. Perfect for breakfast, dessert, or an afternoon snack, this bread is a seasonal must-try.

Let’s dive into why this recipe is a fall staple and how you can make it right at home!

Why You’ll Love This Recipe

• Perfect Fall Flavors – The combination of pumpkin, cinnamon, nutmeg, and cloves creates a warm, cozy taste.
• Moist and Tender Texture – Thanks to the pumpkin puree, this bread stays incredibly soft.
• Creamy Surprise Inside – The rich cream cheese filling balances the spiced pumpkin perfectly.
• Easy to Make – With simple ingredients and easy steps, this is a great recipe for beginners.
• Great for Any Occasion – Whether you’re serving it for breakfast, snack time, or dessert, it’s always a hit!

Ingredients Needed

Before you begin baking, make sure to gather all the essential ingredients.

For the Pumpkin Bread:

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 2 large eggs
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ½ cup vegetable oil
• ¼ cup milk
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• ½ teaspoon vanilla extract

Step-by-Step Instructions to Make Cream Cheese Filled Pumpkin Bread

Step 1 – Preparing the Ingredients

• Preheat your oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan with non-stick spray or line it with parchment paper.
• Gather all your ingredients and measure them accurately to ensure perfect results.

Step 2 – Making the Pumpkin Batter

1. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
2. In a separate bowl, whisk the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
3. Gradually add the wet ingredients into the dry ingredients, stirring until just combined (do not overmix).

Step 3 – Preparing the Cream Cheese Filling

1. In a medium bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
2. Ensure there are no lumps for the best texture.

Step 4 – Layering the Bread and Filling

1. Pour half of the pumpkin batter into the greased loaf pan.
2. Carefully spread the cream cheese mixture evenly over the batter.
3. Pour the remaining pumpkin batter on top, smoothing it gently.

Step 5 – Baking to Perfection

1. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
2. Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Tips for the Best Cream Cheese Filled Pumpkin Bread

• Use room temperature ingredients – This ensures a smooth batter and filling.
• Don’t overmix the batter – Overmixing can make the bread dense.
• Layer the filling carefully – This prevents it from sinking to the bottom.
• Check for doneness properly – The toothpick test is key to avoiding underbaking.

Variations and Add-Ins

• Chocolate Chips – Add a handful of chocolate chips for extra sweetness.
• Walnuts or Pecans – Add a crunchy texture to your loaf.
• Gluten-Free Option – Substitute all-purpose flour with a gluten-free blend.
• Dairy-Free Version – Use dairy-free cream cheese and a plant-based milk.

How to Store and Freeze Pumpkin Bread

• At Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerate in an airtight container for up to one week.
• Freezing: Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.

Best Ways to Serve and Enjoy

• Warm with butter – A simple but delicious way to enjoy it.
• With a cup of coffee or tea – Perfect for cozy mornings.
• Drizzled with maple glaze – Adds extra sweetness and fall flavor.

Frequently Asked Questions

Can I use a different type of flour?

Yes, you can substitute whole wheat or gluten-free flour, but the texture may change slightly.

How can I make it less sweet?

Reduce the sugar by ¼ cup without affecting the structure of the bread.

Can I double the recipe?

Yes! Simply bake in two loaf pans or a 9×13-inch baking dish.

What’s the best way to prevent cracking?

Avoid overmixing, and don’t overbake. Let the bread cool gradually.

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure to puree it well and remove excess moisture.