Cream Cheese-Filled Pumpkin Bread Recipe
Introduction
This Cream Cheese-Filled Pumpkin Bread is a deliciously moist and flavorful treat perfect for fall or any time you’re craving something sweet and comforting. The creamy pumpkin bread paired with a rich cream cheese layer creates the perfect balance of flavors and textures.
Ingredients
- 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 may be substituted)
- 1/4 cup sour cream (lite is okay; or Greek yogurt may be substituted)
- 2 teaspoons vanilla extract
- 2 teaspoons 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)
- 1 large egg (for filling)
- 4 ounces softened brick-style cream cheese (lite is okay)
- 1/4 cup granulated sugar (for filling)
- 3 tablespoons all-purpose flour (for filling)
Instructions
- Step 1: Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with floured cooking spray or grease and flour the pan; set aside.
- Step 2: In a large bowl, whisk together the first ten ingredients—from the egg through the ground nutmeg—until well combined.
- Step 3: Add the flour, baking powder, baking soda, and optional salt. Fold gently with a spatula or stir with a spoon until just combined. Do not overmix. Set the batter aside.
- Step 4: Pour about two-thirds of the batter into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides. Set aside.
- Step 5: To make the cream cheese filling, combine the remaining ingredients—egg, cream cheese, granulated sugar, and flour—in a large bowl. Whisk until smooth. A hand mixer works well for this step.
- Step 6: Pour the cream cheese filling evenly over the pumpkin batter in the pan, smoothing the top lightly and pushing it to the edges as needed.
- Step 7: Spread the remaining pumpkin bread batter over the cream cheese layer, smoothing the top very lightly to avoid disturbing the filling. Push batter into corners and sides as necessary.
- Step 8: Bake for about 48 minutes, until the top is domed and golden. The center should be set, and a toothpick inserted comes out clean or with a few moist crumbs. Note that the cream cheese layer may stay a bit soft, so rely on the overall look and feel for doneness.
- Step 9: Let the bread cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before slicing and serving.
- Step 10: Optionally, serve with honey butter, cinnamon-sugar butter, or a vanilla browned butter glaze for an extra special touch.
Tips & Variations
- Use Greek yogurt instead of sour cream for a tangier flavor and a bit less fat.
- Swap coconut oil with canola or vegetable oil if you prefer a more neutral taste.
- For an extra festive touch, sprinkle chopped pecans or walnuts on top before baking.
- If you don’t have pumpkin pie spice, substitute with a mix of cinnamon, ginger, and cloves.
Storage
Store leftover pumpkin bread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm slices gently in the microwave or oven until just heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly and is a convenient choice. Just be sure to use pure pumpkin and not pumpkin pie filling.
Why does the toothpick test seem unreliable with this bread?
The cream cheese filling never fully solidifies, so a toothpick may come out with some moist crumbs even when the bread is done. Look for a golden top and a set center to judge doneness best.
PrintCream Cheese-Filled Pumpkin Bread Recipe
This Cream Cheese-Filled Pumpkin Bread is a moist, flavorful quick bread that combines the warm spices of pumpkin bread with a luscious cream cheese filling. Perfect for fall or anytime you crave a cozy, spiced treat with a creamy surprise inside, this bread is easy to prepare and baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Total Time: 1 hour 3 minutes
- Yield: 1 loaf (about 8–10 slices) 1x
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
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 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 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Generously spray a 9×5-inch loaf pan with floured cooking spray or grease and flour it well, ensuring the bread won’t stick. Set the pan aside.
- Make the Bread Batter: In a large mixing bowl, whisk together the first ten ingredients of the bread batter section—namely the egg, pumpkin puree, light brown sugar, granulated sugar, coconut oil, sour cream, vanilla extract, cinnamon, pumpkin pie spice, and nutmeg—until smooth and well combined.
- Add Dry Ingredients: Add the flour, baking powder, baking soda, and optional pinch of salt to the wet mixture. Fold the ingredients gently with a spatula or spoon until just combined, being careful not to overmix to keep the bread tender. Set this batter aside.
- Layer the Batter: Pour about two-thirds of the bread batter into the prepared loaf pan. Smooth the top lightly with a spatula, making sure to push the batter evenly into the corners and sides.
- Make the Cream Cheese Filling: In another bowl, whisk together the egg, softened cream cheese, granulated sugar, and flour until completely smooth. You can use a hand mixer for a lighter, fluffier texture if preferred.
- Add Cream Cheese Layer: Pour the cream cheese mixture over the batter layer in the pan. Smooth the top carefully with a spatula, again pushing the mixture into corners and edges for even coverage.
- Top with Remaining Batter: Spread the remaining bread batter over the cream cheese layer gently. Smooth it lightly so as not to disturb the creamy filling beneath, ensuring the batter fills the pan corners and edges.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for about 48 minutes, or until the top is domed, golden brown, and the center is set. A toothpick inserted into the center should come out clean or with a few moist crumbs; note that due to the creamy filling, this test can be tricky.
- Cool the Bread: Once baked, remove the pan from the oven and let the bread cool in the pan for about 15 minutes. Then turn it out onto a wire rack to cool completely before slicing to preserve the layers.
- Serve: Slice and serve the bread as is or with optional accompaniments such as honey butter, cinnamon-sugar butter, or a vanilla browned butter glaze for extra indulgence.
Notes
- Do not overmix the batter to ensure a light, tender crumb.
- The toothpick test can be tricky because the cream cheese layer may remain slightly soft; look for a golden, domed top as a sign of doneness.
- Feel free to substitute sour cream with Greek yogurt for a tangier flavor and healthier option.
- Use softened cream cheese at room temperature for easier mixing and a smoother filling.
- Optional toppings like honey butter or vanilla browned butter glaze complement the pumpkin and cream cheese flavors beautifully.
- Ensure the loaf pan is well prepared with flour and cooking spray to avoid sticking during baking.
Keywords: pumpkin bread, cream cheese filling, spiced bread, fall recipe, quick bread, pumpkin dessert
