Pumpkin Cream Cheese Bread is a delightful and comforting fall quick bread. This moist and flavorful treat combines pumpkin puree with creamy layer of cream cheese, creating a truly irresistible treat. The addition of warm spices like cinnamon and nutmeg adds a cozy and festive touch to this classic recipe.
Whether you're enjoying a slice of Pumpkin Cream Cheese Bread for breakfast, a snack, or a dessert, you're sure to be delighted by its rich and satisfying flavor. This recipe is perfect for sharing with friends and family during the fall season.
Jump to:
- Why You'll Love This Recipe
- Ingredients You'll Need
- How To Make Cream Cheese Filled Pumpkin Bread
- Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Equipment
- Storage Options
- Tips for Success
- Frequently Asked Questions
- More Bread Recipes
- Pumpkin Bread with Cream Cheese Layer
- Want To Save This Recipe?
Why You'll Love This Recipe
Pumpkin Cream Cheese Bread is a delicious and easy-to-make fall dessert. With simple ingredients and straightforward instructions, this pumpkin cream cheese bread is perfect for bakers of all skill levels
- Creamy and decadent: The cream cheese filling adds a touch of richness and indulgence, making each bite a heavenly experience.
- Perfect for fall gatherings: This pumpkin bread is an ideal treat for Thanksgiving, Halloween parties, or cozy fall evenings at home.
- Pumpkin Spice: Your pumpkin spice lovers will beg you to make it again!
Ingredients You'll Need
To make Pumpkin Cream Cheese Bread, you'll need all-purpose flour, sugar, baking soda, baking powder, salt, pumpkin puree, eggs, vegetable oil, cream cheese, brown sugar, cinnamon, and nutmeg. These ingredients are easy to find and combine to create a delicious and satisfying quick bread.
Full ingredient amounts and preparation instructions to make this pumpkin bread are in the printable recipe card at the bottom of this post.
How To Make Cream Cheese Filled Pumpkin Bread
Making autumn quick bread is so easy, you can make it year round! First, preheat your oven to 350°F (175°C) and grease a loaf pan. Next, combine the dry ingredients in one bowl and the wet ingredients in another bowl. Gently fold the wet ingredients into the dry ingredients until just combined.
Pour half of the batter into the prepared loaf pan, add the cream cheese mixture over the batter, and top with the remaining batter, and bake.
Mix The Pumpkin Bread Ingredients
- Mix the cream cheese (use softened cream cheese so the mixture isn't lumpy), sugar, egg, the flour, and vanilla for the Cream Cheese Filling portion in a mixing bowl. Cream them until smooth. The ingredient portions for the cream cheese filling are in the recipe card, separate from the pumpkin bread portion of the recipe.
- In a second mixing bowl, mix the dry ingredients together with whisk to distribute the baking soda, baking powder, salt, and pumpkin pie spice evenly in the flour.
- The last bowl is for mixing the pumpkin puree, sugar, eggs, vanilla, orange extract, and vegetable oil together. Blend until creamy and smooth. Stir in the walnuts.
Layer Pumpkin Batter In The Loaf Pan
- Pour half the pumpkin puree batter into the loaf pan and smooth out. Next, spread the cream cheese spread in the pan, on top of the layer of pumpkin puree batter.
Bake The Pumpkin Loaf
- Pour the remaining pumpkin puree batter on top of the cream cheese layer, and gently spread out.
- Bake in a 325 F oven for 65 to 75 minutes, or until a toothpick comes out clean.
- Let cool for 15 minutes before turning out of the baking pan. Set on a race to cool before slicing.
Serving Suggestions
With this delicious and easy-to-make Pumpkin Cream Cheese Bread recipe, you can enjoy a comforting and flavorful fall treat. Enjoy it with a cup of coffee or tea, or pair it with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat.
You can also toast slices of the bread and spread it with butter or cream cheese. No matter how you choose to enjoy it, quick bread is sure to satisfy your pumpkin spice cravings.
Related Recipes
- Banana Pineapple Bread
- Pumpkin Scones with Maple Glaze
- Sourdough Discard Pancakes
- Easy Sourdough Discard Cinnamon Rolls
- Cinnamon Bagels with Cinnamon Crunch Topping
Substitutions and Variations
Here are some great substitutions and variations when making this recipe:
- Pecans are a great substitution if you don't want to use walnuts when baking this cream cheese pumpkin sweet bread.
- Use whole wheat flour for a heartier bread.
- Top with a glaze or icing.
Equipment
When baking this pumpkin cream cheese loaf use one large sized bundt pan, one large loaf pan, two small loaves, or 6 individual sized rectangular baking pans.
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Storage Options
- Store Pumpkin Cream Cheese Bread in an airtight container at room temperature for up to 3 days.
- To freeze, wrap tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
Tips for Success
Here are some helpful tips when making this recipe:
- Make sure the pumpkin puree is not canned pumpkin pie filling, as it contains added sugars and spices.
- Let the bread cool completely before slicing to prevent it from crumbling.
Frequently Asked Questions
No, you should use pure pumpkin puree. Canned pumpkin pie filling contains added sugars and spices.
Insert a toothpick into the center of the bread. If it comes out clean, the bread is done.
Yes, you can freeze Pumpkin Cream Cheese Bread for up to 3 months. Thaw overnight in the refrigerator.
More Bread Recipes
- Pumpkin Scones with Maple Glaze
- Easy Chocolate Chip Orange Muffins
- Jumbo Blueberry Muffins
- Cherry Scones
Pumpkin Bread with Cream Cheese Layer
Equipment
Ingredients
For Cream Cheese Filling
- 8 oz cream cheese
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon flour
For the Pumpkin Bread Batter
- 2 cup flour
- 1½ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 1 cup walnuts chopped
Instructions
- Preheat the oven to 325° F. Prepare the loaf pan with either butter or non stick spray. Set aside.
For The Cream Cheese Filling
- In a large bowl, cream the cream cheese, ½ cup sugar, 1 tablespoon of the flour, and one egg until smooth.8 oz cream cheese, ½ cup sugar, 1 egg, 1 teaspoon vanilla extract, 1 tablespoon flour
For The Pumpkin Bread
- In a separate mixing bowl, combine the flour, baking soda, salt, and pumpkin pie spice blend.2 cup flour, 1 teaspoon baking soda, 2 teaspoon pumpkin pie spice, ½ teaspoon salt, 1 teaspoon baking powder
- In a small bowl, whisk the pumpkin puree, vegetable oil, orange zest, eggs, sugar, and vanilla. Add the chopped walnuts and stir to blend.1½ cup sugar, 2 eggs, 1 teaspoon vanilla extract, 1 tablespoon orange zest, 1 cup pumpkin puree, ½ cup vegetable oil, 1 cup walnuts
- Add the blended dry ingredients to the pumpkin puree mixture and mix until combined. Spread half of the batter in the prepared loaf pan.
- Pour the cream cheese mixture in the loaf pan next, spreading out evenly.
- Add the remaining pumpkin batter on top of the cream cheese mixture.
- Bake at 323° F for 65 - 75 minutes, or until a tooth pick comes out clean.
- Remove from oven when done and set for 15 minutes before removing from loaf pan.
Notes
- You can make this cream cheese filled pumpkin bread in a bundt pan, large loaf pan, or two small loaf pans. If making in two smaller loaf pans, adjust baking time to 45 to 50 minutes.
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