Cream Cheese-Filled Pumpkin Bread: Your New Fall Obsession!
This isn’t just pumpkin bread—it’s next-level deliciousness!
Moist, perfectly spiced, and stuffed with a luscious cheesecake-like center, it’s the ultimate cozy treat for crisp fall days.
Whether you’re making it for a holiday gathering, a sweet breakfast, or just because—you need this in your life.
One bite, and you’ll wonder how you ever lived without it!
For the Pumpkin Bread
- Egg – Helps bind the ingredients and gives structure to the bread.
- Pumpkin Puree – The star ingredient! Adds moisture, flavor, and that classic fall taste.
- Light Brown Sugar – Gives a rich sweetness and a slight caramel flavor.
- Granulated Sugar – Adds sweetness and helps with texture.
- Coconut Oil – Keeps the bread moist; canola or vegetable oil works too.
- Sour Cream – Adds richness and tenderness; Greek yogurt is a great substitute.
- Vanilla Extract – Enhances all the warm flavors in the bread.
- Cinnamon, Pumpkin Pie Spice, Nutmeg – The perfect blend of spices for a warm, cozy taste.
- All-Purpose Flour – Provides structure to the bread.
- Baking Powder & Baking Soda – Helps the bread rise and become fluffy.
- Salt (optional) – Enhances the flavors.
For the Cream Cheese Filling
- Egg – Helps set the filling so it stays creamy but firm.
- Cream Cheese – The star of the filling, making it rich and tangy.
- Granulated Sugar – Sweetens the cream cheese layer.
- All-Purpose Flour – Gives structure to the filling and prevents it from being too runny.
Cream Cheese-Filled Pumpkin Bread
Ingredients
For the Bread:
- 1 large egg
- 1 cup pumpkin puree
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- ¼ cup melted coconut oil (canola or vegetable oil works too)
- ¼ cup sour cream (or Greek yogurt)
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp ground nutmeg
- 1 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- Pinch of salt (optional)
For the Cream Cheese Filling:
- 1 large egg
- 4 ounces softened cream cheese (brick-style, light is okay)
- ¼ cup granulated sugar
- 3 tbsp all-purpose flour
Instructions
1. Prepare the Oven & Pan
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or use floured cooking spray.
2. Make the Pumpkin Bread Batter
- In a large bowl, whisk together the egg, pumpkin puree, sugars, oil, sour cream, vanilla, and spices until well combined.
- Add the flour, baking powder, baking soda, and salt. Gently fold with a spatula until just combined. Avoid overmixing.
- Pour about two-thirds of the batter into the prepared loaf pan. Smooth the top and set aside.
3. Prepare the Cream Cheese Filling
- In another bowl, whisk (or use a hand mixer) to blend the egg, cream cheese, sugar, and flour until smooth.
- Pour the cream cheese mixture evenly over the batter in the pan, smoothing it out gently.
- Top with the remaining pumpkin batter, spreading it carefully so the cream cheese layer remains undisturbed.
4. Bake the Bread
- Bake for about 48 minutes, or until the top is domed, golden, and the center is set. A toothpick inserted should come out clean or with a few moist crumbs (the cream cheese layer will stay soft).
- If the top is browning too quickly, tent the pan with foil at the 35-minute mark.
- Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
5. Serving Suggestions
- Enjoy as-is or with honey butter, cinnamon-sugar butter, or vanilla browned butter glaze for extra indulgence!
Nutrition
Storage & Tips
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezer: Wrap tightly and freeze for up to 6 months.
- Baking Tip: Pumpkin moisture levels vary—adjust baking time as needed. Watch the bread, not just the clock!
1. Can I use homemade pumpkin purée instead of canned?
Yep! Just make sure it’s thick and well-drained—homemade purée tends to have more moisture, which can make your bread too soft. Blot it with paper towels or strain it through a cheesecloth if it looks watery.
2. What’s the best swap for sour cream?
Greek yogurt is your best bet! It keeps the bread moist and tender while adding a slight tang. Full-fat works best, but lower-fat versions will do the trick too.
3. How do I know when my bread is fully baked?
The toothpick test is tricky with this one because of the cream cheese layer. Stick it in the pumpkin part—if it comes out clean or with a few moist crumbs, you’re good to go! The top should also be domed and golden brown.
4. Can I freeze this bread?
Absolutely! Let it cool completely, wrap it tightly in plastic wrap, then pop it into a freezer bag. It keeps well for up to 3 months. Thaw overnight in the fridge and warm up slices in the microwave for that fresh-baked taste.
5. Why did my bread crack on top?
Totally normal! The batter rises quickly, setting the top before the inside is fully done, which creates that crack. No worries—it just means you nailed the perfect texture inside!
Enjoy your delicious pumpkin cream cheese bread!