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–+ servings

Cream Cheese-Filled Pumpkin Bread

This moist and flavorful pumpkin bread is packed with warm spices and has a rich cream cheese filling that tastes like cheesecake. Perfect for fall, it’s a treat you’ll want to make again and again!
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Course: Breakfast, Dessert
Cuisine: American
Keyword: Cream Cheese-Filled Pumpkin Bread
Prep Time: 10 minutes
Cook Time: 48 minutes
Cooling Time: 1 hour
Total Time: 1 hour 58 minutes
Servings: 10
Calories: 256kcal

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

Serving: 1g | Calories: 256kcal | Carbohydrates: 35g | Protein: 5g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 51g | Sodium: 160mg | Fiber: 1g | Sugar: 20g
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