Cream Cheese-Filled Pumpkin Bread

It’s not too early for a pumpkin recipe. It’s almost the fall, right?

Even if we weren’t closing in on the fall, pumpkin knows no seasons for me.

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

I did most of the baking for Cooking with Pumpkin in the spring and summer. Nothing like the scent of pumpkin wafting through the house for Easter, Mother’s Day, and the Fourth of July. It’s only fitting I made this bread on a warm summer day.

Ever since I made the Cream Cheese-Filled Banana Bread I wanted to try it with pumpkin. I adapted the recipe by swapping pumpkin puree for bananas, added warming spices, and it worked beautifully.

MY OTHER RECIPES

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

The bread is soft, moist, springy, dense yet still fluffy, and it’s nicely spiced. Like all my pumpkin, carrot, and sweet potato desserts, using enough spices to ensure the final result is full-flavored and satisfying is key.

The cream cheese layer that runs through the bread is like having a layer of cheesecake baked into pumpkin bread. It really makes the bread out of this world good.

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

It’s an easy, no mixer recipe that goes from bowl to oven in minutes. I used melted coconut oil so there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer the taste. Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.

I love baking with coconut oil for muffinscakesbreadcookies and more. I used Nutiva Coconut Oil from iHerb.com. Code AVE630 at checkout saves you $10 off your order. I love iHerb for everything like probioticsbulk cinnamonpumpkin pie spiceliquid vanilla stevia dropsbulk white stevia powdermedicinal fancy-grade honeychia seedsface cleansernutritional yeast, and mini chocolate chips.

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

A little sour cream (or Greek yogurt) is extra insurance for a soft, springy, bouncy, fluffy loaf. Using sour creamGreek yogurt, or buttermilk in quickbread and muffin recipes ensures more tender results.

Anything baked with pumpkin has the natural advantage of being moister because of how moist pumpkin is.

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

Between the cinnamon, pumpkin pie spice, tangy cream cheese, and the moist, soft bread with rich pumpkin flavor, this is my idea of comfort food.

It’s never too early to get started with that first pumpkin recipe of the season.

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

 

Cream Cheese-Filled Pumpkin Bread

I adapted my Cream Cheese-Filled Banana Bread recipe by swapping pumpkin puree for bananas, added warming spices, and it worked beautifully. The bread is soft, moist, springy, dense yet still fluffy, and it’s nicely spiced. The cream cheese layer that runs through the bread is like having a layer of cheesecake baked into pumpkin bread.Sour cream (or Greek yogurt) ensures a soft, springy, bouncy, fluffy loaf and anything baked with pumpkin has the natural advantage of being moister. Between the cinnamon, pumpkin pie spice, tangy cream cheese, and the moist, soft bread with rich pumpkin flavor, it’s perfect comfort food.

Ingredients:

Bread
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 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 tast

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

Directions:

  1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. Bread – In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine.
  3. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside.
  4. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
  5. Cream Cheese Filling – In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
  6. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
  7. Top filling with remaining pumpkin batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
  8. Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn’t the most accurate. Tip – Tent the pan with a sheet of foil draped over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.
  9. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with Honey ButterCinnamon-Sugar Butter, or Vanilla Browned Butter Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Adapted from Cream Cheese-Filled Banana Bread

Only Eats

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180 comments on “Cream Cheese-Filled Pumpkin Bread”

  1. This bread is absolute perfection! That cream cheese layer is to die for. I’d pick that off first!

  2. Wow this looks unbelievable! I’m saving this for the fall when I’m sitting on my front porch in Buffalo with a cup of coffee in my hand and a large slice of this pumpkin bread. :)

  3. This looks scrumptious! And I love baking with coconut oil!
    Quick question: I’m posting a S’mores Recipe Roundup today in honor of National Smores Day tomorrow and am including your Smores cookies- may I have permission to use the main picture? Thanks!

  4. I could devour this any time of year too!! Anything with a sweet cream cheese layer is heavenly. This is just about the time of year when I really notice the days starting to get a little shorter so I start thinking about fall. I’m anxiously awaiting the arrival of kabocha and delicata in the grocery stores.

    • I’m spoiled because kabocha is year-round but it tastes better in the fall! And yesterday I REALLY noticed how short the days were when I went for a 10 mile run and started at 615pm and by the time I was back home, it was nearly dark. Ugh.

  5. My sister and I were just talking yesterday about how much we love cream cheese (totally normal, right?) And what is better than cream cheese surrounded by pumpkin bread?

  6. This is GORGEOUS bread. And it’s never to early for pumpkin!! I’m loving this. It’s perfect!

  7. Oooooh, yes. I am SO ready for pumpkin! And your title as the Queen of Pumpkin remains in tact with this bread! It looks incredible, and so moist!! I love using coconut oil and sour cream in bread too. I bet this is absolutely divine!

  8. I’ve tried your banana bread with the cream cheese filling and I’m sure this bread is just as scrumptious! It’s definitely not too early for pumpkin recipes, so bring them on!

  9. This reminds me of Starbuck’s pumpkin cream cheese muffin… it’s always been my personal favorite way of feeling like it’s fall (I’m not a pumpkin spice latte girl… oops?). For some reason, loaf pan recipes are just EASIER and more convenient than cupcake/muffins and I’m sooo excited to make this for a week worth of breakfast :)

  10. I bought some pumpkin spice peanut butter yesterday, so it’s definitely the perfect season for a pumpkin recipe. This looks heavenly, I bet it would make a tasty muffin, too!

    • pumpkin spice peanut butter = I have made my own but I had no idea that was a commercially-available product! And considering I wrote two cookbooks, one on PB and the other on pumpkin, that is crazy that I don’t know about this!

  11. I keep pumpkin stocked all year round. I cannot wait to try this recipe, it looks so wonderful. The cream cheese just pushes it over the top! Yum!

  12. The ribbon of cream cheese in your quick breads is a pure perfection, Averie! Loving this bread! Pinned!

  13. This would be pretty to bring to a brunch. Not that I want to impress anyone with my baking prowess or anything … ;)

  14. How funny, I was actually thinking about how I’m looking forward to fall and pumpkin recipes! This looks so amazing!

  15. I’m baking with pumpkin today too! Pumpkin knows no season for me either. Why wait til fall? This bread is gorgeous!

  16. Panic not, but where will I get pumpkin this time of year? Panic not! Need to save the recipe for later!

  17. Looks so yummy, thanks! How do you think it would work with a substitution of sweet potato for the pumpkin?

  18. I might love this even more than the original banana version!

  19. I’m totally ready for pumpkin! I love that cream cheese filling!

  20. Hi! I have your peanut butter cookbook and i absolutely love/adore it! It’s really really awesome to put it mildly! lol ; )

    When is your new pumpkin book coming out?? I want! I need!! LOL!! I think I might love pumpkin more than I do peanut butter!!! And that’s saying a lot; so I am very excited about this new pumpkin book you have coming out!

    Congrats!! ; )

  21. I’m ready for this! Just can the temps please stay hot?
    The cream cheese middle is too tempting. And I love how moist the bread is!

  22. looks amazing as always! Excited about your new book!

  23. Holy mother of pumpkiiiiin!!! LOVE LOVE LOVE!!!

  24. It’s never too early for a pumpkin recipe, in fact, I’ve been baking with pumpkin already and can’t stop thinking about. This bread is only going to add to that — it looks delicious!

  25. Oh my… One bite and I would be hooked! Two of my favorite things, pumpkin bread and cream cheese!!! Love fall recipes!

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