Description

This Pumpkin Cream Cheese Bread combines moist, spiced pumpkin bread with a luscious, creamy cheese filling for a deliciously indulgent treat. Perfect for fall, this bread features warm spices like cinnamon, nutmeg, and cloves, balanced with a rich cream cheese center that melts in your mouth. It’s easy to make with simple pantry ingredients and baked to perfection, offering a wonderful twist on classic pumpkin bread.

Ingredients

Scale

Dry Ingredients

3 1/3 cups all purpose flour
1 1/2 tsp salt
2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground ginger
2 cups granulated sugar
1/2 cup brown sugar

Wet Ingredients for Pumpkin Bread

1 cup canola oil or vegetable oil
4 large eggs
1 (15 oz) can pumpkin puree (not pumpkin pie filling)
2/3 cup water
2 tsp vanilla extract

Cream Cheese Filling

8 oz cream cheese, at room temperature
1/3 cup granulated sugar
1 tsp vanilla extract
1 egg

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 8×4 inch bread pans. For best results, line the bottom with parchment paper and lightly grease with baking spray to prevent sticking. Alternatively, a single 9×5 inch loaf pan can be used.
Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, salt, baking soda, ground cinnamon, nutmeg, cloves, allspice, and ginger until well combined to evenly distribute the spices.
Add Sugars: Stir in the granulated sugar and brown sugar into the dry ingredients, mixing thoroughly.
Add Oil: Make a well in the center of the dry mixture and add the canola or vegetable oil. Using a rubber spatula, gently mix just until the oil is incorporated. The mixture will remain dry and crumbly at this stage.
Incorporate Eggs: Add the eggs two at a time, mixing well after each addition. The batter will still look dry but will begin to come together.
Add Pumpkin and Liquid Flavors: Stir in the pumpkin puree, water, and vanilla extract until the mixture becomes a cohesive batter. Set aside the pumpkin batter for later assembly.
Prepare Cream Cheese Filling: In a medium bowl, beat the room temperature cream cheese with an electric mixer until fluffy. Add the granulated sugar and continue beating until combined. Then, beat in the egg and vanilla extract until smooth and well mixed.
Layer the Batter and Filling: Evenly divide half of the pumpkin batter between the two prepared bread pans (approximately one quarter of the total batter per pan). Spoon half of the cream cheese filling over the pumpkin batter in each pan and spread gently and evenly. Cover each layer with the remaining pumpkin batter, distributing evenly and smoothing the tops gently.
Bake: Place the pans in the preheated oven and bake for 55 to 65 minutes, or until a cake tester inserted into the center comes out clean. If the tops brown too quickly, tent with foil to prevent over-browning.
Cool: Remove the pans from the oven and cool the loaves for 10 to 15 minutes before carefully taking them out of the pans. Transfer the breads to a wire rack to cool completely.
Serve and Store: Serve warm, at room temperature, or chilled (preferred for the cream cheese filling). Store any leftovers in the refrigerator to keep them fresh and safe to eat.

Notes

Be sure to use pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
Room temperature cream cheese will blend more smoothly into the filling.
Adding a foil tent during baking helps prevent the bread tops from burning before the centers are fully cooked.
The bread can be served warm but chilling enhances the cream cheese layer’s flavor and texture.
Store leftovers covered in the refrigerator and consume within 4–5 days for optimal freshness.
You may substitute canola oil with vegetable oil or another neutral oil if preferred.

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: pumpkin bread, cream cheese filling, spiced pumpkin bread, fall baking, pumpkin dessert, cream cheese bread