Why You’ll Love This Recipe
- Moist, fluffy, and full of warm fall flavors like cinnamon, nutmeg, and cloves
- The cream cheese filling adds a rich and creamy contrast to the spiced pumpkin bread
- Easy to make with simple ingredients
- Perfect for breakfast, dessert, or even as a gift
- Can be made ahead of time and stores well for several days
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pumpkin Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups canned pumpkin puree (or roasted pumpkin)
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
Directions
For the Pumpkin Bread:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Prepare the dry ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if using).
- Make the pumpkin bread batter: In a large bowl, whisk together the vegetable oil, sugar, and eggs until smooth. Add the pumpkin puree and vanilla extract, stirring until well combined. Gradually mix in the dry ingredients, stirring until just combined. If using, fold in the nuts.
- Prepare the cream cheese filling: In a medium bowl, beat the softened cream cheese with sugar, vanilla extract, and egg until smooth and creamy.
- Assemble the bread: Pour half of the pumpkin bread batter into the prepared loaf pan. Spread the cream cheese filling evenly over the batter. Top with the remaining pumpkin bread batter, smoothing it out gently with a spatula to cover the cream cheese filling completely.
- Bake: Bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean (it might come out with a little cream cheese, but not batter).
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings and timing
- Serves 8–10 slices
- Prep time: 15 minutes
- Bake time: 60–70 minutes
- Cool time: 10 minutes
Variations
- Chocolate chips: Add 1/2 cup of mini chocolate chips to the batter for a sweet twist.
- Spiced cream cheese: Add 1/4 teaspoon of cinnamon or pumpkin spice to the cream cheese filling for a spiced kick.
- Nuts and seeds: Add chopped walnuts, pecans, or pumpkin seeds for crunch in the bread batter.
- Gluten-free version: Use a gluten-free flour blend as a substitute for all-purpose flour. Be sure to check your baking powder and soda for gluten-free certification.
Storage/reheating
- Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days.
- To store for longer, wrap it tightly in plastic wrap or foil and refrigerate for up to 1 week.
- Reheat in the microwave for 15-20 seconds for a warm, comforting snack.
FAQs
Can I make this bread without the cream cheese filling?
Yes, you can make a traditional pumpkin bread without the cream cheese filling. Simply omit the filling and bake the batter as directed.
Can I freeze this pumpkin bread?
Yes, pumpkin bread freezes well. Wrap it tightly in plastic wrap or aluminum foil and store it in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes! Fresh pumpkin can be used in place of canned pumpkin puree. Simply roast or steam the pumpkin, then mash it and drain any excess water before using it in the recipe.
How do I prevent the cream cheese filling from sinking?
To prevent the cream cheese filling from sinking into the batter, ensure the batter is thick enough to support it. You can also lightly swirl the cream cheese filling with the batter before baking to create a marbled effect.
Can I make this bread with other fillings?
Yes! You can swap the cream cheese for a cinnamon sugar filling, caramel sauce, or even a swirl of Nutella for a different flavor twist.
Conclusion
Pumpkin Bread with Cream Cheese is a deliciously indulgent dessert that combines the warmth of pumpkin spice with a creamy, tangy filling. Whether you enjoy it as a breakfast treat, a dessert, or a special snack, this moist, flavorful bread will quickly become a favorite in your fall baking repertoire. With its soft, fluffy texture and rich cream cheese center, it’s perfect for sharing with friends and family—or savoring all by yourself!
PrintPumpkin Bread with Cream Cheese
Pumpkin Bread with Cream Cheese is a moist, spiced bread with a rich, tangy cream cheese filling. This fall-inspired treat is perfect for breakfast, as a snack, or a comforting dessert, making it a versatile addition to any meal.
- Prep Time: 15 minutes
- Cook Time: 60–70 minutes
- Total Time: 75 minutes
- Yield: Serves 8–10 slices
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups canned pumpkin puree (or roasted pumpkin)
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
Instructions
Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Prepare the dry ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if using).
- Make the pumpkin bread batter: In a large bowl, whisk together the vegetable oil, sugar, and eggs until smooth. Add the pumpkin puree and vanilla extract, stirring until well combined. Gradually mix in the dry ingredients, stirring until just combined. If using, fold in the nuts.
- Prepare the cream cheese filling: In a medium bowl, beat the softened cream cheese with sugar, vanilla extract, and egg until smooth and creamy.
- Assemble the bread: Pour half of the pumpkin bread batter into the prepared loaf pan. Spread the cream cheese filling evenly over the batter. Top with the remaining pumpkin bread batter, smoothing it out gently with a spatula to cover the cream cheese filling completely.
- Bake: Bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean (it might come out with a little cream cheese, but not batter).
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- If you prefer a sweeter bread, you can increase the sugar or drizzle sweetened condensed milk on top.
- To prevent the cream cheese filling from sinking, ensure the batter is thick enough to support it, or swirl it slightly for a marbled effect.
- For a more decadent treat, add mini chocolate chips to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
