October 9, 2020 | Last Updated on November 16, 2021 by Patricia Valbrun
This Pumpkin Bread with Cream Cheese Filling is hands down one of the best pumpkin bread recipe! It's rich in flavor, moist and filled with delectable cream cheese filling.
If you're looking for the perfect fall dessert, then this pumpkin bread is a must try! You can also try this delicious Browned Butter Sweet Potato Pie .
HOW TO MAKE PUMPKIN BREAD WITH CREAM CHEESE FILLING
Filled with the tastiest cream cheese filling in the middle, it's like taking a bite of heaven. The cream cheese is not too sweet and complements the flavor of the pumpkin so well.
STEP 1 - In a large bowl, add the cream cheese, sugar, flour, egg, and a teaspoon of vanilla. Blend all together with a hand mixer. (Make sure to scrape the sides that the flour is well combined).
STEP 2 - Mix the dry ingredients - pre-sift the flour before adding then add in the baking soda, salt, cinnamon, nutmeg, compton spice then whisk to mix. Set aside.
WET BATTER
STEP 3 - Add in your pumpkin puree, vegetable oil, 2 eggs, sugar in a large bowl. Mix altogether with a whisk.
STEP 4 - Once the batter is well blended, gradually add in your dry ingredients with a whisk.
BAKING
STEP 5 - Preheat your oven ahead of time at 325F. Spray pan with floured cooking spray, or grease and flour the pan, pour a cup and a half of the batter. Spread evenly on the pan.
STEP 6 - Then add the cream cheese filling in the middle. Once you've added your cream cheese filling, layer it again with the wet batter.
STEP 6 - Bake for about 1 hr 15 mins – 1 hr 30 mins at 325F and until a toothpick is inserted at the center and it comes out clean.
CAN I OMIT OR SUBSTITE THE CREAM CHEESE FILLING?
Yes, if you have a different filling in mind, you can substitute the cream cheese or just omit it altogether. Either way, I'm sure it will taste good!
CAN I ADD MIX-INS TO THE PUMPKIN BREAD?
Want to add some chocolate chips, perhaps? or maybe cashew nuts and raisins? Add it to your your pumpkin batter, just keep in mind that these mix-ins are heavy and it might just sink into your cream cheese layer. However, if it doesn't bother you then you can add any mix-ins to your heart's content.
FREEZING INSTRUCTIONS
If you have some leftover pumpkin bread or if you want to save them for another day, you can freeze them. Wrap it in plastic wrap or an airtight container and freeze.
Once you're ready to eat them, you can place it on your counter overnight to thaw. You can also reheat it in your oven if you want to warm it a bit.
TIPS FOR MAKING THE BEST PUMPKIN BREAD
● Do not over-mix your batter or it will be runny or will make your bread airy.
● Once you're pumpkin bread is done, let it rest for a few minutes to settle.
● Cover the bread the last 30 mins with foil. Check on the bread the last 15 mins because it may be done. It tastes better cold.
● Add more or less spices to your liking.
● DO NOT put this whole batter in a small loaf pan it will overflow, alternatively you can opt for a bigger loaf pan.
● You can make cupcakes or two small loaves out of this batter. Cooking time varies.
YOU MIGHT ALSO LIKE:
Dark Chocolate Peanut Butter Cupcakes
Pumpkin Bread with Cream Cheese filling
Equipment
- Wilton Loaf Pan (9.25×5.25×2.27in)
Ingredients
- 1⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon pumpkin pie spice
- ½ cup vegetable oil
- 1½ cups granulated sugar
- 2 eggs
- 1 cup pumpkin puree
Cream Cheese Filling
- 1 8 ounce package of softened cream cheese
- ½ cup sugar
- 1 tablespoon tablespoon all-purpose flour
- 1 egg
- 1 teaspoon vanilla
Instructions
- In a large bowl, add the cream cheese, sugar, flour, egg, and a teaspoon of vanilla. Blend all together with a hand mixer. (Make sure to scrape the sides that the flour is well combined). Set aside.
- Mix the dry ingredients - pre-sift the flour before adding then add in the baking soda, salt, cinnamon, nutmeg, compton spice then whisk to mix. Set aside.
Wet Batter
- Add in your pumpkin puree , vegetable oil, 2 eggs, sugar in a large bowl. Mix altogether with a whisk.
- Once the batter is well blended, gradually add in your dry ingredients with a whisk.
Bake the Pumpkin Bread
- Preheat your oven ahead of time at 325F.
- Spray pan with floured cooking spray, or grease and flour the pan, pour a cup and a half of the batter. Spread evenly on the pan.
- Then add the cream cheese filling in the middle. Once you've added your cream cheese filling, layer it again with the wet batter.
- Bake for about 1 hr 15 mins – 1 hr 30 mins at 325F and until a toothpick is inserted at the center and it comes out clean.
Video
Notes
How did you like this recipe? Leave a comment and let me know what you think. Looking for another pasta recipe? Try this Salmon Rasta Pasta recipe next!
Kassidy says
Made this tonight! I think my cream cheese mixture was too runny because I added the final batter layer, and it blended together kinda…. Is this okay? I may of over mixed it with hand mixer. Also, your ingredients on the Pinterest pin (before going on your website says 1 & 3/4 cups of flour, rather than 1 & 2/3 🙂
letseatcuisine says
Hi Kassidy,
I'm sorry, I'm not sure whats posting on Pinterest but follow whats on the recipe card on my blog post but I will take a look at pinterest. If your cream cheese batter is too runny just add some more flour to thicken it. It's important to not over mix, as long as you mix everything evenly you should be fine. Please let me know how it turned out and if you give it another try please email me directly so I can answer any questions 🙂
Chelsea says
Me too! My whole top pumpkin layer sunk into the cream cheese layer. I even added a little sifted powdered sugar to try to thicken it up but it still sunk. Just threw it in the oven anyway. Next time I'll try adding a little cornstarch or flour as she suggested.
letseatcuisine says
Hi Chelsea,
Yes, if you add flour to the cream cheese mixture as suggested in the recipe, I promise you it will not sink. Give it another try and you be pleased 🙂
Blair says
I made this recipe into muffins, filling each with about a tablespoon of cream cheese filling. It took about 20minutes to cook at 325! Easy peasy and the bread has the perfect amount of moisture! 10/10
letseatcuisine says
Blair,
Thank you for trying out my recipe blair. I'm so happy you enjoyed it! 🙂
Kelly says
Somethings flawed in the cream cheese mixture. I think it should’ve been powdered sugar not granulated? Way too runny……
letseatcuisine says
Kelly,
There's a video attached to my recipe here. Did your mixture look the same? I used the same exact recipe as you see in the recipe video. The mixture wasn't runny so take a look at it and let me know so I can help but you can add more flour to it. To answer your question, yes I used granulated sugar not powder sugar. Again, let me know how I can help for the next time 🙂
Amy Miles says
This was so easy to make tasted delicious it's a keeper definitely going to make this again
Patty Craven says
Easy to make. Recipe does not say how long to let it cool before removing from pan. I just took mine out of the oven and it smells so good!