Cream Cheese Filled Pumpkin Bread

Cream Cheese-Filled Pumpkin Bread

     With summer coming to a close, it’s time to break out the autumnal recipes. Besides apples and squash, pumpkins are one of the staple foods of fall. There are so many things make with pumpkin, but my favorite is pumpkin cream cheese bread. It is a great fall treat that can add to any festival or celebration. Whether it is as big as Thanksgiving or as small as a family dinner, this dessert is sure to please. It is moist but also fluffy, and the cream cheese makes it taste just like a cheesecake. You can also convert the recipe into muffins for a smaller portion.




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

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


     Preheat oven to 350˚F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

     Bread – In a large bowl, add the first ten ingredients, through ground nutmeg, and whisk to combine.

     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.

     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.

     Cream Cheese Filling – In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.

     Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.

     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.

     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.

     Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.