Hey there, fellow bakers! Are you ready to take your fall baking game to the next level? Today, I’m thrilled to share with you my secret recipe for Cream Cheese Filled Pumpkin Bread that’s not only moist and flavorful but also incredibly easy to make. Perfect for a cozy afternoon in the kitchen or as a delightful treat for your family and friends. So, grab your apron, and let’s dive into this delicious journey together!
Why You’ll Love This Recipe
- A unique twist on traditional pumpkin bread with a creamy cream cheese filling
- Moist and flavorful, with just the right amount of spice
- Perfect for fall baking or as a special dessert any time of the year
- Easy to follow steps that guarantee success
- Great for homemade gifts or potluck gatherings
Ingredients
Here’s what you’ll need to make this scrumptious Cream Cheese Filled Pumpkin Bread:
- 1 8 ounce package of cream cheese (softened)
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 egg
- 1 teaspoon vanilla
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 cup pumpkin puree
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s break down the process into simple, easy-to-follow steps:
- Preheat the oven to 325 degrees F. Grease a 9-by-5 inch loaf pan with nonstick spray.
- For the cream cheese middle: In a medium bowl using an electric mixer, combine the cream cheese, sugar, flour, egg, and vanilla. Beat until smooth. Set aside.
- For the bread: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice. Set aside.
- In a large bowl using an electric mixer, beat together the vegetable oil, sugar, eggs, and pumpkin puree until well combined.
- Add the flour mixture to the pumpkin mixture a little at a time, stirring until just evenly combined.
- Pour 1 1/2 cups of the batter into the prepared loaf pan. Spoon the cream cheese mixture over the top of this layer and spread evenly, then add the remaining batter.
- Bake for 85 to 95 minutes or until a toothpick inserted into the center comes out clean. For softer edges, cover with foil the last 15 minutes of baking. Cool in the pan for 15 minutes before removing, then place on a wire rack and cool completely before slicing.
Pro Tips for Making the Recipe
Here are a few tips to ensure your Cream Cheese Filled Pumpkin Bread turns out perfectly every time:
- Make sure to use softened cream cheese for the best results.
- Don’t overmix the batter to keep the bread moist and tender.
- If you prefer a crisper crust, bake without foil for the entire time.
- Let the bread cool completely before slicing for clean, even pieces.
How to Serve
This delicious bread is perfect on its own or paired with your favorite toppings:
- Serve warm with a pat of butter
- Dust with powdered sugar for a sweet touch
- Spread with additional cream cheese for an extra creamy treat
- Pair with a warm cup of coffee or tea for a cozy breakfast
Make Ahead and Storage
Want to enjoy your Cream Cheese Filled Pumpkin Bread later? Here’s how:
- Store at room temperature for up to 5 days
- Wrap tightly and freeze for up to 2 months
- Thaw at room temperature or reheat in the microwave
There you have it, folks! A recipe that’s sure to become a fall favorite. If you’re looking for more delicious pumpkin recipes, be sure to check out my Incredibly Moist Pumpkin Bread and Pumpkin Banana Bread recipes. Happy baking!
Cream Cheese Filled Pumpkin Bread
Ingredients
Method
- Preheat the oven to 325 degrees F. Grease a 9-by-5 inch loaf pan with nonstick spray.
- Prepare the cream cheese mixture by combining cream cheese, sugar, flour, egg, and vanilla. Beat until smooth and set aside.
- Whisk together flour, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice. Set aside.
- Beat together vegetable oil, sugar, eggs, and pumpkin puree until well combined.
- Pour half the batter into the loaf pan, layer with cream cheese mixture, then add the remaining batter. Bake for 85-95 minutes or until a toothpick comes out clean.