When autumn arrives, I always crave the comforting scent of pumpkin and cinnamon wafting through my kitchen. This cream cheese-filled pumpkin bread has been my go-to recipe for cozy weekends. The first time I baked it, my family thought I had hidden a cheesecake inside the loaf — that’s how rich and creamy the center turned out. Every slice reveals a beautiful swirl of smooth cream cheese that perfectly complements the moist, spiced pumpkin bread. It’s the kind of treat that brings warmth to chilly mornings and makes afternoon coffee breaks extra special.
I love how this recipe balances indulgence and simplicity. The pumpkin flavor feels nostalgic, reminding me of family gatherings and the excitement of fall. Yet, the creamy filling gives it a bakery-style touch that makes it feel truly special. The aroma alone can make your whole home feel like a celebration.
Why You’ll Love This Recipe
This pumpkin bread is irresistibly soft, tender, and moist, with a luscious cream cheese layer that melts in every bite. The warm spices—cinnamon, nutmeg, and pumpkin pie spice—add depth and comfort, while the sweetness remains perfectly balanced. It’s easy to make, freezer-friendly, and delicious whether served plain or with a drizzle of glaze.
Versatile
You can enjoy it for breakfast, dessert, or as a snack with tea or coffee. It’s also great for gifting—wrap it beautifully, and it becomes the perfect homemade present. You can even turn it into muffins or mini loaves for parties and family gatherings.
Budget-Friendly
All the ingredients are pantry staples: flour, sugar, pumpkin puree, eggs, and cream cheese. No fancy equipment or expensive ingredients are needed. It’s a cost-effective way to enjoy a rich and satisfying treat that tastes like something straight from a bakery.
Ingredients for Cream Cheese-Filled Pumpkin Bread
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1 large egg
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1 cup pumpkin puree
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½ cup packed light brown sugar
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¼ cup granulated sugar
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¼ cup melted coconut oil (or canola/vegetable oil)
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¼ cup sour cream (or Greek yogurt)
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2 teaspoons Vanilla Extract (Alcohol-Free)
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2 teaspoons cinnamon
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1 teaspoon pumpkin pie spice
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½ teaspoon ground nutmeg
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1 cup all-purpose flour
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½ teaspoon baking powder
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½ teaspoon baking soda
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Pinch of salt (optional)
Cream Cheese Filling:
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1 large egg
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4 ounces softened cream cheese
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¼ cup granulated sugar
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3 tablespoons all-purpose flour
How to Make Cream Cheese-Filled Pumpkin Bread
Whenever I make this pumpkin bread, I always start by preheating the oven and preparing the loaf pan. It’s a small but essential step that sets the tone for a smooth baking session. I lightly grease the pan and dust it with a bit of flour to make sure the loaf releases cleanly later. Then comes the fun part—mixing everything together and watching the warm, autumn colors take shape in the bowl.
Step-by-Step Instructions for Making
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with a thin layer of oil or butter and lightly dust it with flour. This keeps the bread from sticking and ensures a golden, even crust.Step 2: Make the Pumpkin Batter
In a large mixing bowl, whisk together the egg, pumpkin puree, brown sugar, granulated sugar, melted coconut oil, sour cream, Vanilla Extract (Alcohol-Free), cinnamon, pumpkin pie spice, and nutmeg. The mixture should look smooth and glossy, filling the room with a cozy pumpkin aroma.
Next, add the flour, baking powder, baking soda, and salt. Fold everything gently with a spatula or wooden spoon. Be careful not to overmix; this helps keep the bread soft and tender. Once the batter is just combined, set it aside.Step 3: Create the Cream Cheese Filling
In another bowl, combine the egg, softened cream cheese, granulated sugar, and flour. Whisk until smooth and creamy, or use a hand mixer for quicker blending. The mixture should resemble a cheesecake batter—rich but easy to pour.Step 4: Layer the Batter and Filling
Pour about two-thirds of the pumpkin batter into the prepared pan. Smooth it out with a spatula, making sure it reaches all corners.
Then, pour the cream cheese filling evenly on top. Spread it gently so it doesn’t mix with the bottom layer. Finally, spoon the remaining pumpkin batter over the cream cheese layer and spread it lightly to cover the filling.Step 5: Bake the Bread
Place the pan in the preheated oven and bake for about 48 minutes. The bread should rise beautifully, with a slightly domed top and golden color. Insert a toothpick near the center—if it comes out mostly clean, with a few moist crumbs but no wet batter, it’s done. Remember, the cream cheese center won’t firm up completely during baking, so avoid overbaking.Step 6: Cool Before Slicing
Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack. Cooling it completely ensures that the cream cheese filling sets properly. Once cooled, slice it gently using a sharp knife for neat layers.Quick and Easy
This recipe looks fancy but takes minimal effort. You don’t need special tools—just two mixing bowls, a whisk, and a spatula. From start to finish, the batter comes together in under 15 minutes. The oven does the rest. It’s ideal for beginners and perfect for busy mornings when you want something homemade without much hassle.
Customizable
What I love most about this recipe is its flexibility. You can add chocolate chips, chopped nuts, or raisins to the batter for extra flavor. If you prefer a lighter texture, substitute Greek yogurt for sour cream. For a dairy-free version, use plant-based cream cheese and oil. You can even bake it as muffins by adjusting the bake time to about 20–25 minutes.
You can also play with the spice levels—add a bit more cinnamon for warmth or a pinch of clove for depth. The base recipe is forgiving and adapts easily to your taste.
Crowd-Pleasing
Every time I serve this bread, it disappears fast. The creamy center surprises guests, and the pumpkin flavor wins everyone over. It’s perfect for potlucks, brunches, or festive gatherings. Even people who aren’t big fans of pumpkin end up loving it because of the balanced sweetness and moist texture.
The best part? It stays fresh for several days when stored in an airtight container. You can even refrigerate it to keep the cream cheese filling firm or freeze slices for later. Just warm them slightly before serving, and they’ll taste freshly baked.
This recipe combines comfort, flavor, and simplicity in every bite. It’s one of those bakes that brings joy to any table—warm, fragrant, and completely irresistible.
FAQs
1. Can I use canned pumpkin instead of fresh puree?
Yes, you can. Canned pumpkin puree works perfectly for this recipe. Just make sure you’re using 100% pure pumpkin and not pumpkin pie filling, which already contains sugar and spices.2. How can I prevent the cream cheese layer from sinking?
To keep the cream cheese layer centered, make sure your pumpkin batter isn’t too thin. Also, gently spoon the top layer of batter without pressing down on the filling. This helps the layers stay defined while baking.3. Can I make this recipe ahead of time?
Absolutely. This bread actually tastes better the next day once the flavors have settled. You can bake it a day in advance, let it cool completely, and store it in an airtight container at room temperature or in the fridge.4. How long does cream cheese-filled pumpkin bread last?
When stored properly, it stays fresh for up to 3 days at room temperature or 5 days in the refrigerator. For longer storage, you can freeze it for up to 3 months.5. What can I serve with this bread?
It pairs beautifully with coffee, tea, or warm milk. You can also spread a little butter, honey, or maple syrup on top for an extra treat.
Cream Cheese-Filled Pumpkin Bread
This Cream Cheese-Filled Pumpkin Bread combines the rich flavor of spiced pumpkin with a smooth, creamy center. It’s soft, moist, and perfect for fall mornings or festive gatherings. The balance of warm spices and tangy cream cheese makes every slice taste like a cozy dessert.
- Total Time: 58 minutes
- Yield: 1 loaf (about 10 slices) 1x
Ingredients
ScaleFor the Pumpkin Bread Batter:
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1 large egg
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1 cup pumpkin puree
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½ cup packed light brown sugar
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¼ cup granulated sugar
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¼ cup melted coconut oil (canola or vegetable oil works too)
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¼ cup sour cream or Greek yogurt
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2 teaspoons Vanilla Extract (Alcohol-Free)
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2 teaspoons cinnamon
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1 teaspoon pumpkin pie spice
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½ teaspoon ground nutmeg
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1 cup all-purpose flour
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½ teaspoon baking powder
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½ teaspoon baking soda
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Pinch of salt (optional)
For the Cream Cheese Filling:
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1 large egg
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4 ounces softened cream cheese
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¼ cup granulated sugar
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3 tablespoons all-purpose flour
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
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In a large bowl, whisk together the egg, pumpkin puree, both sugars, melted coconut oil, sour cream, Vanilla Extract (Alcohol-Free), cinnamon, pumpkin pie spice, and nutmeg until smooth.
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Add flour, baking powder, baking soda, and salt. Fold gently until just combined. Do not overmix.
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Pour two-thirds of the pumpkin batter into the prepared pan and smooth it out.
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In another bowl, whisk the cream cheese, egg, granulated sugar, and flour until creamy.
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Pour the cream cheese mixture evenly over the first layer of batter. Spread gently with a spatula.
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Add the remaining pumpkin batter on top, spreading it carefully to cover the filling.
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Bake for about 48 minutes, or until the top is golden and a toothpick inserted near the center comes out mostly clean (some moisture from the cream cheese is normal).
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Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
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Serve plain or with a drizzle of honey, cinnamon sugar butter, or vanilla glaze if desired.
Notes
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Don’t overbake; the cream cheese layer will stay slightly soft.
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For muffins, reduce the baking time to 20–25 minutes.
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Store leftovers in an airtight container. Refrigerate or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 48 minutes