Pumpkin Bread with Cream Cheese Filling

pumpkin cream cheese bread
Diana Rattray
Ratings (36)
  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: 2 loaves (24 servings)
Nutritional Guidelines (per serving)
237 Calories
14g Fat
24g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 loaves (24 servings)
Amount per serving
Calories 237
% Daily Value*
Total Fat 14g 18%
Saturated Fat 3g 17%
Cholesterol 85mg 28%
Sodium 229mg 10%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 4%
Protein 5g
Calcium 45mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The sweetened cream cheese filling elevates this moist spiced pumpkin bread. The recipe makes two loaves, one for now and one to freeze for later. This is sure to become a family favorite you'll make every season. 

Slice the second loaf and freeze it in portions. Take it out when you need a snack for holiday guests, or take it along to a family Thanksgiving dinner.


  • Cream Cheese Filling:
  • 1 package (8-ounce) cream cheese (at room temperature)
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 large egg
  • 1 tablespoon orange zest (finely grated)
  • For the Pumpkin
  • Bread:
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • Dash ground cloves (optional)
  • 1 cup pumpkin puree (canned or homemade)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups granulated sugar
  • Optional: 1 cup pecans (or walnuts, chopped)

Steps to Make It

  1. Preheat oven to  325 F (165 C/Gas 3).

  2. Lightly grease and flour two 8-by-4-by-3-inch loaf pans. In a medium mixing bowl, combine cream cheese, 1/2 cup of granulated sugar, 1 tablespoon flour, 1 egg, and the orange peel; beat until well blended and creamy. Set aside.

  3. Into another bowl, sift the 1 2/3 cups of flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside.

  4. Put the pumpkin puree, vegetable oil, 2 eggs, and 1 1/2 cups of granulated sugar in a large mixing bowl; beat well. Add the pumpkin mixture to the flour mixture, stirring just until combined.

  5. Fold in the pecans or walnuts, if using.

  6. Spread half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of pumpkin batter layer and then spoon the remaining pumpkin batter evenly over the cream cheese layer in each pan. Gently spread the batter over the cream cheese layer.

  7. Bake the loaves for 60 to 70 minutes, or until a toothpick inserted into ​the center of a loaf comes out clean.

  8. Cool bread in pans for 10 minutes; remove to a rack to cool completely.


  • Use a neutral flavor vegetable oil, such as safflower, canola, or corn oil.

  • If desired, omit the orange zest and substitute 1 teaspoon of vanilla extract.