Pumpkin Bread With Cream Cheese Filling

Pumpkin bread cream cheese filling recipe

​The Spruce / Ulyana Verbytska

  • 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
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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 above other fall pumpkin recipes. 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. For another different take on Autumn's favorite orange gourd, try pumpkin cake!

Ingredients

  • For Cream Cheese Filling:
  • 1 (8-ounce) package cream cheese (room temperature)
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 large egg
  • 1 tablespoon finely-grated orange zest
  • For the Cake:
  • 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
  • 1 cup pumpkin puree (canned or homemade)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups granulated sugar
  • Optional: Dash ground cloves
  • Optional: 1 cup pecans or walnuts (chopped)

Steps to Make It

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

    Ingredients for pumpkin bread cream cheese filling
    ​The Spruce / Ulyana Verbytska
  2. Lightly grease and flour two 8 x 4 x 3-inch loaf pans.

    Grease pans
    ​The Spruce / Ulyana Verbytska
  3. Make the filling. In a medium mixing bowl, combine the cream cheese, granulated sugar, flour, egg, and the orange zest; beat until well blended and creamy. Set aside.

    Make the filling
    ​The Spruce / Ulyana Verbytska
  4. Make the cake batter. Into another bowl, sift the flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside.

    Make the flour
    ​The Spruce / Ulyana Verbytska
  5. Put the pumpkin puree, vegetable oil, eggs, and granulated sugar in a large mixing bowl; beat well.

    Blend
    ​The Spruce / Ulyana Verbytska
  6. Add the pumpkin mixture to the flour mixture, stirring just until combined.

    Stir pumpkin mixture
    ​The Spruce / Ulyana Verbytska
  7. Fold in the pecans or walnuts, if using.

    Add pecans
    ​The Spruce / Ulyana Verbytska
  8. Spread half of the pumpkin bread batter evenly into the two prepared loaf pans.

    Pumpkin batter in pan
    ​The Spruce / Ulyana Verbytska
  9. Spoon the cream cheese mixture on top of pumpkin batter layer, then spoon the remaining pumpkin batter evenly over the cream cheese layer in each pan. Gently spread the batter over the cream cheese layer.

    Add cream cheese on top
    ​The Spruce / Ulyana Verbytska
  10. Bake the loaves for 60 to 70 minutes, or until a toothpick inserted into ​the center of a loaf comes out clean.

    Bake the loaves
    ​The Spruce / Ulyana Verbytska
  11. Cool bread in pans for 10 minutes; remove to a rack to cool completely.

    Cool bread on racks
    ​The Spruce / Ulyana Verbytska
  12. Serve and enjoy!

    Serve and enjoy
    ​The Spruce / Ulyana Verbytska

Tips

  • 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.

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