Pumpkin Bread With Cream Cheese Filling

Pumpkin bread
Cream cheese loaded pumpkin bread.

Diana Rattray

  • 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 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!


  • 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).

  2. Lightly grease and flour two 8 x 4 x 3-inch loaf pans.

  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.

  4. Make the cake batter. Into another bowl, sift the flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside.

  5. Put the pumpkin puree, vegetable oil, eggs, and granulated sugar in a large mixing bowl; beat well.

  6. Add the pumpkin mixture to the flour mixture, stirring just until combined.

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

  8. Spread half of the pumpkin bread batter evenly into the two prepared loaf pans.

  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.

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

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

  12. Serve and enjoy!


  • 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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