Cream Cheese Filled Pumpkin Bread – A delicious dessert to make this fall! The perfect amount of pumpkin spice with an amazing cream cheese filling. This pumpkin cream cheese bread will become your new favorite!
This easy pumpkin bread is the perfect dessert recipe for pumpkin lovers, along with pumpkin whoopie pies, pumpkin bars, pumpkin snickerdoodles and pumpkin spice cupcakes.
Best pumpkin bread recipe
If you’re a pumpkin lover, you are going to LOVE this pumpkin cream cheese bread! It has the perfect amount of pumpkin spice and the cream cheese is creamy and delicious. It’s fluffy, moist and has the perfect fall flavor. The easy pumpkin bread didn’t last long at our house. This is the best pumpkin bread recipe and is simple enough to whip up with the kids. It’s a treat the whole family will love!
How to make easy pumpkin bread
This pumpkin cream cheese bread is so delicious and is pretty easy to make! Just follow the simple steps below. Scroll down for the printable pumpkin bread recipe.
- In a large bowl, mix together with beater eggs, oil, sugar and vanilla. Fold in pumpkin. In a separate bowl mix together the flour, pumpkin pie spice, baking soda, cinnamon, nutmeg and salt. Then stir the dry ingredients into the pumpkin mixture.
- In separate bowl, mix together with beater the cream cheese and powdered sugar until smooth. Place in a ziplock bag and then cut off the tip, to make it easier to spread over the pumpkin mixture.
- Grease your pans and then fill the pan half way with the pumpkin mixture. Spread the cream cheese mixture over the top. Then pour the pumpkin mixture over the top of the cream cheese filling (no more than 3/4 the way full). Bake easy pumpkin bread for 55-65 minutes. For the small loaf pan, bake for 25-35 minutes, or until a tooth pick comes clean.
Optional mix-ins for pumpkin cream cheese bread
- Chocolate chips
- Orange zest
- Walnuts
- Pecans
- Raisins or chopped dates
- Chopped apples
- Bananas
Best Pumpkin Bread Recipe
Ingredients
For the bread:
- 2 eggs
- 3/4 cup vegetable oil
- 1 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 15 ounces pumpkin puree
- 1 3/4 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
For filling:
- 8 ounces cream cheese
- 3/4 cup powder sugar
Instructions
- Preheat oven to 350°F. Spray a 9x5" pan with non-stick spray and set aside.
- In a large bowl mix together with beater eggs, oil, sugar and vanilla. Fold in pumpkin. In a separate bowl mix together the flour, pumpkin pie spice, baking soda, cinnamon, nutmeg and salt. Then stir the dry ingredients into the pumpkin mixture.
- In separate bowl mix together with beater the cream cheese and powdered sugar until smooth. Place in a ziplock bag and then cut off the tip, to make it easier to spread over the pumpkin mixture.
- Grease your pans and then fill the pan half way with the pumpkin mixture. Spread the cream cheese mixture over the top. Then pour the pumpkin mixture over the top of the cream cheese filling (no more than 3/4 the way full). Bake easy pumpkin bread for 55-65 minutes. For the small loaf pan bake for 25-35 minutes, or until a tooth pick comes clean.
- Allow to cool slightly before cutting into the bread. Enjoy!
Nutrition
YUM! Enjoy this pumpkin cream cheese bread with a big glass of milk!
Convulsed about size of pan to use, does this recipe make one 9/5 pan or two 8/4 pans.
Hi Patti! I use one 9×5 pan!
Fantastic! Made one adjustment. Put film in loaf pan, put cream cheese mixture in and spread it out. Put in freezer for around 15 minutes. When it comes time to spread it in between layers of pumpkin mix just popped it out, peal film off and lay on top of first layer of pumpkin. Don’t have to try spreading while it on pumkin
Great tip, thanks for sharing!
This is a great tasting recipe. Easy to do. BUT I made it 3 times in a row, each one just not turning out right! Even with greasing AND flouring the bread pans, they still wanted to stick. On top of that, I had to cook nearly 20 minutes longer to solidify the middle. Great flavor! Just have to baby it.
Where do you put the brown sugar?
Add it in with the eggs, oil, sugar and vanilla! :)
Crap! I just popped mine in the oven and realized I forgot brown sugar!
I’ve had this before . It’s delicious . Glad I found the recipe.
Such a great fall recipe! Hope you enjoy! :)
Can applesauce be substituted for the oil?
Since there is 3/4 cup of oil, it might change the texture a bit, but I think it would work! :)
I only have 1 cup pumpkin purée, can I still use this recipe?
Hi Dawn! 1 cup is half of a 15 oz can of pumpkin, so you can just half the recipe and it should work!
What temp does the stove need to be at? I cannot seem to find it anywhere.
350 degrees!
I see this bread ALL THE TIME on FB and Pinterest and I can’t WAIT to try it!
Oh my goodness!! This looks incredible!! I can’t wait to try it!
Mmm. Pumpkin bread is my favorite fall treat!