Cream cheese filled pumpkin bread


Cream cheese filled pumpkin bread -a delicious dessert to make this fall!

First off… Happy Halloween! Crazy the month of October has already come and gone. Before you know it we’ll be starting our Crazy Christmas Event. I can’t wait!

In honor of the last day of October I thought I better share one last pumpkin recipe. If you are a pumpkin lover, you are going to love this pumpkin bread filled with cream cheese frosting. It has the perfect amount of pumpkin spice and the cream cheese adds a delicious flavor. The pan didn’t last long at our house. This recipe is easy enough to whip up with the kids and it’s a treat the whole family will love.

Cream cheese filled pumpkin bread


Cream cheese filled pumpkin bread

Yield: Makes 1 large loaf and 1 small loaf

Prep Time: 20 minutes

Cook Time: 55-60 minutes

Total Time: 1 hour 20 minutes


  • For the bread:
  • 2 eggs
  • 3/4 cup vegetable oil
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla
  • 1 15 oz can 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 oz cream cheese
  • 3/4 cup powder sugar




Pre-heat oven to 350°.

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 for 55-65 minutes. For the small loaf pan bake for 25-35 minutes, or until a tooth pick comes clean.



Cream cheese pumpkin bread

YUM! Enjoy with a big glass of milk!

Cream cheese filled pumpkin bread recipe

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Jamielyn Nye

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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  1. Coleen posted on November 3, 2014 at 3:56 pm (#

    I need this in my life….YUMMY!!!

  2. Michelle posted on November 5, 2014 at 10:54 pm (#

    Cream cheese AND pumpkin? Sounds amazing!!

  3. Kyla posted on November 10, 2014 at 5:21 pm (#

    Oh you had me at cream cheese! Thanks for sharing! Also wanted to let you know about a new linky party starting this Saturday at 8pm called “Found & Foraged” Can’t wait to party with you at

  4. Ethel Rose posted on November 17, 2014 at 2:06 pm (#

    Made this for our Sunday School Class. It was a HIT! YUMMY!

    • Jamielyn posted on November 18, 2014 at 9:35 pm (#

      So glad you and your class loved it! Thanks for trying it!

  5. Lisa posted on November 26, 2014 at 2:24 pm (#

    I made this for a work party today and it was a hit! It came out so moist and everyone asked me for the recipe. I will be making this again :)

    • Jamielyn posted on December 2, 2014 at 10:42 pm (#

      I’m so glad it was a hit! Pumpkin bread is my favorite. :)

  6. Tonie Wolfram posted on August 24, 2015 at 10:49 am (#

    Hi – I was wondering if these would be freezeable. I make a lot of breads for Christmas gifts.

  7. Christi C posted on September 26, 2015 at 1:40 am (#

    Just curious, what size are the pans? Large and small is a little non specific.  The bread looks yummy! Can’t wait to try it. 

    • Laura Capello posted on September 27, 2015 at 10:38 am (#

      The large pan is 9×5, the smaller (mini) pan is 5 3/4×3. :)

  8. Jill Stephens posted on October 5, 2015 at 4:10 pm (#

    I was wondering does this pumpkin bead have to r need to b kelp in the frig. ????

    • Laura Capello posted on October 6, 2015 at 7:23 am (#

      If you had a lot of leftovers, I would put it in the fridge at night and during the day if you’re not snacking on it. :)

  9. Rachele Venturelli posted on October 7, 2015 at 8:11 am (#

    Hello! Please…help me! Can you tell me the ingredients in italian measures?thanks *.*

    • Laura Capello posted on October 7, 2015 at 11:43 am (#

      Hi Rachele! This website looks like it would be helpful for you to convert our measurements to what would help you. :)

  10. Rachele venturelli posted on October 7, 2015 at 12:17 pm (#

    Thank you =)…but I don’t understand how many pumpkin puree I need… 1 15 oz are one hundred fefteen oz or one and fefteen oz? And what does it mean “oz can”? I’m so sorry… but it’s the first time that I’m using a english recipe…. thanks thanks thanks

  11. Anny Lynch posted on October 15, 2015 at 4:51 am (#


    • Laura Capello posted on October 15, 2015 at 7:01 am (#

      Hi Anny! Yes! If you pre-bake the pumpkin, let it cool, and shred the flesh. Freshly baked pumpkin is delicious, but might be a little more dry than our canned pumpkin. Happy baking! :)

  12. Staci posted on October 15, 2015 at 5:31 pm (#

    I LOVE that bread pan and was wondering where you got it?

    • Laura Capello posted on October 16, 2015 at 11:12 am (#

      Hi Staci! We believe we packed that up a World Market over a year ago – it was a great find, but without any additional markings on it. That store is great for the rare find! :)

  13. Evelyn Cowie posted on October 16, 2015 at 12:20 pm (#

    Is it okay to add walnuts to the bread batter?

    • Jamielyn posted on October 16, 2015 at 11:19 pm (#

      Hi Evelyn! I haven’t tried adding walnuts but think it would be amazing! Great idea. :)

  14. Debra Getting posted on November 10, 2015 at 10:01 pm (#

    Love, love, love this bread.  I made a few tweaks, used Regular and brown Truvia instead of the sugars and white whole wheat four, along with Greek cream cheese.  I also added an egg because the  Greek cream cheese is thicker than regular.  Tastes like pumpkin pie filling with cheesecake.  This is definitely going into my keep collection of recipes.

  15. Wendy posted on November 12, 2015 at 5:02 pm (#

    Rachele –
    It means one 15 ounce can (oz is how we abbreviate ounce). 

  16. Holly posted on October 27, 2016 at 12:05 pm (#

    Hello –

    I am making this bread tomorrow and wanted to make sure an egg is not needed for the filling? I was wondering if it would be too melted?

    • I Heart Naptime posted on October 28, 2016 at 7:21 am (#

      Correct! No egg in the cream cheese layer! :)

  17. Amy posted on September 5, 2017 at 1:06 pm (#

    This cream cheese filled pumpkin bread looks just like something that I would love. It jumped off of the page at me. It is one of those things that I really wanted a piece right now. Thank you for sharing this recipe.

  18. ANNE G LEFFLER posted on November 21, 2017 at 11:39 pm (#

    sounds so yummy i am going to make it for our thanksgiving desert hope i can do it right i have bake many things so we will see

    • Jamielyn posted on November 22, 2017 at 3:49 pm (#

      Hope you enjoy! :)