Our Cream Cheese Pumpkin Bread is the perfect pumpkin spice indulgence! The bread is moist, pumpkin-y, and has a delicious cream cheese filling in the middle.
Why You Will Love This Recipe
This Cream Cheese Pumpkin Bread is a delicious and easy Fall recipe that will satisfy your sweet tooth. The bread is made with canned pumpkin, cream cheese, and spices, so it's simple to make and tastes great. Plus, this bread makes a great snack or breakfast treat.
For other quick loaf cakes or breads see our Maui Banana Nut Bread or Raspberry and White Chocolate Loaf Cake.
Jump to:
- Why You Will Love This Recipe
- Cream Cheese Pumpkin Bread Ingredients
- How to Make Pumpkin Bread
- Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Equipment
- Storage and Reheating
- Tips for Success
- Frequently Asked Questions
- Food Safety
- Some Other Recipes We Are Sure You Will Love
- Connect with Smells Like Delish!
- 📖 Recipe
Cream Cheese Pumpkin Bread Ingredients
Be sure to use pumpkin puree, not pumpkin pie mix. Blend the flour and pumpkin pie spice blend together before adding to the wet ingredients so that the spices are evenly distributed.
- Cream Cheese, softened to room temperature.
- Sugar
- Eggs
- Vanilla extract
- Orange zest
- All purpose flour
- Baking soda
- Salt
- Pumpkin puree
- Pumpkin pie spice blend
- Vegetable oil
- Chopped Walnuts
Ceylon cinnamon is best for baking and sweet dishes. It has a more pronounced cinnamon flavor and less heat.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Pumpkin Bread
You will need three mixing bowls, a large one for the dry ingredients medium sized for the cream cheese mixture, and a small one for the pumpkin puree mixture.
Mix the Ingredients
- Mix the cream cheese, sugar, egg, the flour, and vanilla for the Cream Cheese Filling portion in a mixing bowl. Cream them until smooth. The ingredient portions for the cream cheese filling are in the recipe card, separate from the pumpkin bread portion of the recipe.
- In a second mixing bowl, mix the dry ingredients together with whisk to distribute the baking soda, salt, and pumpkin spice evenly in the flour.
- The last bowl is for mixing the pumpkin puree, sugar, eggs, vanilla, orange extract, and vegetable oil together. Blend until creamy and smooth. Stir in the walnuts.
Layer Batter in the Loaf Pan
- Pour half the pumpkin puree batter into the loaf pan and smooth out. Next, spread the cream cheese spread in the loaf pan, on top of the layer of pumpkin puree batter.
Bake the Pumpkin Loaf
- Pour the remaining pumpkin puree batter on top of the cream cheese layer, and gently spread out.
- Bake in a 325 F oven for 65 to 75 minutes, or until a toothpick comes out clean.
- Let cool for 15 minutes before turning out of the loaf pan. Set on a race to cool before slicing.
Serving Suggestions
There are many ways to serve Cream Cheese Pumpkin Bread, including as a breakfast bread, a dessert bread, or even as part of an appetizer platter.
No matter how you choose to enjoy it, this Fall favorite quick bread is sure to be a hit!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
- Pecans are a great substitution if you don't want to use pecans. Or, you can opt for nut free!
Equipment
You can bake this cake in one medium sized bundt pan, one large loaf pan, two small loaf pans, or 6 individual sized loaf pans.
Storage and Reheating
After this cream cheese filled pumpkin bread cools, slice it. You can refrigerate it covered for up to a week. You can also freeze it for up to 6 months.
Tips for Success
- Use pumpkin puree, not pumpkin pie mix.
- Set your bowl in one of your sink cavities so when you mix with the hand mixer, the splatter stays in the sink. Less clean up!
Frequently Asked Questions
Baking soda is a salt that makes food light and fluffy. If you don't have this ingredient at hand, use a baking soda substitute. Without it, your cake won't rise and can turn out flat.
It's pretty simple to salvage an under cooked bread and create a decent loaf. Heat the oven to 325 F, return the bread to the oven, and bake for another 10 to 20 minutes. This will work even if the loaf has cooled, which is similar to par-baking bread.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Some Other Recipes We Are Sure You Will Love
Connect with Smells Like Delish!
📖 Recipe
Cream Cheese Pumpkin Bread
Equipment
Ingredients
For Cream Cheese Filling
- 8 oz cream cheese
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon flour
For the Pumpkin Bread Batter
- 2 cup flour
- 1½ cup sugar
- 1 teaspoon baking soda
- 2 teaspoon pumpkin spice
- ½ teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 1 cup walnuts chopped
Instructions
- Preheat the oven to 325° F. Prepare the loaf pan with either butter or non stick spray. Set aside.
- In a large bowl, cream the cream cheese, ½ cup sugar, 1 tablespoon of the flour, and one egg until smooth.8 oz cream cheese, ½ cup sugar, 1 egg, 1 teaspoon vanilla extract, 1 tablespoon flour
- In a separate mixing bowl, combine the flour, baking soda, salt, and pumpkin spice blend.2 cup flour, 1 teaspoon baking soda, 2 teaspoon pumpkin spice, ½ teaspoon salt
- In a small bowl, whisk the pumpkin puree, vegetable oil, orange zest, eggs, sugar, and vanilla. Add the chopped walnuts and stir to blend.1½ cup sugar, 2 eggs, 1 teaspoon vanilla extract, 1 tablespoon orange zest, 1 cup pumpkin puree, ½ cup vegetable oil, 1 cup walnuts
- Add the blended dry ingredients to the pumpkin puree mixture and mix until combined. Spread half of the batter in the prepared loaf pan.
- Pour the cream cheese mixture in the loaf pan next, spreading out evenly.
- Add the remaining pumpkin batter on top of the cream cheese mixture.
- Bake at 323° F for 65 - 75 minutes, or until a tooth pick comes out clean.
- Remove from oven when done and set for 15 minutes before removing from loaf pan.
Notes
- You can make this cream cheese filled pumpkin bread in a bundt pan, large loaf pan, or two small loaf pans. If making in two smaller loaf pans, adjust baking time to 45 to 50 minutes.
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