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A sliced loaf of pumpkin cream cheese bread showing the creamy filling running through the middle of the moist orange crumb

Pumpkin Cream Cheese Bread

A moist, spiced pumpkin loaf with a sweet cream cheese filling baked through the center.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Cream cheese filling
  • 8 ounces full-fat block cream cheese softened (225 g)
  • 1/3 cup powdered sugar (40 g)
  • 1 large egg yolk
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
Pumpkin bread
  • 1 3/4 cups pumpkin puree plain, not pie filling (425 g)
  • 3/4 cup granulated sugar (150 g)
  • 1/2 cup light brown sugar packed (100 g)
  • 2 large eggs room temperature
  • 1/2 cup vegetable oil (120 ml)
  • 2 cups all-purpose flour spooned and leveled (250 g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

Method
 

Filling
  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
  2. Beat the cream cheese, powdered sugar, egg yolk, flour and vanilla until completely smooth and set aside.
Batter and baking
  1. Whisk the pumpkin, granulated sugar, brown sugar, eggs and oil in a large bowl.
  2. In a second bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Fold into the wet mixture until just combined.
  3. Spread half the batter in the pan, dollop the filling over the center leaving a 1/2-inch border, then cover with the remaining batter.
  4. Bake for 60 to 70 minutes, tenting with foil after 40 minutes, until a toothpick in the pumpkin part comes out clean.
  5. Cool in the pan for 20 minutes, lift out and cool completely on a rack before slicing. Refrigerate leftovers.

Notes

Storage: Refrigerate in an airtight container for up to 5 days because of the cream cheese filling.
Freezing: Freeze sliced for up to 3 months.
Nutrition is an estimate per slice.