Homemade Cream Cheese Filled Pumpkin Bread Recipe – Fall’s Joy

Autumn whispers stories of comfort through this delightful cream cheese filled pumpkin bread that promises warmth in every slice.

Seasonal baking becomes magical when unexpected flavors dance together.

Soft pumpkin layers embrace creamy cheese centers, creating unexpected deliciousness.

Rustic aromas will drift through your kitchen, beckoning everyone near.

Unexpected swirls of sweetness emerge from each carefully crafted bite.

Home bakers can master this simple yet impressive treat with confidence.

What Makes Cream Cheese Filled Pumpkin Bread So Special

• Craft Seasonal Delight: Pumpkin bread transforms ordinary baking into a cozy autumn experience with its warm spices and rich cream cheese swirl.
• Impress with Minimal Effort: This recipe requires basic baking skills, making it perfect for novice bakers wanting to create a professional-looking dessert that tastes like it came from a bakery.
• Crowd-Pleasing Versatility: Perfect for breakfast, dessert, or afternoon snack, this pumpkin bread works wonderfully for potlucks, family gatherings, or as a thoughtful homemade gift that everyone will love.
• Indulge in Comfort Flavors: Combining creamy cream cheese with classic pumpkin spices creates a decadent treat that feels like a warm hug, delivering pure comfort in every single slice.

Ingredients for Cream Cheese Filled Pumpkin Bread

• All-Purpose Flour: The primary structure and base for the pumpkin bread.
• Baking Soda: Helps the bread rise and creates a light texture.
• Salt: Enhances the overall flavor of the bread.
• Vegetable Oil: Provides moisture and richness to the bread.
• Sugar: Adds sweetness and helps with browning.
• Eggs: Bind the ingredients and provide structure.
• Pumpkin Puree: Adds moisture, flavor, and signature pumpkin taste.

• Cinnamon, Nutmeg, Pumpkin Pie Spice: Create a warm, aromatic flavor profile typical of autumn baking.

• Cream Cheese: Creates a rich, tangy filling that complements the pumpkin bread.
• Sugar: Sweetens the cream cheese filling.
• All-Purpose Flour: Helps stabilize the filling.
• Egg: Provides structure to the filling.
• Vanilla Extract: Adds depth and enhances the overall flavor of the filling.

How to Bake Cream Cheese Filled Pumpkin Bread

Step 1: Whip the Creamy Center

Beat softened cream cheese in a mixing bowl until it becomes silky smooth.

• Sugar
• Flour
• Egg
• Vanilla extract

Mix everything thoroughly until well blended.

Set the filling aside for later use.

Step 2: Create the Dry Mixture

• All-purpose flour
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Pumpkin pie spice

Step 3: Prepare the Wet Ingredients

• Vegetable oil
• Sugar
• Eggs
• Pumpkin puree

Step 4: Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet mixture.

Stir gently until just combined, being careful not to overmix.

Step 5: Layer the Bread

• Pour half of the bread batter into the prepared pan
• Spread the cream cheese filling evenly across the first layer
• Top with the remaining batter, ensuring complete coverage

Step 6: Bake to Perfection

Preheat the oven to 350°F (175°C).

Place the loaf pan in the oven and bake for 60-70 minutes.

Check doneness by inserting a toothpick into the center – it should come out clean.

Step 7: Cool and Serve

Remove the bread from the oven and let it rest in the pan for 10 minutes.

Carefully transfer to a wire rack and allow to cool completely before slicing and enjoying your delectable pumpkin bread.

Pro Tips for Moist Pumpkin Bread

• Ensure cream cheese mixture is thick by using room temperature ingredients and not overmixing. Cold cream cheese can make the filling runny and sink into the bread.
• Gently swirl the cream cheese filling into the batter using a knife for a beautiful, artistic presentation that adds visual appeal to the bread.
• Use the toothpick test to confirm baking completeness, inserting it near the center. If it comes out with a few moist crumbs, the bread is perfectly baked.
• Wrap the cooled bread tightly in plastic wrap or store in an airtight container to maintain moisture and keep for up to 5 days at room temperature or freeze for 3 months.

Variations on Cream Cheese Filled Pumpkin Bread

• Gluten-Free Pumpkin Bread: Replace all-purpose flour with gluten-free flour blend and add xanthan gum for better texture. Use almond cream cheese for dairy-free option.
• Vegan Pumpkin Bread: Substitute eggs with flax eggs, use coconut oil instead of vegetable oil, and replace cream cheese with cashew-based cream cheese alternative. Use maple syrup or coconut sugar for sweetener.
• Low-Sugar Pumpkin Bread: Use stevia or monk fruit sweetener instead of sugar. Replace some oil with unsweetened applesauce to reduce calories. Use reduced-fat cream cheese for lighter filling.

Serving Ideas for Pumpkin Bread

• Breakfast Bliss: Slice this pumpkin bread and pair with a steaming cup of coffee or chai tea for a delightful morning treat.
• Dessert Delight: Serve warm with a scoop of vanilla ice cream or drizzle with caramel sauce for an indulgent after-dinner dessert.
• Gifting Goodness: Wrap individual slices in parchment paper and tie with a ribbon for a homemade gift that spreads autumn cheer to friends and neighbors.
• Brunch Centerpiece: Create an elegant brunch spread by arranging slices on a rustic wooden board with fresh seasonal fruits and a sprinkle of powdered sugar.

How to Store Pumpkin Bread Fresh

• Store wrapped tightly in plastic wrap or aluminum foil in the refrigerator for up to 5 days. Keep the bread in an airtight container to maintain moisture and prevent drying out.
• Wrap the completely cooled bread in plastic wrap, then in aluminum foil. Place in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Cut the bread into individual slices, wrap each slice separately in plastic wrap, then store in a freezer bag. Microwave frozen slices for 20-30 seconds or thaw at room temperature for quick serving.

FAQs

• Can I use low-fat cream cheese for the filling?

Yes, you can substitute low-fat cream cheese, but the filling might be slightly less creamy and rich compared to using full-fat cream cheese.

• Is it possible to make this recipe gluten-free?

You can replace the regular flour with a gluten-free all-purpose flour blend, but be aware that the texture might be slightly different from the original recipe.

• How can I prevent the cream cheese filling from sinking?

Ensure the filling is thick and cold before layering, and gently spread the top batter to cover it completely without disturbing the filling layer.

• Can I freeze this pumpkin bread?

Wrap the cooled bread tightly in plastic wrap and aluminum foil, and it can be frozen for up to 2-3 months. Thaw at room temperature before serving.

Cream Cheese Filled Pumpkin Bread Recipe

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4.7 from 26 reviews

• Total Time: 1 hour 35 minutes
• Yield: 8 1x

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Description

Seasonal spices dance through this cream cheese filled pumpkin bread, creating a moist autumn masterpiece that whispers comfort and warmth. Rich cream cheese swirls invite you to savor each delectable slice, promising pure bakery-quality pleasure in every delightful bite.

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Ingredients

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Main Ingredients:

• 1 cup pumpkin puree
• 1 1/2 cups granulated sugar
• 1 2/3 cups all-purpose flour
• 1/2 cup vegetable oil
• 2 eggs

Bread Spices:

• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Cream Cheese Filling:

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 egg
• 1 teaspoon vanilla extract

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Instructions

1. Whip the cream cheese in a mixing bowl until silky and uniform in texture.
2. Incorporate sugar, flour, egg, and vanilla extract into the cream cheese mixture, blending thoroughly until well integrated.
3. Set the cream cheese filling aside while preparing the bread batter.
4. In a separate large mixing bowl, combine dry ingredients including flour, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice.
5. In another bowl, vigorously blend vegetable oil, sugar, eggs, and pumpkin puree until achieving a smooth, homogeneous consistency.
6. Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined to maintain a light batter texture.
7. Grease a standard loaf pan and distribute approximately half the bread batter as the initial layer.
8. Carefully spread the prepared cream cheese filling evenly across the first batter layer.
9. Gently pour the remaining bread batter over the cream cheese filling, ensuring complete coverage.
10. Preheat the oven to 350°F (175°C) with the rack positioned in the center.
11. Bake the bread for 60-70 minutes, monitoring until a toothpick inserted into the center emerges clean without raw batter.
12. Allow the bread to rest in the pan for 10 minutes after removing from the oven.
13. Transfer the bread to a wire cooling rack and let it cool completely before slicing and serving.

Notes

• Chill the cream cheese filling before spreading for easier layering and less mixing with the bread batter.
• Use room temperature ingredients to ensure smooth, even mixing and better texture in the final bread.
• Dust the loaf pan with flour after greasing to prevent sticking and help the bread release easily.
• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.

• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 311 kcal
• Sugar: 20 g
• Sodium: 192 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.2 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 52 mg