Cream Cheese-Filled Pumpkin Bread
Serves 10
10 mins prep
48 mins cook
60 mins Cooling Time
118 mins total
🙌🍂 This is without a doubt the BEST pumpkin bread recipe! This pumpkin cream cheese bread tastes like it has cheesecake baked into the middle. You'll definitely want a second slice!
0 servings
Bread
Cream Cheese Filling
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Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
Make the Bread Batter
In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine.
Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside.
Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
Make the Cream Cheese Filling
In a large bowl, add all the filling ingredients and whisk to combine. Alternatively, mix with a hand mixer.
Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
Top filling with remaining pumpkin bread batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn’t the most accurate. *
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
Optionally, serve with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze.