Pumpkin Cream Cheese Bread

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Mary Ann Addis

Mary Ann

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Pumpkin bread with a creamy surprise in the middle makes you fall more in love with fall flavors! Enjoy for breakfast or for afternoon tea!


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Pumpkin Cream Cheese Bread

Pumpkin bread with a creamy surprise in the middle, gives every bit of reason to fall more in love with fall recipes. Enjoy warm or cool with a warm drink in the mornings, or for afternoon tea.
Active Time15 minutes
Total Time1 hour 30 minutes
Course: Breakfast, Dessert
Keyword: fall, loaf, pumpkin


Cream Cheese Filling

  • 1 8 oz Cream Cheese, softened
  • ¼ cup Sugar
  • 1 tbsp All-purpose Flour
  • 1 Egg
  • 1 tsp Vanilla Extract

Pumpkin Loaf

  • 1 cup/can Pumpkin Puree
  • ½ cup Vegetable Oil
  • 2 Eggs
  • ½ tsp Vanilla Extract
  • cup Sugar
  • 1 ⅔ cup All-purpose Flour
  • 1 tsp Baking Soda
  • ½ tsp Kosher Salt
  • 1 tsp Cinnamon
  • ½ tsp Nutmeg
  • tsp Allspice
  • tsp Clove, ground
  • tsp Ginger, ground
  • ½ tsp Kosher Salt


  • Preheat the oven to 325° and grease a 9x5 loaf pan with butter or nonstick spray.
  • In a medium bowl, mix the softened cream cheese, egg, sugar, flour, and vanilla extract with an electric mixer until smooth. Set it aside.
  • In another medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, clove, and all spice.
  • In a large bowl, mix together with an electric mixture the pumpkin puree, vegetable oil, sugar, vanilla extract, and eggs until combined.
  • Add the flour mixture to the pumpkin mixture a little at a time until thoroughly combined.
  • Pour 1 ½ cups of the batter into the greased loaf pan. Spoon the cream cheese mixture over the top and spread evenly. Add the remaining batter and smooth and cover evenly.
  • Bake for in the middle rack for 80 to 85 minutes or until a toothpick insert in the center comes out clean. Cool the pan on a cooling rack for 15 minutes before removing the loaf from the pan. Dust with sifted powder sugar (optional) before serving. Enjoy!



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