Cream Cheese Stuffed Pumpkin Bread

Cream Cheese Stuffed Pumpkin Bread Recipe Family Fresh Meals

 

It’s hard to believe, but fall is clearly on its way. Everywhere I look, I’m seeing the signs. A single red leaf dropped from a tree…stacks of new notebooks and pencils in the drugstore window display…and my favorite sign of fall, piles of pumpkins at the grocery store.

All of this, naturally, just puts me in the mood for pumpkin recipes. Pumpkin soup, pumpkin pie, and best of all, pumpkin bread.

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Now, there are two schools of thought when it comes to pumpkin bread. Some people like it really moist, dense, and sweet – more of a cake than a bread. Others prefer a lightly sweet bread with a firmer, more “bready” texture.

Cream Cheese Stuffed Pumpkin Bread - Family Fresh Meals

Me, I like to have it both ways. I like the bread-like texture, but I also like a little extra sweetness. So I came up with the perfect compromise: Cream Cheese Stuffed Pumpkin Bread. It combines that lightly sweet, bread-like pumpkin bread with a moist, rich, sweet cream cheese filling. So it’s like a wholesome snack and a decadent dessert in one.

Spicy and sweet, crusty and creamy– this Cream Cheese Stuffed Pumpkin Bread is the perfect fall treat.

Cream Cheese Stuffed Pumpkin Bread

Pumpkin Bread
1 cup canned pumpkin puree
1/2 cup vegetable oil
1 cups granulated sugar
1/4 cup brown sugar
2 eggs
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice

 

Cream cheese filling
8 oz package of cream cheese, softened
1/3 cup granulated sugar
2 Tablespoons all purpose flour
1 egg
1 teaspoon vanilla extract

 

Directions:

1. Preheat the oven to 325 degrees F. Grease a 9X5 inch loaf pan with nonstick spray. For the bread: Whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
2. In a separate bowl, beat together the vegetable oil, sugar, eggs and the pumpkin puree until well combined.
Cream Cheese Stuffed Pumpkin Bread - Step 3

 

3. Slowly add in the flour mixture to the pumpkin mixture a little at a time.
Cream Cheese Stuffed Pumpkin Bread - Step 2

 

4. To make the cream cheese middle filling, place cream cheese, sugar, flour, egg and the vanilla and beat with an electric mixer until smooth.
Cream Cheese Stuffed Pumpkin Bread - Step 4

 

5. Pour 1 1/2 cups of the batter into the prepared loaf pan.

Cream Cheese Stuffed Pumpkin Bread - Step 6

 

6. Spoon the cream cheese mixture over the top of this layer and spread evenly, then top with the remaining batter.

Cream Cheese Stuffed Pumpkin Bread - Step 7

 

7. Bake for 50 to 65 minutes or until a toothpick inserted into the center comes out clean. After 35 minutes of cooking, “tent” a piece of foil over the top of the pan, securing the foil to the edge of the pan, but allowing for room for the bread to rise. Check the bread during the last 5 minutes of cooking. Remove foil you would like a more “crusty” bread top. Cool in pan for 15 minutes before removing, then place on a wire rack and cool completely before slicing.
Cream Cheese Stuffed Pumpkin Bread - Step 8

 

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XO
Corey, Darryl, Big D & Little D

 

5 from 6 votes

Cream Cheese Stuffed Pumpkin Bread

Author Corey Valley
Cream Cheese Stuffed Pumpkin Bread. It combines that lightly sweet, bread-like pumpkin bread with a moist, rich, sweet cream cheese filling.
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes

Ingredients
 

  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cups granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice

Cream cheese filling

  • 8 oz package of cream cheese softened
  • 1/3 cup granulated sugar
  • 2 Tablespoons all purpose flour
  • 1 egg
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 325 degrees F. Grease a 9X5 inch loaf pan with nonstick spray.
  • For the bread: Whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
  • In a separate bowl, beat together the vegetable oil, sugar, eggs and the pumpkin puree until well combined.
  • Slowly add in the flour mixture to the pumpkin mixture a little at a time.
  • To make the cream cheese middle filling, place cream cheese, sugar, flour, egg and the vanilla and beat with an electric mixer until smooth.
  • Pour 1 1/2 cups of the batter into the prepared loaf pan.
  • Spoon the cream cheese mixture over the top of this layer and spread evenly, then top with the remaining batter.
  • Bake for 50 to 65 minutes or until a toothpick inserted into the center comes out clean. After 35 minutes of cooking, "tent" a piece of foil over the top of the pan, securing the foil to the edge of the pan, but allowing for room for the bread to rise. Check the bread during the last 5 minutes of cooking. Remove foil you would like a more "crusty" bread top. Cool in pan for 15 minutes before removing, then place on a wire rack and cool completely before slicing.

Nutrition

Calories: 270kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 249mg | Potassium: 132mg | Sugar: 28g | Vitamin A: 3345IU | Vitamin C: 0.8mg | Calcium: 52mg | Iron: 0.8mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

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Cream Cheese Stuffed Pumpkin Bread - Recipe - Family Fresh Meals

 

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21 Comments

  1. This looks like my next favorite food! I love everything pumpkin 🙂 Do you think I can do 1/4 cup coconut milk and 1/4 cup vegetable oil instead of the oil alone? Thank you!

  2. 5 stars
    Hi! Love love love this recipe! Just an FYI, baking powder is not mentioned in the list of dry ingredients in step 2. Again, I love this recipe and this website!

  3. Wanda Mundy says:

    Going to make this

  4. Paula Hamilton says:

    Can’t print recipe, it comes up blank every time I press print☹️

    1. It will open up in another window Paula. What internet browser are you using?

  5. Hi! Can’t wait to try this tomorrow (Friday) to serve Saturday. Should I refrigerate it once it cools (bc of the cream cheese? Or what is the best way to store it? Thanks!

    1. Yes, I would refrigerate it if you are going to serve on Saturday 🙂

  6. Hi what size can of pumpkin Puree

  7. 5 stars
    I made this Pumpkin Bread this year for Thanksgiving. It was delicious and I have been told this is one I will now need to make every year. So I have gladly added it to my annual holiday recipes. It was fabulous & thank you for sharing I now have another wonderful recipe to pass down.

    1. I am so happy to hear everyone loved it!!

  8. Hello, I have been making this bread for many years! Misplaced my recipe this year, so tried your’s, my recipe is very similar. The bread is wonderful, only problem I had was baking time. Took about an hour and fifteen minutes, wondering if my oven temperature needs checked. Recipe is a keeper.

  9. I cant find pumpkin spice anywhere, can I just use cinnamon. Lol.

  10. Andrew Campbell says:

    5 stars
    Easy to make and turned out exactly as promised! I did bake for close to 10 mins longer to ensure cooked through.