Cream Cheese Pumpkin Bread

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An easy cream cheese pumpkin bread recipe. A swirl of cream cheese in the middle of a moist and easy to make pumpkin bread. 

 I don’t know about you but I could have a pumpkin spice latte in May. No lie. But maybe it is because there is a “pumpkin” season that makes it all the more special.

The cinnamon. The nutmeg.  Your kitchen just smells better when there is something pumpkin-y (don’t  you just love the made up words today?) in the oven, don’t you think?

The cinnamon. The nutmeg. The brown sugar. Oh my!

Anyways, back to this bread. This cream cheese pumpkin bread is moist (sorry, guys if you hate this word), tender, and has an easy sweetened cream cheese filling hiding in the middle. It lots of brown sugar, homemade pumpkin pie spice, and a good dash of vanilla extract, and of course pumpkin!

How To Make This Cream Cheese Pumpkin Bread

First start by greasing your 9×5 inch loaf pan and pre-heating your oven.

Then mix together the eggs, oil, sugar, pumpkin, vanilla and water. 

And then add in the flour, baking powder, baking soda, spices.

Then prepare the cream cheese filling. This will get added into the middle of the bread. Once the filling is prepared, spoon about 2/3 of the batter in and spoon the cream cheese mixture in. And top with the remaining the pumpkin bread batter. 

Tips On Making This Cream Cheese Pumpkin Bread

• The key to this moist tender bread? After you take it out of the oven, wrap the bread in plastic wrap and let it sit overnight. Trust me. I know it’s going to be tough, but waiting a day is going to make this bread out of this world. 
• Be sure to measure your flour correctly by spooning and leveling. If you over measure your flour you will end up with a tough bread.
• Make sure your leavening agents are fresh. Test your baking powder by adding a teaspoon to a 1/4 cup of hot water. Test your baking soda by adding a teaspoon to a 1/4 cup of vinegar. If they bubble they are good to go.

 If you are still in the mood for pumpkin, then be sure to check out these muffins, granola, pancakes,  cookies, cupcakes, mini cheesecakes, or this full size cheesecake, this bread pudding, and these easy pumpkin pie made without eggs. 

And for more help in making bread, check out my Ultimate Guide To Making Homemade Bread Recipes!

If you like this recipe, let me know and leave a comment! If you bake this recipe or any  of BGB’s recipes, be sure to include the #Bostongirlbakes so I can check it out! I love seeing what you’re baking up!

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Happy baking everyone!

To make this cream cheese filled pumpkin bread recipe you will need:

                                         

Print Recipe

Cream Cheese Filled Pumpkin Bread

An easy pumpkin bread with a vanilla cream cheese filling swirled through the middle.

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Breakfast

Cuisine: bread

Keyword: bread, cream cheese, pumpkin

Servings: 1 loaf

Author: Boston Girl Bakes

Ingredients

For the bread

• 1/2 cup vegetable oil
• 2/3 cups granulated sugar
• 2/3 cups light brown sugar
• 2 large eggs
• 1 cup pumpkin
• 1/3 cup water
• 1 1/2 cup flour and 2 Tbs + 2 tsp. flour
• 1/4 teaspoon baking powder
• 1 teaspoons baking soda
• 3/4 teaspoons salt
• 1 teaspoon pumpkin pie spice
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon vanilla extract

For the filling

• 1 large egg
• 4 ounces softened brick-style cream cheese
• 1/2 teaspoon vanilla
• 1/4 cup granulated sugar
• 3 tablespoons all-purpose flour

Instructions

• Preheat the oven to 350°F. Lightly grease a 9 inch by 5 inch loaf pan.
• In a large bowl, beat together the oil, sugars, eggs, pumpkin, and water.
•  Add the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, and vanilla, stirring to combine.
• Pour about 2/3 of the batter into the prepared pan.
• Prepare the cream cheese filling in a seperate small bowl. Combine all ingredients and mix to combine. If the cream cheese is softened enough you should be able to use a spatula or spoon. Or use a hand mixer to combine.
• Spoon the filling into the loaf pan with the 2/3 pumpkin batter. Spread to cover the pumpkin batter carefully with a spatula, spreading to the corners. Top with the remaining pumpkin batter
• Bake the bread for 60 to 80 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2" into the top of the loaf doesn't encounter any totally unbaked batter. Mine was perfect at 60 minutes, so begin checking your bread at 60 minutes.
• Remove the bread from the oven, and cool it on a rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.

Notes

• The key to this moist tender bread? After you take it out of the oven, wrap the bread in plastic wrap and let it sit overnight. Trust me. I know it's going to be tough, but waiting a day is going to make this bread out of this world. 
• Be sure to measure your flour correctly by spooning and leveling. If you over measure your flour you will end up with a tough bread.
• Make sure your leavening agents are fresh. Test your baking powder by adding a teaspoon to a 1/4 cup of hot water. Test your baking soda by adding a teaspoon to a 1/4 cup of vinegar. If they bubble they are good to go.