Cream Cheese Filled Pumpkin Bread

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4.86 from 7 votes

Cream Cheese Filled Pumpkin Bread

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

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast

Cuisine: bread

Servings: servings (9x5 loaf)

Calories: 315kcal

Author: Heather Perine

Ingredients

For the filling

1 large egg room temperature
1 ½ teaspoons vanilla extract
4 ounces brick-style cream cheese softened
¼ cup (50 g) granulated sugar
3 tablespoons (23 g) all-purpose flour

For the bread

1 ½ cups (180 g) all-purpose flour
¼ teaspoon baking powder
1 teaspoons baking soda
¾ teaspoons salt
1 teaspoon pumpkin pie spice
2 teaspoons cinnamon
½ teaspoon nutmeg
½ cup (120 ml) vegetable oil
⅔ cups (134 g) granulated sugar
⅔ cups (142 g) light brown sugar
2 large eggs room temperature
2 teaspoons vanilla extract
1 cup (227 g) pumpkin puree
⅓ cup (80 ml) water

Instructions

Prep pan and oven. Position a rack in the center of your oven and preheat the oven to 350°F. Lightly grease a 9 inch by 5 inch loaf pan. I like to line mine with parchment paper as well and grease lightly again.
Prepare cream cheese filling. In a small bowl, with an electric mixer (or if the cream cheese mixture is soft enough you can use a wooden spoon.) Beat together the egg, vanilla, cream cheese and sugar until smooth. 1 large egg 1 ½ teaspoons vanilla extract 4 ounces brick-style cream cheese ¼ cup (50 g) granulated sugar
Combine Dry Ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg. 3 tablespoons (23 g) all-purpose flour 1 ½ cups (180 g) all-purpose flour ¼ teaspoon baking powder 1 teaspoons baking soda ¾ teaspoons salt 1 teaspoon pumpkin pie spice 2 teaspoons cinnamon ½ teaspoon nutmeg
Combine wet ingredients. In a second mixing bowl, whisk together the oil, sugars, eggs, vanilla, pumpkin, and water. ½ cup (120 ml) vegetable oil ⅔ cups (134 g) granulated sugar ⅔ cups (142 g) light brown sugar 2 large eggs 2 teaspoons vanilla extract 1 cup (227 g) pumpkin puree ⅓ cup (80 ml) water
Combine wet and dry ingredients. Make a well in the center of your dry ingredients and pour in the liquid ingredients. With a spatula, stir to combine until the last of the flour has been mixed in. Stop mixing at this point to avoid overmixing.
Add to pan. Pour about 2/3 of the batter into the prepared loaf pan. Spoon the cream cheese filling into the loaf pan. Spread to cover the pumpkin batter carefully with a spatula, spreading to the corners. Top with the remaining pumpkin batter. (It's ok if some cheesecake batter is showing, but try to cover it as best you can!)
Bake the bread. Bake the bread for 60-70 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. Avoid the cream cheese filling layer. You should see moist crumbs, not raw batter. Mine was perfect at 60 minutes, so begin checking your bread at 60 minutes, but every oven is different so you may need additional time.
Cool the bread. Remove the bread from the oven, and cool it on a rack in the pan for 10 minutes. Remove from the pan and continue to cool. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving for best texture.

Video

Notes

Storage: You can keep this bread, wrapped, and stored at room temperature for up to one week.
Freezing: Let the bread thaw completely then I wrap it in several layers of plastic wrap, and then either a final layer of tin-foil or place in a sealable plastic bag. Freeze for 3 months. When ready to enjoy, I unwrap the bread and let it thaw at room temperature before slicing and serving.
Cream Cheese: Use full-fat variety for best results. And use brick-style not the tub kind.
Mix-ins. You can stir in chocolate chips, raisins, currants, or dried cranberries to the batter if you want. Add 1/2 (up to 2/3 cup) of your choice mix-ins.

Nutrition