Pumpkin Bread with Cream Cheese Filling
My easy Pumpkin Bread with Cream Cheese Filling is the perfect Fall dessert. It is moist, sweet, and full of warm flavor. I love that it takes only about 20 minutes to prepare before baking for an hour, filling the kitchen with the best aroma. The bread is tender and rich, with a creamy cheesecake layer inside that tastes amazing with a cup of tea or coffee.
First of all, I must recommend you to try my recently posted Dulce de Leche Stuffed Pumpkin Lava Cakes which is absolutely… I’ll let you complete the sentence once you try it. Ok, back to this recipe, my Pumpkin Bread with Cream Cheese Filling is one of my favorite desserts to serve on Thanksgiving because it is moist pumpkin bread with a delicious cheesecake layer. It has the perfect amount of spice and the most amazing texture. When you bite into it, you can taste that you are combining the best of both worlds, a soft bread with a slice of cheesecake inside.
Table of contents
This sweet and moist dessert is my take on classic old pumpkin bread, and the layer of real cheesecake filling makes it extra delicious. The creamy center is rich and smooth, adding something unexpected that my kids loves. Even though it looks fancy, it is actually very easy to make with simple and budget friendly ingredients. It takes only about 20 minutes to prepare and an hour to bake. I love making it every fall, and I know you will too.
Why you will love this recipe
- All the cozy pumpkin flavor baked into one loaf: I make this bread with real pumpkin puree and a blend of warm spices that make my kitchen smell like fall.
- A creamy cheesecake layer everyone talks about: The best part is the creamy cheesecake filling tucked right in the center. It melts into the pumpkin bread and makes each slice taste extra rich and delicious.
- So easy to bake but looks bakery-worthy: I love how simple this recipe is to put together using everyday ingredients. In just a few steps, I have a dessert that looks beautiful enough to share with friends or serve on the holiday table.
- A family favorite for fall gatherings: I usually bake this when my kids want something sweet or when my family come for dinner. It tastes wonderful warm from the oven with a cup of tea or coffee.
What you will need
- Dry ingredients: I use all-purpose flour, baking soda, baking powder, and kosher salt as the base for this bread. These help the loaf rise and keep the texture soft and balanced.
- Warm spices: Cinnamon, nutmeg, cloves, ginger, and pumpkin spice create that classic fall aroma and flavor. They blend perfectly together for a sweet spiced pumpkin bread.
- Wet ingredients: Butter, eggs, and both white and brown sugar make the bread rich, moist, and flavorful. The brown sugar adds a deeper sweetness that pairs great with the pumpkin.
- Pumpkin: I use pure pumpkin puree for the best texture and flavor. Make sure to use plain puree, not pumpkin pie filling.
- Cream cheese filling: The cheesecake layer is made with brick-style cream cheese, sour cream, sugar, flour, an egg, and pure vanilla extract. These create a smooth and creamy filling that bakes right into the bread.
How to make
Make the flour mixture: In a medium bowl, I combine the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, pumpkin spice, and nutmeg. Then I whisk everything together until it is evenly mixed and fragrant.
Make the pumpkin batter: In a large bowl, I beat together the butter, sugar, brown sugar, eggs, vanilla, and pumpkin puree until smooth. Then I add the flour mixture and mix until everything is well combined into a thick creamy pumpkin batter.
Make the cream cheese mixture: In a separate bowl, I add all the cream cheese filling ingredients and beat them together with an electric mixer on medium high speed until smooth and creamy. Then I set it aside while I prepare the bread layers.
Layer the batter: I grease a 10 x 5-inch loaf pan with cooking spray, then pour in half of the pumpkin batter. Next, I spread the cream cheese mixture evenly over the top. Finally, I add the remaining pumpkin batter to cover the filling completely.
Bake and serve: I transfer the loaf to a preheated oven and bake it for about 50 minutes until the top is golden brown and the center is set. Once it is ready, I carefully remove it from the pan, slice it, and serve it warm or at room temperature.
Expert tip
Avoid pumpkin bread from falling apart
If your pumpkin bread is falling apart even after following the steps, do not worry, I have been there too. Most of the time it happens because there is a little too much flour or not enough liquid. Sometimes the oven runs too hot or the bread stays in a bit too long. Other times the center is not fully baked. My best advice is to measure carefully, bake at the right temperature, and check the middle with a toothpick to make sure it is fully set before taking it out.
More tips to consider:
- I never let the batter sit too long before baking because it can make the bread soggy. I always prepare the oven first so the batter goes straight in.
- After baking, I let the bread cool in the pan for about fifteen minutes before turning it onto a rack. This helps it keep its shape while it finishes cooling.
- I mix the batter gently by hand using about fifteen to twenty light strokes. Overmixing can make the bread dense.
- I always use brick style cream cheese, never the whipped kind. The whipped version will not hold up in the filling.
- Pumpkin pie filling does not work for this recipe. I use pure pumpkin puree to get the right texture and flavor.
- The toothpick test can be tricky because of the cheesecake layer. I usually bake it for fifty to fifty five minutes, adding a few more minutes if the center still looks soft.
- When measuring flour, I use the spoon and level method. It keeps the amount accurate and prevents the bread from turning dry.
Recipe variations and add-ins:
- Pepitas: I love topping my pumpkin bread with roasted pumpkin seeds for a little crunch. One batch is perfect for one loaf, and I always make extra to snack on while baking.
- Flavored cream: I sometimes mix a bit of cinnamon, maple syrup, honey, or brown sugar into the cream cheese filling. Just a tablespoon or two adds a warm and sweet flavor.
- Chopped nuts: I add about half a cup of chopped walnuts or pecans to the batter. They make the bread nutty and a little crunchy in every slice.
- Dried fruit: A handful of raisins, dried cranberries, or cherries adds a nice chewy texture. I usually add about half a cup for a touch of sweetness.
- Chocolate filling: I stir in about half a cup of chocolate chips or chocolate baking wafers into the filling. It turns the center rich and chocolatey.
- More layers: Sometimes I use two thinner layers of cream cheese instead of one thick one. You can even swirl the filling through the batter for a pretty look.
Serving suggestions:
I love serving this pumpkin bread with a scoop of my homemade peach and cream ice cream for dessert. When I want something even creamier, I spread a layer of my cream cheese frosting on top, and it tastes amazing. Both options make this bread rich and perfect for sharing after dinner.
For a full pumpkin inspired meal, I like pairing it with my pumpkin pot roast or a bowl of creamy Instant Pot pumpkin soup. On weekends, I sometimes use thick slices of this bread to make French toast for the kids and serve it with my Starbucks pumpkin spice latte copycat for the perfect fall breakfast.
How to store:
- Refrigerate: I wrap the pumpkin bread in plastic and place it in a sealed container. It stays fresh in the fridge for up to five days.
- Freeze: Once the loaf is completely cool, I wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer bag. It keeps well for up to three months, and I always defrost it before slicing.
- Defrost: I thaw the bread in the fridge overnight so it stays moist and keeps its flavor and texture.
Frequently asked questions
The most common reason pumpkin bread turns soggy is the cooling process. When it comes out of the oven, I always let it sit in the pan for about fifteen minutes, then transfer it to a cooling rack and remove the parchment so air can circulate. If that is not the issue, it might be from too much liquid or not enough baking time. I sometimes bake it for another ten to fifteen minutes if the center looks too wet. It can also happen if there is not enough leavening or if the batter sits out too long before going into the oven.
If you mix the batter too much, it can add extra air and create holes or tunnels in the bread. This can happen even when mixing by hand, so I only stir until everything is just combined. Overmixing can also make the bread tough and chewy, similar to what happens with cakes or brownies. I usually use about fifteen to twenty gentle strokes with a spoon to mix the batter perfectly.
The most common reason for dense or dry pumpkin bread is how the flour is measured. When scooping flour directly with a measuring cup, it packs down and adds more than you need. I always use the spoon and level method instead. If I have a sifter, I sift the flour first, but a fork or knife works too to loosen it and add a little air. Then I gently spoon the flour into the measuring cup until it is slightly above the rim and scrape off the excess with a knife or my finger for an accurate amount.
More delicious pumpkin desserts:
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Pumpkin Bread with Cream Cheese Filling
Ingredients
Pumpkin Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 teaspoon pumpkin spice
- 1 1/2 sticks (3/4 cup) unsalted butter softened to room temperature
- 1 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 15- oz can pumpkin puree
Cheesecake Filling:
- 1 package (8oz) cream cheese softened to room temperature
- 1/3 cup granulated sugar
- 1/4 cup sour cream
- 3 tablespoons all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Spray a 10×5-inch loaf pan with baking spray or grease with butter and sprinkle some flour. Set aside.
- Note: you can also use a 9×5 inch loaf pan, but you will have about 1 cup of batter that you will have to discard, or you can bake a few mini muffins.
Pumpkin Bread:
- In a medium bowl, combine dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ground nutmeg, ground cloves, ground ginger, and pumpkin spice. Whisk to combine and set aside.
- Add softened butter and both sugars to a large bowl or to the bowl of an electric stand mixer. Beat until combined, light and fluffy. Stop and scrape the sides and bottom of the bowl with a spatula once.
- Beat in the eggs, one at a time, until thoroughly combined.
- Add half of the flour mixture and whisk on low until thoroughly combined. Refrain from over-mixing.
- Add half of the pumpkin puree and whisk on low until thoroughly combined. Do not over-mix.
- Add half of the remaining flour mixture and whisk to combine. Add the remaining pumpkin and whisk to combine, and finish with the remaining flour mixture. Do not overmix. Stop and scrape the sides and bottom of the bowl, and whisk on low until the batter is smooth and creamy.
- Set aside.
Cheesecake Layer:
- Add cream cheese, sugar, sour cream, and flour to a medium bowl and beat quickly until thoroughly combined.
- Add the egg and vanilla, whisking until fully combined. Stop and scrape the sides and bottom of the bowl, then whisk on low until the mixture is smooth and creamy.
Assemble:
- Add half of the Pumpkin Bread batter to the prepared pan. Smooth the top and distribute it evenly using a spatula.
- Pour the cheesecake batter on top of the Pumpkin Bread batter, and using a spatula, smooth the top and distribute it evenly.
- Spoon the remaining pumpkin batter evenly over the surface of the cheesecake layer and smooth it into an even layer using a spatula.
- When adding the Pumpkin Batter on top of the cheesecake layer, make sure you don't overfill the loaf pan. You should have about 1 inch left from the edges. If you have a small amount of batter left, don't be tempted to add it; just discard it or bake a muffin.
Bake:
- Bake for about 50-60 minutes, or until the top is a beautiful golden color and the center of the bread is not giggly but settled.
- When the bread is ready, its edges will be golden brown, and the top and center will be set. Start checking on it after 40 minutes. If the top and sides become too brown during baking, cover the bread with aluminum foil. A toothpick inserted in the center should come out clean or with just a few moist cooked crumbs, not raw batter.
- Cool bread in pan on rack for about 30 minutes.
- Remove the bread from the pan and completely cool before storing or freezing.
Video
Notes
Avoid pumpkin bread from falling apart
If your pumpkin bread is falling apart even after following the steps, do not worry, I have been there too. Most of the time it happens because there is a little too much flour or not enough liquid. Sometimes the oven runs too hot or the bread stays in a bit too long. Other times the center is not fully baked. My best advice is to measure carefully, bake at the right temperature, and check the middle with a toothpick to make sure it is fully set before taking it out.More tips to consider:
- I never let the batter sit too long before baking because it can make the bread soggy. I always prepare the oven first so the batter goes straight in.
- After baking, I let the bread cool in the pan for about fifteen minutes before turning it onto a rack. This helps it keep its shape while it finishes cooling.
- I mix the batter gently by hand using about fifteen to twenty light strokes. Overmixing can make the bread dense.
- I always use brick style cream cheese, never the whipped kind. The whipped version will not hold up in the filling.
- Pumpkin pie filling does not work for this recipe. I use pure pumpkin puree to get the right texture and flavor.
- The toothpick test can be tricky because of the cheesecake layer. I usually bake it for fifty to fifty five minutes, adding a few more minutes if the center still looks soft.
- When measuring flour, I use the spoon and level method. It keeps the amount accurate and prevents the bread from turning dry.