Pumpkin Bread with Cream Cheese Filling is one delicious take on the classic fall dessert. Staple fall flavors in a sweet, tender, and indulgent dessert.
Delicious pumpkin recipes are very popular on the blog, and I also make them with a lot of pleasure, especially when the Thanksgiving season is around! Also, my other favorite dessert for the holiday season is Instant Pot Pumpkin Cheesecake. Or, my absolutely divine Pumpkin Cheesecake Pancakes, and if you are looking for something quick and easy, Pumpkin Fudge comes to the rescue.
Homemade Pumpkin Bread with Cream Cheese
Pumpkin Bread is one of the easiest pumpkin recipes you can make, it is packed with beautiful spices and has the most amazing texture. I have been making this bread for years but without the cream cheese filling. It has always been my go-to recipe, and I can tell you that it’s by far the most amazing Pumpkin Bread you can have.
It has such a tender and soft texture, that it basically melts in your mouth. Also, the bread is fluffy, yet rich, moist and with delicious notes of pumpkin, cinnamon, and nutmeg.
This year I decided to spice things up and added a cheesecake layer to it, and it was the best decision ever. In addition, the cheesecake pairs so well with the overall lighter bread. It takes it from a breakfast or brunch treat to a desert level. The smoothness and richness of the cheesecake make this fall dessert a must-try.
What do you need to make Pumpkin Bread with Cream Cheese Filling?
For exact directions and measures, please see the recipe card below. Also, please watch the recipe video attached.
To make the Pumpkin Bread you will need:
- All-purpose flour
- Baking soda, baking powder, and salt
- Cloves grounded
- Ginger grounded
- Cinnamon grounded
- Ground nutmeg
- Pumpkin spice
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Pumpkin puree
To make the Cheesecake layer you will need:
- Cream cheese
- Sour cream
- Granulated sugar
- Vanilla extract
Can you make Pumpkin Bread without the Cream Cheese Filling?
Yes, you can, in that case, it will be a CLASSIC PUMPKIN BREAD. You can also add about one cup of either chocolate chips, raisins or nuts to it. Both versions are absolutely delicious. Also, this recipe is very versatile, so feel free to use any other additions you might like.
What is pumpkin puree vs canned pumpkin?
Canned pumpkin is just cooked pureed pumpkin. On the other hand, canned pumpkin or pumpkin pie filling is flavored with spices like cinnamon, clove, allspice, and ginger, and is also sweetened.
Can I use fresh pumpkin instead of canned?
Yes! Making pumpkin puree from fresh pumpkin is easy, and you can definitely substitute the canned pumpkin for fresh pureed pumpkin. To Make Pumpkin Puree from scratch follow the bellow method:
- First, preheat oven to 325 degrees F (165 degrees C).
- Then, cut the pumpkin in half and remove seeds and pulp. Cover each half with foil.
- Bake in the preheated oven, foil side up, 1 hour, or until tender.
- With a fork, scrape pumpkin meat from shell halves and puree in a blender. Then, strain to remove any remaining stringy pieces. Store in the freezer in freezer-safe bags.
How do you make a homemade Pumpkin Spice mix?
You can make pumpkin spice blend at home pretty easily, here is what you will need:
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
Directions: In a small bowl, mix all the spices together. Transfer to a small jar or spice container.
More delicious Pumpkin desserts:
How to freeze Pumpkin Bread:
This delicious bread can be easily frozen. First, cool the loaf completely. Then, fully wrap it in plastic food wrap tightly. Next, wrap in aluminum foil or place it in freezer bags. Freeze for up to 3 months. Defrost before slicing.
Best Pumpkin Bread with Cream Cheese Filling
Prep time: 20 minutes Cook time: 1 hour Total time: 1 hr 20 mins
Nutrition informationCalories: 487 Carbohydrates: 62 Protein: 6 Fat: 25 Saturated Fat: 14 Cholesterol: 113 Sodium: 331 Potassium: 277 Fiber: 3 Sugar: 39 Vitamin A: 7950 Vitamin C: 1.9 Calcium: 117 Iron: 3