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Easy Pumpkin Bread with Cream Cheese Filling

Best Pumpkin Bread with Cream Cheese Filling

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.

Course Dessert
Cuisine American
Keyword Pumpkin Bread with Cream Cheese Filling
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 slices
Calories 487 kcal
Author Catalina Castravet

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

  1. Preheat oven to 350 degrees F.
  2. Spray a 10×5-inch loaf pan with baking spray, or grease with butter and sprinkle some flour. Set aside.
  3. Note: you can also use a 9x5 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:

  1. 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.
  2. 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.
  3. Beat in the eggs, one at a time until fully combined.
  4. Add half of the four mixture, whisk on low until fully combined. Do not over mix.
  5. Add half of the pumpkin puree, whisk on low until fully combined. Do not over mix.
  6. 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 over mix. Stop and scrape the sides and bottom of the bowl and whisk on low until the batter is smooth and creamy.
  7. Set aside.

Cheesecake Layer:

  1. Add cream cheese, sugar, sour cream and flour to a medium bowl, and using an electric mixer beat on medium-high speed until fully combined.
  2. Add the egg and vanilla, whisk until fully combined. Stop and scrape the sides and bottom of the bowl and whisk on low until the mixture is smooth and creamy.

Assemble:

  1. Add half of the Pumpkin Bread batter to the prepared pan. Smooth the top and distribute it evenly using a spatula.
  2. Pour the cheesecake batter on top of the Pumpkin Bread batter and using a spatula smooth the top and distribute it evenly.
  3. Spoon the remaining pumpkin batter evenly over the surface of the cheesecake layer and smooth it in an even layer using a spatula.
  4. 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:

  1. 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 it looks settled.
  2. A toothpick inserted in the center should come out clean, or with just a few moist cooked crumbs, not raw batter.
  3. The edges of the bread will be golden brown and the top and the center set when the bread is ready. Start checking on it after 40 minutes, in case the top and sides become too brown during baking, cover the bread with aluminum foil.
  4. Cool bread in pan on rack for about 30 minutes.

  5. Remove bread from pan, and completely cool before storing or freezing.

Nutrition Facts
Best Pumpkin Bread with Cream Cheese Filling
Amount Per Serving
Calories 487 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g88%
Cholesterol 113mg38%
Sodium 331mg14%
Potassium 277mg8%
Carbohydrates 62g21%
Fiber 3g13%
Sugar 39g43%
Protein 6g12%
Vitamin A 7950IU159%
Vitamin C 1.9mg2%
Calcium 117mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.