Cream Cheese-Filled Pumpkin Bread

Pumpkin Bread with a Cheesecake-Style Cream Cheese Ribbon

This ultra-moist pumpkin bread has a rich, tangy cream cheese layer running through the center—like cheesecake baked into pumpkin bread. It’s an easy, no-mixer recipe that bakes up soft, springy, and perfectly spiced.

Recipe Quick Facts

Prep Time: 10 minutes
Cook Time: 48 minutes
Cooling Time: 1 hour
Total Time: 1 hour 58 minutes
Servings: 10
Pan: 9×5-inch loaf pan

Ingredients

For the Bread

• 1 large egg
• 1 cup pumpkin puree
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1/4 cup melted coconut oil (or canola/vegetable oil)
• 1/4 cup sour cream (lite OK; or Greek yogurt)
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground nutmeg
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt (to taste)
  For the Cream Cheese Filling
• 1 large egg
• 4 oz brick-style cream cheese, softened (lite OK)
• 1/4 cup granulated sugar
• 3 tablespoons all-purpose flour

Instructions

1. Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or use baking spray with flour).
2. Make Bread Batter: In a large bowl whisk together egg, pumpkin, brown sugar, granulated sugar, oil, sour cream, vanilla, cinnamon, pumpkin pie spice, and nutmeg. Add flour, baking powder, baking soda, and salt; fold just until combined—do not overmix.
3. Layer: Spread about two-thirds of the batter into the prepared pan, smoothing into corners.
4. Make Filling: In a separate bowl whisk the egg, cream cheese, sugar, and flour until smooth. Gently spread the filling evenly over the batter, all the way to the edges.
5. Top: Spoon the remaining pumpkin batter over the filling and very lightly smooth without disturbing the layer below.
6. Bake: Bake about 48 minutes, until the top is domed, golden, and the loaf feels set. Because the cream cheese stays soft, the toothpick test can be tricky—insert near the edge of the filling; you want no wet batter (a few moist crumbs are OK). If browning too fast, tent loosely with foil at the 35-minute mark.
7. Cool: Let cool in pan 15 minutes, then transfer to a rack to cool completely before slicing.

Pro Tips

• Pan choice matters: Standard 9×5 yields a generous dome; if your pan runs large, the layers will be thinner and may bake a bit faster.
• Watch your loaf, not the clock: Moisture in pumpkin and oven variances affect time. Tent with foil as needed.
• Clean layers: Push batter and filling to the corners so every slice shows a defined ribbon.
• Texture insurance: Sour cream (or Greek yogurt) keeps the crumb soft and springy.

FAQs

Can I omit the cream cheese? Yes—bake the batter as a classic pumpkin loaf; check for doneness around 45–50 minutes.
Sub for coconut oil? Use canola or vegetable oil in equal amount.
Add-ins? Fold 1/2–3/4 cup chocolate chips, chopped pecans, or walnuts into the bread batter (not the filling).
Use whipped/low-fat cream cheese? Brick-style is best; lite brick is acceptable. Avoid tubs/whipped.
Pumpkin pie filling? No. Use pure pumpkin puree only.

Storage

At room temperature: Store airtight up to 1 week once completely cooled.
To freeze: Wrap cooled loaf (or slices) tightly in plastic, then in foil; freeze up to 3 months. Thaw overnight at room temperature.

Nutrition (per serving, approx.)

Calories: 255 | Carbs: 34g | Protein: 4g | Fat: 12g | Sugar: 20g | Sodium: 157mg

Serve It

Lovely plain or with a thin vanilla glaze, cinnamon-sugar butter, or honey butter. Perfect with coffee for breakfast or as an afternoon treat.

Save It for Later

Pin this cream cheese-filled pumpkin bread so it’s ready for your next cozy baking day.

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