Easy Pumpkin Bread with Cream Cheese Filling
Once again it is time for another great fall recipe and this fall treat is one of our favorites! This easy pumpkin bread with cream cheese filling is fool proof, tastes amazing and is so moist!
This pumpkin cheesecake bread has amazing spicy pumpkin flavor and the combination of that along with the creamy cheesecake filling is the perfect balance of sweet and tangy. Add the cinnamon streusel topping and you have an amazing dessert.
I have many bread recipes on the blog here, and this pumpkin cream cheese bread is one of our favorites!
The comforting pumpkin spice flavor of this bread evokes all the feelings of fall and I just love it. The cream cheese mixture makes the bread even better!
Pumpkin Pie Spice Hack
To get 1 teaspoon of pumpkin pie spice, use ¾ teaspoon cinnamon and ¼ teaspoon ginger, allspice, cloves or nutmeg, whatever you have! If you have two of the above spices, use ½ teaspoon cinnamon and ¼ teaspoon of whichever two spices you do have.
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Pumpkin Recipes
Get the recipe for pumpkin bread with cream cheese filling below!
Pumpkin Bread with Cream Cheese Filling
Ingredients
- 1/4 cup vegetable oil
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 cup pumpkin puree
- 1 large egg at room temperature
- 2 teaspoons purre vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Cream Cheese FIlling
- 6 oz cream cheese
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 large egg room temperature
Streusel Topping
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 cup melted butter
Instructions
- Preheat your oven to 350 degrees F and grease a 5 inch loaf pan with cooking spray.
- In a large bowl, add the oil, brown sugar, granulated sugar, pumpkin puree, egg and vanilla. Mix to combine thoroughly. You can use an electric mixer if you choose, but I prefer to use a whisk and a rubber spatula.
- Next the dry ingredients. Add the flour, baking soda, baking powder salt , cinnamon, and pumpkin pie spice to a medium bowl and whisk it together to combine.
- Pour the flour mixture into the wet ingredients and gently fold the ingredients together. Set aside and make the cream cheese filling.
- Take room temperature cream cheese, egg, sugar, flour, and vanilla extract and mix together in a bowl. Whisk until it is fully combined.
- Pour 2/3 of the pumpkin mixture into your loaf pan in an even layer. Now spread the cream cheese filling on top of the pumpkin batter.
- Spread it out evenly. Now add the remaining pumpkin batter to the top and carefully spread across the cream cheese filling. You can create a cream cheese swirl by using a toothpick, I like to keep it as a solid layer.
- If you are adding the streusel topping, mix together the flour, sugars, melted butter, and cinnamon in a bowl with a fork. It should break apart into small clumps.
- Sprinkle the streusel on top of the entire loaf.
- Place the loaf pan in the oven on the middle rack. Bale for 40-50 minutes or until the streusel begins to brown and the middle of the loaf feels firm when tapped. It is hard to get an accurate account using a toothpick because of the cream cheese. But if you try that method, simply stick the toothpick in the middle. If it comes out clean except for cream cheese it should be done.
- Let the bread cool for at least one hour before cutting. You want the middle to firm up.
Tips & Tricks
- Pumpkin puree and pumpkin pie filling are not the same thing. Make sure to use real canned pumpkin puree.
- Use room temperature eggs and cream cheese. This makes it easier to combine ingredients for the cream cheese filling.
- This makes a bit more batter so you want to use a 5-inch loaf pan. Generally a 5 by 9 inch pan is best.
- If you do not have pumpkin pie spice you can use an assortment of spices including nutmeg, ginger, cloves, and cinnamon.
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