Okay, I am going to put myself out there and hope you don’t all hate me. I have a confession – I don’t LOVE all of the pumpkin things that pop up each fall. Pumpkin spice latte? Not for me! Pumpkin pie? No thanks! Also, I am SUPER picky about my sweet breads, because there is nothing I hate more than a dry bread. Don’t even waste my time with that! With all that being said, this Cream Cheese Pumpkin Bread may just be my new favorite fall recipe! It is moist, loaded with pumpkin and spice flavor and it has a fantastic rich cream cheese center.
Here are some tips for making my Recipe for Cream Cheese Pumpkin Bread:
- Be sure to use PUMPKIN PUREE, not pumpkin pie filling in this recipe. The pie filling will be way too sweet, and it won’t give you as much of that pumpkin flavor.
- This bread can also be made without the cream cheese center if you would prefer!
- You can make this pumpkin bread ahead of time and freeze it for up to three months if you would like!
These are the ingredients you will need for this recipe for Pumpkin Bread Filled with Cream Cheese:
- Pumpkin puree
- Granulated sugar
- Brown sugar
- Eggs
- Vegetable oil
- Flour
- Salt
- Baking soda
- Baking powder
- Cinnamon
- Nutmeg
- Cloves
- Ginger
- Cream cheese
- Vanilla
These are some products that I recommend for this Recipe for Moist Pumpkin Bread:
I would love to hear what you think of this recipe for moist pumpkin bread! Please let me know in the comments below, and don’t forget to select a star rating. Thank you and enjoy!
Cream Cheese Pumpkin Bread
Ingredients
Pumpkin Bread
- 15 oz pumpkin puree NOT pumpkin pie pilling
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 eggs
- 1 cup all purpose flour
- ½ tsp salt
- ½ tsp baking soda
- ¼ tsp baking powder
- 2 tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
Cream Cheese Filling
- 8 oz cream cheese softened
- ½ cup granulated sugar
- 1 tsp vanilla
Instructions
- Preheat the oven to 325° and grease a loaf pan or line it with parchment paper.
Bread
- Using your mixer, combine the pumpkin puree, both sugars, oil and eggs. Mix until well combined.
- In a separate bowl, add the flour, salt, baking soda, baking powder and spices. Mix to combine. Add the dry ingredients to the wet ingredients and mix just until combined. Do not over mix. Set aside.
Cream Cheese Filling
- In a clean bowl, beat together the cream cheese, sugar and vanilla until well combined.
Assembly
- Pour about half of the bread mixture into the prepared loaf pan. Scoop the cream cheese mixture on top of the bread mixture and spread out to touch the sides. Pour the remaining bread mixture on top.
- Bake in the preheated oven for about 70 minutes, or until the center is just set. *This time can vary based on your oven.
Nutrition
If you like this recipe, you may also like my No-Churn Pumpkin Ice Cream – Easy & Homemade for Fall, Pumpkin Crumb Cake with Glaze – Easy and Perfect for Fall! or my Creamy Pumpkin Spice Smoothie – Easy & Perfect for Fall!
Thank you so much for stopping by! Please stay a while and check out some of my other recipes. I hope you come back soon! – Regan
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