Cream Cheese Pumpkin Bread


Pumpkin Bread – 1 3/4 cups all-purpose flour – 2 tsp. cinnamon – 1/2 tsp. cloves – 1/2 tsp. nutmeg – 1 tsp. baking soda – 1/2 tsp. salt – 1 cup pumpkin puree – 2 eggs – 1/2 cup vegetable oil (you can also use unflavored coconut oil) – 1/2 cup granulated sugar – 1/2 cup brown sugar – 1 tsp. vanilla extract



Cream Cheese Filling: – 4 oz. cream cheese, room temperature – 1/4 cup granulated sugar – 1 egg yolk – 1 tsp. vanilla extract


Step 1

Preheat oven to 350 degrees. Line a 9x5" loaf pan with parchment paper. Set prepared pan aside.

Step 2

In a mixing bowl, combine the dry ingredients; flour, cinnamon, cloves, nutmeg, baking soda and salt. Whisk together to combine.

Step 3

To a large mixing bowl combine the wet ingredients; pumpkin, eggs, oil, granulated sugar, brown sugar and vanilla. Whisk together until smooth. Gradually add the dry ingredients to the wet ingredients. You can use a hand mixer, a stand mixer or a large whisk.

Step 4

Mix the cream cheese filling: to a mixing bowl, add the room temperature cream cheese, sugar, egg yolk and vanilla. Using a hand or stand mixer, beat together until completely smooth. There should be no lumps.

Step 5

To the prepared loaf pan, add half of the pumpkin batter, and spread evenly to the bottom of the lined pan. Next, add all the cream cheese filling over the top of the bottom pumpkin batter, spread evenly. Lastly, add the remaining pumpkin batter over the top of the cream cheese layer. Spread evenly to all corners of the pan.

Step 6

Bake at 350 degrees for 55-60 minutes. To test for doneness, insert a toothpick into the center of the baked loaf. If it comes out clean and crumb-free, the bread is done.

Step 7

Once done baking, let bread rest in the pan for 5-10 minutes. Using the sides of the parchment paper, remove the bread from the pan and let cool to room temperature before slicing. Enjoy!

Check out a couple of our other pumpkin recipes below!