Cream Cheese Filled Pumpkin Bread
This cream cheese-filled pumpkin bread combines two of my favorite desserts – pumpkin bread and cheesecake.
I’m very excited to share with you my first pumpkin recipe this fall – Cream Cheese Filled Pumpkin Bread. I love the smell in my kitchen when baking with pumpkin and warming pumpkin pie spice, it is one of my favorite experiences about fall.
I adapted the recipe for this Cream Cheese-Filled Pumpkin Bread from one of my pumpkin bread recipes, reducing the amount of sugar and also used coconut oil, instead of vegetable oil. The cream cheese filling is the same one I used in my Cream Cheese Filled Banana Bread.
This cream cheese filled pumpkin bread is soft and moist from the coconut oil and pumpkin pure and a little fluffy from the Greek yogurt. I used just 1/2 cup of sugar for the pumpkin bread. If you like your baked goods more sweet, you can definitely increase the amount of sugar to 3/4 cups.
The cream cheese layer adds enough of creaminess and makes this bread taste like a fancy dessert. Enjoy with a cup of coffee, tea of a pumpkin spiced drink.
The recipe for this Cream Cheese Filled Pumpkin Bread is very easy and you most likely have all ingredients in your pantry/fridge. You don’t even need to use a mixer, but I did use my Kitchen Aid for the cream cheese filling (I don’t mind washing up dishes!).
As for most cream cheese filled breads, baking could be tricky. I used this loaf pan and baked my bread at 350F for 65 minutes. Then I let it cool completely in the baking pan (or let it cool inside for at least 30 minutes).
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This cream cheese filled pumpkin bread
For The Pumpkin Bread:
- 1 large egg at room temperature
- 1/2 cup sugar
- 1/3 cup coconut oil melted but not hot
- 2 tsp vanilla extract
- 3/4 cup pumpkin pure
- 1/2 cup Greek yogurt
- 1 cup <g class="gr_ gr_108 gr-alert gr_spell ContextualSpelling ins-del multiReplace" id="108" data-gr-id="108">all purpose</g> flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
For The Cream Cheese Filling:
- 8 oz cream cheese at room temperature — (low fat is ok)
- 1 large egg at room temperature
- 3 tbsp sugar
- 1 tbsp flour
- 1 tsp vanilla extract
Preheat multiReplace" id="106" data-gr-id="106">ove to 350 F (177 C).
Spray a 9x5 in <g class="gr_ gr_124 gr-alert gr_gramm Grammar only-ins doubleReplace replaceWithoutSep" id="124" data-gr-id="124">loaf pan with cooking spray.
In a bowl mix together dry ingredients - flour, salt, baking soda, baking powder and pumpkin pie spice. Set a side.
In a different bowl beat eggs and sugar. Add coconut oil and vanilla extract and beat until creamy. Add pumpkin pure and mix to combine, then add Greek yogurt.
Slowly mix in dry ingredients until just combined. Do not over mix.
To prepare the cream cheese layer mix cream cheese, sugar vanilla and flour. Add egg and beat until incorporated.
Pour ½ of the pumpkin bread mixture in the baking pan. Smooth with a spatula (or spoon) if needed.
Evenly spread cream cheese mixture on top of the pumpkin mixture.
Spread the remaining pumpkin bread batter on top of the cream cheese one and smooth with a spatula.
Bake at 350F for 60 - 65 minutes, until only-ins replaceWithoutSep" id="122" data-gr-id="122">top is doomed and golden and toothpick inserted into the pumpkin bread layer comes out clean. At about 30 minutes, you can cover the pan with aluminum foil, so it doesn't burn. Let the bread cool inside the pan for at least 30 minutes, then transfer to a cooling rack until is cools of completely.
Nutrition InformationCalories: 225, Fat: 13g, Saturated Fat: 9g, Cholesterol: 48mg, Sodium: 228mg, Potassium: 111mg, Carbohydrates: 22g, Sugar: 12g, Protein: 4g, Vitamin A: 2675%, Vitamin C: 0.7%, Calcium: 48%, Iron: 1%
More Pumpkin Recipes
Pumpkin Peanut Butter Cupcakes
Naturally Sweetened Pumpkin Cream Cheese Muffins
More Cream Cheese Filled Bread Recipes
Cream Cheese-Filled Banana Bread
Cream Cheese Filled Peanut Butter Bread
Mira, this bread is just gorgeous! I’ve always wanted to try pumpkin bread with cream cheese, so I think I’ve found the perfect recipe. I love that you used coconut oil and reduce the sugar too! Pinned!
Wow! I am loving this cream cheese filled pumpkin bread. So gorgeous and delicious. Pinning!
I can imagine the beautiful aroma that fills your house as this bakes – love it. And this pumpkin cake is just perfect as fall approaches… Thanks for sharing, Mira! Pinned!
This bread is delicious, Mira! Love that cream cheese swirl! I’m super excited to start baking pumpkin recipes! Pinned to try soon! 😀
Looks yummy. Question- what’s the storing recommendation? Since it has cream cheese is refrigeration required?
Hi Theresa, yes, you need to store it in the fridge for up to 5 days.
I am a huge fan of coconut oil and Greek yogurt in baked treats and you have made one incredible loaf with them! Love the cream cheese filling – complements the pumpkin pie spiced bread so well!
I love this, perfect moist pumpkin bread with a surprise inside. Looks delish.
the bread is absolutely gorgeous Mira! bring on the pumpkin!! 😀
Your photos are stunning and I love how much cream cheese you packed into this bread- pinning!
You know, I’ve actually never tried making a pumpkin bread, but I bet it tastes absolutely divine with that Greek yoghurt in it making it lovely and moist, and the delicious cheesecake-y filling.
I’m in love with the idea of this, Mira … wish I had a slice to go with my morning tea!
Hooray for pumpkin season! Fall is my favorite time of year – I love the cooler weather, changing out the wardrobe, the leaves changing, and smells of warm spices dancing from kitchens. This pumpkin bread is the perfect way to start the season! And I love anything with cream cheese in it – winner, winner!
This looks fantastic! Love the addition of cream cheese in the center!
Yay for pumpkin! This bread is gorgeous, Mira! I love all the healthier ingredients you used and that cream cheese center looks perfect!
Combining pumpkin bread and cheesecake is genius!!! I love this!
Wow.Wow.Wow, Mira!!! This bread is fantastic!!! Like it is totally screaming at me to make it ASAP! It looks crazy delicious and super moist. Plus I am drooling over that cream cheese filling (I am a SUCKER for C/C)! Love Love Love! Pinned! Cheers girlfriend!
I love your cheese stuffed breads, Mira! Use of pumpkin in this one just perfect! adding to pins!
Oh my goodness, Mira! I can smell it! I’ve not started baking with pumpkin yet, but am looking forward to picking my first pumpkin from the farm. I’ve never made cream cheese filled pumpkin bread, but I’m looking forward to trying it! Thank you my dear!
Yes to pumpkin bread with cream cheese filling! This looks so delicious, Mira!
I haven’t had cream cheese in AGES UPON AGES but I always lovedddddddddddd that stuff! OMG! So good, I would just eat it plain! LOL!
Pumpkin and cream cheese are such a great combination! This bread looks so moist and delicious and that filling is so perfect!
Looks delicious! I cant believe it almost fall and pumpkin time. Love the photos.
Thanks so much Sara!
This pumpkin bread looks amazing! I love that cream cheese centre especially. I haven’t made anything pumpkin yet this year which is just plain crazy – need to get on that! 🙂
I’ve never had pumpkin bread! This sounds awesome, Mira! 🙂