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Cream Cheese-Filled Pumpkin Bread

Cream Cheese-Filled Pumpkin Bread That'll Brighten Your Fall

Delight in this Cream Cheese-Filled Pumpkin Bread, perfect for cozy fall moments.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 48 minutes
Cooling Time 15 minutes
Total Time 1 hour 18 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkin Bread
  • 1 large egg
  • 1 cup pumpkin puree
  • 1/2 cup light brown sugar can substitute with coconut sugar
  • 1/2 cup granulated sugar honey or maple syrup can be used as alternatives
  • 1/2 cup liquid-state coconut oil can substitute with canola or vegetable oil
  • 1/2 cup sour cream Greek yogurt works well as a lighter option
  • 1 teaspoon vanilla extract opt for pure vanilla extract
  • 1 teaspoon cinnamon adjust to your preference
  • 1/2 teaspoon pumpkin pie spice optional but recommended
  • 1/4 teaspoon ground nutmeg adjust per taste
  • 2 cups all-purpose flour for gluten-free, swap with almond or coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch salt optional but enhances flavor
For the Cream Cheese Filling
  • 8 ounces cream cheese (brick-style) avoid spreadable cream cheese
  • 1/3 cup granulated sugar adjust based on taste
  • 2 tablespoons all-purpose flour to stabilize the cream cheese mixture

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large mixing bowl, combine one large egg, 1 cup of pumpkin puree, 1/2 cup of light brown sugar, 1/2 cup of granulated sugar, 1/2 cup of liquid-state coconut oil, 1/2 cup of sour cream, and 1 teaspoon of vanilla extract. Whisk until smooth.
  3. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of pumpkin pie spice, 1/4 teaspoon of ground nutmeg, and a pinch of salt.
  4. Gently fold the dry ingredient mixture into the wet ingredients until combined.
  5. Pour two-thirds of the pumpkin batter into the prepared loaf pan.
  6. In a medium bowl, beat together 8 ounces of cream cheese, 1/3 cup of granulated sugar, and 2 tablespoons of all-purpose flour until smooth.
  7. Pour the cream cheese filling over the pumpkin batter in the loaf pan.
  8. Cover the filling with the remaining pumpkin batter and smooth the top.
  9. Bake for approximately 48 minutes until the top is golden and a toothpick inserted comes out clean.
  10. Cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results. Adjust spices for personal taste.

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