Pumpkin Bread With Cream Cheese Filling

Via @AverieCooks


1 large egg
1 cup pumpkin puree
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup sour cream (lite is okay; or Greek yogurt may be substituted)
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1 cup all-purpose flour
1/2  teaspoon baking powder
1/2  teaspoon baking soda
pinch salt, optional and to taste

Cream Cheese Filling
1 large egg
4 ounces softened brick-style cream cheese (lite is okay)
1/4 cup granulated sugar
3 tablespoons all-purpose flour


1.       Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

2.       Bread – In a large bowl, add the first ten ingredients, through ground nutmeg, and whisk to combine.

3.       Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside.

4.       Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.

5.       Cream Cheese Filling – In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.

6.       Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.

7.       Top filling with remaining pumpkin batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.

8.      Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn’t the most accurate. Tip – Tent the pan with a sheet of foil draped over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.

Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with Honey ButterCinnamon-Sugar Butter, or Vanilla Browned Butter Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.


6 responses to “Pumpkin Bread With Cream Cheese Filling

    • My family HATES veggies…even sweet, cinnamon and butter pumpkin or butternut. The only way I get them to eat it is by devising ways to ‘hide’ the ‘vegetable’ taste like this bread or pumpkin fritters with caramel sauce. THANKS FOR THE COMMENT!!!!

      Liked by 1 person

      • That’s so funny! I’m a huge fan of pumpkin so I’d gladly take any of our sweet or savoury pumpkin treats if your family doesn’t want them! lol

        No but really, you might already have a post on this, but I’d love to read how else you ‘hide’ the veggies in some other dishes! I’m sure some moms out there with picky kids would appreciate it as well. Just a thought 🙂

        Liked by 1 person

      • I think there must be some on the blog, somewhere…not sure. I’ve actually just started with this blog (I have 4 others on wildly different subjects), but the idea was to post all our old, old (very, very old) family recipes so that everyone can share and enjoy. (Some of these date back to the early 1900’s…NOT a lie! My gran’s biscuits – in South Africa we call it ‘soetkoekies’- is written in her spidery script in an old diary of 1931) If you can’t find anything here, have a look on Pinterest. (www.pinterest.com/sharonhattingh). Keep well! S

        Liked by 1 person

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