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Cozy Cream Cheese Stuffed Pumpkin Bread: Easy Fall Recipe

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This cozy cream cheese stuffed pumpkin bread features a tender, spiced pumpkin loaf with a creamy, cheesecake-like ribbon of cream cheese running through the center. It’s an easy, no-fuss fall recipe that’s perfect for gatherings or a simple afternoon treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 8 oz (226g) full-fat block cream cheese, softened
  • ¼ cup (50g) granulated sugar (for filling)
  • 2 tablespoons (15g) all-purpose flour (for filling)
  • ½ teaspoon vanilla extract (for filling)
  • 1 large egg yolk (for filling)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving overhang on the long sides. Grease exposed sides lightly with butter or cooking spray.
  2. Make the cream cheese filling: In a medium bowl, beat softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add ¼ cup sugar and beat until combined. Add 2 tablespoons flour, ½ teaspoon vanilla, and egg yolk; beat until smooth. Set aside at room temperature.
  3. Mix dry ingredients: In a medium bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Mix wet ingredients: In a large bowl, whisk together pumpkin puree, 1 cup granulated sugar, brown sugar, vegetable oil, eggs, and 1 teaspoon vanilla until smooth.
  5. Combine wet and dry: Pour dry ingredients into wet ingredients and fold with a rubber spatula until just combined (a few streaks of flour are fine). Do not overmix.
  6. Layer the batter and filling: Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Spoon cream cheese filling down the center, staying about ½ inch from edges. Gently spoon remaining batter over filling and spread to cover completely.
  7. Bake for 55-65 minutes, until a toothpick inserted into the bread (not the cream cheese) comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
  8. Cool in pan on a wire rack for 20 minutes, then lift out using parchment and transfer to rack to cool completely (about 2 hours) before slicing.

Notes

Room temperature ingredients are crucial for best results. Don’t skip the flour in the filling—it prevents sinking. Let bread cool completely before slicing to avoid squishing the cream cheese. Bread tastes even better on day two. For muffins, bake at 375°F for 18-20 minutes.

Nutrition

Keywords: pumpkin bread, cream cheese stuffed, fall recipe, easy pumpkin bread, cream cheese filling, quick bread, Thanksgiving brunch

Find it online: https://flurpchef.com/cozy-cream-cheese-stuffed-pumpkin-bread-easy-fall-recipe/