Pumpkin Loaf with Cream Cheese

Sliced pumpkin loaf filled with cream cheese.

4.19 from 11 votes

Pumpkin Loaf with Cream Cheese

Fall is the perfect time for pumpkin treats, and this Pumpkin Loaf with Cream Cheese is the BEST. Packed with pumpkin flavors and the sweetest cream cheese surprise in the middle, you'll say YES to pumpkin every time!

Course Dessert

Cuisine American

Keyword pumpkin bread, pumpkin cream cheese loaf

Prep Time 25

Cook Time 55

Total Time 1 20

Servings slices (or 2 loaves)

Calories 331kcal

Author Sue Ringsdorf

Ingredients

Pumpkin Bread - wet ingredients:

3/4 cup unsalted butter - softened to room temp
1 cup brown sugar
1/4 cup granulated sugar
3 large eggs - at room temp
15 oz. pumpkin puree
1 cup sour cream - at room temp
2 teaspoons vanilla extract

Dry ingredients:

2 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice

For the cream cheese layer:

8 oz. cream cheese
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla

Instructions

Prep. Preheat the oven to 350 degrees. Spray two large loaf pans with baking spray.
Combine wet ingredients. In a mixing bowl, use a hand mixer (or standing mixer) to cream the butter and sugars together.
3/4 cup unsalted butter, 1 cup brown sugar, 1/4 cup granulated sugar
Then add the remaining wet ingredients – the eggs, pumpkin puree, sour cream, and vanilla. Mix well.
3 large eggs, 15 oz. pumpkin puree, 1 cup sour cream, 2 teaspoons vanilla extract
Add the dry ingredients. To the large bowl, add the flour, baking soda, kosher salt, cinnamon, and pumpkin pie spice. Stir with a spoon until just combined. Don’t over-mix.
2 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon kosher salt, 1 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice
Make cream cheese filling. In another small bowl, combine the cream cheese, sugar, egg, and vanilla. Use a hand mixer to combine until creamy.
8 oz. cream cheese, 1/4 cup granulated sugar, 1 large egg, 1 teaspoon vanilla
Layer. Add two cups of pumpkin batter to each loaf pan. Then add half of the cream cheese mixture to the center of each pan. Finally, top with the remaining pumpkin batter – about one cup into each pan, smoothing gently to all sides.
Bake. Bake the bread in the preheated oven until done in the center, about 50-55 minutes, or until done in the center. This one takes a little longer than normal quick breads due to the dense cream cheese center.
Cool. Let the bread sit in the pans for about 10-15 minutes before removing to cooling racks.

Notes

You can use a standing mixer or a hand mixer for this recipe. Remember to not over-mix the pumpkin bread or it will become tough instead of moist.
Use full-fat cream cheese for this recipe. If you go with light, the cream cheese will absorb more and you won’t see the beautiful layer.
For the best flavor, use 100% pumpkin puree.
Use two 1.25 pound pans. If you use smaller pans, you may need a third one.
Let the cream cheese pumpkin bread cool for at least 30 minutes before you slice into it so it holds it shape.

Quick breads will occasionally sink in the middle after baking. This can happen for a variety of reasons, but I don’t let it bother me. We tend to like ours a little gooey in the center so I occasionally underbake it just a bit. You can try baking for longer, but it may still sink.

Nutrition