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–+ servings

Cream Cheese Stuffed Pumpkin Bread

This cream cheese stuffed pumpkin bread has a cheesecake-like ribbon baked right through the center. It's the ultimate autumn breakfast or dessert loaf.
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Prep Time 10 minutes
Cook Time 48 minutes
Total Time 58 minutes
Servings: 1
Course: Baking
Cuisine: American
Calories: 259
Ingredients Method Nutrition Notes

Ingredients
  

Bread Batter
  • 1 large egg at room temperature
  • 1 cup pumpkin puree canned or homemade, 240 ml
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1/4 cup liquid-state coconut oil 60 ml; melted and cooled if needed
  • 1/4 cup sour cream full fat recommended
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice store-bought or homemade
  • 1/2 teaspoon ground nutmeg
  • 1 cup all-purpose flour about 120 g
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch salt optional
Cream Cheese Filling
  • 1 large egg at room temperature
  • 4 ounces brick-style cream cheese 113 g; softened
  • 1/4 cup granulated sugar
  • 3 tablespoons all-purpose flour

Method
 

  1. Preheat the oven to 350 degrees F. Coat a 9x5 inch loaf pan with floured baking spray, or grease and flour the pan, then set it aside.
  2. Make the pumpkin bread batter.
  3. In a large bowl, whisk together the egg, pumpkin puree, brown sugar, granulated sugar, melted coconut oil, sour cream, vanilla extract, cinnamon, pumpkin pie spice, and nutmeg until smooth.
  4. Add the flour, baking powder, baking soda, and salt over the wet ingredients. Fold gently with a spatula until just combined. Do not overmix, and set the batter aside.
  5. Scoop about two thirds of the batter into the prepared pan, spreading it evenly into the corners and smoothing the top lightly.
  6. Make the cream cheese filling.
  7. In a separate bowl, whisk the egg, softened cream cheese, sugar, and flour until smooth. You can also use a hand mixer if preferred.
  8. Pour the cream cheese filling evenly over the batter in the pan, gently spreading it to the edges.
  9. Top the filling with dollops of the remaining pumpkin batter, then smooth it over very lightly so the cream cheese layer stays intact.
  10. Bake for about 48 minutes, until the top is golden and domed and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. The cream cheese layer never gets fully solid, so check carefully.
  11. Cool the loaf in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before slicing and serving.
  12. Optionally serve with honey butter, cinnamon-sugar butter, or vanilla browned butter glaze.

Nutrition

Calories: 259kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 8gCholesterol: 51mgSodium: 156mgFiber: 1gSugar: 22g

Notes

Use full-fat block cream cheese, not cream cheese spread, for the best filling texture.
If you use homemade pumpkin puree, drain it well so the bread does not become soggy.
Tent the pan loosely with foil around the 35 minute mark if the top is browning too fast.
The toothpick test is tricky because the cream cheese center stays soft; look for just a few moist crumbs.
Let the loaf cool completely on a wire rack before slicing so the filling can set.
Store airtight at room temperature for up to 1 week, or freeze for up to 6 months.
Serve warm or at room temperature with honey butter or cinnamon-sugar butter.

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