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Best Easy Homemade Pumpkin Bread with Cream Cheese Filling

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Moist, tender pumpkin bread with a rich, tangy cream cheese ribbon running through the middle. This easy recipe comes together in under 15 minutes of active work and is perfect for fall gatherings, Thanksgiving brunch, or cozy Sunday mornings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (dark preferred)
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 8 ounces (226g) block cream cheese, softened
  • ¼ cup (50g) granulated sugar (for filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for filling)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Make the cream cheese filling: In a small bowl, beat softened cream cheese with ¼ cup sugar until smooth. Add egg yolk and ½ teaspoon vanilla, beat until combined. Set aside (refrigerate 10 minutes if too soft).
  3. In a large bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
  4. In a separate medium bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and 1 teaspoon vanilla until smooth.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine—do not overmix).
  6. Pour half the batter into prepared pan and spread evenly. Drop spoonfuls of cream cheese filling over batter, spreading gently to create an even layer, leaving a ½-inch border around edges. Do not swirl.
  7. Pour remaining batter on top and spread carefully to cover filling completely.
  8. Bake 55-65 minutes, until a toothpick inserted near the edge comes out clean (center may show creamy residue). If top browns too quickly, tent with foil at 40 minutes.
  9. Cool in pan 15 minutes, then lift out using parchment handles and transfer to a wire rack. Cool completely before slicing.

Notes

Room temperature ingredients are crucial—set eggs and cream cheese out 30 minutes before starting. Do not overmix batter. For the toothpick test, check near the edge as the center may show creamy residue from the filling. Cool completely before slicing to keep the cream cheese layer intact. Store in an airtight container at room temperature up to 3 days, or refrigerate in warm kitchens. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin bread, cream cheese filled pumpkin bread, easy pumpkin bread, fall baking, pumpkin recipe, cream cheese swirl bread

Find it online: https://clunkcook.com/best-easy-homemade-pumpkin-bread-with-cream-cheese-filling/