This Cream Cheese Filled Pumpkin Bread is moist and flavorful, but also stunning with that pop of white cream cheese against the orange pumpkin bread.

Cream Cheese Filled Pumpkin Bread from

Pumpkin and cream cheese are one of those combinations that just go together like:

  • peanut butter and jelly
  • OR chocolate and peanut butter
  • OR cookies and cream
  • OR … you get the idea!

I’m always a huge fan of the classic Pumpkin Roll with whipped cream cheese frosting, and I can’t wait to make my Gingersnap Pumpkin Cheesecake every Thanksgiving, so why not make more pumpkin and cream cheese desserts? Hence, this Cream Cheese Filled Pumpkin Bread!

Cream Cheese Filled Pumpkin Bread from

The thing I love about this dessert is that it’s quick to whip up, it is a quick bread after all, but I was intrigued by one ingredient in particular found in the cream cheese layer – FLOUR! I was like, “WHAT?!” I was interested to see what it did, so I made this recipe and was pleasantly surprised to see that it makes the cream cheese layer the same texture as the rest of the bread, plus it’s really eye catching to see that pop of white against the orange loaf.

Cream Cheese Filled Pumpkin Bread from

This cream cheese filled pumpkin loaf is nice and moist too, just the way it should be and would be great to package and send to neighbors as holiday gifts! Enjoy!

Cream Cheese Filled Pumpkin Bread from

Cream Cheese Filled Pumpkin Bread


Pumpkin Bread:

  • 1 large egg
  • 1 cup pumpkin puree
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1/4 cup cup sour cream
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 Tbsp pumpkin pie spice
  • 1/2 tsp ground nutmeg
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Cream Cheese Filling:

  • 1 large egg
  • 4 oz Neufchatel cream cheese
  • 1/4 cup granulated sugar
  • 3 Tbsp all-purpose flour


  1. Preheat oven to 375 degrees Fahrenheit. Grease and flour one 9x5-inch loaf pan.
  2. In a large bowl, whisk to combine the egg, pumpkin, brown sugar, granulated sugar, oil, sour cream, vanilla, cinnamon, pumpkin pie spice, and nutmeg.
  3. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Fold dry ingredients into wet ingredients until just combined; don't over-mix; set aside.
  4. In a large bowl, beat the egg, cream cheese, granulated sugar, and flour with a hand mixer until smooth.
  5. Pour ⅔ of the pumpkin batter into the prepared bread pan, smoothing the top and spreading to the corners.
  6. Drizzle the cream cheese batter on top, completely covering the pumpkin layer underneath.
  7. Gently dollop spoonfuls of the remaining pumpkin batter over the cream cheese layer and gently smooth over with a spoon.
  8. Bake for 48 minutes or until the top is domed, golden and the center is set (bread will spring back when touched). *TIP: Cover bread with a sheet of foil the last 15 minutes to prevent too much browning.
  9. Allow bread to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely before slicing and serving. Store in an airtight container up to 1 week.


 © DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.

Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Recipe lightly altered from Averie Cooks