This Pumpkin Cream Cheese Bread is a delicious fall treat! It features a fluffy pumpkin quick bread and gooey cheesecake filling. It is easy to make and the perfect treat to bring to a party or to serve at home during the holidays!
First, preheat your oven to 350 degrees Fahrenheit. Line a 9-inch by 5-inch bread pan with parchment paper.
In a mixing bowl, combine the eggs, melted coconut oil, vanilla, and pumpkin purée. Stir together.
Then, sift in the flour, pumpkin pie spice, cinnamon, baking soda, sea salt, and coconut sugar. Stir together.
Then, make the filling. Add the softened cream cheese, sugar, and egg yolk to a clean mixing bowl. Use an electric mixer to beat until completely creamy and smooth.
Assemble the bread. Pour ¾ of the pumpkin bread batter into the parchment lined bread pan.
Spread the filling mixture on top. Smooth into an even layer.
Top with the remaining pumpkin bread batter. Smooth into an even layer.
Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out mostly clean.
Finally, remove the pan from the oven. Allow the bread to fully cool before slicing.
Notes
Use pumpkin purée, not pumpkin pie filling.
Both regular flour and gluten free flour work well. I am gluten free, so I used King Arthur Flour gluten free flour.
The pumpkin bread batter will be somewhat thick.
Use softened cream cheese. I put mine on the kitchen counter 2 hours before baking.
Use a stand mixer or electric mixer to beat the cheesecake filling. Do not mix by hand.
Do not bake too long. If you insert a toothpick into the middle, it will come out a little gooey from the filling.
Allow the bread to fully cool before slicing and serving. It needs time to cool down and fully set.
Store leftovers in an airtight container at room temperature for up to 4 days.