Get the Recipe: Pumpkin Cream Cheese Bread
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!
Ingredients
Pumpkin Bread
- 2 large eggs
- ½ cup melted coconut oil, or olive oil
- 1 tsp vanilla extract
- 1 cup pumpkin purée
- 1 ½ cups flour, all purpose or gluten free
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp sea salt
- ¾ cup coconut sugar, or brown sugar
Filling
- 4 ounces softened cream cheese
- ¼ cup sugar
- 1 large egg yolk
Instructions
- 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.
- Freeze individual slices for up to 1 month.
Calories: 337kcal, Carbohydrates: 42g, Protein: 6g, Fat: 18g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.004g, Cholesterol: 73mg, Sodium: 381mg, Potassium: 144mg, Fiber: 2g, Sugar: 18g, Vitamin A: 4938IU, Vitamin C: 1mg, Calcium: 46mg, Iron: 2mg