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Creamy Cream Cheese Stuffed Pumpkin Loaf

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A tender, spiced pumpkin loaf with a luscious cream cheese filling that melts into every bite. This forgiving recipe turns a baking mishap into a fall favorite, perfect for brunches, holiday mornings, or cozy afternoons with coffee.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 ½ cups pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¼ cup milk (whole milk or buttermilk; dairy-free if needed)
  • 8 ounces cream cheese, softened to room temperature (full-fat preferred)
  • ¼ cup granulated sugar (for filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for filling)
  • 1 tablespoon all-purpose flour (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the exposed sides with cooking spray or butter.
  2. Make the cream cheese filling: In a medium bowl, beat the softened cream cheese with ¼ cup sugar until smooth and fluffy, about 2 minutes with a hand mixer. Add the egg yolk, ½ teaspoon vanilla, and 1 tablespoon flour. Beat until just combined. Set aside.
  3. Whisk dry ingredients: In a large bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until evenly distributed.
  4. Mix wet ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking after each addition. Stir in the pumpkin puree, vanilla extract, and milk until smooth.
  5. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until just combined. A few streaks of flour are okay—do not overmix.
  6. Layer the batter and filling: Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Drop spoonfuls of the cream cheese filling over the batter, spreading gently to create an even layer (leave about a ½-inch border around the edges). Pour the remaining pumpkin batter on top and spread carefully to cover the filling.
  7. Bake for 55 to 65 minutes, until a toothpick inserted into the bread part (not the filling) comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil around the 40-minute mark.
  8. Cool completely: Let the loaf cool in the pan for 15 minutes, then use the parchment overhang to lift it out and transfer to a wire rack. Cool completely, at least 2 hours, before slicing. For cleanest slices, refrigerate for 30 minutes before cutting.

Notes

Room temperature ingredients are key for a smooth filling and tender bread. Do not overmix the batter. Let the loaf cool completely before slicing to allow the cream cheese filling to set. For the cleanest slices, chill the loaf in the fridge for 30 minutes before cutting with a serrated knife. The loaf tastes even better the next day as flavors meld.

Nutrition

Keywords: pumpkin loaf, cream cheese stuffed pumpkin bread, fall baking, pumpkin bread with cream cheese, easy pumpkin recipe

Find it online: https://sofiaspice.com/creamy-cream-cheese-stuffed-pumpkin-loaf/