Pumpkin Bread with Cream Cheese Filling

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Pumpkin Bread with Cream Cheese Filling

November 20, 2014
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Pumpkin Bread with Cream Cheese Filling

Our Pumpkin Bread with Cream Cheese Filling recipe is a fall favorite! Here’s how to make it at home, using California Grown pumpkin purée!

 

Up until now, you’ve probably been wracking your brain about what to make with all the Pumpkin Puree  we made it last week. While this may be true for you, I’ve come up with somethin’ to ease your mind – Pumpkin Bread with Cream Cheese Filling! Surely this delicious bread brings out the essence of the holidays. The aromas that you will experience while baking will be sure to get you in the holiday mood.

Pouring batter into bread baking dish.

Above all, the kicker to this recipe is the cream cheese center. Yes, rich, decadent cream cheese. So what could be better?

Not a whole lot.

Cooked pumpkin bread in bread baking tin.

Sliced pumpkin bread

The cream cheese seems to take on a mind of it’s own while baking and the shapes it creates are different in every slice. Even more, it makes cutting into it a sweet surprise every time.

Birdseye view of sliced pumpkin bread

You certainly can easily make this bread as a savory evening dessert or serve it with your morning coffee (try adding a splash of homemade almond milk

A piece of sliced pumpkin bread broken apart.

Certainly as dense and delicious as this bread is, I am certain it will become a fast favorite in your fall baking repertoire.

Close up of pumpkin bread

Here’s the recipe for ya:

Pumpkin Bread with Cream Cheese Filling

Pumpkin Bread with Cream Cheese Filling is a fall favorite! Here's how to make it at home!
Course Breakfast, Snack
Cuisine American
Keyword cream cheese filling, fall, pumpkin, pumpkin bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 703kcal
Author Susan, CA Grown Blogger

Ingredients

  • Pumpkin Batter:
  • 2 c. sugar
  • 1 c. canola oil
  • 4 eggs
  • 16 oz. canned pumpkin not pie filling
  • 3/4 cup water
  • 3 c. flour
  • 2 tsp. baking soda
  • 1/2 tsp. table salt
  • 2 tsp. cinnamon
  • 1 tsp. cloves
  • 1 tsp. nutmeg
  • 1/2 tsp. allspice
  • For the Cream Cheese Batter:
  • 2 large eggs
  • 8 ounces softened brick-style cream cheese
  • 1/2 cup granulated sugar
  • 6 tablespoons all-purpose flour

Instructions

  • Preheat oven to 350 degrees.
  • For the Pumpkin Batter: beat sugar and oil together. Add eggs one at a time mixing after each addition. Add pumpkin purée and water and mix until blended.
  • Whisk together the flour, baking soda, salt, cinnamon, clove, nutmeg, and allspice. Add to the mixer and mix only until just incorporated.
  • For the Cream Cheese Batter: in a large bowl, add all ingredients and whisk to combine.
  • Pour 2/3 of the batter into two prepared standard loaf pans. Follow by adding the cream cheese batter on top of the pumpkin batter. Make sure to divide it up into two pans. Pour the remainder of the pumpkin batter over the top.
  • Bake for 45-60 minutes or until a knife inserted into the middle comes out without pumpkin batter on it. NOTE: The cream cheese will more than likely stick to knife, that's okay.
  • Allow to cool in the pan. Once cool, pull out of pan and slice.

Notes

Let cool for a few minutes before slicing.

Nutrition

Calories: 703kcal | Carbohydrates: 101g | Protein: 11g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 402mg | Potassium: 214mg | Fiber: 3g | Sugar: 50g | Vitamin A: 6260IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 4mg

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