This flavorful Pumpkin Bread with Cream Cheese is a twist on the traditional version with the addition of a sweet cream cheese layer flavored with orange zest and vanilla. It’s easy to make and so delicious. I like this recipe with walnuts, which add a crunchy contrast. If you prefer pecans, feel free to swap them in. Or, if you’re a nut-free household, leave the nuts out.
Preheat the oven first. To ensure your homemade pumpkin bread easily pops out of the loaf pan, lightly grease and flour the pan. Next, prepare the cream cheese filling. Sift together the flour, baking powder, salt, and pumpkin spice. Then beat the eggs with pumpkin purée, brown sugar, and vegetable oil. Combine the dry ingredients and wet ingredients, stirring until just combined. Now, stir in the nuts if using. Pour half of the batter into the prepared loaf pan, then add the cream cheese filling. Finally, spread the remaining pumpkin batter over the cream cheese layer and bake the loaf until golden brown. Allow to cool before slicing. Enjoy!
To make the Pumpkin Bread with Cream Cheese, you will need the following ingredients:
Preheat the oven to 325 °F and lightly grease and flour a 9x5-inch loaf pan.
In a medium bowl, combine 8 ounces cream cheese, ½ cup granulated sugar, 1 egg yolk, 1 tablespoon finely-grated orange zest, 1 tablespoon all-purpose flour, and 1 teaspoon vanilla extract. Beat until well combined and creamy and set aside.
Into another bowl, sift 1 ⅔ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and 2 teaspoons pumpkin spice. Whisk to combine and set aside.
In a large mixing bowl, combine 1 cup pumpkin puree, ½ cup vegetable oil, 2 large eggs, and 1 cup brown sugar and beat well.
Add the wet mixture to the dry mixture, stirring just until combined.
Fold in ½ cup chopped walnuts or pecans.
Pour half of the pumpkin bread batter into the prepared loaf pan. Spoon the cream cheese filling on top of the pumpkin batter layer.
Gently spread the remaining pumpkin batter over the cream cheese layer.
Bake for about 40 to 50 minutes or until a skewer inserted into the center comes out clean. If the top starts to brown, tent the bread with aluminum foil.
Let the pumpkin bread cool in the pan for about 10 minutes, then transfer the loaf to a wire rack to cool completely.
Slice and serve!
This Pumpkin Bread with Cream Cheese is a hearty quick bread with a delicate crumb and sweet cream cheese filling. Give this recipe a try, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!
Absolutely delicious bread!
This Pumpkin Bread with Cream Cheese is so simple! My kids loved it, and it was gone in no time!
I made this for my hubby's birthday, and it was a total hit! The cream cheese layer is just perfect. Love it!
Delicious. I made this with my husband on a cozy fall evening, and it filled our home with the best aroma.
I made this Pumpkin Bread with Cream Cheese for our family gathering and was blown away! It turned out so delish and everyone loved it. The cream cheese layer is a great touch. Now it’s my go-to recipe for fall!
This Pumpkin Bread with Cream Cheese is exceptional! I made it for my husband's birthday, and it was a hit. The cream cheese layer with orange zest just elevates the whole flavor. I added walnuts for crunch, and it was so easy. Will make again for sure!
I’m super excited about this Pumpkin Bread recipe! I made it for a small gathering and everyone loved it. The cream cheese filling is just divine, and it pairs so well with the pumpkin flavor. Definitly a new favorite for fall!
I tried this pumpkin bread recipe last weekend for a family brunch. It turned out so delicious that my kids couldn't get enough. The cream cheese layer gave it a nice twist, and the orange zest was a lovely surprise. Will definitely bake it again soon.
