Cream-Cheese Filled Pumpkin Bread

Updated: May 9

One of the best recipes you will find when it comes to making this delicious bread!

Who needs fall, when you can dive into this mouth-watering bread and enjoy the spices that life has to offer. We will dive into how to bake this delicious treat and understand how diverse pumpkin can be and discover the sweeter side to this fruit.

Wait a minute, did you just say fruit?

Yes, I did.

From a green thumb point of view, the pumpkin is a seed-bearing plant. Vegetables, however, derive from the edible portions of plants like the leaves and roots.

Which takes us now to why we consider them a vegetable.

Pumpkins are not on the sweeter side and are more diverse in our savory culinary adventures. So from a cooking standpoint, we recognize them as a vegetable and not a fruit.


To me, there is no wrong or right time to make this cream-cheese filled pumpkin bread. All you need is a hot a chai spice latte to further infuse your tastebuds with that delicious nutmeg and cinnamon.

Aren't I being Mrs.Fancy pants!

I have been making this recipe for over 12 years now and I am a firm believer if you want the best of all worlds, you need to make this.


That's right, grab your phone or notepad and let's get that grocery list ready!

With this recipe, you have a few routes to take when it comes to the pumpkin puree.

1. You can opt for right out the can or you can do fresh.

I am a firm believer that you can go any route once you have the right materials. If you would like to remain on the path of using fresh pumpkin, the key is to leave the skin on whilst it bakes.

The reason being, if you do not the moisture from within that pumpkin will pool onto your baking pan and become a mess.

You can opt to place the pumpkins face down on a lined baking pan.

Once you have baked it for the designated time, scoop the meat out and puree.

Once this is completed using a cheesecloth to remove any excess water from the puree.

2. If that sounded complicated, store-bought is fine.

What you will need.

INGREDIENTS Pumpkin Bread pecans or walnuts

all-purpose flour baking powder baking soda salt cinnamon nutmeg

granulated sugar unsalted butter, melted and cooled pumpkin puree water vanilla extract eggs, room temperature

Cream Cheese Filling softened cream cheese granulated sugar

egg all-purpose flour

This is the ticket. It's so simple yet takes on the taste and look of a baked cheesecake. Those beautiful swirls in the center of your pumpkin bread will have everyone amazed and wanting more.

Cream Cheese Filling In a food processor place the cream cheese, blend until smooth. You can opt for a handheld blender as well. Add the sugar, and process until creamy. It will start to resemble a light cake batter at this point. Add eggs, one at a time. Be sure to not overmix. Stir in flour, and set aside.

INSTRUCTIONS: Pumpkin Bread Grease and flour two, 9 x 5" loaf pans. about 3" deep.

Preheat the oven to 350 F

Place the nuts on a baking sheet and bake 8-10 minutes until brown. Cool completely and then chop coarsely on a board and put aside.

Sift all the dry ingredients into a large bowl.

Whisk eggs in another bowl, then add the sugar and melted butter. Stir in the pumpkin puree, water, vanilla, and nuts to the egg mixture. You can use a whisk as this will combine your ingredients together nicely.

Add the flour and fold into the pumpkin mixture.

Grab your baking tins.

You will be dividing half the batter between the 2 pans, then add the cream cheese filling. Smooth with a spatula and shake those hips, we're almost done!

Add the remaining batter to the two baking tins. At this point if you want to add a few pecans to the top for presentation do so.

Bake for 55-65 minutes. If the center is still a bit undercooked you can add a few more minutes but check on it frequently to make sure the top does not overbake.

Remove from the oven and let cool completely before removing them from the pans.

DIY Pumpkin Puree Recipe 5- 7 lbs pumpkin should give you the accurate amount you will need. Cut the pumpkin in half and remove all the seeds.

Place face down on a baking sheet. I line my sheet with foil, makes for easy cleanup. Bake at 350 F for 45 minutes

Let it cool, puree, and squeeze off the excess liquids before using it in the recipe below.

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