Pumpkin Bread with Cream Cheese Filling

A simple batter that goes from mixing bowl to pan to oven make this loaf easy to prepare in about an hour.

Makes 14 servings


  • 1 large egg
  • 4 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 3 tbsp all-purpose flour
  • 1 cup all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • 2 large eggs, at room temperature; slightly beaten
  • 1 cup packed light brown sugar
  • 1 cup canned pumpkin
  • ⅓ cup salted butter, softened
  • ¼ cup sour cream
  • 1 tsp vanilla extract


  1. Preheat oven to 350°F. Spray a 1-pound decorative loaf pan with nonstick cooking spray or grease with shortening; set aside.
  2. For cream-cheese filling, in a medium bowl whisk together egg, cream cheese, sugar and flour until smooth. Set aside.
  3. For bread batter, in a large bowl whisk together flour, pumpkin pie spice, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
  4. In a medium bowl combine eggs, brown sugar, pumpkin, butter, sour cream and vanilla. Add pumpkin mixture to flour mixture; stir until well combined.
  5. Spoon half the batter into the prepared loaf pan. Carefully spread cream-cheese filling on top. Spoon remaining batter on top.
  6. Bake for 50 to 60 minutes or until a toothpick inserted near center comes out clean. Cool bread in pan for 10 minutes. Loosen edges of bread from pan; remove from pan. Cool completely on rack.

We want to keep in touch.

Don’t miss out on the latest Life:Beautiful updates, promotions and news.