Cream Cheese Stuffed Pumpkin Bread

The first couple of coolish, fall-like days roll around, and I’m all about ‘Bring on the pumpkin, baby!’  Cream Cheese Stuffed Pumpkin Bread is so good!

To be honest, I’ll use any excuse to make something pumpkin.  It is definitely one of my favorite flavors/vegetables/fruits?  You’ve heard one of the many jokes about girls and pumpkin spice, right?  Yep, that’s me.  ANYTHING pumpkin has my name written all over it.  I’m that person.

My inspiration today is based on my favorite Pumpkin Bread Recipe.  What makes this recipe special are several things.  First, toasting the nuts.  Toasted nuts have so much more flavor and complexity then their raw counterparts which is what usually comes out of the bags in the baking isle and it’s crazy easy to do.  Second, it has more pumpkin than most recipes which makes this moist every time and just enhances the yummy, pumpkiny goodness we already love.  Third, fresh grated nutmeg.  So much flavor!

While these things might include a very small amount of additional effort, the reward is how many times you will be asked for the recipe and how often you will hear that this is the BEST pumpkin bread that someone has ever had.

If you don’t already have a microplane grater or whole nutmegs in your pantry, they are inexpensive and available on amazon.  I use both of these frequently.

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Basically, how can you take the most mouth watering slice of super moist pumpkin bread and make it even better?  Well, stuff it with cheesecake!  Cream Cheese Stuffed Pumpkin Bread is where it’s at.

The recipe below is my tried and true, absolute Best Pumpkin Bread recipe scaled down to one loaf with a layer of luscious cream cheese cheesecake running through the middle.

It’s really simple.  No fancy techniques involved.   Make the pumpkin bread recipe.  Whip up a simple cheesecake fill in a separate bowl. Pour half of the pumpkin bread batter in the loaf pan, pour in the cream cheese cheesecake filling, and then top with remaining pumpkin bread batter and bake.  So easy!

This Cream Cheese Stuffed Pumpkin Bread tastes EVEN BETTER then next day which makes it perfect for holiday gift giving.

If you are the pumpkin lover that I am, make sure you try my scrumptious Pumpkin Pie Pancakes with Spiced Whipped Cream and my original Pumpkin Bread recipe.

Tried this?  Leave me a comment and a star rating below.  I’d love to hear from you!

5 from 6 votes

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Cream Cheese Stuffed Pumpkin Bread

How can you take the most mouth watering slice of super-moist pumpkin bread and make it even better? Well, stuff it with cheesecake!

Course baking, bread, Breakfast

Cuisine American

Keyword Cream cheese stuffed pumpkin bread

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 8

Author Jennifer Grissom

Ingredients

Pumpkin Bread

• 1.5 cups sugar
• 1/2 cup oil
• 2 large eggs
• 1/3 cup water
• 10 ounces pumpkin
• 1/2 teaspoon vanilla
• 1 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cloves
• 3/4 teaspoon fresh grated nutmeg or 1/2 teaspoon dried
• 1 2/3 cups all purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 3 ounces toasted walnuts or pecans

Cream Cheese Cheesecake Filling

• 8 ounces cream cheese, room termperature
• 1 large egg
• 1/3 cup sugar
• 1 tablespoon flour
• 1 teaspoon vanilla ectract

Instructions

Pumpkin Bread

1. Preheat oven to 350 degrees
   

2. Grease a 9x5" loaf pan
   

3. Bake the walnuts or pecans for 6-8 minutes to toast them.
   

4. Beat the sugar, oil, and eggs in a mixing bowl until smooth.
   

5. Add the water, pumpkin, vanilla, and spices.  Mix well.
   

6. Stir, whisk, or sift the dry ingredients together and then add to the pumpkin mixture a little at a time just until well combined.
   

7. Fold in the nuts.
   

8. Pour half of the pumpkin batter into the bottom of a loaf pan.
   

9. Cream together all of the cream cheese cheesecake filling ingredients until smooth.
   

10. Pour lengthwise down the center of the loaf pan over the pumpkin batter.
    

11. Top the cheesecake mixture with the remainder of the pumpkin bread batter.
    

12. Bake for approximately 50 minutes until a toothpick inserted in the center comes out clean.  Cool for 15 minutes before removing from the loaf pan to a wire rack.  Cool completely before slicing.
    

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