Pumpkin Bread with Cream Cheese Filling


Fall is my favorite season. Crisp weather & salted caramel mochas & the anticipation of the holiday season… What better way to celebrate than warm homemade pumpkin bread? I made this with one of my med school friends while we watched Florida football make a comeback (38-10 vs Ole Miss!).

This recipe comes from here. Averie Cooks is probably my favorite baking site!



  • 1 large egg
  • 1 cup pumpkin puree
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup liquid state coconut oil
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground nutmeg
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt

Cream cheese filling

  • 1 large egg
  • 4 ounces softened cream cheese
  • 1/4 cup granulated sugar
  • 3 tablespoons all purpose flour

In a large bowl, mix the first ten ingredients for the bread and combine. Then add the flour, baking powder, baking soda, and salt and mix until just combined. Pour two thirds of the batter into a buttered and floured pan. Whisk the four ingredients for the cream cheese filling and pour it over the bread. Top with the remaining pumpkin bread batter. Bake for 45 minutes at 350*F.

The bread was moist and had a great consistency! I love the cream cheese filling and might consider doubling the filling portion (to make something similar to pumpkin cheesecake).



One thought on “Pumpkin Bread with Cream Cheese Filling

  1. Pingback: Baking To Do List | Eat cake for breakfast

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