Cream Cheese Stuffed Pumpkin Bread

Ok I’m going to level with you…I’m really not a pumpkin kind of gal.

Pumpkin picking? You got it. Carving Jack-O-Lanterns? Sign me up. But pumpkin flavored drinks and foods just aren’t my jam. I ordered a Pumpkin Spiced Latte once from Starbucks, took a sip, and threw it out. Yep, right in the TRASH! I’ve stolen about 87 bites of pumpkin muffins from friends to each time ask myself “ew why did I do that again”. But I wanted so badly to find something that would hit my sweet spot, and my god I have. Introducing my Cream Cheese Stuffed Pumpkin Bread.


It’s dense, flavorful, moist, and downright delicious. I made so much of this that I had to take a massive trays worth to my office. My coworkers weren’t too upset thought 😉 I do recommend cutting this on the smaller side, it’s VERY rich. But sooooooo worth it.



Also side note: I took these photos in a different part of my apartment and I have to say I did not love the lighting. There was something so off about them. I cannot wait until we move into our new place next month and I get a chance to photography with some natural light!



1 15oz can of pumpkin puree
1 cup vegetable oil
2/3 cup water
5 Eggs
3 cups granulated sugar + 2 tbsp
3 1/2 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
1 package of cream cheese, softened


  1. Preheat your oven to 350 degrees F and grease three 7×3 loaf pans.
  2. In  large bowl, mix together the pumpkin puree, 4 eggs, oil, water, and 3 cups sugar until well combined. I used a regular wooden spoon for this.
  3. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Combine the two mixtures until just blended, then pour about 3/4 worth of the batter into your pans.
  4. In a third bowl (or the one you used to mix your dry ingredients) mix together the cream cheese, remaining 1 egg, and 2 tbsp of sugar. This might take a bit if your cream cheese isn’t super soft. A hand mixer is helpful here.
  5. Once your cream cheese mixture is smooth and soft, pour it into the pans and spread over the pumpkin bread batter. Then, top each pan with a bit of the remaining batter and spread it to fully cover the cream cheese.
  6. Bake for about 45-50 minutes, or until a toothpick comes out clean. Enjoy!!

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