Pumpkin Quick Loaf with Cream Cheese Filling
Indulge in the cozy flavors of fall with this Pumpkin Quick Loaf with Cream Cheese Filling—a stunning twist on classic pumpkin bread that brings a creamy, luscious surprise with every slice. This moist and tender loaf is infused with warm spices like cinnamon, nutmeg, and ginger for rich seasonal depth, while the velvety cream cheese center adds a decadent layer of tangy sweetness. Easy to prepare with pantry staples and canned pumpkin puree, this recipe is perfect for busy bakers looking for maximum flavor with minimal effort. Ideal for breakfast, dessert, or an elevated snack, it’s best served with a dollop of whipped cream or alongside a hot cup of coffee. Whether you’re hosting friends or savoring it solo, this loaf is destined to be a show-stopping centerpiece of your autumn baking repertoire!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1 cup Canned pumpkin puree
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 8 ounces Cream cheese (softened)
- 0.25 cup Granulated sugar (for filling)
- 1 large Egg
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9x5-inch loaf pan, or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In another large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
In a medium bowl, prepare the cream cheese filling by mixing the softened cream cheese, 1/4 cup granulated sugar, egg, and 1 teaspoon vanilla extract. Beat until smooth and creamy.
Pour half of the pumpkin batter into the prepared loaf pan and spread it evenly.
Carefully spoon the cream cheese mixture over the batter, spreading it gently to cover, but leaving a small border around the edges.
Pour the remaining pumpkin batter over the cream cheese layer and spread it evenly.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted near the center (avoiding the cream cheese layer) comes out clean.
Let the loaf cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve slices on their own or with a dollop of whipped cream for an extra treat.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 406 mg | 18% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 41.8 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 161 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
