Pumpkin Bread with Cream Cheese Filling

Ingredients

• 227 g (8 oz)light cream cheese, softened
• 67 g (⅓ cup)sugar
• 8 g (1 tbsp)plain flour
• 1 largeegg
• 10 ml (2 tsp)orange zest
• 240 ml (1 cup)tinned pumpkin
• 120 ml (½ cup)vegetable oil
• 2 largeeggs
• 300 g (1½ cups)sugar
• 200 g (1⅔ cups)plain flour
• 5 ml (1 tsp)bicarbonate of soda
• 2.5 ml (½ tsp)salt
• 5 ml (1 tsp)ground cinnamon

Instructions

1. 1

   Prepare the pans

   Heat the oven to 163°C (325°F). Grease two 20 × 10 cm (8 × 4-inch) loaf tins and line their bases with baking parchment; set them aside.

2. 2

   Make the filling

   Beat the cream cheese and 67 g sugar in a small bowl until smooth. Add the 8 g flour, one egg and orange zest, then beat until creamy. Set aside.

3. 3

   Mix the batter

   In a large bowl, beat together the pumpkin, oil and two eggs. Whisk the remaining 300 g sugar with the 200 g flour, bicarbonate of soda, salt and cinnamon, then stir this into the pumpkin mixture.

4. 4

   Layer the loaves

   Put about a quarter of the batter into each prepared tin. Carefully spread half of the cream cheese filling over the batter in each tin, then cover the filling with the remaining batter, dividing it between the tins.

5. 5

   Bake and cool

   Bake at 163°C (325°F) for 50–60 minutes, or until a skewer inserted into the centre comes out clean. Leave the loaves in their tins for 5–10 minutes, then turn them out onto wire racks to cool.

What is pumpkin bread?

Pumpkin bread is an American quick bread: a sweet, gently spiced loaf leavened without yeast. Pumpkin gives the crumb moisture and its characteristic mellow flavour.

This version adds a cream cheese layer, with orange zest to brighten the filling. Baking it in two tins makes it easier to share and gives each loaf a neat ribbon through the middle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 163 calories, 3g protein, 24g carbs, 7g fat.

The flour, sugar and pumpkin contribute most of the carbohydrates; cream cheese and vegetable oil provide much of the fat, while the eggs and cream cheese contribute protein. Pair a slice with plain yoghurt or fruit for a more balanced plate.

Choosing the ingredients

Pumpkin: Use plain tinned pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced. If it looks watery, drain off excess liquid so the batter is not too loose.

Cream cheese: Let it soften before mixing so the filling beats smooth. The small amount of flour helps it set into a distinct layer as the loaves bake.

Getting the layers right

Batter base: Divide roughly a quarter of the batter between the tins before adding the filling. This gives the filling a base and helps prevent it from sticking to the bottom.

Cream cheese layer: Spread the filling gently and evenly, stopping short of the edges if needed. Add the remaining batter carefully so the filling stays between the layers rather than mixing into the top.

Checking when they are done

Centre test: Start checking at 50 minutes, as oven performance and tin material can affect baking time. A skewer inserted into the pumpkin bread should come out clean; avoid testing only the cream cheese layer.

Cooling: Allow 5–10 minutes in the tins before turning the loaves out. This brief rest helps them hold their shape, while cooling on a rack lets steam escape.

Spice and flavour

Cinnamon: The single spice keeps the flavour simple and warm, letting the pumpkin and filling stand out. Whisk it with the dry ingredients so it is distributed throughout the batter.

Orange zest: Finely grated zest adds a fresh citrus note to the creamy centre. Take care to grate only the coloured peel, as the white pith can taste bitter.

Serving the loaves

Slices: Let the loaves cool fully before cutting for the cleanest view of the filling. A serrated knife works well; use a gentle sawing motion rather than pressing down.

Pairings: Serve a slice with plain yoghurt or fresh fruit for a simple breakfast or snack. The loaves are also satisfying alongside coffee or tea without needing an extra topping.

Recipe notes & tips

• Bring the cream cheese and egg for the filling to room temperature so they blend more easily.
• Measure the flour without packing it into the measuring cup, or use the listed weight for accuracy.
• Use baking parchment on the tin bases to make the loaves easier to release.
• Divide the batter and filling evenly between the two tins so they bake at a similar rate.
• Cool the loaves completely before slicing to help the cream cheese layer stay tidy.

Variations

• Extra spice: Add ground ginger or nutmeg to the dry ingredients for a fuller spice profile.
• Citrus swap: Use finely grated lemon zest in the filling for a sharper citrus note.
• Nutty top: Scatter chopped pecans over the batter before baking for a crunchy finish.
• Chocolate addition: Fold chocolate chips into the pumpkin batter before layering it in the tins.
• Single loaf: Bake the mixture in one suitably sized tin only if it can hold the full quantity and allow for a longer bake; check the centre for doneness.

Common mistakes to avoid

• Using pie filling: It is already sweetened and spiced; choose plain pumpkin purée instead.
• Cold cream cheese: It can leave lumps in the filling; soften it before beating.
• Mixing the layers: Rough spreading can blend filling into the batter; add the top layer gently.
• Opening the oven repeatedly: This can interrupt even baking; wait until near the minimum bake time to begin checking.
• Turning out too soon: The warm loaves may break; leave them in the tins for 5–10 minutes first.

How to store

Once completely cool, wrap the loaves or place them in an airtight container and refrigerate because of the cream cheese filling; use within 3–4 days. Serve chilled or let a slice come to room temperature, or warm it briefly in the microwave.

Frequently asked questions