Pumpkin Bread With Maple Cream Cheese Filling

ByAparna dhali
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Pumpkin bread is a fall favourite, but adding maple cream cheese filling makes it amazing. This loaf is soft, warmly spiced, and has a sweet swirl of creamy filling baked right inside. This recipe will make your kitchen smell amazing. It will turn an ordinary afternoon into something special.

Pumpkin Bread With Maple Cream Cheese Filling

Why you’ll love this recipe

You’ll love this pumpkin bread! It’s moist, packed with warm pumpkin spice, and has a creamy surprise inside. The maple cream cheese layer adds a nice sweetness. It’s not overpowering, so every slice feels like both dessert and breakfast. It’s simple to bake, perfect for sharing, and makes a beautiful loaf for fall gatherings.

Kitchen Equipment You’ll Need

  • Mixing bowls
  • Hand mixer or stand mixer
  • Whisk and spatula
  • Measuring cups & spoons
  • 9×5-inch loaf pan
  • Parchment paper

Ingredients:

  • 1 (8 oz) block cream cheese, softened
  • 3 tbsp maple syrup
  • 2 tbsp sugar
  • 1 egg yolk
  • 1 3/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/2 cup oil (vegetable or canola)
  • 1 tsp vanilla extract
  • 3/4 cup brown sugar

Step-by-Step Instructions

1. Make the Cream Cheese Filling

In a bowl, beat softened cream cheese with maple syrup, sugar, and an egg yolk until smooth. Set aside — this will be the creamy layer that runs through the bread.

2. Mix the Pumpkin Batter

Whisk together pumpkin puree, eggs, oil, vanilla, and brown sugar until combined. In another bowl, mix flour, baking soda, salt, cinnamon, nutmeg, and cloves. Fold the dry mixture into the wet ingredients just until combined — don’t overmix.

3. Layer the Batter and Filling

Pour half of the pumpkin batter into a parchment-lined loaf pan. Spread the cream cheese mixture evenly on top. Then, pour the rest of the pumpkin batter over it. Use a spatula to smooth it out.

4. Bake the Loaf

Bake at 350°F (175°C) for 55 to 65 minutes. Check with a toothpick inserted into the bread, not the cream cheese layer. It should come out clean. If the top browns too quickly, loosely cover with foil.

5. Cool and Slice

Let the bread cool fully in the pan before slicing. This helps the cream cheese layer set and keeps the loaf from crumbling.

Pumpkin Bread With Maple Cream Cheese Filling

Pro Tips

  • Use room-temperature ingredients – Softened cream cheese and room-temp eggs help the filling blend smoothly without lumps.
  • Don’t overmix the batter – Stir until just combined to keep the bread moist and fluffy, rather than dense.
  • Create a filling “well” – Pour half the batter in the pan, spread the cream cheese filling in the center, then top with remaining batter so the filling stays neatly inside.
  • Check for doneness carefully – Insert a toothpick near the edge (not the center filling) to see if the bread is baked through.
  • Cool before slicing – Let the loaf rest at least 30 minutes so the cream cheese layer sets and cuts cleanly.
  • Add seasonal toppings – A sprinkle of chopped pecans, walnuts, or a light dusting of powdered sugar gives a festive autumn touch.

Storage, Reheating & Serving Tips

This pumpkin bread stays moist for days. Store it in the fridge in an airtight container for up to five days, or freeze individual slices for up to two months. Reheat slices in the microwave for 15–20 seconds or toast lightly for a warm treat. It’s great by itself, but you can also add powdered sugar, maple glaze, or a smear of butter for extra indulgence.

Read also: No Bake Pumpkin Cheesecake Recipe

FAQs

Can I use canned pumpkin pie filling?

No, use pure pumpkin puree to control sweetness and spice.

Can I make this bread ahead of time?

Yes, it actually tastes better the next day.

What can I substitute for maple syrup?

Honey or agave syrup works well.

Can I bake this as muffins?

Yes, reduce bake time to 20–25 minutes.

Do I need to refrigerate the bread?

Yes, because of the cream cheese filling, store it in the fridge.

Final Thought

This pumpkin bread with maple cream cheese filling is the best fall treat. It’s soft, spiced, and sweet, with a creamy swirl inside. It’s easy enough for a weekday treat but impressive enough to bring to any gathering. Enjoy it warm with coffee in the morning or as a dessert after dinner. This loaf brings autumn comfort in every slice.

More dessert recipes:-

Chocolate Babka Loaf

No Bake Chocolate Oreo Pie

Chocolate Cupcakes with Buttercream Frosting

Pumpkin Bread With Maple Cream Cheese Filling

Pumpkin Bread With Maple Cream Cheese Filling

Moist pumpkin bread with a creamy maple cream cheese filling. The perfect fall loaf for breakfast, dessert, or sharing at gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 8 oz block cream cheese, softened
  • 3 tbsp maple syrup
  • 2 tbsp sugar
  • 1 egg yolk
  • 1 3/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/2 cup oil vegetable or canola
  • 1 tsp vanilla extract
  • 3/4 cup brown sugar

Method
 

  1. Beat cream cheese, maple syrup, sugar, and egg yolk until smooth. Set aside.
  2. In one bowl, whisk pumpkin puree, eggs, oil, vanilla, and brown sugar.
  3. In another bowl, combine flour, baking soda, salt, and spices.
  4. Fold dry ingredients into wet ingredients until just mixed.
  5. Pour half the batter into a lined loaf pan, spread cream cheese mixture on top, then cover with remaining batter.
  6. Bake at 350°F (175°C) for 55–65 minutes, covering with foil if needed.
  7. Cool completely before slicing.

Notes

  • Swap maple syrup with honey if preferred.
  • Add chopped pecans or walnuts to the batter for crunch.
  • This bread tastes even better the next day as flavors meld.

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