Name: Pumpkin Bread With Maple Cream Cheese Filling
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Ingredients: 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 3/4 cup granulated sugar; 1/2 cup packed brown sugar; 1 cup canned pumpkin purée; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 8 oz cream cheese, softened; 1/4 cup pure maple syrup; 1/2 teaspoon vanilla extract (for filling); Optional: 1/2 cup chopped walnuts for topping

Pumpkin bread is one of those comforting classics I find myself craving every time the seasons begin to shift. There’s something about the warmth of cinnamon, nutmeg, and real pumpkin purée that wraps me in a sense of home—and this recipe takes it one step further. I’ve layered it with a rich maple cream cheese filling, giving the loaf a beautiful surprise center that’s smooth, tangy, and just sweet enough to elevate every bite.

The best part? This isn’t just a fall treat. I’ve served it at brunches, gifted it during holidays, and even enjoyed a slice with my morning coffee. The moist crumb, the earthy sweetness of pumpkin, and the creamy middle make it an all-season favorite in my kitchen. If you’re looking for a cozy bake that feels indulgent without being overly complicated, this is it.

Why You’ll Love This Pumpkin Bread With Maple Cream Cheese Filling

Moist and Flavorful: The pumpkin base is tender and perfectly spiced.
Decadent Center: The maple cream cheese layer adds richness and a sweet tang.
Easy to Make: One bowl for the batter, one for the filling—minimal cleanup!
Versatile: Serve it as breakfast, dessert, or an afternoon snack.
Make-Ahead Friendly: It stores beautifully and tastes even better the next day.

What Kind of Pumpkin Should I Use for Pumpkin Bread With Maple Cream Cheese Filling?

For this bread, I always reach for 100% pure canned pumpkin purée, not pumpkin pie filling. The pie filling is pre-sweetened and spiced, which throws off the balance of this recipe. If you’re lucky enough to have homemade pumpkin purée on hand, feel free to use it—just make sure it’s well-drained to avoid adding too much moisture to the batter. The richness of pumpkin gives the bread its signature color, depth, and that cozy, earthy flavor we all love.

Options for Substitutions

This recipe is pretty flexible if you need to tweak it. Here are a few options that won’t compromise taste or texture:

Dairy-Free Cream Cheese: For a lactose-free version, use plant-based cream cheese and dairy-free butter.
Gluten-Free Flour: Substitute with a 1:1 gluten-free baking blend. Just avoid single flours like almond or coconut—they’ll alter the structure too much.
Maple Syrup: If you’re out of maple syrup, honey works well in the filling, though it will be a bit sweeter and less earthy.
Nuts: Don’t like or can’t eat walnuts? Pecans make a great swap—or you can skip them altogether.
Sugar: Brown sugar adds moisture and a hint of caramel flavor, but white sugar can be used in a pinch.

Ingredients for Pumpkin Bread With Maple Cream Cheese Filling

Each ingredient in this recipe plays a specific role in creating the perfect texture and flavor balance. Here’s what you’ll need and why it’s important:

Pumpkin Purée: The star ingredient. It gives the bread moisture, earthy sweetness, and that rich orange color.
All-Purpose Flour: Provides the structure for the bread, keeping it soft yet sturdy enough to hold the creamy filling.
Brown Sugar: Adds depth with its molasses notes and keeps the crumb tender and moist.
Granulated Sugar: Balances the molasses flavor and helps with an even sweetness throughout.
Eggs: Essential for binding the ingredients and adding richness to the batter.
Vegetable Oil: Keeps the bread moist for days—oil works better than butter in this case.
Baking Soda: Gives the bread its lift and helps create that soft, fluffy interior.
Cinnamon, Nutmeg, and Cloves: Classic warm spices that bring out the flavor of the pumpkin beautifully.
Salt: Balances all the sweetness and enhances the other flavors.
Cream Cheese: The creamy base of the filling—smooth, tangy, and rich.
Maple Syrup: Adds a natural, caramel-like sweetness to the cream cheese layer.
Vanilla Extract: Rounds out the flavors and adds warmth to both the batter and the filling.
Chopped Walnuts (optional): Provide a crunchy texture contrast and a lovely nutty finish on top.

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. This will help the bread bake evenly and release cleanly once it’s done.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine pumpkin purée, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract. Whisk them together until smooth and well blended. This step ensures all the moisture and sweetness is evenly distributed.

Step 3: Add the Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually fold the dry mixture into the wet ingredients. Stir just until everything is combined—don’t overmix or the bread could become dense.

Step 4: Prepare the Maple Cream Cheese Filling

In a medium bowl, beat together cream cheese, maple syrup, and a splash of vanilla extract until smooth and creamy. Make sure the cream cheese is at room temperature to avoid lumps.

Step 5: Layer the Batter and Filling

Pour half of the pumpkin batter into the prepared loaf pan. Spread the maple cream cheese filling evenly over the batter. Then pour the remaining batter on top, gently smoothing it out to cover the filling completely.

Step 6: Add Optional Toppings

If you’re using chopped walnuts, sprinkle them generously over the top for a decorative and crunchy finish. Press them in just slightly so they adhere during baking.

How Long to Cook the Pumpkin Bread With Maple Cream Cheese Filling

Bake the loaf in the preheated 350°F (175°C) oven for 55 to 65 minutes. Start checking around the 55-minute mark by inserting a toothpick or skewer into the center. A few moist crumbs are okay, but if it comes out with raw batter (especially near the filling layer), it needs more time.

Because of the cream cheese center, this bread can take a bit longer to fully bake through. If the top is browning too quickly, loosely tent it with foil during the final 15–20 minutes. Let the bread cool in the pan for about 15 minutes, then carefully transfer it to a wire rack to cool completely before slicing—this helps the filling set.

Tips for Perfect Pumpkin Bread With Maple Cream Cheese Filling

Use Room Temperature Ingredients: Especially the cream cheese and eggs—they blend more easily and create a smoother texture.
Don’t Overmix: Once the dry ingredients are added, mix gently to avoid tough or dense bread.
Cool Completely: Resist the urge to slice too soon! The filling needs time to firm up, and the bread tastes even better once rested.
Check the Center: Since there’s a cream layer, the middle can remain undercooked. Insert your tester slightly off-center to avoid the filling and better gauge doneness.
Avoid Overloading the Filling: Too thick a layer might weigh down the bread or cause it to collapse slightly.
Use a Light-Colored Loaf Pan: It helps avoid overly dark edges before the center is cooked through.

Watch Out for These Mistakes While Cooking

Even the most delicious loaf can go wrong without a little care. Here are some common pitfalls to avoid when making Pumpkin Bread With Maple Cream Cheese Filling:

Using Pumpkin Pie Filling Instead of Pure Pumpkin: Pie filling is pre-sweetened and spiced, which will throw off the flavor and texture completely.
Filling Too Close to the Edges: Make sure the cream cheese layer is centered and doesn’t touch the sides of the pan, or it might seep out or cause uneven baking.
Overmixing the Batter: Stir just until combined—overmixing develops gluten, leading to dense, rubbery bread.
Underbaking: The cream cheese layer can make it tricky to judge doneness. Always check with a skewer or toothpick beside the center to get an accurate read.
Not Letting It Cool Enough: Cutting too soon can cause the filling to smear or the slices to fall apart. Patience is key.
Skipping the Tent Foil: If your bread is browning too quickly, don’t forget to tent with foil or you risk a burnt top and raw center.

What to Serve With Pumpkin Bread With Maple Cream Cheese Filling?

While this loaf is heavenly on its own, you can elevate it further with the right pairings. Here are a few ideas:

Freshly Brewed Coffee

The spices and richness of the bread go beautifully with a medium to dark roast coffee. Add a splash of cinnamon or maple syrup for extra coziness.

Chai Tea

The warming spices in chai mirror those in the bread, making this a seamless and aromatic match.

Whipped Maple Butter

Spread a pat of maple or honey butter on a warm slice to enhance the maple filling and make every bite melt in your mouth.

Warm Apple Compote

A gently spiced apple compote spooned on the side adds a fruity contrast and complements the fall flavors.

Vanilla Ice Cream

If you’re serving this as dessert, a scoop of classic vanilla ice cream turns it into an indulgent plated treat.

Iced Pumpkin Latte

For warmer days, pair with a chilled pumpkin spice latte—seasonal, refreshing, and thematically perfect.

Candied Pecans

A small handful on the side adds crunch and ties in beautifully with the nutty topping.

Cream Cheese Spread

Double up on that creamy tang with a smear of sweetened cream cheese on top—yes, even more cream cheese magic!

Storage Instructions

Pumpkin Bread With Maple Cream Cheese Filling stores beautifully, which makes it perfect for making ahead or enjoying over several days.

Room Temperature: If you plan to eat it within 1–2 days, store the bread tightly wrapped in plastic wrap or an airtight container at room temperature. Just make sure your kitchen isn’t too warm, since the filling is dairy-based.
Refrigerator: For longer freshness, store the bread in the fridge for up to 5 days. Wrap it well or place it in a sealed container to prevent it from drying out. Let slices come to room temperature before serving for the best texture and flavor.
Freezer: This bread freezes extremely well! Wrap the entire loaf (or individual slices) in plastic wrap, then in aluminum foil or a freezer-safe bag. It’ll keep for up to 3 months. Thaw overnight in the fridge and warm slightly before serving.

Estimated Nutrition (Per Slice, Based on 10 Slices)

While exact values may vary depending on specific brands and portions used, here’s a general estimate:

Calories: 320
Total Fat: 18g
Saturated Fat: 5g
Cholesterol: 50mg
Sodium: 270mg
Carbohydrates: 38g
Fiber: 2g
Sugars: 22g
Protein: 4g

This recipe strikes a nice balance—decadent enough to feel like a treat, but with real ingredients and natural pumpkin to make it a satisfying and worthwhile indulgence.

Frequently Asked Questions

Can I make this pumpkin bread ahead of time?

Absolutely! In fact, it tastes even better the next day. Just store it tightly wrapped in the fridge once it cools.

Can I double the recipe for two loaves?

Yes, you can double everything and bake in two separate 9×5-inch pans. Make sure to check both loaves for doneness separately.

Can I leave out the cream cheese filling?

You can! The pumpkin bread alone is still incredibly moist and flavorful. Just skip the filling steps and reduce the bake time by 5–10 minutes.

How do I prevent the cream cheese layer from sinking?

Make sure your filling isn’t too runny and don’t press it down when layering. Also, add the top batter layer gently and evenly.

What if I don’t have maple syrup?

No worries—you can use honey or even agave syrup. Just note that the flavor will shift slightly, and it may be a bit sweeter.

Can I make this gluten-free?

Yes! A good 1:1 gluten-free baking flour works well. Avoid single-substitution flours like almond or coconut unless you’re adjusting the entire recipe.

Why is my bread still gooey in the middle?

Because of the cream cheese filling, the center takes longer to bake. Use a toothpick away from the filling to check doneness and extend bake time if needed.

Can I use fresh pumpkin instead of canned?

Definitely, just make sure it’s cooked and well-drained. Homemade purée can hold extra moisture, which may affect the final texture.

Conclusion

Pumpkin Bread With Maple Cream Cheese Filling is more than a seasonal treat—it’s a loaf that feels like a warm hug with every slice. Whether you’re making it for a cozy fall morning, a holiday brunch, or just because you need something special with your coffee, this bread delivers on flavor, texture, and that little bit of surprise in the center.

What I love most is how effortlessly impressive it is. You don’t need advanced baking skills to pull off this swirl of creamy and spiced magic—just good ingredients, a little layering, and a loaf pan. Trust me: once you make it, you’ll be dreaming about your next slice.