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pumpkin bread with cream cheese frosting on a wooden board on an orange table cloth with a photo in the background that says falling leaves and pumpkins please

Stuffed Pumpkin Bread with Cream Cheese Frosting

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  • Author: Maria
  • Total Time: 1 hour
  • Yield: 1 loaf 1x

Description

This bakery-style stuffed pumpkin bread is layered with a creamy cheesecake center and finished with a silky cream cheese drizzle. Perfectly spiced, moist, and easy to make—ideal for fall gatherings, Thanksgiving brunch, or cozy weekends.

Ingredients

Pumpkin Bread Batter

  • 2 large eggs

  • 1/2 cup granulated sugar

  • 1 cup canned pumpkin purée

  • 1/4 cup sour cream

  • 1/2 cup avocado oil

  • 1 teaspoon vanilla paste or extract

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 1/2 teaspoons pumpkin pie spice

Cream Cheese Filling

  • 1 block (8 oz) cream cheese, softened

  • 1/4 cup granulated sugar

  • 1 large egg

  • 1/2 teaspoon vanilla paste or extract

  • 2 tablespoons all-purpose flour

Cream Cheese Frosting

  • 4 oz cream cheese, softened

  • 1/4 cup unsalted butter, room temperature

  • 1/2 teaspoon vanilla extract

  • 1 3/4 cups powdered sugar

  • Up to 1/4 cup milk or cream, for drizzling consistency

Instructions

  1. Prep the Pan
    Preheat oven to 350°F (175°C). Line a standard loaf pan with parchment paper for easy removal.

  2. Mix the Pumpkin Batter
    In a large bowl, whisk eggs and sugar until smooth. Stir in pumpkin purée, sour cream, avocado oil, and vanilla. Add flour, baking soda, baking powder, salt, and pumpkin pie spice. Mix until just combined.

  3. Make the Cream Cheese Filling
    In a separate bowl, beat cream cheese, sugar, egg, vanilla, and flour until smooth and creamy.

  4. Assemble the Loaf
    Pour half of the pumpkin batter into the prepared loaf pan. Spread the cream cheese mixture evenly over it. Top with remaining pumpkin batter.

  5. Bake
    Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

  6. Prepare the Frosting
    Beat the cream cheese and butter until fluffy. Mix in vanilla and powdered sugar. Add milk or cream, one tablespoon at a time, until the frosting is thin enough to drizzle.

  7. Finish & Serve
    Drizzle frosting over the fully cooled loaf. Slice and enjoy!

Notes

For a richer texture, use full-fat cream cheese.

Cool completely before frosting to prevent melting.

Store leftovers in an airtight container in the fridge for up to 4 days.

  • Prep Time: 15
  • Cook Time: 45
  • Category: breakfast
  • Method: baking
  • Cuisine: American

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Find it online: https://mealswithmaria.site/pumpkin-bread-with-cream-cheese-frosting/