Time to at least start thinking about fall baking. I love anything pumpkin and here’s a twist on pumpkin bread. It’s moist and delicious and makes a great appearance!

Before and after cream cheese stuffing is added in the middle


Pumpkin bread ingredients:

  • 1 stick melted butter (plus more for pan)
  • 1 cup all-purpose flour (more for dusting pan)
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 cup pumpkin purée (not pumpkin pie mix)
  • 1 cup sugar
  • 1/4 cup sour cream
  • 1 egg plus 1 egg yolk
  • 1 teaspoon vanilla

Cheese cake center ingredients:

  • 2 tablespoons flour
  • 3 tablespoons sugar
  • 1 egg
  • 6 ounces cream cheese, very soft


Preheat oven to 350 degrees. Butter and flour a 9” by 5” loaf pan. Set aside.

In a large bowl, whisk together 1 cup flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.

In another large bowl, whisk pumpkin purée, 1 cup sugar, melted butter, sour cream, 1 egg, 1 egg yolk, and vanilla until smooth.

Pour wet ingredients into dry ingredients and whisk until completely combined. Set aside.

Make cream cheese filling: In a small bowl, stir very soft cream cheese, 1 egg, 2 tablespoons flour, and 3 tablespoons sugar. Mix with a fork until it’s well blended.

Transfer half the pumpkin batter to prepared loaf pan. Dollop cream cheese filling on top and smooth in an even layer with the back of a spoon. Top evenly with remaining pumpkin purée and spread around.

Bake until deeply golden and a toothpick comes out clean; 1 hour 5 minutes to 1 hour 15 minutes.

When completely cooled, sprinkle powder sugar on top. Serves 10-12