Real Recipes From Real Home Cooks ®

pumpkin bread with maple cream cheese filling

(90 ratings)
Blue Ribbon Recipe by
Dana Ramsey
Somewhere in, PA

I remember every fall when my grandmother would make the most amazing bread. Pumpkin was one of her favorites and mine too. This recipe makes 3 loaves of pumpkin bread which allows you to share with your friends and family or just keep all to yourself!

Blue Ribbon Recipe

Doesn't the title of this pumpkin bread recipe alone make you hungry?! The flavors of pumpkin and maple are an amazing blend in this moist bread. Then, when you take a bite, add in the creamy texture of the cream cheese filling. Yum! We also loved the mixture of nuts and raisins. A great dessert for fall (but it's so good you may make this year around).

— The Test Kitchen @kitchencrew
(90 ratings)
yield 30 serving(s)
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For pumpkin bread with maple cream cheese filling

  • 2 pkg
    cream cheese, softened, 8 oz. each
  • 1/4 c
  • 1
  • 1 Tbsp
  • 1 tsp
    maple extract or 1 tablespoon maple syrup
  • 3 c
  • 1 3/4 c
    pumpkin puree or one 15 oz can solid-packed pumpkin
  • 1 c
    canola oil
  • 1 c
  • 4
  • 4 c
    all-purpose flour
  • 4 tsp
    pumpkin pie spice
  • 2 tsp
    baking soda
  • 1 tsp
    ground cinnamon
  • 1 tsp
    baking powder
  • 1/4 tsp
    ground nutmeg
  • 1 tsp
  • 1/4 tsp
    ground cloves
  • 1/2 c
    chopped pecans
  • 1/2 c
    chopped walnuts
  • 1 c
    currants or raisins

How To Make pumpkin bread with maple cream cheese filling

  • Cream cheese, sugar, egg, and milk combined in a bowl.
    Beat the cream cheese, sugar, egg, and milk in a small bowl until creamy.
  • Maple extract added.
    Add the maple extract or syrup and blend. Set aside for now.
  • Sugar, pumpkin, oil, water, and eggs combined in a bowl.
    In a large bowl, beat the sugar, pumpkin, oil, water, and eggs.
  • Flour, baking soda, baking powder, salt, and spices combined in a bowl.
    In another large bowl, mix the flour, baking soda, baking powder, salt, and spices.
  • Adding dry ingredients to wet ingredients.
    Now gradually add the dry ingredients to your wet.
  • Nuts and raisins added to the batter.
    Stir in the nuts and raisins.
  • Half the batter poured into loaf pans.
    Pour half of the batter into three flour-greased 8" x 4" loaf pans.
  • Dropping cream cheese filling onto batter.
    Spoon the filling over the batter.
  • Spreading the cream cheese filling.
    Use a spatula to spread it out carefully.
  • Remaining batter poured on top.
    Add the remaining batter making sure to completely cover the filling.
  • Checking the bread with a toothpick.
    Bake at 350° for 50 minutes or until a toothpick inserted near the center comes out clean.
  • Pumpkin Bread cooling in the pan.
    Cool 10 minutes in the pans.
  • Pumpkin bread cooling on a wire rack.
    Remove the bread from the pans to a wire rack to cool completely. Store your bread in the refrigerator wrapped in plastic wrap.