Pumpkin Bread With Maple Cream Cheese Filling

★★★★★ 90 Reviews
DRamsey avatar
By Dana Ramsey
from 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
serves 30
prep time 15 Min
cook time 50 Min
method Bake


  • 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

  • 1
    Beat the cream cheese, sugar, egg, and milk in a small bowl until creamy.
  • 2
    Add the maple extract or syrup and blend. Set aside for now.
  • 3
    In a large bowl, beat the sugar, pumpkin, oil, water, and eggs.
  • 4
    In another large bowl, mix the flour, baking soda, baking powder, salt, and spices.
  • 5
    Now gradually add the dry ingredients to your wet.
  • 6
    Stir in the nuts and raisins.
  • 7
    Pour half of the batter into three flour-greased 8" x 4" loaf pans.
  • 8
    Spoon the filling over the batter.
  • 9
    Use a spatula to spread it out carefully.
  • 10
    Add the remaining batter making sure to completely cover the filling.
  • 11
    Bake at 350° for 50 minutes or until a toothpick inserted near the center comes out clean.
  • 12
    Cool 10 minutes in the pans.
  • 13
    Remove the bread from the pans to a wire rack to cool completely. Store your bread in the refrigerator wrapped in plastic wrap.