Cream Cheese Stuffed Pumpkin Bread

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Cream Cheese Stuffed Pumpkin Bread is a decadent treat that’s perfect for fall! The pumpkin spice and cream cheese combo make this bread a yummy treat!

Hi. I’m Julie and I have a crush on coffee shop cakes. Once every couple of weeks, my husband will show up, hours after he’s left for work, with a coffee and a slice of my favorite cake or bread from the corner coffee shop. It’s the best surprise every time!

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While I love it, these little indulgences add up. That’s why I love the International Delights Iced Coffee and Creamer lines. I can get the coffee house flavors I love at home for a fraction of the price!

This time of year it’s all about pumpkin and pumpkin spice, but living in Arizona we’re still hitting temps in the high 90’s (seriously) and that my friends make iced coffee my best friend.

It’s delicious, cold, and with ID Pumpkin Spice Iced Coffee I get everything I want in any easy to pour carton! I do like adding some of the ID Pumpkin Spice Creamer to my iced coffee, but you can choose your own adventure.

To go with this yummy iced coffee I made a decadent Cream Cheese Stuffed Pumpkin Bread that’ll rival any coffee shop! The pumpkin bread is light and fluffy with a rich cream cheese ribbon for a little bite of heaven!

I love making this recipe in disposable loaf pans so I can get the bread out of the pan in one fail swoop (no sticking!) and take the extras to my friends and neighbors.

Better yet, make a little care packing with a loaf of this bread, a carton of ID Pumpkin Spice Ice Coffee, some fun paper straws, and a pair of cute coffee cups! It’s all about spreading the holiday cheer.

Get more fall flavor inspiration on International Delights Facebook Page, Twitter, Pinterest, and Instagram!

Cream Cheese Stuffed Pumpkin Bread

Julie Kotzbach

Cream Cheese Stuffed Pumpkin Bread is a decadent treat that's perfect for fall! The pumpkin spice and cream cheese combo make this bread a yummy treat!

4.41 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine American

Servings 3 loaves

Calories

Ingredients

  

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Pumpkin Bread:

• 3 cups all-purpose flour
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter at room temperature
• 1 ½ cups granulated sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 15 ounce can pumpkin puree not pumpkin pie filling
• ½ cup International Delights Pumpkin Spice Creamer

Cream Cheese Filling:

• 8 ounces cream cheese at room temperature
• ½ cup granulated sugar
• 1 ½ tablespoons flour
• 1 egg
• 1 teaspoon vanilla extract
• 1 ½ tablespoons International Delights Pumpkin Spice Creamer

Instructions

 

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• Preheat your oven to 350 degrees F. Grease and flour 3 medium-sized loaf pans (see notes) and set aside.
• In a medium mixing bowl, combine the flour, baking powder, baking soda, and set. Set aside.
• In a large mixing bowl, beat together the butter and sugar until fluffy and pale, 1-2 minutes.
• Add the eggs and vanilla. mix until smooth. Add the pumpkin puree and mix until combined, scraping the sides of the bowl as needed.
• Pour in the International Delights Pumpkin Spice cream and beat to combine.
• Add the dry ingredients to the wet ingredients in two additions. Mix until just combined after each addition. Set aside.
• In a medium mixing bowl (I just use the same one the dry ingredients were in.) Beat together the cream cheese, sugar flour, egg, vanilla, and creamer until smooth and combined.
• Divide the pumpkin batter in half. Distribute half of the pumpkin batter between your 3 loaf pans. (Just eye it as best you can.) Spread the batter into an even layer.
• Divide all of the cream cheese filling evenly between the pans. Spread the filling over the pumpkin batter until it is an even layer.
• Divide the remaining pumpkin batter between the pans and spread over the filling until it's in an even layer.
• Place the loaf pans on a baking sheet and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
• Carefully remove the baking sheet from the oven. Transfer the loaves to a wire rack to cool in their pans for at least 10-20 minutes, but preferably to room temperature.

Video

Notes

I used disposable 8-inch x 4-inch x 2 1/2-inch loaf pans. These are smaller than your standard loaf baking pan. If you want to use a stander pan increase your baking time, about 1 hour to 1 hour 15 minutes or until a toothpick inserted in the center comes out clean.
If you want to make this bread in a bundt pan, add half of the pumpkin batter to the prepared pan, spread the cream cheese filling over the top of the pumpkin batter, and then spread the remaining half of pumpkin batter around the cake pan. Bake for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean.

Nutrition

Monounsaturated Fat: 0 gPotassium: 0 mgVitamin A: 0 IUVitamin C: 0 mgCalcium: 0 mgIron: 0 mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Keyword bread, pumpkin

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.