Pumpkin Bread With Maple Cream Cheese Filling

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Pumpkin bread is one of those treats that instantly makes me think of crisp air, cozy sweaters, and the smell of cinnamon floating through the house. But this isn’t just any pumpkin bread—it’s layered with a rich maple cream cheese filling that turns a classic comfort bake into something irresistible. The combination of spiced pumpkin and the smooth, lightly sweet filling is so good, it feels like autumn gave you a hug.

When I make this loaf, it rarely lasts a full day in my kitchen. The texture is moist without being dense, and the creamy layer in the center adds just the right amount of indulgence. It’s perfect for brunch, gifting, or sneaking a slice with coffee before anyone else wakes up. Let’s dive into what makes this recipe a must-try.

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Why You’ll Love This Pumpkin Bread With Maple Cream Cheese Filling

This pumpkin bread isn’t just delicious—it’s layered with personality. The warm spices and pumpkin bring familiar comfort, while the maple cream cheese filling adds a luscious surprise in every bite. Whether you’re making it for a fall get-together, a Thanksgiving dessert table, or just to enjoy for yourself, it strikes the perfect balance between wholesome and decadent.

It’s easy to make, holds up well for several days, and can even be frozen for later. Plus, the presentation—with that creamy center and walnut topping—is so inviting, you’ll have people asking for the recipe the minute you slice it.

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What Kind of Pumpkin Should I Use?

For the best results, I always recommend using canned pure pumpkin purée—not pumpkin pie filling. The latter already has spices and sweeteners added, which can throw off the flavor balance in this recipe. Look for a label that simply says “100% pure pumpkin.” If you’re feeling ambitious and want to use homemade pumpkin purée, just make sure it’s well-drained and smooth for a consistent texture.

If you’re wondering about the brand, Libby’s is a classic choice that gives great results every time. It has a rich, deep flavor and a thick consistency that works beautifully in baked goods like this pumpkin bread with maple cream cheese filling.

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Options for Substitutions

Sometimes you might not have everything on hand—or maybe you want to tweak the recipe a little. Here are a few great options for substitutions:

• Cream Cheese Substitute: If you’re dairy-free, use a plant-based cream cheese. Just make sure it’s firm enough to hold its shape in the filling.
• Maple Syrup: You can swap it for honey or agave syrup if needed. Just note that this will slightly alter the flavor.
• Pumpkin Purée: Sweet potato or butternut squash purée can be used in place of pumpkin if you want a twist while keeping the texture and moisture.
• Spices: Don’t have pumpkin pie spice? Mix cinnamon, nutmeg, ginger, and cloves in a pinch.
• Walnuts: Pecans are a great alternative, or you can skip the nuts altogether if preferred.
• Gluten-Free Option: Use a 1-to-1 gluten-free flour blend. The texture will be slightly different but still delicious.

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Ingredients for Pumpkin Bread With Maple Cream Cheese Filling

Each ingredient in this pumpkin bread plays a role in creating a moist, flavorful loaf with that indulgent creamy center. Here’s a look at what you’ll need and why it matters:

• Pumpkin Purée – The star of the show. It gives the bread its signature flavor, beautiful orange hue, and tender texture.
• All-Purpose Flour – Provides structure to the loaf and ensures it holds together while remaining soft.
• Baking Soda – Reacts with the acidic pumpkin to give the bread rise and a light texture.
• Salt – Enhances all the sweet and spicy notes and balances the flavors.
• Pumpkin Pie Spice – A warm mix of cinnamon, nutmeg, ginger, and cloves that brings cozy fall flavor to every bite.
• Brown Sugar – Adds sweetness with a hint of molasses richness, giving the loaf a deeper flavor and moist crumb.
• Eggs – Bind the ingredients and give the bread structure.
• Vegetable Oil – Keeps the bread moist for days without overpowering the pumpkin flavor.
• Vanilla Extract – A must for both the bread and the filling; it adds depth and sweetness.
• Cream Cheese – The base of the filling. It brings richness and a tangy contrast to the spiced bread.
• Maple Syrup – Naturally sweetens the filling and complements the pumpkin beautifully.
• Powdered Sugar – Used to lightly sweeten and stabilize the cream cheese filling.
• Walnut Halves – Optional, but they make a beautiful and crunchy topping that pairs well with the warm spices.

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Step 1: Prepare the Cream Cheese Filling

In a medium bowl, beat together the cream cheese, maple syrup, powdered sugar, and a splash of vanilla extract until the mixture is smooth and creamy. Set it aside. It should be thick enough to hold its shape when layered into the bread batter.

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Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice. This ensures the leavening and spices are evenly distributed throughout the batter, so you get consistent flavor in every bite.

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Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the pumpkin purée, brown sugar, eggs, vegetable oil, and vanilla extract until smooth. This mixture will be thick, rich, and aromatic from the spices and pumpkin.

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Step 4: Combine Wet and Dry Ingredients

Gently stir the wet ingredients into the dry mixture using a spatula or wooden spoon. Mix just until combined—don’t overmix, or the bread could turn out dense. The batter should be thick but pourable.

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Step 5: Layer the Batter and Filling

Pour half of the pumpkin batter into a greased or parchment-lined loaf pan. Smooth the top. Carefully spoon the maple cream cheese filling over the batter and spread it into an even layer. Then pour the remaining batter over the top and smooth it out again.

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Step 6: Add the Walnut Topping

Arrange walnut halves on top of the batter for a decorative and flavorful crunch. You can press them in slightly so they stay in place during baking.

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Step 7: Bake

Place the loaf in a preheated oven at 350°F (175°C). Bake until a toothpick inserted into the pumpkin portion (not the filling) comes out clean—more on timing in the next part.

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How Long to Cook Pumpkin Bread With Maple Cream Cheese Filling

Bake the loaf at 350°F (175°C) for 55 to 65 minutes. Since the cream cheese layer stays soft, it’s important to check doneness by inserting a toothpick into the pumpkin bread portion, avoiding the center filling. If it comes out with moist crumbs but no wet batter, it’s ready.

If the top begins to brown too quickly, you can loosely tent it with foil around the 40-minute mark. This helps prevent over-browning while allowing the center to finish cooking through.

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Tips for Perfect Pumpkin Bread With Maple Cream Cheese Filling

• Room Temperature Ingredients: Make sure your eggs and cream cheese are at room temperature. It makes mixing smoother and prevents lumps in the filling.
• Don’t Overmix the Batter: Stir just until the flour disappears. Overmixing can make the bread tough instead of tender.
• Use a Metal Loaf Pan: Glass pans tend to retain more heat and can cause the edges to overcook before the center is done.
• Grease Well or Use Parchment: This bread can be a bit sticky from the filling, so lining your pan with parchment or greasing it thoroughly is key.
• Cool Before Slicing: Let the bread cool completely in the pan before slicing. The filling needs time to set, and slicing too early will make a mess.
• Wrap for Extra Moisture: Once cooled, wrap the bread in plastic wrap or foil and let it rest overnight. The texture becomes even more moist and flavorful the next day.
• Freeze for Later: This bread freezes beautifully. Slice and freeze individually so you can grab a piece whenever a craving hits.
• Chill Before Slicing for Clean Cuts: If presentation matters (and when doesn’t it?), refrigerate the loaf for 30 minutes before slicing to get clean layers.

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Storage Instructions

Proper storage ensures your pumpkin bread with maple cream cheese filling stays moist and flavorful:

• Room Temperature: If you plan to eat the bread within 1–2 days, wrap it tightly in plastic wrap or store it in an airtight container. Keep it in a cool, dry place.
• Refrigerator: Because of the cream cheese filling, refrigeration is best for longer storage. It will keep for up to 5 days in the fridge. Let it come to room temperature or warm it slightly before serving.
• Freezer: This bread freezes beautifully. Slice it, wrap each slice individually in plastic wrap, and store in a zip-top bag. It’ll keep in the freezer for up to 3 months. Thaw at room temperature or pop it in the microwave for a quick warm-up.

Tip: Place parchment paper between slices before freezing to prevent them from sticking together.

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Estimated Nutrition

Here’s a general estimate for one slice (based on 10 slices per loaf):

• Calories: 280–320
• Total Fat: 15g
• Saturated Fat: 4.5g
• Cholesterol: 45mg
• Sodium: 250mg
• Total Carbohydrates: 36g
• Dietary Fiber: 1.5g
• Sugars: 18g
• Protein: 4g

Keep in mind this will vary depending on the exact ingredients used, any substitutions, and the size of each slice. For more accurate nutritional info, you can plug your specific ingredients into a nutrition calculator.

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Frequently Asked Questions

1. Can I use homemade pumpkin purée instead of canned?

Yes! Just make sure your homemade purée is smooth and well-drained. It should have the same consistency as canned pumpkin to avoid making the batter too wet.

2. Can I make this pumpkin bread ahead of time?

Absolutely. In fact, it tastes even better the next day. Bake it, let it cool completely, then wrap tightly and store at room temperature or refrigerate.

3. Can I freeze this pumpkin bread?

Yes! Slice the loaf and wrap each piece individually in plastic wrap, then place in a zip-top bag. Freeze for up to 3 months. Thaw at room temperature or warm slightly before serving.

4. What if I don’t have maple syrup for the filling?

You can substitute honey or agave syrup. Maple gives a distinct flavor, but these alternatives will still taste great.

5. Why did my filling sink to the bottom?

This can happen if the filling is too thin or the first layer of batter is too shallow. Make sure the filling is thick, and spread a solid base layer of batter before adding the cream cheese.

6. Can I turn this into muffins instead of a loaf?

Yes! Fill muffin cups halfway with batter, add a dollop of filling, and top with more batter. Bake at 350°F for about 20–25 minutes.

7. How should I store leftovers?

Wrap the loaf tightly in plastic wrap or store slices in an airtight container. Refrigerate if keeping it more than two days.

8. Can I add chocolate chips or raisins?

Sure! Chocolate chips pair surprisingly well with pumpkin, and raisins add a chewy texture. Fold them into the batter before layering.

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Conclusion

Pumpkin Bread With Maple Cream Cheese Filling is a recipe I return to again and again—not just because it’s delicious, but because it brings comfort and joy in every bite. It captures everything I love about fall baking: warmth, spice, and a touch of indulgence. Whether you’re enjoying a quiet morning with coffee or hosting friends for brunch, this loaf always feels special.

From its silky maple center to its moist, pumpkin-spiced crumb, it’s a bake that invites compliments—and second slices. Give it a try, and don’t be surprised if it becomes one of your go-to seasonal favorites.

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