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Two slices of pumpkin bread resting on a white plate and napkin.

Cream Cheese Filled Pumpkin Bread

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 75 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Cuisine: American


Fluffy, vegan, and made with simple ingredients, this cream cheese filled pumpkin bread is the best fall breakfast, snack, or healthy dessert!



Cream Cheese Filling

  • 8 oz plain dairy free cream cheese at room temperature
  • 2 tsp corn starch
  • 1/4 cup white sugar
  • Juice of 1 lemon

Pumpkin Bread Batter

  • 1 tbsp ground flax seed
  • 2 tbsp water
  • 1 cup pumpkin purée
  • 1/4 cup plain dairy free yogurt or milk
  • 1/2 cup apple sauce
  • 1/4 cup nut butter of choice
  • 1/4 cup apple juice
  • 1 tbsp apple cider vinegar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup brown sugar
  • 2 cups white whole wheat flour


Cream Cheese Filling

  1. Preheat oven to 350F. While oven preheats, combine cream cheese, corn starch, sugar and lemon juice in a small mixing bowl. Whisk together until cream cheese mixture is smooth, with no lumps remaining. Set aside to make batter.

Pumpkin Bread

  1. In a large bowl, combine ground flax and water. Mix and then let stand to gel for 5 minutes.
  2. To the bowl add pumpkin, yogurt, nut butter, apple sauce, apple cider vinegar, and apple juice. Whisk liquid ingredients well to combine evenly.
  3. Fold in baking powder, baking soda, salt and spices. Note that your batter will fluff up.
  4. At this time, fold in flour and brown sugar. Your batter will be thick once fully combined.
  5. In a greased loaf pan, spoon half the batter and spread out evenly in the pan.
  6. Spoon cream cheese filling on top of the first layer and smooth it out evenly all over top.
  7. Take remaining bread batter and spoon evenly over top the cream cheese layer. Carefully spread top layer over cream cheese filling to completely cover.
  8. Lift pan slightly up and lightly tap it on your countertop a few times to release air pockets between the layers.
  9. Place pan in the oven and bake for 55 minutes or until you see your bread dome and turn golden.
  10. Remove your loaf from the oven and allow to cool for at least 15 minutes, then remove from pan and allow to completely cool on a wire rack before cutting into slices.


  • I tested this bread with both Toffuti Cream Cheese and Kite Hill plain cream cheese. 
  • I used natural peanut butter for this loaf, but feel free to opt for almond butter for a more neutral flavor or tahini, sunflower butter or coconut oil if you have a nut allergy.  
  • I did not test this recipe with gluten free flour, but if you do test it, let me know how it goes. 

Keywords: dessert, pumpkin bread, sweet bread