Pumpkin-Molasses Bread with Cream Cheese Filling
Tender pumpkin bread swirled with tangy cream cheese filling, spiced with pumpkin pie spice and molasses. Baked in a loaf pan until a toothpick comes out mostly clean. Perfect for fall breakfasts or afternoon snacks. Requires cooling before slicing for best texture and flavor.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp pumpkin pie spice
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 eggs, at room temperature
- 1 cup pumpkin puree
- ½ cup brown sugar, packed
- ⅓ cup milk, whole or 2 percent
- ¼ cup molasses
- 3 tablespoons vegetable or canola oil
- 6 ounces cream cheese, full-fat, softened at room temperature
- 2 tablespoons granulated sugar
- ½ tsp pumpkin pie spice
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Line an 8 by 4-inch loaf pan with parchment paper, leaving about an inch hanging over the sides.
- 3
In a medium bowl, whisk together cream cheese, granulated sugar, and pumpkin pie spice until smooth. Set aside.
- 4
In a medium bowl, stir together flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- 5
In a stand mixer fitted with paddle attachment, beat eggs, pumpkin puree, brown sugar, milk, molasses, and oil until well combined, scraping bowl as needed.
- 6
Add dry ingredients in two batches, beating after each addition until just combined with no white streaks.
- 7
Transfer half the batter to the prepared loaf pan.
- 8
Drop spoonfuls of cream cheese filling over the batter surface and spread with a small spatula.
- 9
Top with remaining batter.
- 10
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out mostly clean.
- 11
Cool loaf pan on a wire rack for 20-30 minutes.
- 12
Lift bread from pan using parchment paper overhang and place on a wire rack to cool completely.
- 13
Cool completely before slicing.
Tips
Do not overmix after adding dry ingredients to avoid a dense crumb.
The cream cheese filling will be thicker than the batter; it does not need to be perfectly evenly distributed.
Cool the bread completely before slicing to ensure clean slices and proper texture.
Good to Know
Store tightly wrapped or in an airtight container at room temperature for up to one day, or in the refrigerator for longer storage.
Batter can be prepared up to 2 hours ahead and refrigerated before adding filling and baking.
Slice and serve at room temperature or toasted, optionally with butter or cream cheese.
Common Mistakes
Do not overmix batter after adding dry ingredients to avoid a dense, tough crumb.
Do not skip cooling before slicing to avoid crumbling or uneven pieces.