Introduction

This Cream Cheese Filled Pumpkin Bread with Chai Sugar is a delightful twist on traditional pumpkin bread. Filled with a smooth cream cheese layer and topped with warm chai-spiced sugar, it’s perfect for cozy fall mornings or afternoon tea. The combination of spices and creamy filling makes every bite irresistible.

Cream Cheese Filled Pumpkin Bread with Chai Sugar Recipe - Recipe Image

Ingredients

2 large eggs
1 cup canned pumpkin purée
1 cup granulated sugar
1/4 cup light brown sugar
1/2 cup canola oil
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar (for chai sugar)
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 ounces cream cheese, softened to room temperature
1 large egg yolk
1/4 cup granulated sugar (for filling)
1/2 teaspoon vanilla extract (for filling)
Pinch of salt (for filling)

Instructions

Step 1: Preheat your oven to 350℉. Grease and line a 9×5 loaf pan with parchment paper. In a large mixing bowl, whisk together the eggs, pumpkin purée, 1 cup granulated sugar, light brown sugar, canola oil, and 2 teaspoons vanilla extract until smooth.
Step 2: Add the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt to the wet ingredients. Gently whisk until just combined; avoid overmixing to keep the bread tender.
Step 3: In a small bowl, combine 2 tablespoons granulated sugar, cinnamon, cardamom, allspice, cloves, and ginger to make the chai sugar. Set aside.
Step 4: In a stand mixer fitted with the paddle attachment (or a mixing bowl and handheld mixer), blend together the softened cream cheese, egg yolk, 1/4 cup granulated sugar, 1/2 teaspoon vanilla extract, and a pinch of salt. Mix on medium speed for 30 seconds, then increase to medium-high until smooth. Scrape down sides as needed.
Step 5: Pour half of the pumpkin batter into the prepared loaf pan. Spread the cream cheese filling evenly over the batter, leaving a small border around the edges. Sprinkle the cream cheese layer with 1 tablespoon of the chai sugar mixture.
Step 6: Add the remaining pumpkin batter on top, smoothing it gently. Sprinkle the top with the remaining chai sugar.
Step 7: Bake for 60-65 minutes, or until the top is set and no longer jiggly, a toothpick inserted in the center comes out clean, and the edges are golden brown.
Step 8: Let the bread cool in the pan for 30 minutes before gently removing it and cooling completely on a wire rack. Allowing it to cool fully helps the cream cheese layer set for clean slices.

Tips & Variations

Use full-fat cream cheese for the smoothest, creamiest filling.
If you don’t have pumpkin pie spice, mix cinnamon, nutmeg, ginger, and cloves to create your own blend.
For a crunchy texture, sprinkle chopped walnuts or pecans on top before baking.
Store the bread in the refrigerator to keep the cream cheese layer fresh and firm.

Storage

Store this pumpkin bread in an airtight container in the refrigerator for up to 5 days. When ready to eat, you can enjoy it cold or warm slices slightly in the microwave for about 10-15 seconds. This helps soften the bread while keeping the cream cheese filling stable.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, you can roast and puree fresh pumpkin, but make sure it’s fully cooked and well-drained to avoid excess moisture that can affect the batter’s texture.

Can I make this bread gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend suitable for baking, but be sure it contains xanthan gum or a similar binder to help with texture.

Cream Cheese Filled Pumpkin Bread with Chai Sugar Recipe

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★★★★★

4.6 from 419 reviews

This Cream Cheese Filled Pumpkin Bread with Chai Sugar is a moist and flavorful fall-inspired loaf. It combines a spiced pumpkin batter with a creamy, tangy cream cheese filling and a fragrant chai-spiced sugar topping. Perfect for breakfast, dessert, or a cozy snack, this bread offers layers of warm spices, rich cream cheese, and tender pumpkin goodness baked to golden perfection.

Author: Bella
Prep Time: 20 minutes
Cook Time: 60-65 minutes
Total Time: 1 hour 20-25 minutes
Yield: 1 loaf, about 10 slices 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

Pumpkin Bread Batter

2 large eggs
1 cup canned pumpkin purée
1 cup granulated sugar
1/4 cup light brown sugar
1/2 cup canola oil
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Chai Sugar

2 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

Cream Cheese Filling

6 ounces cream cheese, softened to room temperature
1 large egg yolk
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
pinch of salt

Instructions

Preheat and prepare pan: Preheat your oven to 350℉. Grease and line a 9×5 inch loaf pan with parchment paper to ensure easy removal after baking.
Make pumpkin bread batter: In a large mixing bowl, whisk together the eggs, pumpkin purée, granulated sugar, light brown sugar, canola oil, and vanilla extract until the mixture is smooth and well combined. Add the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. Gently whisk until combined, being careful not to overmix to keep the bread tender.
Prepare chai sugar: In a small bowl, mix together the granulated sugar, cinnamon, ground cardamom, ground allspice, ground cloves, and ground ginger until evenly combined. Set this spicy sugar mixture aside.
Make cream cheese filling: Using a stand mixer fitted with a paddle attachment or a handheld mixer, beat the softened cream cheese, egg yolk, granulated sugar, vanilla extract, and a pinch of salt on medium speed for 30 seconds. Increase to medium-high speed and beat until the mixture is smooth and creamy, scraping down the sides as needed to ensure even mixing.
Assemble the loaf: Pour half of the pumpkin batter into the prepared loaf pan, spreading evenly. Carefully spoon the cream cheese filling on top, spreading it out evenly while leaving about a 1/8 inch border around the edges. Sprinkle 1 tablespoon of the chai sugar mixture evenly over the cream cheese layer. Gently pour the remaining pumpkin batter over the cream cheese and sprinkle the top with the remaining chai sugar mixture.
Bake: Place the loaf in the preheated oven and bake for 60 to 65 minutes. The top should be set and golden brown, and a toothpick inserted into the center should come out clean without any batter. Avoid jiggling of the cream cheese layer to ensure it is set.
Cool and serve: Let the bread cool in the pan for 30 minutes to allow the cream cheese layer to set further. Then, carefully remove the loaf from the pan and transfer it to a wire rack to cool completely before slicing. For best results, store the bread in the refrigerator to keep the cream cheese filling firm.

Notes

Do not overmix the batter to maintain a tender crumb texture.
Allow the bread to cool completely before slicing to prevent the cream cheese filling from spilling.
Chill leftovers in the refrigerator for up to 4 days; the bread tastes great chilled or at room temperature.
Use canned pumpkin purée rather than pumpkin pie filling for best flavor and texture.
Make sure the cream cheese is fully softened to ensure a smooth filling without lumps.

Keywords: pumpkin bread, cream cheese filling, chai sugar, spiced bread, fall recipes, moist pumpkin bread, holiday baking