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Overhead shot of slices of cream cheese filled pumpkin bread

Cream Cheese Filled Pumpkin Bread with Chai Sugar

This Cream Cheese Filled Pumpkin Bread with Chai Sugar is the ONLY pumpkin bread recipe you need this fall! It's incredibly moist, filled with warm spices & a cheesecake layer, and topped off with a crunchy chai sugar dusting, which helps create this beautiful crust on top of the bread. You truly will not be able to stop eating this delectable fall treat.

Course Bread, Breakfast, Dessert, Snack
Cuisine American
Keyword chai pumpkin bread, cream cheese filled pumpkin bread, cream cheese pumpkin bread, cream cheese pumpkin bread recipe, easy cream cheese pumpkin bread, pumpkin bread, pumpkin bread recipe
Prep Time 30 minutes
Cook Time 1 hour
Servings 8 slices
Author Molly | Spices in My DNA

Ingredients

For the pumpkin bread

  • 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

For the 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

For the 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

  1. Preheat oven to 350℉. Grease and line a 9x5 loaf pan with parchment paper. Begin by making the pumpkin bread batter. In a large mixing bowl, combine the eggs, pumpkin purée, sugar, granulated sugar, brown sugar, canola oil, and vanilla. Whisk until completely smooth and combined. Add the flour, pumpkin pie spice, baking soda, baking powder, and salt, and whisk until combined (don't overmix!). Set aside.

  2. Make the chai sugar. In a small bowl, mix together the sugar, cinnamon, cardamom, allspice, cloves, and ginger until combined. Set aside.

  3. Make the cream cheese filling. To the bowl of your stand mixer fitted with the paddle attachment (you can also use a mixing bowl with a handheld mixer), add your softened cream cheese, egg yolk, sugar, vanilla, and pinch of salt. Mix on medium speed for 30 seconds, then increase to medium/high until mixture is smooth and combined, scraping down the sides as needed.

  4. To assemble the loaf, pour half of the pumpkin batter into the prepared pan. Gently top with the cream cheese mixture, spreading it out evenly, leaving a 1/8 inch border on the sides of the pan. Sprinkle cream cheese layer with 1 tablespoon of the chai sugar mixture. Top the loaf with the remaining pumpkin batter, and sprinkle the top with the remaining chai sugar.

  5. Bake for 60-65 minutes, until top is set, no longer jiggly, a toothpick inserted in the center comes out clean, and edges are nice and golden brown. Let cool for 30 minutes in the pan, then gently remove and let cool the remainder of the way on a wire rack. Once cool, slice and enjoy! It's important to let this bread cool before slicing, to allow the cream cheese layer to set up. I like to keep this bread in the fridge!