Cream-Cheese Layered Pumpkin Loaf


Cozy layers.


These things all seem to go together, don’t they? So, it makes sense to make a pumpkin loaf that layers in cream cheese. Right? Who’s with me?


Michael and I made our annual trip to the Pumpkin Patch last week, and came back with two big beauties. Michael’s will become a spooky jack-o-lantern this weekend, but mine gets cooked and pureed to go into soup, pie, muffins, and this!

I’m pretty sure you’ve seen the Pumpkin Muffins that have a cream cheese filling at Starbucks. This is a riff on that, done as a loaf rather than individual muffins. It is moist and the layer of cream cheese is both a little tart and a little sweet. A slice goes down very nicely with a hot cup of tea about 4 o’clock in the afternoon on a rainy Vancouver day.


Layered Pumpkin Loaf

(adapted from Kraft Canada)


  • 1 cup pureed or canned pumpkin
  • 1 cup sugar (I used a little less, about 2/3)
  • 1/2 cup  packed brown sugar
  • 2 eggs
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 2 cups  flour
  • 2-1/2 tsp. Baking Powder
  • 2 tsp.  pumpkin pie spice (OR some combo of cinnamon, ground cloves and nutmeg)
  • 1/4 tsp.  salt
  • 1 cup cream cheese, softened


  • In a large bowl, mix the pumpkin, sugars, eggs, milk and oil in large bowl until well combined.
  • Mix the dry ingredients together in a seperate bowl, then add to the wet in 2-3 batches, stirring in between. Don’t over beat.
  • Beat the cream cheese with a couple of tablespoons of white sugar until the sugar is incorporated.
  • Line a loaf pan with parchment paper.
  • Spoon a little more than half of the batter into the loaf pan, top with the cream cheese mixture, then spoon the rest of the pumpkin batter on top.
  • Bake in a 350 degree oven for about an hour, until a toothpick inserted in the centre comes out clean. Allow to cool for about 10-15 minutes in the pan, then remove to a wire rack to cool completely. Store in an air-tight container.

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