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Pumpkin Loaf Cake with Cream Cheese Filling

4.6 based on 7 reviews
|
Prep 30 MINUTES
Cook 1 HOUR 5 MINUTES
Servings 8 - 10 SERVINGS
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This moist and flavorful pumpkin loaf recipe is everything you will want this fall! Made in our festive and detailed Harvest Bounty Loaf Pan with a cream cheese filling for a classic flavor combo. Enjoy as is or dust with cinnamon sugar if desired.

Ingredients

Cake:

  • 1 1/2 cups flour (195 grams)
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 1/2 cup sugar (310 grams)
  • 1 cup canned pumpkin puree
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup melted butter
  • 1/4 cup sour cream

Cream Cheese Filling:

  • 1/4 cup sugar
  • 4 oz. cream cheese, chilled- straight from the refrigerator
  • ½ teaspoon of vanilla

Directions

Preheat oven to 350°F. Prepare Harvest Bounty Loaf Pan with baking spray and use a pastry brush to evenly coat the details of the pans. In a medium sized bowl, whisk together flour, baking soda, spices and salt and set aside.

Use a mixer to thoroughly combine the sugar, pumpkin, eggs, vanilla, butter, and sour cream in a mixing bowl. Slowly add dry ingredients and combine. Transfer to a bowl.

Clean the mixing bowl and combine the filling ingredients and beat until smooth. Do not over mix it. Be sure to use chilled cream cheese to retain its thickness. If it is too thin, place it in the refrigerator for a few minutes. Pour half (about 2 cups) of pumpkin batter in pan. Gently tap the pan several times to settle the batter into the mold and to remove air bubbles. With a small spoon, dollop the cream cheese filling into the center of the batter. Be sure cream cheese does not touch the sides of the pan. Gently spoon the remaining pumpkin batter over the top and spread evenly to the edges of the loaf pan so filling is covered.

Bake for 65-75 minutes until toothpick inserted in center of cake comes out clean. If it starts to brown too quickly, you can tent it the edges with aluminum foil. Let loaf cool 10 minutes before inverting onto a cooling rack to cool completely.

Read Recipe Reviews

    This is a fantastic recipe! Not only delicious, but also a showstopper for gatherings or potlucks. I always double the filling (just as a personal preference) but otherwise follow the recipe to a T. I would highly recommend this recipe in the suggested pumpkin pan.

    Made this today for the first time. The instructions worked perfect. Cream cheese stayed in the middle. Love it!

    This has to be the most fabulous pumpkin loaf in the world ! Moist ,flavorful ,rich with fall spices! Who could ask for more. A crowd pleaser, perfect with morning coffee or an dessert.

    Made this – only used 1 cup of sugar and replaced sour cream with non-fat yogurt. It baked up fine – I was worried because the pan was full! At 60 minutes of baking time, it seemed done. I’ll see if it is when I cut it tomorrow! Can’t wait to taste it tomorrow at a fall office party.

    I pre-made and froze this loaf. Allow 6-8 hours to thaw. It was delicious and my family said they preferred this to pumpkin pie on Thanksgiving.

    The two batters are too thin to do what is instructed in the recipe. My cream cheese filling just ended up blending in with the rest of the stuff, so there really isn’t any filling. It tastes good, but some kind of adjustments need to be made in this recipe. Try it yourself and see what happens.

    Hi! This recipe has been re-tested and updated with a better filling as well as adjusted baking time. We appreciate the feedback and the cake should come out beautifully/ tastes delicious! If you have any other concerns or questions, please reach out to info@nordicware.com. Thank you.

    I recommend this with reservations.

    I’ve made this twice now. Getting the cream cheese mixture in the center is next to impossible. Instructions say to swipe out a trench to fill with cream cheese. Both batters are too thin for this to work. Second time making I mixed cream cheese first then put in a measure with pouring lip. Easier to get in center, but not much. Ended up swirling with a knife. Next time will make cream cheese ahead then store in fridge while making the rest of recipe. Think it maybe easier if both batters aren’t completely fluid.

    The pumpkin cake is wonderful! Will be making without cream cheese in the future. I didn’t care for cream cheese filling, but husband loved it.

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Write a Review

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Ingredients

Ingredients

Cake:

  • 1 1/2 cups flour (195 grams)
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 1/2 cup sugar (310 grams)
  • 1 cup canned pumpkin puree
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup melted butter
  • 1/4 cup sour cream

Cream Cheese Filling:

  • 1/4 cup sugar
  • 4 oz. cream cheese, chilled- straight from the refrigerator
  • ½ teaspoon of vanilla

Directions

Directions

Preheat oven to 350°F. Prepare Harvest Bounty Loaf Pan with baking spray and use a pastry brush to evenly coat the details of the pans. In a medium sized bowl, whisk together flour, baking soda, spices and salt and set aside.

Use a mixer to thoroughly combine the sugar, pumpkin, eggs, vanilla, butter, and sour cream in a mixing bowl. Slowly add dry ingredients and combine. Transfer to a bowl.

Clean the mixing bowl and combine the filling ingredients and beat until smooth. Do not over mix it. Be sure to use chilled cream cheese to retain its thickness. If it is too thin, place it in the refrigerator for a few minutes. Pour half (about 2 cups) of pumpkin batter in pan. Gently tap the pan several times to settle the batter into the mold and to remove air bubbles. With a small spoon, dollop the cream cheese filling into the center of the batter. Be sure cream cheese does not touch the sides of the pan. Gently spoon the remaining pumpkin batter over the top and spread evenly to the edges of the loaf pan so filling is covered.

Bake for 65-75 minutes until toothpick inserted in center of cake comes out clean. If it starts to brown too quickly, you can tent it the edges with aluminum foil. Let loaf cool 10 minutes before inverting onto a cooling rack to cool completely.

Read Recipe Reviews

    This is a fantastic recipe! Not only delicious, but also a showstopper for gatherings or potlucks. I always double the filling (just as a personal preference) but otherwise follow the recipe to a T. I would highly recommend this recipe in the suggested pumpkin pan.

    Made this today for the first time. The instructions worked perfect. Cream cheese stayed in the middle. Love it!

    This has to be the most fabulous pumpkin loaf in the world ! Moist ,flavorful ,rich with fall spices! Who could ask for more. A crowd pleaser, perfect with morning coffee or an dessert.

    Made this – only used 1 cup of sugar and replaced sour cream with non-fat yogurt. It baked up fine – I was worried because the pan was full! At 60 minutes of baking time, it seemed done. I’ll see if it is when I cut it tomorrow! Can’t wait to taste it tomorrow at a fall office party.

    I pre-made and froze this loaf. Allow 6-8 hours to thaw. It was delicious and my family said they preferred this to pumpkin pie on Thanksgiving.

    The two batters are too thin to do what is instructed in the recipe. My cream cheese filling just ended up blending in with the rest of the stuff, so there really isn’t any filling. It tastes good, but some kind of adjustments need to be made in this recipe. Try it yourself and see what happens.

    Hi! This recipe has been re-tested and updated with a better filling as well as adjusted baking time. We appreciate the feedback and the cake should come out beautifully/ tastes delicious! If you have any other concerns or questions, please reach out to info@nordicware.com. Thank you.

    I recommend this with reservations.

    I’ve made this twice now. Getting the cream cheese mixture in the center is next to impossible. Instructions say to swipe out a trench to fill with cream cheese. Both batters are too thin for this to work. Second time making I mixed cream cheese first then put in a measure with pouring lip. Easier to get in center, but not much. Ended up swirling with a knife. Next time will make cream cheese ahead then store in fridge while making the rest of recipe. Think it maybe easier if both batters aren’t completely fluid.

    The pumpkin cake is wonderful! Will be making without cream cheese in the future. I didn’t care for cream cheese filling, but husband loved it.

Write a Review

Write a Review

Your email address will not be published. Required fields are marked *

*

Product Used In This Recipe

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Visit Harvest Bounty Loaf

Harvest Bounty Loaf

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