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cream cheese stuffed pumpkin banana bread - J Dub By Design™

Cream Cheese Stuffed Pumpkin Banana Bread


This cream cheese filled pumpkin banana bread has just the right amount of pumpkin.  You will love baking this bread throughout the fall and holiday season.


  • 1/2 c (113 grams) butter, softened
  • 1/2 c (99 grams) sugar
  • 1/2 c (106 grams) brown sugar
  • 2 1/2 cups (300 grams) flour
  • 1 t (6 grams) baking soda
  • 3 medium ripe bananas, mashed
  • 3 eggs, lightly beaten
  • 1 15 ounce can solid pumpkin
  • 1 c (113 grams) toasted walnuts (or pecans)
  • 1 T (14 grams) vanilla
  • 1 T Cinnamon
  • 1 T pumpkin pie spice
  • homemade cinnamon sugar

Ingredients for Filling

  • 1 8 ounce package cream cheese, softened
  • 1/4 c sugar
  • 1 egg


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease two loaf pans.
  3. In the bowl of a stand mixer, cream sugars and butter together until light and fluffy.
  4. Add in the eggs and mix again.
  5. In a separate bowl, whisk together flour, baking soda, cinnamon, and pumpkin pie spice.
  6. Add the flour mixture to the sugar mixture and mix just until incorporated.
  7. Add in mashed bananas and solid pumpkin.  Mix again.
  8. Next add the toasted walnuts and vanilla.  Mix again.
  9. Pour half the mixture into the two greased loaf pans and spread evenly.

Directions for Cream Cheese Filling


  1. Mix together softened cream cheese, one egg, and 1/4 cup sugar.
  2. Spread this mixture in the center of each loaf pan after pouring in batter.
  3. Swirl the cream cheese into the batter with a knife.
  4. Pour the remaining batter over the cream cheese mixture and spread evenly throughout pan.
  5. Sprinkle the loafs with cinnamon sugar.
  6. Bake in the oven for approximately 40-43 minutes, but check often to make sure the cake is not over done.
  7. You want the center to be slightly underdone when you remove them from the oven.
  8. Remove  from oven and allow to cool completely in the loaf pans.  This will ensure it finishes baking in the middle without drying out the edges.
  9. Once cooled, flip the loaves out onto cooling rack.


  • Store in an air tight container in the refrigerator for up to 4 days.
  • Prep Time: 10 minutes
  • Cook Time: 40-43 minutes
  • Category: Breads
  • Cuisine: American

Keywords: cream cheese pumpkin banana bread