Pumpkin bread is already a cozy classic, but swirl in a rich cream cheese filling and you have something truly irresistible. Pumpkin Cream Cheese Bread is moist, warmly spiced, and layered with a tangy cream cheese ribbon that makes each slice taste like dessert. Perfect for breakfast, snacks, or holiday gifting, this recipe is a fall must-bake.
Pumpkin Cream Cheese Bread
Equipment
- 2 loaf pans (8×4-inch)
- Mixing bowls
- Whisk
- Rubber spatula
- Hand mixer or stand mixer
- toothpick or cake tester
Ingredients
- 1.75 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp salt
- 1.5 tsp ground cinnamon
- 0.5 tsp nutmeg
- 0.5 tsp ground ginger
- 0.25 tsp ground cloves
- 1 cup pumpkin purée (not pie filling)
- 0.5 cup vegetable oil (or melted butter)
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 0.25 cup granulated sugar (for filling)
- 1 large egg (for filling)
- 0.5 tsp vanilla extract (for filling)
- Cinnamon sugar, chopped nuts, or glaze (optional toppings)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, whisk pumpkin purée, oil, sugars, eggs, and vanilla until smooth.
- Fold dry ingredients into the wet mixture until just combined. Do not overmix.
- In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
- Pour half the pumpkin batter into prepared pans. Spread cream cheese mixture evenly over batter. Top with remaining pumpkin batter and swirl gently with a knife.
- Bake 45–55 minutes or until a toothpick inserted in the center comes out mostly clean. Let cool completely before slicing.
Notes
What is Pumpkin Cream Cheese Bread?
Pumpkin Cream Cheese Bread is a sweet quick bread made with pumpkin purée, warm spices, and a cream cheese filling. Unlike plain pumpkin bread, this version includes a rich, slightly tangy cream cheese layer baked right inside. The result is a moist, flavorful loaf that looks beautiful when sliced and tastes like a mash-up of pumpkin bread and cheesecake.
Ingredients You’ll Need
This recipe makes 2 loaves.
For the pumpkin bread
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon cloves
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil (or melted butter)
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the cream cheese filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Optional toppings
- Cinnamon sugar sprinkle
- Chopped pecans or walnuts
- Drizzle of powdered sugar glaze
Step-by-Step Instructions
Step 1: Prep oven and pans
Preheat oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans or line with parchment paper.
Step 2: Mix dry ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
Step 3: Mix wet ingredients
In a large bowl, whisk pumpkin purée, oil, sugars, eggs, and vanilla until smooth.
Step 4: Combine
Fold dry ingredients into wet mixture until just combined—do not overmix.
Step 5: Make cream cheese filling
In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
Step 6: Assemble loaves
Pour half the pumpkin batter into prepared pans. Spread cream cheese filling evenly over batter. Top with remaining pumpkin batter. Swirl gently with a knife for a marbled look.
Step 7: Bake
Bake 45–55 minutes, until a toothpick inserted in the center comes out mostly clean. Cool completely before slicing.
Tips for the Best Pumpkin Cream Cheese Bread
- Use room-temperature cream cheese for a smooth filling.
- Don’t overswirl—keep the layers distinct for a beautiful ribbon.
- Check early, as oven times may vary.
- Let bread cool fully to set the cream cheese layer.
Variations
- Pumpkin chocolate chip cream cheese bread: Add chocolate chips to the pumpkin batter.
- Nutty version: Mix chopped pecans or walnuts into batter.
- Mini loaves: Divide into mini loaf pans for gifting (bake 25–30 minutes).
- Muffins: Bake in muffin tins with cream cheese centers (18–20 minutes).
Storage and Make-Ahead
- Refrigerator: Store wrapped in plastic or airtight container for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in fridge.
- Make-ahead: Bake loaves a day ahead for parties or gifts.
Serving Ideas
Pumpkin Cream Cheese Bread is delicious on its own, but pairs well with:
- Hot coffee or tea
- A dollop of whipped cream
- Fresh fruit like apples or pears
- A drizzle of caramel sauce for dessert
Nutrition Breakdown
One slice (1/10 loaf) has about 250–280 calories, 4 grams protein, 35 grams carbs, and 12 grams fat. Using less sugar or light cream cheese can make it lighter.
Conclusion
Pumpkin Cream Cheese Bread is a fall baking staple—moist, spiced pumpkin bread with a luscious cream cheese swirl. It’s simple to make, beautiful to slice, and versatile enough for breakfast, snacks, or dessert. Bake it for your family, friends, or holiday gatherings and watch it disappear.
FAQs
Can I use pumpkin pie filling instead of purée?
No, it’s too sweet and already spiced. Use pure pumpkin purée.
Do I have to refrigerate this bread?
Yes, because of the cream cheese layer.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend.
How do I make it less sweet?
Reduce sugar by ¼ cup and add more spices for flavor.