Pumpkin Cream Cheese Bread
This fall treat is as good as it looks! Pumpkin cream cheese bread is soft, moist and perfectly flavored with all the fall spices. The cream cheese layer in the middle makes this quick bread extra special. You won’t believe how easy it is to make!
If pumpkin bread and cheesecake got together and had a baby this would be it. A rich and velvety cream cheese mixture is swirled in the center of this tender pumpkin spice bread. The two textures are a treat for the tastebuds (similar to my chocolate pumpkin cake with cream cheese frosting). Not only is this loaf stunning, but it’s delicious too!
Why You’ll Love This Recipe
- Easy to make. The pumpkin quick bread comes together in minutes, then all you have to do is layer it with a cheesecake mixture in a loaf pan.
- Beautiful presentation. Slicing into this loaf is oh-so-satisfying because of the cream cheese swirl reveal! I love dessert with that marble effect (like these pumpkin brownies).
- Layers of texture. Soft and sweet pumpkin bread with a rich, cheesecake-like filling makes this a treat for the tastebuds!
- Full of fall flavors. All the cozy spices paired with brown sugar and pumpkin will instantly put you in the mood for fall.
- Breakfast or dessert. It doesn’t matter what time of day it is, this bread is delicious whenever you eat it!
- Pumpkin purée: Use 100% pure pumpkin purée (not pumpkin pie filling). I prefer Libby’s.
- Spices: To get all the good fall flavor, check that your spices are fresh. You can use store-bought pumpkin pie spice or make your own.
- Vegetable oil: To add moisture to the bread, use any flavorless oil.
- Baking soda and powder: These leavening agents help the bread rise. Check that they are not expired for best results.
- Cream cheese: Block-style is best for baking. It’s thicker, creamier and yields a better texture.
- Flour: All purpose flour is used in the bread, but a couple tablespoons are also used in the cream cheese filling to help bind the mixture.
Refer to the recipe card for ingredient details and measurements.
Add mix-ins. Stir in 1 cup chocolate chips, chopped nuts or raisins in after adding the dry ingredients to the wet ingredients. Keep in mind they might sink into the cream cheese layer so you may not have that clean finish.
Add a streusel topping (like I do for my pumpkin muffins). Whisk together 3/4 cup flour, 1/4 cup brown sugar, 2 tablespoons sugar and 1/2 teaspoon cinnamon. Stir in 4 tablespoons melted butter and put the mixture in the refrigerator while you prepare the batter. Sprinkle the streusel on top right before baking.
Make muffins. Place a tablespoon of pumpkin batter in each paper liner in a muffin tin. Add a scant tablespoon of cream cheese filling on top, then layer again with another tablespoon of batter. Bake at 400 F for 15 to 20 minutes.
Make mini loafs. Use mini loaf pans to make small breads. It makes the perfect housewarming gift! Baking time will be shorter (Start checking around 30 minutes).
How to Make Pumpkin Cream Cheese Bread
- Whisk the dry ingredients: flour, baking soda, baking powder, salt and spices. Set aside.
- Beat the sugar, brown sugar and vegetable oil until well combined. Add the egg and mix until combined. Mix in the pumpkin purée until well combined.
- Add the dry ingredients to the wet ingredients and mix just until combined. Set aside the batter.
- Beat the cream cheese until smooth and creamy. Add sugar, egg, vanilla and vanilla, then mix until combined.
- Layer half the pumpkin mixture into the bottom of the 9×5 loaf pan. Pour all the cream cheese mixture on top of the bottom layer of the pumpkin batter. Carefully spread into an even layer.
- Add remaining pumpkin batter on top of the cream cheese mixture and spread evenly (it’s okay if it doesn’t cover all the cream cheese). Bake bread at 325° F for 60 to 70 minutes. Cool completely before slicing and serving.
Weigh the ingredients. It’s more accurate than using measuring cups! If you don’t have a scale, spoon the flour into the measuring cup and level with a knife (don’t pack it down).
Use room temperature ingredients. Not only does it make it easier to mix, but the batter is more smooth and consistent. As a result, the bread and filling will have a better texture.
Keep an eye on the bread while it bakes. If the top looks like it’s baking too quickly, place a loose layer of aluminum foil over the top to prevent it from browning. The toothpick test helps to check for doneness, but keep in mind the cream cheese filling will not fully set.
Let the bread cool completely before slicing. I know it will be tempting to cut yourself a slice to reveal the swirl inside, but trust me when I say wait until it’s completely cooled. The slices will be cleaner and the bread won’t fall apart!
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for a week. Make sure the bread is completely cooled before storing.
Freeze for up to 3 months. For best results, wrap loaf (or slices) in plastic wrap and place in a freezer bag. Defrost in the refrigerator before bringing to room temperature and serving.
Yes, you can make this bread without any filling (but I think it tastes better with it!)
No, it can stay at room temperature for a few days. However, it will last longer if kept in the refrigerator.
This bread tastes delicious with a fresh cup of coffee or tea. You could also serve it as dessert with a dollop of whipped cream, drizzle of maple syrup or scoop of ice cream!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Pumpkin Cream Cheese Bread
- 2 cups (250 g) all purpose flour, measured correctly
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 ½ teaspoons pumpkin pie spice
- ¾ cup (150 g) light brown sugar
- ½ cup (100 g) granulated sugar
- ½ cup (113 g) vegetable oil
- 2 large eggs, room temperature
- 1 cup (226 g) 100% pure pumpkin puree, (not pumpkin pie filling)
Cream Cheese Filling
- ¾ cup (170 g or 6 oz) block-style cream cheese, room temperature
- 1 large egg, room temperature
- ⅓ cup (66 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons flour
- Preheat oven to 325° F. Line a 9-inch by 5-inch loaf pan with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
- In a medium bowl, whisk brown sugar, granulated sugar and vegetable oil together until oil is absorbed. Add egg and vigorously whisk until combined. Stir in pumpkin puree.
- Pour wet ingredients into the large bowl of dry ingredients and mix until no flour pockets remain (avoid over-mixing). Set aside while you prepare the filling.
- In the bowl of a stand mixer (or using a hand mixer), beat cream cheese until smooth and creamy. Add sugar, egg, vanilla and flour, then mix until combined.
- Transfer a little more than half the pumpkin batter to prepared pan and spread evenly. Drop dollops of the cream cheese mixture on top and very gently spread. It doesn’t have to be perfect (you don’t want it to mix with the batter). Pour remaining pumpkin batter on top and gently spread into an even layer. It's okay if some of the cream cheese peeks out from the sides.
- Bake at 325° F for 60 to 70 minutes until a toothpick inserted in the center comes out with little to no crumbs. Let the loaf cool in the pan for 15 minutes before removing from the pan and transferring to a wire rack to cool completely.