This bread is the best of both worlds: tender, spiced pumpkin bread and a luscious cream cheese layer. It’s easy to make, full of seasonal flavor, and stays moist for days. Whether you serve it at a fall gathering or enjoy it with your morning coffee, this recipe is sure to become a seasonal favorite. Plus, it’s freezer-friendly and great for gifting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pumpkin bread:
All-purpose flour
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Ground ginger
Pumpkin puree (not pumpkin pie filling)
Granulated sugar
Brown sugar
Eggs
Vegetable oil
Vanilla extract
For the cream cheese filling:
Cream cheese, softened
Granulated sugar
Egg
All-purpose flour
Vanilla extract
Directions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract. Mix until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined—do not overmix.
In a separate bowl, beat the cream cheese until smooth. Add sugar, egg, vanilla, and flour, and mix until creamy.
Pour half of the pumpkin batter into the prepared pan and smooth the top.
Spoon the cream cheese filling over the batter and gently spread it evenly.
Pour the remaining pumpkin batter over the cream cheese layer and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay).
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and timing
This recipe yields 1 loaf (about 10 slices). Prep time: 20 minutes Bake time: 55–65 minutes Total time: About 1 hour 20 minutes
Variations
Mini loaves: Divide the batter into mini pans and reduce bake time to 30–35 minutes.
Chocolate chip twist: Add chocolate chips to the pumpkin batter or cream cheese layer.
Nutty version: Stir chopped pecans or walnuts into the batter for texture.
Gluten-free: Use a 1:1 gluten-free flour blend for a gluten-free option.
Swirl effect: Lightly swirl the cream cheese and pumpkin layers with a knife before baking for a marbled look.
Storage/Reheating
Store the cooled bread in an airtight container in the refrigerator for up to 5 days. To freeze, wrap the whole loaf or individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight. To reheat, microwave slices for 15–20 seconds or warm in a 300°F (150°C) oven for 5–10 minutes.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices. Use plain pumpkin puree for best results.
Why is my cream cheese layer sinking?
It’s normal for the cream cheese layer to settle slightly. Be sure to spread it evenly and avoid swirling it too deeply.
Can I make this bread ahead of time?
Yes, it keeps well in the fridge and the flavor improves after resting overnight.
What if I don’t have all the spices listed?
You can use pumpkin pie spice as a substitute for the individual spices.
Can I reduce the sugar in this recipe?
Yes, you can slightly reduce the sugar, but it may affect the sweetness and texture of the bread.
Can I make this without the cream cheese layer?
Yes, simply omit the filling and bake the pumpkin bread as usual for a classic version.
How do I know when it’s fully baked?
The top should be firm, and a toothpick inserted in the center should come out with a few moist crumbs, not raw batter.
Can I use oil substitutes like applesauce?
You can substitute part of the oil with applesauce for a lighter version, though it may slightly affect the texture.
Should I refrigerate the bread?
Yes, because of the cream cheese filling, it’s best to store this bread in the refrigerator.
What type of oil is best to use?
Neutral oils like vegetable, canola, or light olive oil work best for a moist texture and subtle flavor.
Conclusion
Pumpkin Cream Cheese Bread is a delightful twist on a fall favorite, combining soft, spiced pumpkin bread with a rich cream cheese center. It’s easy to make, visually stunning, and full of warm flavor in every bite. Whether you’re baking for the season or treating yourself, this bread is a must-try recipe that’s sure to impress.
Pumpkin Cream Cheese Bread is a moist, spiced quick bread with a luscious ribbon of sweetened cream cheese through the center. It’s the perfect fall treat, combining warm pumpkin flavor with a creamy cheesecake-like filling.
Ingredients
For the pumpkin bread:
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 cup pumpkin puree
3/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract
For the cream cheese filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 egg
1 tbsp all-purpose flour
1/2 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
Gradually add dry ingredients to the wet mixture, stirring until just combined—do not overmix.
In a separate bowl, beat cream cheese until smooth. Add sugar, egg, vanilla, and flour; mix until creamy.
Pour half of the pumpkin batter into the loaf pan and smooth the top.
Spoon the cream cheese filling over the batter and gently spread it evenly.
Top with the remaining pumpkin batter and smooth the surface.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use pumpkin puree, not pumpkin pie filling.Swirl the cream cheese layer slightly for a marbled look, if desired.To lighten the bread, substitute part of the oil with applesauce.Add chocolate chips or chopped nuts to the batter for variation.Store in the fridge due to the cream cheese filling.
