This Pumpkin Cream Cheese Bread is the perfect way to enjoy the cozy flavors of fall! Moist, spiced pumpkin bread meets a rich, creamy layer of sweetened cream cheese, creating a deliciously decadent treat that’s ideal for breakfast, dessert, or an afternoon snack.
Looking for more pumpkin breads or muffins to make this fall? You’ll love these ones: Pumpkin Cream Cheese Muffins, Pumpkin Muffins with Cinnamon Streusel and Pumpkin Cinnamon Bread.
Pumpkin Cream Cheese Bread Recipe
Pumpkin season is officially here, and I can’t think of a better way to celebrate than with this irresistible Pumpkin Cream Cheese Bread! The combination of warm spices and pumpkin in every bite makes this treat so cozy, but the real star of the show is the creamy layer of sweetened cream cheese swirled into the middle. That perfect balance of rich, spiced, and slightly tangy flavors makes this bread crave-worthy. Plus, it’s incredibly easy to make, so even if you’re not a seasoned baker, you’ll feel like a pro after whipping up this beauty!
Trust me, this is the kind of recipe you’ll want to have on repeat all season long. It’s perfect for lazy weekend mornings with a cup of coffee, a fun baking project with the kids, or even a fun gift to take to friends and neighbors. The smell alone will have everyone in the house gathering in the kitchen, ready to grab a slice as soon as it’s cool enough to eat! Whether you’re a pumpkin spice lover or just looking for a new fall treat, this Pumpkin Cream Cheese Bread is bound to become a favorite in your fall recipe collection.
This pumpkin bread makes the perfect neighbor gift! Wrap a fresh loaf in plastic wrap or parchment paper and tie it off with some twine or ribbon. It’s so easy, but people always love a homemade gift.
Why You’ll Love This Recipe
- Easy to Make: This recipe comes together with simple ingredients and steps. The swirl of cream cheese in the middle gives it that wow factor without any extra effort!
- Perfect Balance of Flavors: The warmth of the pumpkin and spices pairs beautifully with the creamy, tangy sweetness of the cream cheese filling. It’s like the best of fall in every bite—rich, comforting, and totally satisfying.
- Versatile: This bread is great for breakfast, an afternoon snack, or even dessert! Serve it at brunch, bring it to a fall gathering, or keep it on hand for those cozy moments when you feel like treating yourself to something special.
How to Make Pumpkin Cream Cheese Bread
Adding the cream cheese filling looks like it could be complicated, but it’s so easy! Follow the steps below, and I’ll teach you the trick for getting that rich, creamy layer into the center of the bread. As always, you can find the full printable recipe card at the end of this post.
- Preheat your oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.
- Whisk together the 1 ½ cups flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Combine pumpkin puree, granulated sugar, brown sugar, 2 eggs, vegetable oil, and milk.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Beat together the cream cheese, brown sugar, egg, and 1 tablespoon flour.
- Pour half of the pumpkin batter into the prepared loaf pan.
- Spread the cream cheese mixture over the pumpkin batter.
- Pour and spread the remaining pumpkin batter over the cream cheese layer.
- Bake in the preheated oven for 55-65 minutes.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool before slicing.
Storage Information
Room Temperature: You can store the bread in an airtight container at room temperature for up to 2 days.
Refrigerator: Since it has a cream cheese layer, the bread will stay fresh longer if stored in the fridge. Wrap it tightly and store it in an airtight container for up to 5-7 days.
Freezer: To enjoy it later, you can freeze the bread! Wrap individual slices or the whole loaf in plastic wrap, then place in a freezer-safe bag. It will keep for up to 3 months. When ready to eat, thaw overnight in the fridge or at room temperature.
Variations to Try
- Stir in a handful of chopped pecans or walnuts to the batter for added texture and a nutty flavor. You can even sprinkle some on top before baking for a crunchy topping.
- If you’re a chocolate lover, mix in some chocolate chips or drizzle melted chocolate over the cooled loaf.
- Experiment with different spices! While cinnamon, nutmeg, and cloves are classic, you can add a pinch of cardamom, ginger, or even a dash of pumpkin pie spice for an extra level of flavor.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes! If you prefer fresh pumpkin, roast and puree it before using. Just make sure it’s smooth and thick—too much liquid can affect the texture of the bread. Use the same amount as you would canned pumpkin.
Why did my cream cheese layer sink to the bottom?
If the cream cheese layer sinks all the way to the bottom, the batter may have been too thin, or the cream cheese mixture may have been too heavy. Make sure the pumpkin batter is thick enough to support the cream cheese, and spread it evenly over the middle of the batter.
Can I make this bread without the cream cheese layer?
Of course! If you prefer a simple pumpkin bread, you can omit the cream cheese filling entirely. The bread will still be moist, flavorful, and perfect for fall.
Trish’s Tips
- To keep the bread light and tender, be careful not to overmix when combining the wet and dry ingredients. Stir just until combined to avoid a dense texture.
- Make sure your cream cheese is softened to room temperature before mixing the filling. This ensures a smooth, lump-free cream cheese layer that swirls beautifully into the bread.
- When adding the cream cheese layer, spread it evenly over the first half of the pumpkin batter. Then, gently spoon the remaining batter on top to avoid mixing the layers too much.
- Check your bread by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, your bread is ready. If the top starts to brown too quickly, cover it loosely with foil while it finishes baking.
- Resist the urge to slice the bread while it’s still hot. Let it cool completely so the cream cheese layer sets, and the bread will hold together when you finally slice it. Patience is key with this bread!
More Pumpkin Recipes to Try
- Pumpkin Donut Hole Muffins
- Pumpkin Cake with Salted Caramel Frosting
- Pumpkin Cheesecake Trifle
- Baked Pumpkin French Toast
- Pumpkin White Chocolate Chip Bars
Pumpkin Cream Cheese Bread
Ingredients
Pumpkin Bread:
- 1 ½ cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs room temperature
- ½ cup vegetable oil or canola oil
- ¼ cup milk room temperature
Cream Cheese Filling:
- 4 ounces cream cheese softened
- ½ cup brown sugar packed
- 1 large egg
- 1 tablespoon all-purpose flour
Instructions
- Preheat your oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil and milk until smooth and well combined.1 cup pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, 2 large eggs, ½ cup vegetable oil, ¼ cup milk
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- In a separate bowl, beat together the cream cheese, brown sugar, egg and flour until smooth and creamy.4 ounces cream cheese, ½ cup brown sugar, 1 large egg, 1 tablespoon all-purpose flour
- Pour half of the pumpkin batter into the prepared loaf pan, spreading it evenly.
- Carefully spoon the cream cheese mixture over the pumpkin batter, spreading it out evenly.
- Pour the remaining pumpkin batter over the cream cheese layer, gently spreading it to cover the cream cheese completely.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
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