Pumpkin Cream Cheese Bread

Prep 20 mins
Cook 40 mins
Total 1 hr
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This easy Pumpkin Cream Cheese Bread is one of my favorite Fall desserts to bake! Thick, fluffy and moist pumpkin bread stuffed with sweet cream cheese swirls… need I say more?

Easy Pumpkin Cream Cheese Bread

Fall desserts are a serious weakness of mine – I just can’t resist them! On second thought, they must be a strength because this Pumpkin Cream Cheese Bread is to die for.

This moist pumpkin bread is thick, cake-like, filled with pumpkin flavor, and stuffed/topped with a layer of cream cheese. Pumpkin-based desserts can tend to overwhelm people with their strong flavor, but this homemade pumpkin bread has a perfect balance of rich pumpkin and sweet cream cheese. 

Loaf of sliced pumpkin cream cheese bread.

PUMPKIN PIE SPICE VS CINNAMON?

You can use pumpkin pie spice (also sometimes shortened to use Pumpkin Spice) or you can use cinnamon in this recipe. Either way is delicious!

If you do not have Pumpkin Spice, but would like to make it, below is a simple recipe:

DIY Pumpkin Pie Spice

  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  1. Mix all ingredients together. This recipe will make a little over 2 tablespoons of pumpkin pie spice.
  2. You can double or triple the recipe and save it for any other wonderful Fall recipes or even sprinkle it over your morning coffee!
Bowls of pumpkin cream cheese bread ingredients.

Recipe Ingredients

Ready to try this pumpkin spice masterpiece? Here’s what you’ll need:

For the cream cheese filling/topping:

  • Cream Cheese: let it come to room temperature before you use it.
  • Granulated Sugar
  • Egg Yolk
  • Vanilla Extract

For the pumpkin loaf:

  • All Purpose Flour
  • Pumpkin Pie Spice: Substitute with a mix of ground cinnamon and ginger if you need to. Here is how to make homemade pumpkin spice.
  • Baking Soda
  • Salt
  • Canned Pumpkin: It should be a pure pumpkin puree, not pumpkin pie filling.
  • Granulated Sugar
  • Packed Brown Sugar
  • Eggs
  • Vegetable Oil
  • Vanilla Extract

How to Make Pumpkin Cream Cheese Bread

Prep: Preheat oven to 375°F. Grease a 9×5 baking loaf pan and line with parchment paper (where it hangs over the edges) for easy bread removal. Set aside.

Beat: In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined. Set aside.

Cream cheese mixture in a glass bowl.

Mix: In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.

Add: In large bowl, whisk together pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps.

Whisked pumpkin puree for pumpkin cream cheese bread.

Layer: Pour half of the batter into prepared loaf pan and smooth the top with a spatula. Spoon half of the cream cheese mixture over the top of this layer and spread evenly, then add the remaining pumpkin batter on top. Drag a knife in a few swirls through the batter to swirl the middle layer of cream cheese (only do a few swirls).

Swirl: Then top the pumpkin batter with the remaining cream cheese mixture. Use a butter knife or toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier.

Bake: Loosely tent loaf pan with foil to prevent too much browning and bake fo 40 to 45 minutes, until a toothpick inserted in the pumpkin part comes out clean.

Pumpkin cream cheese bread slices on plates.

Serve and Store: Allow to cool, slice and serve. Store leftovers in an airtight container in the fridge because of the cream cheese filling.

Tips and Add-In Ideas

Here are some tips and add-ins you might want to consider:

  • Let Bread Cool Before Slicing: The slices will stay together much better after the bread has cooled.
  • Don’t Over-Mix the Batter: If you beat the batter too much the bread’s texture will become tougher.
  • Use a Brick of Cream Cheese: Cream cheese from a tub will have too much moisture.
  • Possible Add-Ins: You might try throwing in some chocolate chips, or any chopped nuts that you like. 
Slice of pumpkin cream cheese bread on a plate with a fork.

How to Store Homemade Pumpkin Bread

Homemade Pumpkin Bread can be stored in the fridge in an airtight container, for about a week.

Can I Freeze Pumpkin Cream Cheese Bread?

Yes! If stored in an airtight container or plastic wrap, pumpkin bread can be frozen for 2-3 months. 

Stack of pumpkin cream cheese bread slices.

This pumpkin cream cheese bread is epically moist and full of flavor. It’s also very easy to whip up and is always a huge hit with a crowd. I always make a double loaf because my family of 5 can make it disappear in a day!

Looking for more pumpkin recipes? Try out some of these reader favorites:

Yield: 1 loaf

Pumpkin Cream Cheese Bread

Stack of pumpkin cream cheese bread slices.

Homemade Pumpkin Cream Cheese Bread is one of my favorite fall desserts to bake! This thick, spongy pumpkin bread is stuffed with sweet cream cheese swirls and pumpkin spice flavor... need I say more?

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

Cream Cheese Filling/Topping:

  • 8 oz cream cheese
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Pumpkin Loaf:

  • 1 3/4 cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (15 oz) can pumpkin (pure pumpkin puree)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract

Instructions

1. Preheat oven to 375°F. Grease a 9x5 baking loaf pan and line with parchment paper (where it hangs over the edges) for easy bread removal. Set aside.

2. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined. Set aside.

Cream cheese filling mixture in a mixing bowl

3. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.

4. In large bowl, whisk together pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps.

Pumpkin bread batter in a mixing bowl with a whisk

5. Pour half of the batter into prepared loaf pan and smooth the top with a spatula. Spoon half of the cream cheese mixture over the top of this layer and spread evenly, then add the remaining pumpkin batter on top. Drag a knife in a few swirls through the batter to swirl the middle layer of cream cheese (only do a few swirls).

6. Then top the pumpkin batter with the remaining cream cheese mixture. Use a butter knife or toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier.

7. Loosely tent loaf pan with foil to prevent too much browning and bake fo 40 to 45 minutes, until a toothpick inserted in the pumpkin part comes out clean.

8. Allow to cool, slice and serve. Store leftovers in an airtight container in the fridge because of the cream cheese filling.

A sliced loaf of pumpkin cream cheese bread

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 355Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 81mgSodium: 274mgCarbohydrates: 45gFiber: 1gSugar: 30gProtein: 5g

Categories

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Comments

12 Responses
  1. Lisa

    This recipe should say to put use two loaf pans. I put in one pan and it took entirely too long to cook. Like the other comments it took 2 hours. I had to turn the temp down to 350, because the bottom was burning before it could cook through in the center. Sometimes I wonder if people even test recipes before they post them online.

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Lisa! I’m sorry you had that issue, but I do test recipes. 3 times minimum in fact! First I test the recipe personally at least 2x, then it’s off to a hired recipe tester. I then make the recipe again for photos and the video. You can tell that this recipe has been tested by seeing all the step by step photos and the video of the recipe being made. I actually baked this again this weekend while visiting my grandmother (so in a different oven, in a different state). It took 55 minutes in a 9×5 loaf pan to bake in her oven.

  2. Emily Criss

    It took me 1 hour and 20 mins at 375 Degrees to bake this loaf. Followed the recipe exactly no deviation. Either the temp is too low or it really should say to bake for 1 hour or until toothpick comes out clean. Other than the cooking time issue the loaf is delicious.

  3. Rachel

    The bread itself is very good, but I did have some similar issues to other comments. It took way longer for mine to bake as well, nearly 2 hours. Could just be an oven issue. Secondly, my cream cheese mixture completely baked into the bread, I followed instructions exactly and there was no cream cheese topping to be seen after baking. Not sure what happened there, but the flavor is great.

  4. Sharon

    Made this tonight and it was hand down AMAZING. Loved it and so did my husband and kids. Going to make another tomorrow!

  5. Michael Claisse

    This recipe is messed up — after 1.5 HOURS in the oven, it was still not cooked. The “bread” turned out soft and completely unbaked. (And no, I am not having oven troubles). I don’t know if there’s too much moisture in the recipe, or not enough of a leavening agent or what. Maybe more egg would fix it? Really not sure, but this recipe does not work.

    Do NOT make this at home. Find another recipe.

    1. Sharon

      I just made it and had zero issues. Maybe you missed an ingredient? I made it exactly as listed, it needed 10 minutes more time to cook than the recipe said, but that sometimes happens to me. Otherwise it’s so delicious and my new favorite pumpkin bread.

  6. Julz

    Lol. That slice of bread looks like he’s wearing a smile . Id be smiling too! What’s not to love about pumpkin bread?

    1. Anna

      I got the same result with a hot oven. Middle would not cook no matter how long it was in the oven. Tried covered with tin foil and without for 45 minutes. The middle just doesn’t cook unfortunately.

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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