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.
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
- Mix all ingredients together. This recipe will make a little over 2 tablespoons of pumpkin pie spice.
- You can double or triple the recipe and save it for any other wonderful Fall recipes or even sprinkle it over your morning coffee!
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.
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.
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.
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.
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.
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:
- Pumpkin Cream Cheese Muffins – swirled just like this bread!
- Double Layer Pumpkin Pie Cheesecake
- Pumpkin Pie Crisp
- The Best Pumpkin Cake
Pumpkin Cream Cheese Bread
Ingredients
Cream Cheese Filling/Topping:
- 8 oz cream cheese
- ¼ cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
Pumpkin Loaf:
- 1 ¾ cups all purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (15 oz) can pumpkin puree, not pumpkin pie filling
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
Instructions
- 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.
- In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined. Set aside.
- In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
- 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.
- 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).
- 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.
- 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.
- Allow to cool, slice and serve. Store leftovers in an airtight container in the fridge because of the cream cheese filling.
Video
Nutrition
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