🎉 Introduction
Few things say autumn comfort better than pumpkin bread. But when you swirl in a rich layer of cream cheese filling? You get a bakery-style loaf that’s moist, spiced, and indulgent—without being overly complicated.
This Pumpkin Cream Cheese Bread combines the cozy flavors of pumpkin pie with the tangy richness of cheesecake. The result is a tender pumpkin loaf that’s sweet and warmly spiced, perfectly balanced by a creamy cheesecake-like swirl in the center.
It’s perfect for fall breakfasts, coffee breaks, holiday gatherings, or gifting to friends and neighbors. Every slice is a little taste of autumn joy.
🧰 Equipment Needed
- 9×5-inch loaf pan
- Mixing bowls (large, medium, small)
- Whisk
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Parchment paper (optional, for easy removal)
🛒 Ingredients
Pumpkin Bread Batter:
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- ¼ cup oil (vegetable or canola)
- 1 tsp vanilla extract
- 1 3/16 cups flour (about 1 ¼ cups minus 2 tbsp)
- ½ tbsp pumpkin pie spice
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Cream Cheese Filling:
- 4 oz cream cheese, softened
- ¼ cup sour cream
- 1 egg yolk
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
👩🍳 Directions
Step 1: Prep Oven & Pan
- Preheat oven to 350°F (175°C).
- Grease and line a 9×5-inch loaf pan with parchment paper.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Set aside.
Step 3: Make Pumpkin Batter
- In a large bowl, whisk pumpkin puree, brown sugar, granulated sugar, eggs, oil, and vanilla until smooth.
- Fold in dry mixture until just combined.
Step 4: Make Cream Cheese Filling
- In a small bowl, beat cream cheese, sour cream, egg yolk, sugar, and vanilla until creamy and smooth.
Step 5: Layer Batter & Filling
- Pour half of pumpkin batter into loaf pan.
- Spread cream cheese filling evenly over batter.
- Top with remaining pumpkin batter.
- Use a knife to swirl gently for a marbled effect (optional).
Step 6: Bake the Bread
- Bake 55–65 minutes, until a toothpick inserted comes out clean (avoid the cream cheese section).
- Cool 10 minutes in pan, then transfer to a wire rack.
Step 7: Slice & Serve
- Slice thick pieces and enjoy warm or at room temperature.
🍽️ Servings & Timing
- Servings: 10 slices
- Prep time: 15 minutes
- Bake time: 60 minutes
- Cooling time: 15 minutes
- Total time: 1 hour 30 minutes
🧊 Storage & Reheating
- Room Temperature: Store covered up to 2 days.
- Refrigerator: Store in airtight container for up to 5 days.
- Freezer: Wrap tightly (unglazed) and freeze up to 2 months. Thaw overnight before serving.
- Reheating: Warm slices in microwave for 10–15 seconds.
🥄 Variations
- Nutty Pumpkin Bread: Add chopped pecans or walnuts to batter.
- Chocolate Chip Pumpkin Bread: Fold ½ cup chocolate chips into pumpkin batter.
- Maple Cream Cheese Filling: Add 1 tbsp maple syrup to the cream cheese layer.
- Mini Loaves: Bake in mini loaf pans for 25–30 minutes.
- Pumpkin Cream Cheese Muffins: Use muffin tins for single-serve versions.
❓ 10 FAQs
- Can I use pumpkin pie filling instead of puree?
- No, pumpkin pie filling already has sugar and spices—stick to plain puree.
- Do I need to soften cream cheese first?
- Yes, room-temp cream cheese ensures smooth filling.
- Can I skip the sour cream?
- It adds creaminess, but Greek yogurt works as a substitute.
- How do I keep the cream cheese layer from sinking?
- Layer batter carefully and don’t over-swirl.
- Can I double the recipe?
- Yes, bake in two loaf pans or a 9×13 dish.
- Why did my bread crack on top?
- That’s normal for quick breads—adds a rustic look!
- Can I use whole wheat flour?
- Yes, substitute half for nutty flavor, but texture will be denser.
- How do I know when it’s done if there’s cream cheese inside?
- Insert a toothpick into the pumpkin portion only.
- Can I make this gluten-free?
- Yes, use a 1:1 gluten-free baking flour.
- What’s the best drink to pair with it?
- Coffee, chai latte, or hot apple cider.
🏁 Conclusion
This Pumpkin Cream Cheese Bread is moist, flavorful, and full of fall spices with a creamy surprise in every bite. It’s easy to make, gorgeous to slice, and perfect for cozy mornings, holidays, or gifting.
With its cheesecake-like swirl and pumpkin spice aroma, this recipe will quickly become your go-to fall loaf. Bake one today—you’ll want to keep it all for yourself!
Pumpkin Cream Cheese Bread | Moist, Spiced & Filled with Creamy Swirls
Few things say autumn comfort better than pumpkin bread. But when you swirl in a rich layer of cream cheese filling? You get a bakery-style loaf that’s moist, spiced, and indulgent—without being overly complicated.
This Pumpkin Cream Cheese Bread combines the cozy flavors of pumpkin pie with the tangy richness of cheesecake. The result is a tender pumpkin loaf that’s sweet and warmly spiced, perfectly balanced by a creamy cheesecake-like swirl in the center.
It’s perfect for fall breakfasts, coffee breaks, holiday gatherings, or gifting to friends and neighbors. Every slice is a little taste of autumn joy.
Ingredients
Equipment
Method
Step 1: Prep Oven & Pan
- Preheat oven to 350°F (175°C).
- Grease and line a 9×5-inch loaf pan with parchment paper.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Set aside.
Step 3: Make Pumpkin Batter
- In a large bowl, whisk pumpkin puree, brown sugar, granulated sugar, eggs, oil, and vanilla until smooth.
- Fold in dry mixture until just combined.
Step 4: Make Cream Cheese Filling
- In a small bowl, beat cream cheese, sour cream, egg yolk, sugar, and vanilla until creamy and smooth.
Step 5: Layer Batter & Filling
- Pour half of pumpkin batter into loaf pan.
- Spread cream cheese filling evenly over batter.
- Top with remaining pumpkin batter.
- Use a knife to swirl gently for a marbled effect (optional).
Step 6: Bake the Bread
- Bake 55–65 minutes, until a toothpick inserted comes out clean (avoid the cream cheese section).
- Cool 10 minutes in pan, then transfer to a wire rack.
Step 7: Slice & Serve
- Slice thick pieces and enjoy warm or at room temperature.
Notes
🧊 Storage & Reheating
Room Temperature: Store covered up to 2 days.
Refrigerator: Store in airtight container for up to 5 days.
Freezer: Wrap tightly (unglazed) and freeze up to 2 months. Thaw overnight before serving.
Reheating: Warm slices in microwave for 10–15 seconds.
🥄 Variations
Nutty Pumpkin Bread: Add chopped pecans or walnuts to batter.
Chocolate Chip Pumpkin Bread: Fold ½ cup chocolate chips into pumpkin batter.
Maple Cream Cheese Filling: Add 1 tbsp maple syrup to the cream cheese layer.
Mini Loaves: Bake in mini loaf pans for 25–30 minutes.
Pumpkin Cream Cheese Muffins: Use muffin tins for single-serve versions.
❓ 10 FAQs
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling already has sugar and spices—stick to plain puree.
Do I need to soften cream cheese first?
Yes, room-temp cream cheese ensures smooth filling.
Can I skip the sour cream?
It adds creaminess, but Greek yogurt works as a substitute.
How do I keep the cream cheese layer from sinking?
Layer batter carefully and don’t over-swirl.
Can I double the recipe?
Yes, bake in two loaf pans or a 9×13 dish.
Why did my bread crack on top?
That’s normal for quick breads—adds a rustic look!
Can I use whole wheat flour?
Yes, substitute half for nutty flavor, but texture will be denser.
How do I know when it’s done if there’s cream cheese inside?
Insert a toothpick into the pumpkin portion only.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free baking flour.
What’s the best drink to pair with it?
Coffee, chai latte, or hot apple cider.
🏁 Conclusion
This Pumpkin Cream Cheese Bread is moist, flavorful, and full of fall spices with a creamy surprise in every bite. It’s easy to make, gorgeous to slice, and perfect for cozy mornings, holidays, or gifting. With its cheesecake-like swirl and pumpkin spice aroma, this recipe will quickly become your go-to fall loaf. Bake one today—you’ll want to keep it all for yourself!
This Pumpkin Cream Cheese Bread is moist, flavorful, and full of fall spices with a creamy surprise in every bite. It’s easy to make, gorgeous to slice, and perfect for cozy mornings, holidays, or gifting. With its cheesecake-like swirl and pumpkin spice aroma, this recipe will quickly become your go-to fall loaf. Bake one today—you’ll want to keep it all for yourself!
