This pumpkin cream cheese bread is a delicious dessert to make this fall! It has the perfect amount of pumpkin spice flavor with an amazing cream cheese filling.
Love pumpkin bread? Don’t miss my classic pumpkin bread, pumpkin chocolate chip bread and pumpkin banana bread.
Table of Contents
Pumpkin Bread with Cream Cheese
This pumpkin bread with cream cheese version may be my new favorite bread to make each fall! The filling tastes just like cheesecake and adds the perfect richness and creaminess to the bread.
If you love baking pumpkin recipes like me, you are going to LOVE this pumpkin cheesecake bread! It’s fluffy, moist, and has the perfect fall flavors just like my pumpkin cream cheese swirl muffins!
Key Ingredients
Don’t be overwhelmed with this amount of ingredients. These are all pantry staple ingredients that come together quickly and easily to make this delicious pumpkin cream cheese bread!
Find the full printable recipe with specific measurements below.
- Pumpkin: Make sure to use pumpkin puree (not pumpkin pie filling). I prefer Libby’s brand. Or you can make your own homemade pumpkin puree.
- Vanilla: I like to use pure vanilla extract to really bring out the flavor.
- Pumpkin pie spice: This is what really brings in the fall flavor. If you don’t have any on hand, you can make a homemade pumpkin pie spice with a combination of cinnamon, ginger, nutmeg, and cloves.
- Cream cheese: This is the base of the filling. So delicious!
Variations
To take this bread up a notch, try adding a crumble topping or streusel topping before baking. You may also mix in some chocolate chips or chopped pecans or walnuts into the pumpkin bread batter for more flavor and crunch.
How to Make Pumpkin Bread with Cream Cheese
The rich pumpkin and creamy cream cheese mixture blends well in each bite.
- Mix dry ingredients. Add the flour mixture, pumpkin pie spice, cinnamon, baking soda, and salt in a medium bowl and stir until combined.
- Mix wet ingredients. Stir together the eggs, oil, sugar and vanilla. Then fold in the pumpkin.
- Combine batter. Pour the dry ingredients into the wet pumpkin mixture and stir until smooth.
- Prepare filling. Use an electric mixer to cream together the cream cheese and sugar until smooth. Then mix in the egg and vanilla. Spoon the mixture into a ziplock bag and cut off the tip (this makes it easier to assemble in the pan).
- Assemble. Spray the pan with cooking spray. Pour half of the pumpkin batter into the greased 9×5″ loaf pan. Then pipe the cream cheese filling evenly over top. Next, pour the remaining pumpkin batter on top of the filling (no more than 3/4 of the way full).
- Bake. Bake in the oven at 350°F for about 55 to 65 minutes, or until a toothpick comes out clean. Transfer to a cooling rack to let cool, then slice.
Expert Tips
This delicious and moist pumpkin cream cheese bread has all the flavor and combination of pumpkin and cream cheese magic! It is a popular fall quick bread that is easy to make when following these helpful tips!
- Grease or line your pan. The last thing you want is for the bread to stick to the bottom of the pan, so make sure to grease it properly before adding the batter. You can also line your pan with parchment paper for easier removal.
- Cream cheese. I recommend using a block of cream cheese instead of the cheese that’s in the tub. It has less moisture, which gives the filling a creamier consistency.
- Spreading the filling. I’ve found that it’s easiest to spoon the cheesecake filling into a large zip-top bag and then cut off the tip. Then you can easily pipe the filling over the pumpkin batter so that the creamy layer spreads evenly in the pan.
- Let it cool. This loaf will need to cool for at least 4 hours before serving so that the cream cheese filling has time to set. As tempting as it is, hold off on slicing the bread until completely cool.
Recipe FAQs
Make sure you don’t over mix the batter so that your bread stays moist and tender. It’s also important to measure the flour accurately so that you don’t accidentally add too much, which causes a dry texture.
Yes! Using a fresh pumpkin is a little more work but has a delicious pumpkin flavor. Make sure to cook and puree the fresh pumpkin before adding it to the pumpkin cream cheese bread.
Yes! The whole wheat may alter the taste and texture of the pumpkin bread recipe making it denser. You can substitute the flour for whole wheat flour for a healthier option.
Absolutely! Both of these options and variations work for this pumpkin cream cheese bread. You will want to fold these into the batter rather than stir or mix.
You will want to make sure to have two distinct layers in the loaf pan. First, add a layer of the pumpkin batter. Then add the layer of cream cheese mixture and lastly add another layer of the pumpkin batter. This will hold the cream cheese in the middle not allowing it to sink to the bottom of the pan.
5 star review
“This is wonderful !!! I doubled the recipe. Turned out amazing. Very moist flavorful bread on its own, but the cream cheese layer makes it extra decadent. I’m not sure there will be any left for the rest of the family !
-Dee
LOL”
Storing Homemade Pumpkin Cream Cheese Bread
Storing pumpkin cream cheese bread gives the quick bread a longer shelf life as well as keeps it fresh every time someone wants a slice!
- Making ahead: In my opinion, this bread tastes best the next day after baking. The flavors are more pronounced after it’s had time to sit.
- Storing: It will stay fresh at room temperature in an airtight container or bag for up to 5 days. If kept in the fridge, the bread may dry out.
- Freezing: Make sure it has cooled completely, then wrap the bread tightly in plastic wrap or foil. Place in a freezer bag, then store in the freezer for up to 6 months. Let thaw in the fridge overnight, or on the counter until no longer frozen
More Fall Desserts
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Pumpkin Cream Cheese Bread
Video
Ingredients
Batter
- 1 ¾ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- 2 large eggs , whisked
- ½ cup vegetable oil
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree , I used Libby's
Filling
- 4 ounces cream cheese
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
Batter
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray.
- In a medium bowl, stir together the flour, pumpkin pie spice, cinnamon, baking soda, and salt.
- In a large bowl, whisk the eggs, oil, sugar, and vanilla until well combined. Fold in the pumpkin puree. Stir in the dry ingredients until the batter is smooth.
Filling
- In a separate bowl, beat the cream cheese and sugar together with an electric mixer until smooth. Mix in the egg yolk and vanilla. Transfer to a zip-top bag and cut off the tip (to make it easier to spread over the pumpkin mixture).
- Pour the batter halfway up the sides of the loaf pan. Pipe the cream cheese mixture over the top. Pour the remaining pumpkin mixture over the filling, but no more than 3/4 the way up the sides of the pan.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool inside the pan for 20 minutes, then flip on a cooling rack and let cool completely before slicing.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Bread, Desserts, Freezer-Friendly, Halloween, Kid-Friendly, Nut-Free, Quick Bread, Thanksgiving, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
So delicious!! Printed this one. It is a keeper. Thank you so much!
So happy to hear you enjoy the bread!
I have made this recipe 3 times! lol. Here’s what happened. The first time I made it, I didn’t notice that it said only 1 cup of pumpkin. I thought it was 1 can. so I used 1 can which is just slightly under 2 cups. Next time I made it with only 1 cup. With a can of pumpkin it’s amazing, moist, just wonderful. I find it to be a bit dry only using a cup. My suggestion, use a can of pumpkin. Also, during the last 15 minutes of baking I loosely laid a sheet of foil over the top to prevent it from browning too much. Thank you for this!!
So happy you found the way you love it most! Thanks for the review!
Very easy to make and was a hit with my office family! I have made this three times for them within the last month, and it always gets eaten up so quick; they love it! :)
can you make this with gluten free flour? should I add baking powder to it to help it rise?
If you’re using a 1-1 cup gluten free flour that should work
Haven’t made yet..can you clarify cooling instructs…cool in pan on rack totally, or in pan, then take out and cool on on rack? Thanks, I always think this part is important…
Allow to cool inside pan for 20 minutes, then flip on a cooling rack and let cool completely before slicing. Enjoy!
Easy to make! Thanks so much
You’re so welcome, Jessica! Glad to hear you enjoyed the bread :)