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.
sounds so yummy i am going to make it for our thanksgiving desert hope i can do it right i have bake many things so we will see
Hope you enjoy! :)
This cream cheese filled pumpkin bread looks just like something that I would love. It jumped off of the page at me. It is one of those things that I really wanted a piece right now. Thank you for sharing this recipe.
Hello –
I am making this bread tomorrow and wanted to make sure an egg is not needed for the filling? I was wondering if it would be too melted?
Correct! No egg in the cream cheese layer! :)
Rachele –
It means one 15 ounce can (oz is how we abbreviate ounce).
Did I miss something about canned pumpkin? I used 1 cup of pumpkin puree from the pumpkins I gutted so I’m a little confused (and it turned out amazing). Can you clarify if it’s one or the other?
It’s just 1 cup pumpkin puree. You can make your own fresh pumpkin puree or use canned pumpkin puree. Either works great!
Love, love, love this bread. I made a few tweaks, used Regular and brown Truvia instead of the sugars and white whole wheat four, along with Greek cream cheese. I also added an egg because the Greek cream cheese is thicker than regular. Tastes like pumpkin pie filling with cheesecake. This is definitely going into my keep collection of recipes.
Is it okay to add walnuts to the bread batter?
Hi Evelyn! I haven’t tried adding walnuts but think it would be amazing! Great idea. :)
I LOVE that bread pan and was wondering where you got it?
Hi Staci! We believe we packed that up a World Market over a year ago – it was a great find, but without any additional markings on it. That store is great for the rare find! :)
HELLO, CANYOUMAKE THIS ALSOWHITH FRESCH PUMPKIN.I, AM FROM HOLLAND, CANT FIND TIN PUMPKIN,
THANKYOU.
Hi Anny! Yes! If you pre-bake the pumpkin, let it cool, and shred the flesh. Freshly baked pumpkin is delicious, but might be a little more dry than our canned pumpkin. Happy baking! :)
Thank you =)…but I don’t understand how many pumpkin puree I need… 1 15 oz are one hundred fefteen oz or one and fefteen oz? And what does it mean “oz can”? I’m so sorry… but it’s the first time that I’m using a english recipe…. thanks thanks thanks
Hello! Please…help me! Can you tell me the ingredients in italian measures?thanks *.*
Hi Rachele! This website looks like it would be helpful for you to convert our measurements to what would help you. :)
I was wondering does this pumpkin bead have to r need to b kelp in the frig. ????
If you had a lot of leftovers, I would put it in the fridge at night and during the day if you’re not snacking on it. :)
Just curious, what size are the pans? Large and small is a little non specific. The bread looks yummy! Can’t wait to try it.
The large pan is 9×5, the smaller (mini) pan is 5 3/4×3. :)
Hi – I was wondering if these would be freezeable. I make a lot of breads for Christmas gifts.
I made this for a work party today and it was a hit! It came out so moist and everyone asked me for the recipe. I will be making this again :)
I’m so glad it was a hit! Pumpkin bread is my favorite. :)
Made this for our Sunday School Class. It was a HIT! YUMMY!
So glad you and your class loved it! Thanks for trying it!
Oh you had me at cream cheese! Thanks for sharing! Also wanted to let you know about a new linky party starting this Saturday at 8pm called “Found & Foraged” Can’t wait to party with you at http://www.houseofhipsters.com
Cream cheese AND pumpkin? Sounds amazing!!
I need this in my life….YUMMY!!!