Pumpkin Cream Cheese Bread

When the leaves start to fall and pumpkin spice takes over the season, nothing beats the comfort of a warm slice of Pumpkin Cream Cheese Bread. This cozy quick bread combines moist, spiced pumpkin bread with a luscious cream cheese swirl running through the middle, creating a dessert that’s equal parts comforting and indulgent. It’s perfect for breakfast, an afternoon snack, or as a dessert at holiday gatherings.

What makes this bread so irresistible is the way the creamy, tangy cream cheese balances the sweetness of the pumpkin bread. Every slice feels like a treat, with layers of flavor and texture in each bite. And the best part? It’s easy to make, doesn’t require any fancy tools, and fills your kitchen with the most wonderful fall aroma while baking.

Whether you’re baking for your family, a potluck, or simply want something cozy with your morning coffee, this Pumpkin Cream Cheese Bread is guaranteed to become a fall favorite.

Why You’ll Love Pumpkin Cream Cheese Bread

There are countless reasons why you’ll fall in love with Pumpkin Cream Cheese Bread and make it part of your seasonal baking lineup.

• Moist, tender pumpkin bread infused with warm fall spices
• A creamy cheesecake-style swirl for indulgence in every slice
• Easy enough for beginner bakers but impressive enough for guests
• Stores and freezes beautifully, making it ideal for meal prep or holidays
• Versatile enough to enjoy as breakfast, snack, or dessert

If you love pumpkin bread but want to take it up a notch, this recipe delivers on flavor, texture, and presentation.

How to Make Pumpkin Cream Cheese Bread

Making Pumpkin Cream Cheese Bread is simple but yields a bakery-quality loaf. You’ll prepare the pumpkin bread batter, mix a cream cheese filling, then layer them together before baking.

Ingredients

For the Pumpkin Bread:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon cloves
• ½ teaspoon salt
• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ cup vegetable oil or melted butter
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• ⅓ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Step 1: Prepare the Cream Cheese Filling

In a medium bowl, beat the softened cream cheese with sugar until smooth. Add the egg and vanilla, mixing until creamy and lump-free. Set aside.

Step 2: Make the Pumpkin Bread Batter

In one bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. In another large bowl, whisk pumpkin puree, oil, sugars, eggs, and vanilla until smooth. Gradually fold the dry mixture into the wet until just combined—avoid overmixing to keep the bread tender.

Step 3: Assemble the Bread

Grease and line a 9×5-inch loaf pan with parchment paper. Pour half of the pumpkin bread batter into the pan. Spread the cream cheese filling evenly over the top, then add the remaining pumpkin batter. Use a knife to gently swirl the layers for a marbled effect.

Step 4: Bake

Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

What to Serve With Pumpkin Cream Cheese Bread

This cozy loaf is versatile and pairs beautifully with both sweet and savory sides.

• Serve warm with coffee or chai for a perfect fall breakfast
• Pair with cream cheese or butter for extra richness
• Enjoy with a fruit salad for a balanced snack
• Add it to a holiday dessert spread with cookies, pies, and bars

Tips for Perfecting Pumpkin Cream Cheese Bread

1. Use room-temperature cream cheese for a smooth filling without lumps.
2. Don’t overmix the batter—it will keep the bread soft and tender.
3. Swirl gently so the cream cheese layer doesn’t sink completely or disappear.
4. Check for doneness by testing the center with a toothpick after 50 minutes.
5. Let it cool fully before slicing to prevent the bread from falling apart.

Storing and Reheating

One of the best things about Pumpkin Cream Cheese Bread is that it keeps beautifully.

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps for up to 5 days; the cream cheese filling stays fresh.
• Freezer: Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
• Reheating: Warm slices in the microwave for 10–15 seconds for that fresh-from-the-oven feel.

FAQs

Can I make Pumpkin Cream Cheese Bread ahead of time?
Yes, this bread tastes even better the next day as the flavors meld together. You can make it up to 24 hours in advance and store it covered at room temperature or in the fridge.

Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling already contains added sugar and spices, which would make the bread too sweet and unbalanced. Always use pure pumpkin puree.

Can I make this bread gluten-free?
Yes, simply substitute all-purpose flour with a gluten-free flour blend. Look for one with xanthan gum for best results.

Can I double the recipe?
Absolutely. This recipe doubles easily—just bake in two loaf pans. It’s perfect if you want one for home and one to give as a gift.

Conclusion

If you love pumpkin bread but crave something a little extra special, Pumpkin Cream Cheese Bread is the perfect choice. With its moist, spiced base and luscious cream cheese swirl, it strikes the perfect balance of cozy and indulgent. This loaf is ideal for breakfast, holiday gatherings, or just a fall afternoon treat with your favorite hot drink.

Bake a loaf this season and see why it’s one of the most beloved fall recipes—you’ll find yourself making it again and again.

Michonne Zendaya

Pumpkin Cream Cheese Bread

This moist pumpkin bread is swirled with a rich cream cheese filling, making it the perfect fall-inspired treat for breakfast, dessert, or a cozy afternoon snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 1/3 cup granulated sugar (for cream cheese mixture)
• 1 egg (for cream cheese mixture)

Equipment

• 9×5-inch loaf pan
• mixing bowls
• whisk
• hand mixer or stand mixer
• spatula
• toothpick for doneness test
• wire cooling rack

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
3. In another bowl, combine pumpkin puree, oil, sugar, eggs, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. In a separate bowl, beat cream cheese, sugar, and egg until smooth and creamy.
6. Pour half of the pumpkin batter into the loaf pan. Spread cream cheese mixture over it. Top with remaining pumpkin batter and swirl gently with a knife.
7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For extra texture, fold in chopped pecans or walnuts. You can also sprinkle turbinado sugar on top before baking for a sweet crunchy crust. Store leftovers in an airtight container in the refrigerator for up to 5 days.