If you’ve never made Pumpkin Cream Cheese Bread before, get ready for a life-changing treat! Imagine a moist, tender pumpkin loaf swirled right through the center with a creamy, tangy cloud of cream cheese—it’s the kind of bread that tastes like fall in every bite. With warming spices, bold pumpkin flavor, and the surprise creamy filling, this is a recipe that’s as comforting as it is impressive. Whether you serve it for breakfast, a snack, or dessert, you’ll find yourself coming back for slice after slice!

Pumpkin Cream Cheese Bread Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pumpkin Cream Cheese Bread lies in the simple, classic ingredients that work together like magic. Each one adds something special, from the deep flavor of pumpkin to the rich swirl of cream cheese—you don’t need anything fancy, just these kitchen staples!

All-purpose flour: The sturdy base, giving the bread its soft crumb and structure.
Baking soda: Helps the bread rise up tall and fluffy.
Salt: Enhances flavor and balances all the sweetness.
Pumpkin pie spice: Infuses every bite with classic autumn warmth.
Cinnamon: Adds an extra layer of cozy spice—because you can never have too much!
Canned pumpkin purée: Pure pumpkin for color, texture, and serious pumpkin flavor.
Granulated sugar: Sweetens both the bread and the cream cheese filling.
Brown sugar: Brings a touch of caramel-like moisture and depth.
Vegetable oil: Keeps your loaf irresistibly moist and tender.
Milk: Adds a soft, light crumb and helps blend ingredients.
Eggs: Bind everything together for a rich, satisfying texture.
Vanilla extract: Smooths out the flavors with a hint of sweetness.
Cream cheese: The star of the swirl—use full-fat for the creamiest result.

How to Make Pumpkin Cream Cheese Bread

Step 1: Prep Your Pan and Oven

Let’s start off strong by preheating your oven to 350°F (175°C). Take a 9×5-inch loaf pan and grease it well, then line it with parchment paper. This makes removing your gorgeous Pumpkin Cream Cheese Bread a breeze and prevents any sticky mishaps later on.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon. This step ensures the spices and leavening are evenly distributed—no random pockets of cinnamon or soda ruining your perfect bite!

Step 3: Whisk the Wet Ingredients

Grab a large bowl and blend the pumpkin purée, granulated sugar, brown sugar, oil, milk, eggs, and vanilla extract. Mix until everything is nice and smooth. The result should be a beautiful, spiced orange mixture that smells like fall already.

Step 4: Bring the Batter Together

Now, gently fold your dry ingredients into the wet mixture. Stir just until you don’t see any more flour streaks—this is the secret to keeping your Pumpkin Cream Cheese Bread soft and tender. Overmixing is a no-go!

Step 5: Make the Cream Cheese Filling

In a small bowl, beat together the softened cream cheese, sugar, egg, and vanilla extract until perfectly smooth and creamy. This luscious layer will add an irresistible swirl to every slice.

Step 6: Layer and Assemble

Pour half of your pumpkin batter into the prepared loaf pan. Carefully spoon and spread the cream cheese filling evenly over this first layer (don’t worry if it doesn’t reach the very edge). Finish by pouring the rest of the pumpkin batter on top and smoothing out the surface.

Step 7: Bake to Perfection

Place the loaded loaf pan into your preheated oven and bake for 55–65 minutes. You’ll know it’s ready when a tester inserted into the bread (avoiding the cream cheese layer) comes out clean. Let it cool in the pan for about 10–15 minutes, then transfer to a wire rack to finish cooling completely. Now comes the hardest part—waiting to slice!

How to Serve Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread Garnishes

Dress up your slices by dusting them with powdered sugar or drizzling with a light glaze. For some crunch, sprinkle chopped pecans or a cinnamon sugar mixture over the surface before baking. The swirl is stunning all on its own, but a little extra flair never hurts!

Side Dishes

This bread is lovely alongside a warm mug of chai tea or a pumpkin spice latte. For brunch, serve with fresh berries or a dollop of whipped cream for balance. If you’re feeling extra festive, offer with apple butter for a sweet, tangy contrast.

Creative Ways to Present

Cut Pumpkin Cream Cheese Bread into thick slices and stack on a platter for a cozy gathering. Try toasting a slice and topping it with maple butter, or cut smaller pieces for an autumn-inspired dessert board. For a special breakfast, layer a slice with mascarpone and fresh orange zest.

Make Ahead and Storage

Storing Leftovers

Your Pumpkin Cream Cheese Bread will stay moist and fresh stored in an airtight container in the refrigerator for up to 5 days. If you’re stacking slices, place parchment or wax paper in between to prevent sticking.

Freezing

To make it last even longer, slice the cooled loaf, wrap each piece tightly in plastic wrap, then again in foil, and freeze for up to 3 months. When you’re ready for a treat, simply thaw slices overnight in the fridge or on the counter for a couple of hours.

Reheating

Warm your Pumpkin Cream Cheese Bread by microwaving individual slices for about 15-20 seconds or pop them in a 300°F oven for 8-10 minutes. A quick reheat brings back that just-baked warmth and softness we all crave!

FAQs

Can I use homemade pumpkin purée instead of canned?

Absolutely! Just make sure your homemade purée is thick and not watery—excess moisture can make the bread too dense. Drain and blot with paper towels as needed before using.

Why did my cream cheese layer sink?

If your cream cheese mixture is too thin, it might sink instead of staying nicely swirled. Be sure your cream cheese is softened but not melted, and don’t worry—sunk or swirled, the flavor is still fantastic!

Can I add nuts or chocolate chips?

Yes! Chopped pecans, walnuts, or a handful of chocolate chips in the pumpkin batter or sprinkled on top before baking add delicious texture and extra decadence to your Pumpkin Cream Cheese Bread.

How do I know when the bread is done?

The best way to test is to insert a toothpick into just the bread (not the cream cheese). It should come out clean or with a few moist crumbs. Avoid the cream cheese layer, which always stays a bit creamy even when baked through.

Is it okay to leave Pumpkin Cream Cheese Bread at room temperature?

Because of the cream cheese filling, it’s best to keep this bread refrigerated for food safety. Let slices come to room temperature before serving if you prefer it that way!

Final Thoughts

If you’re searching for that perfect fall bake, Pumpkin Cream Cheese Bread is the answer. It’s simple, satisfying, and guaranteed to fill your kitchen with the coziest aromas. Give it a try and watch your friends and family swoon over every slice!

Pumpkin Cream Cheese Bread Recipe

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4.8 from 7 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Indulge in the cozy flavors of fall with this delightful Pumpkin Cream Cheese Bread. A moist pumpkin spice batter swirled with a creamy, sweet cream cheese filling, creating a perfect balance of flavors in every bite.

Ingredients

Scale

For the pumpkin batter:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1 cup canned pumpkin purée
3/4 cup granulated sugar
1/2 cup brown sugar (packed)
1/2 cup vegetable oil
1/4 cup milk
2 large eggs
1 teaspoon vanilla extract

For the cream cheese filling:

8 ounces cream cheese (softened)
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract

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Instructions

Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease/line a 9×5-inch loaf pan with parchment paper.
Mix dry ingredients: Whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon in a medium bowl.
Prepare pumpkin batter: In a separate large bowl, mix pumpkin purée, sugars, oil, milk, eggs, and vanilla until smooth. Gradually add dry ingredients until just combined.
Make cream cheese filling: Beat cream cheese, sugar, egg, and vanilla until smooth.
Layer batter and filling: Pour half of pumpkin batter into pan, spread cream cheese filling, then top with remaining batter.
Bake and cool: Bake for 55–65 minutes, cool in pan for 10–15 minutes, then transfer to a wire rack.