This Pumpkin Cream Cheese Bread combines the best parts of pumpkin spice and cheesecake into one delicious loaf. It’s incredibly moist, easy to make, and full of autumn flavors. The cream cheese layer adds a creamy, slightly tangy contrast to the warmly spiced pumpkin base, giving you a bakery-style treat without leaving your kitchen. It also keeps beautifully, making it ideal for gifting, freezing, or prepping ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pumpkin batter:
All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Ground cloves (optional)
Ground ginger
Granulated sugar
Brown sugar
Pumpkin puree (not pumpkin pie filling)
Eggs
Vegetable oil or melted butter
Vanilla extract
For the cream cheese filling:
Cream cheese (softened)
Granulated sugar
Egg
All-purpose flour
Vanilla extract
Directions
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
In another bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
In a medium bowl, beat the cream cheese until smooth. Add sugar, egg, flour, and vanilla. Mix until creamy and lump-free.
Pour half of the pumpkin batter into the prepared loaf pan and spread evenly.
Spoon the cream cheese mixture on top and spread it gently.
Top with the remaining pumpkin batter, spreading it carefully to cover the cream cheese layer.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
Let cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe yields 1 standard loaf, about 10 slices. Prep time: 15 minutes Cook time: 60 minutes Cooling time: 1 hour Total time: approximately 2 hours 15 minutes
Variations
Mini Loaves: Divide the batter into mini loaf pans and reduce baking time to 30–35 minutes.
Add Nuts: Fold in chopped pecans or walnuts for added crunch.
Chocolate Chip Pumpkin Bread: Add chocolate chips to the pumpkin batter or sprinkle them on top.
Spiced Cream Cheese: Add a pinch of cinnamon to the cream cheese layer for an extra flavor boost.
Streusel Topping: Sprinkle a cinnamon-sugar crumb topping over the batter before baking for extra texture.
Storage/Reheating
Store the bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for 10–15 seconds. Pumpkin Cream Cheese Bread freezes well. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices, which will affect the flavor and texture of the bread. Use pure pumpkin puree for best results.
How do I know when the bread is fully baked?
The top should be golden brown, and a toothpick inserted near the center should come out with just a few moist crumbs. If it comes out wet, bake for 5–10 more minutes and test again.
Can I make this bread ahead of time?
Yes, it’s a great make-ahead recipe. Store it in the refrigerator for up to 5 days or freeze it for longer storage.
Can I double the recipe?
Absolutely. Double the ingredients and bake in two loaf pans. Make sure to check for doneness, as oven times may vary slightly.
Why did my cream cheese layer sink?
If the cream cheese layer is too thin or the batter is too loose, it may sink slightly. To help it stay in place, gently layer and avoid swirling it in too deep.
Can I make this gluten-free?
Yes, substitute the flour with a gluten-free 1:1 baking flour. Be sure to check that all other ingredients are gluten-free.
Do I need to refrigerate the bread?
If you’re keeping it for more than 2 days, it’s best to refrigerate it because of the cream cheese layer.
Can I use whole wheat flour?
You can substitute up to half the all-purpose flour with whole wheat flour. The bread will be slightly denser but still delicious.
Can I add a glaze or frosting?
Yes, a simple vanilla glaze or cream cheese drizzle can be added once the bread is cooled for extra sweetness and visual appeal.
What can I serve with pumpkin cream cheese bread?
It pairs beautifully with coffee, tea, or a glass of milk. You can also serve it with a smear of butter or extra cream cheese.
Conclusion
Pumpkin Cream Cheese Bread is a moist, flavorful, and satisfying treat that captures the essence of fall in every bite. With its cozy spices and luscious cream cheese filling, it’s the perfect baked good to enjoy on chilly mornings or to share with friends and family. Whether you make it once or all season long, this recipe is sure to become a favorite in your fall baking rotation.
Pumpkin Cream Cheese Bread is a moist, warmly spiced quick bread filled with a sweet, tangy cream cheese layer. It’s the perfect cozy treat for fall, combining the flavors of pumpkin spice and cheesecake in every bite.
Author:Catherine
Prep Time:15 minutes
Cook Time:60 minutes
Total Time:2 hours 15 minutes
Yield:1 loaf (about 10 slices)
Category:Breakfast, Dessert, Snack
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves (optional)
1/4 tsp ground ginger
3/4 cup granulated sugar
1/2 cup brown sugar
1 cup pumpkin puree (not pumpkin pie filling)
2 large eggs
1/2 cup vegetable oil or melted butter
1 tsp vanilla extract
Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
2 tbsp all-purpose flour
1/2 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
In a separate bowl, mix together pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
In another bowl, beat the cream cheese until smooth. Add granulated sugar, egg, flour, and vanilla extract, and mix until creamy.
Pour half of the pumpkin batter into the prepared loaf pan and spread it evenly.
Spoon the cream cheese filling on top of the batter and gently spread it out.
Top with the remaining pumpkin batter, carefully spreading to cover the cream cheese layer.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use pure pumpkin puree, not pumpkin pie filling, for best flavor and texture.Do not overmix the batter to keep the bread tender.Let the bread cool completely before slicing for clean layers.Wrap tightly and freeze for longer storage.Optional toppings like streusel or glaze can add texture and sweetness.
