Pumpkin Cream Cheese Bread
When I think about fall, the first thing that comes to mind is the smell of pumpkin spice wafting from the oven. The very first time I baked this pumpkin cream cheese bread, I remember slicing into that golden loaf and seeing the creamy swirl tucked right in the middle it was like opening a cozy autumn surprise. The bread is moist and spiced just right, and the cream cheese filling adds that cheesecake-like richness that makes every bite feel indulgent. Pair it with a hot coffee or spiced latte, and you’ll instantly feel like fall has arrived in your kitchen.
Pumpkin Cream Cheese Bread
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a bowl, beat softened cream cheese with ¼ cup sugar, 1 egg, and 1 tsp vanilla extract until smooth. Set aside.
- In another bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, whisk pumpkin puree, oil, eggs, 1 ½ cups sugar, and vanilla until combined.
- Add the dry mixture into the wet and stir until just combined—do not overmix.
- Pour half the batter into the prepared pan. Spread the cream cheese mixture on top, leaving a small border at the edges. Pour remaining batter on top to cover.
- Bake for 50–60 minutes, or until a toothpick inserted into the bread (not filling) comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack. Slice only once completely cooled.
Nutrition
Notes
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Table of Contents
Why you’ll love this recipe
This pumpkin cream cheese bread combines two favorites classic pumpkin spice loaf and cheesecake into one irresistible treat. It’s moist, tender, and loaded with warm spices like cinnamon, nutmeg, and cloves. The cream cheese filling is velvety smooth and perfectly sweet, adding contrast to the fluffy bread. It’s a show-stopping loaf you can serve for breakfast, dessert, or as a holiday gift.
Ingredients (with substitution tips)
| Ingredient | Amount | Substitution Tip |
| All-purpose flour | 1 ¾ cups | Can use half whole-wheat flour for a nuttier taste |
| Baking soda | 1 tsp | Do not replace; crucial for rise |
| Salt | ½ tsp | Sea salt or kosher salt works |
| Cinnamon | 1 tsp | Pumpkin pie spice for convenience |
| Nutmeg | ½ tsp | Freshly grated for stronger flavor |
| Cloves | ¼ tsp | Can omit if preferred |
| Ginger | ¼ tsp | Fresh ginger adds more kick |
| Pumpkin puree | 1 cup | Not pumpkin pie filling |
| Vegetable oil | ½ cup | Use melted butter or coconut oil |
| Eggs | 2 large | Flax eggs for vegan option |
| Granulated sugar | 1 ½ cups | Use 1 cup sugar + ½ cup brown sugar for depth |
| Vanilla extract | 1 tsp | Almond extract for variation |
| Cream cheese | 8 oz, softened | Neufchâtel cheese for lighter version |
| Sugar (for filling) | ¼ cup | Brown sugar for caramel notes |
| Egg (for filling) | 1 large | Needed for structure |
| Vanilla extract (for filling) | 1 tsp | Optional almond extract twist |
How to make pumpkin cream cheese bread
- Preheat & prepare pan: Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Make the filling: Beat softened cream cheese with ¼ cup sugar, 1 egg, and vanilla until smooth. Set aside.
- Mix dry ingredients: In a medium bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Mix wet ingredients: In a large bowl, whisk pumpkin puree, oil, eggs, 1 ½ cups sugar, and vanilla until combined.
- Combine: Stir dry mixture into wet until just combined—don’t overmix.
- Assemble loaf: Pour half the batter into the pan. Spread cream cheese filling evenly on top, leaving a border at the edges. Cover with remaining batter.
- Bake: Bake 50–60 minutes, until a toothpick inserted into the bread (not filling) comes out clean.
- Cool & serve: Let cool 10 minutes in the pan, then transfer to a rack. Slice once fully cooled.
How to serve pumpkin cream cheese bread
- Breakfast treat: Toast a slice and spread with a thin layer of butter or maple glaze.
- Dessert: Serve with whipped cream or vanilla ice cream.
- Seasonal twist: Drizzle with caramel sauce and sprinkle with crushed pecans for a Thanksgiving-ready dessert.
- Coffee pairing: Perfect alongside pumpkin spice lattes or chai tea.
How to perfect your pumpkin bread
- Use room-temperature cream cheese for the smoothest filling.
- Don’t overmix the batter—stir until flour disappears for tender crumb.
- Tent the loaf with foil after 40 minutes if the top browns too quickly.
- Chill before slicing if you want cleaner layers of filling.
Common mistakes to avoid
- Using pumpkin pie filling instead of puree—this will make the bread too sweet and dense.
- Overbaking—check early to avoid dry bread.
- Skipping the border when spreading cream cheese—this can cause leaks or sticking.
- Cutting too soon—let it cool fully, or the filling may collapse.
Storage & reheating instructions
| Storage Method | Duration | Tips |
| Room temperature | 2 days | Wrap tightly in foil or plastic wrap |
| Refrigerator | Up to 5 days | Keeps filling fresh; slice as needed |
| Freezer | Up to 2 months | Wrap in plastic + foil; thaw overnight in fridge |
| Reheat | 15–20 seconds in microwave | Warm slices taste fresh again |
Frequently asked questions
Can I make this ahead?
Yes, it tastes even better the next day as the flavors meld.
Can I double the recipe?
Absolutely—bake in two loaf pans or a 9×13 pan for bars.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free baking flour blend.
Can I reduce the sugar?
You can cut up to ½ cup of sugar without affecting texture.
Conclusion
Pumpkin cream cheese bread is the ultimate cozy fall recipe moist pumpkin spice loaf meets creamy cheesecake filling in every slice. Whether you’re baking it for a family breakfast, a holiday dessert table, or just to make your kitchen smell amazing, this recipe is guaranteed to be a keeper. Save this for your next fall baking day or share it with a friend who loves pumpkin spice as much as you do.
