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Pumpkin Cream Cheese Bread

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Pumpkin Cream Cheese Bread is a decadent and indulgent treat that is perfect for fall! Light and fluffy pumpkin bread is filled with a sweet, cream cheese center. Great for breakfast on a chilly morning, a mid afternoon pick me up, or a comforting dessert after dinner. This Pumpkin Cream Cheese Bread is simply the best!

Sliced pumpkin cream cheese bread on a white plate.

Pumpkin Cream Cheese Bread

Fall is here, and so is everything pumpkin flavored! From pumpkin spice lattes to cookies to waffles and more, pumpkin season has officially taken over. Lucky for us, we love pumpkin! This Pumpkin Cream Cheese Bread is the perfect blend of warm spices and tangy cream cheese.

Light yet rich, you can treat yourself morning, noon, and night! Pair it with a steaming cup of butterscotch coffee or warm apple cider. Even if the leaves haven’t started changing where you live, you’ll swear you can feel a nice crisp breeze on the horizon.

Key Ingredients

For the Bread:

  • flour: All-purpose.
  • pumpkin puree: Be careful not to use pumpkin pie filling instead of pumpkin puree.
  • granulated sugar: White, granulated.
  • brown sugar: Light or dark, whichever you prefer.
  • canola oil: Or vegetable oil.
  • water: To add just a little moisture.
  • eggs: Two large.
  • baking soda: To make the bread rise and have that perfectly light and fluffy texture.
  • ground cinnamon and nutmeg: The perfect fall season flavor combination.
  • vanilla extract: Any good baked good has a hint of vanilla.
  • salt: Just a pinch.

For the Cream Cheese Filling:

  • cream cheese: One 8-ounce package brick-style and softened to room temperature.
  • sugar: To sweeten the tangy cream cheese.
  • flour: All-purpose
  • egg: One large.
  • vanilla: For warmth and a touch of vanilla flavor.

How To Make Pumpkin Cream Cheese Bread

  1. Begin by preheating your oven to 350°F and grease a 9×5-inch loaf pan. Set aside.
  2. In a large mixing bowl, combine the flour, pumpkin puree, granulated sugar, brown sugar, oil, water, eggs, baking soda, cinnamon, vanilla, nutmeg, and salt. Stir until combined.
  3. In a separate bowl, use an electric mixer to beat together the cream cheese, flour, egg, and vanilla until smooth and creamy.
  4. Scoop half of the pumpkin batter into the prepared loaf pan. Carefully add the cream cheese mixture on top of the pumpkin mixture, then add the remaining pumpkin batter to cover.
  5. Bake the loaf for 70-80 minutes or until an instant read thermometer reads 205°F-210°F when inserted in the center of the bread.
  6. Allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
  7. Slice and enjoy!
Collage showing how to make pumpkin cream cheese bread.

Tips and Variations

  • You can substitute the cinnamon and nutmeg for pumpkin pie spice. Try our Homemade Pumpkin Pie Spice while you’re at it!
  • Make sure to use pumpkin puree over pumpkin pie filling. The filling will make your bread too dense and won’t have the right texture or consistency. Not to mention, pumpkin pie filling already has spices mixed in, so the extra spices in the recipe would be too much.
  • Don’t over mix your batter or it will toughen the bread.
  • Try adding in chocolate chips, white chocolate chips, butterscotch, or chopped walnuts or pecans!
  • If the bread starts to brown too quickly, cover it loosely with foil to prevent burning.
  • We used a metal loaf pan for this recipe. If you use glass, lower the oven temperature by 25°F and increase the cook time.

Important Things to Note

  • Pumpkin Cream Cheese Bread is bread not cake. It’s not going to be crumbly like cake.
  • This bread is very moist and dense. It takes a while to bake especially with the cream cheese filling, so the top can get a little dark if it isn’t covered in foil.
  • The cream cheese filling is lightly sweetened, so it pairs well with the bread.
  • Leftover bread makes amazing French toast!
Pumpkin bread with cream cheese in the center.

How do you keep the cream cheese filling from sinking?

The cream cheese filling in pumpkin bread is heavier than the pumpkin batter, so it has a tendency to sink a bit. If you’d prefer the cream cheese to stay more towards the center of the bread, there are a few things to try.

1. Half the filling recipe, so it weighs less and is less likely to sink.
2. Use half the filling in the center and dot half on the top layer of batter. Use a toothpick or skewer to swirl the top half of the batter only, and the bread will have a pretty swirl pattern.
3. Divide the filling in half, as mentioned in option #2. Instead of just swirling the top half, swirl the entire loaf.

My bread is taking more/less time to bake. Why is that?

There are several reasons that your loaf is baking at a different rate. It could be the pan, the oven, elevation, etc.

I’ve baked this bread at 1,300 feet and at 170 feet in elevation. The loaves were baked in almost identical gas ovens (same brand, slightly different model), and the same loaf pan was used. One took almost 10-15 minutes longer. My best advice is to start checking it around the 60 minute mark, so it doesn’t overbake.

Are you sure it’s ok to mix all the ingredients together at once?

Yes, it’s perfectly fine to mix the wet and dry ingredients together at once in one bowl. However, there is always a risk that a clump of cinnamon, nutmeg or even baking soda won’t get properly mixed.

If that’s a concern, whisk together the dry ingredients in a large bowl. Mix the wet ingredients (including the sugars) in a separate bowl, then combine the two. This will also cut down on lumps of flour in the batter and the possibility of the batter being over mixed.

Storage and Reheating

Refrigerator: You can store pumpkin bread wrapped tightly in plastic wrap in the fridge for up to a week.

Freezer: This loaf is perfect for freezing! Wrap tightly and freeze for up to 3 months.

Reheating: No need to reheat this recipe but if you’d like a warm slice, heat in the microwave for a few seconds.

Sliced pumpkin bread with cream cheese in the center.

Pumpkin Cream Cheese Bread

Yield: 1 (9-inch) Loaf
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Pumpkin Cream Cheese Bread is a decadent and indulgent treat that is perfect for fall! Light and fluffy pumpkin bread is filled with a sweet, cream cheese center.

Ingredients

Bread

  • 1 ¾ cups all-purpose flour
  • 1 cup pumpkin puree
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • ½ cup canola oil
  • ⅓ cup water
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon nutmeg
  • ½ teaspoon salt

Cream Cheese Filling

  • 8 ounce package brick-style cream cheese, softened
  • ½ cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 egg
  • 1 teaspoon vanilla

Instructions

  1. Preheat the oven to 350°F, and grease a 9x5-inch loaf pan. Set aside.
  2. In a large bowl, combine the flour, pumpkin puree, granulated sugar, brown sugar, oil, water, eggs, baking soda, cinnamon, vanilla, nutmeg, and salt.
  3. In a separate bowl, use an electric mixer to beat together the cream cheese, flour, egg, and vanilla until smooth and creamy.
  4. Scoop half the pumpkin batter into the prepared loaf pan. Carefully add the cheesecake mixture on top of the pumpkin mixture, then add the remaining pumpkin batter.
  5. Bake for 70-80 minutes or until an instant read thermometer reads 205°F-210°F when inserted in the center of bread. A skewer or knife inserted in the center should come out clean.
  6. Allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
  7. See post for storage options.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

*Start checking the bread for doneness around 60 - 65 minutes. If the bread needs to bake a little longer, add a foil tent to prevent over browning.

*If you’re concerned about lumps in the flour/batter, whisk together the dry ingredients in a large bowl. Mix the wet ingredients (including the sugars) in a separate bowl, then combine the two.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 440Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 79mgSodium: 330mgCarbohydrates: 59gFiber: 1gSugar: 40gProtein: 6g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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