Pumpkin Bread with Cream Cheese Filling has a sweetened cream cheese layer through the center and another swirled over the top for a cheesecake-like touch. Great for breakfast on a chilly morning, a mid afternoon snack, or a dessert after dinner. This Cream Cheese Pumpkin Bread is simply the best!
How To Make Pumpkin Cream Cheese Bread
You’ll find the step-by-step recipe near the bottom of the page, but here’s a brief overview of how to make this amazing cream cheese swirled pumpkin bread.
Make the Batter
In a large mixing bowl, whisk together the sugar, pumpkin puree, oil, water, eggs, and vanilla. In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Combine the dry ingredients and wet ingredients until well mixed.
Make the Cream Cheese Filling
In a medium bowl, use an electric mixer to combine the softened cream cheese, sugar, egg yolk, and vanilla.
Layer the Bread
Spoon about half of the batter into a prepared loaf pan followed by half of the sweetened cream cheese mixture. Using a knife, make a few swirls in the cream cheese mixture. Carefully add the second half of the pumpkin batter to the pan. Then, dollop the remaining sweetened cream cheese over the top. Use a skewer to swirl the cream cheese into the batter.
Bake the Bread
Bake in a preheated oven for 60-70 minutes or until cooked through. Remove from the pan after 10 minutes and cool completely before slicing.
Once the batter gets mixed together, it’s best to bake it immediately. The leavening agents in the batter don’t hold up well storage, so the faster you can get the pumpkin bread batter into the oven the better.
Yes, pumpkin bread with cream cheese filling stores well in an airtight container in the refrigerator for about 4-5 days. To help with moisture build-up, place a folded paper towel in the bottom of the storage container and set the bread on top of the paper towel.
Yes, this bread freezes well! Allow it to cool completely then wrap it tightly in a layer of plastic wrap. Follow that with a layer of heavy duty aluminum foil. Drop the loaf into a large plastic bag or freezer-safe container and this pumpkin cream cheese bread will stay fresh for about 2 months.
To reheat chilled bread that’s been refrigerated, microwave it for 10-12 seconds or until the desired temperature is reached. To reheat frozen bread, transfer the loaf from the freezer to the refrigerator to thaw overnight or longer if necessary. Once thawed, microwave a slice for 10-12 seconds or until warmed through.
Make sure to use brick or block style cream cheese when preparing the filling. The spreadable cream cheese from the tub is much too soft and doesn’t hold up to baking. The cream cheese filling will be similar to cheesecake after it bakes.
Pumpkin Cheesecake Bread Tips
- Make sure to use canned pumpkin puree and not pumpkin pie filling.
- Don’t over mix your batter; otherwise, the bread’s texture will be tough.
- Mix-ins like chocolate chips, white chocolate chips, butterscotch, chopped walnuts or pecans sound great, but they may interfere with how the cream cheese filling bakes! Use these sparingly and with caution.
- 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 a glass pan, lower the oven temperature by 25°F and increase the cook time.
- Please remember that cook times vary by oven and geographical location, so adjust accordingly. This bread has a fair amount of moisture, especially in the cream cheese layers, which causes the “dome” to sink slightly. The cream cheese also tends to be a bit gummy. Ensure that the bread portion is cooked by inserting a knife or skewer into the center. It should come out clean with no pumpkin batter or bread crumbs attached, but there may be a few crumbs of the cream cheese mixture.
Pumpkin Bread with Cream Cheese Filling
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Pumpkin Bread Batter
- 1 ½ cup granulated sugar
- 1 cup pumpkin puree - canned
- ½ cup canola oil - or other neutral tasting oil
- ⅓ cup water
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Cream Cheese Swirl:
- 1 (8 ounce) brick of cream cheese
- ¼ cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
For the Pumpkin Bread Batter
- Preheat the oven to 350°F, and grease a 9×5-inch loaf pan. Set aside.
- In a large mixing bowl, whisk together the granulated sugar, pumpkin puree, oil, water, eggs, and vanilla.1 cup pumpkin puree1 ½ cup granulated sugar½ cup canola oil⅓ cup water2 large eggs1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Mix the wet and dry ingredients until combined making sure not to overmix.1 ¾ cups all-purpose flour1 tablespoon pumpkin pie spice1 teaspoon baking soda½ teaspoon baking powder½ teaspoon salt
For the Cream Cheese Filling
- In a medium bowl, use an electric mixer to combine the cream cheese, sugar, egg yolk, and vanilla.1 (8 ounce) brick of cream cheese¼ cup granulated sugar1 large egg yolk2 teaspoons vanilla extract
- Spoon about half of the batter into the prepared loaf pan, and use a spatula to smooth it into an even layer.
- Carefully scoop half of the cream cheese mixture over the batter, and use a knife to make a few swirls. Add the remaining pumpkin bread batter on top of the cream cheese layer. Spoon dollops of cream cheese mixture over the top, and use a knife or skewer to make a few swirls (don't over mix).
- Bake for 60-70 minutes. If the bread begins to brown too quickly, make a foil tent to drape over the top.
- Remove the pan from the oven and let the bread to cool in the pan for 10-15 minutes before transferring to a wire rack. Allow the bread to cool completely before slicing.
- Enjoy! See post for tips, variations, and storage options.