This pumpkin cream cheese bread is a delicious dessert to make this fall! It has the perfect amount of pumpkin spice flavor with an amazing cream cheese filling.
Every fall season I make a couple loaves of my homemade pumpkin bread. While I love it plain, I think this cream cheese filled version may be my new favorite! The filling tastes just like cheesecake and adds the perfect richness and creaminess to the bread.
If you love baking pumpkin recipes like me, you are going to LOVE this pumpkin cheesecake bread! It has the perfect amount of pumpkin spice and the cream cheese filling is creamy and delicious. It’s fluffy, moist and has the perfect fall flavor. It didn’t last long at our house!
This bread not only tastes delicious, but looks super pretty too. I love the contrast that the middle swirl of filling gives it. It looks super fancy, but is simple enough to whip up with the kids. It’s a treat the whole family will love!
How to make pumpkin cheesecake bread
- BATTER. Mix together the eggs, oil, sugar and vanilla. Then fold in the pumpkin. In a separate bowl, mix together the dry ingredients. Then pour the dry ingredients into the wet pumpkin mixture and stir until smooth.
- FILLING. Use an electric mixer to cream together the cream cheese and sugar until smooth. Then mix in the egg and vanilla. Spoon the mixture into a ziplock bag and cut off the tip (this makes it easier to assemble in the pan).
- ASSEMBLY. Pour half of the pumpkin batter into a greased 9×5″ loaf pan. Then pipe the cream cheese filling evenly over top. Next pour the remaining pumpkin batter on top of the filling (no more than 3/4 of the way full).
- BAKE. Bake in the oven at 350°F for about 55 to 65 minutes, or until a toothpick comes out clean. Transfer to a cooling rack to let cool, then slice.
Freezer instructions
This bread freezes very well. I love to make a double batch and freeze one of the loaves for later. Make sure it has cooled completely, then wrap it tightly in saran wrap or foil. Place in a freezer bag, then store in the freezer for up to 3 months. Let thaw in the fridge overnight, or on the counter until no longer frozen.
More fall desserts you’ll love:
- Pumpkin banana bread
- Chocolate chip pumpkin bread
- Pumpkin bars w/ cream cheese frosting
- Cream cheese pumpkin roll
- Pumpkin cheesecake recipe
Pumpkin Cream Cheese Bread
Ingredients
Batter
- 1 3/4 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 2 large eggs , whisked
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
Filling
- 4 ounces cream cheese
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
Batter
- Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with nonstick spray.
- In a medium bowl, stir together the flour, pumpkin pie spice, cinnamon, baking soda, and salt.
- In a large bowl, whisk the eggs, oil, sugar, and vanilla until well combined. Fold in the pumpkin puree. Stir in the dry ingredients until the batter is smooth.
Filling
- In a separate bowl, beat the cream cheese and sugar together with an electric mixer until smooth. Mix in the egg yolk and vanilla. Transfer to a zip-top bag and cut off the tip (to make it easier to spread over the pumpkin mixture).
- Pour the batter halfway up the sides of the loaf pan. Pipe the cream cheese mixture over the top. Pour the remaining pumpkin mixture over the filling, but no more than 3/4 the way up the sides of the pan.
- Bake 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Let cool 4 hours before slicing.
Notes
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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Since I had an overload of pie pumpkins, my youngest asked if I’d make this just to try something different. OMG–AMAZING!!!! I had a slice, and I was NOT disappointed! It’s not overpowered by pumpkin or cream cheese; it’s the right balance of both. She called to tell me the next day it was even better, and the cream cheese gave it the moistness most breads lack. Now my oldest’s husband is asking for one as well. Guess what I’m in the middle of prepping for? Yup, another loaf. I have a feeling this will be something I’m asked to make over and over.
This comment just made my day, Connie – thank you for sharing! Love to hear that it was such a hit with your family :)
This is wonderful !!! I doubled the recipe. Turned out amazing. Very moist flavorful bread on its own, but the cream cheese layer makes it extra decadent. I’m not sure there will be any left for the rest of the family !
LOL
I’m so glad to hear you enjoyed it!
Jamielyn this turned out so well! Made it for a family get together and it was the first thing gone!
So pleased i found this recipe – it’s delicious and a real crowd pleaser