Skip to content

Pumpkin Cream Cheese Bread

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.

sliced pumpkin cream cheese 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!

spreading cream cheese filling in pan

This post may contain affiliate links. Read disclosure policy.

How to make pumpkin cheesecake bread

  1. 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.
  2. 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).
  3. 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).
  4. 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.

pumpkin bread in loaf pan

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.

sliced pumpkin bread

More fall desserts you’ll love:

sliced pumpkin cream cheese bread

Pumpkin Cream Cheese Bread

4.88 from 8 votes
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.
Prep Time: 20 mins
Cook Time: 55 mins
Cooling Time: 4 hrs
Total Time: 5 hrs 15 mins
Servings: 16

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

Storage: The loaf will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 6 months. Storing it in the fridge may dry it out. 
Make-ahead: I personally think this tastes best the next day, so I suggest making it the day before you plan on serving it. 
Cooling: It may be tempting to cut into it while it is still warm, but the loaf needs time to cool to let the cream cheese mixture set up properly. 
Pumpkin Pie Spice: If you don't have any on hand, you can make your own homemade pumpkin pie spice in a flash. 

Calories: 215kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 42mg | Sodium: 210mg | Potassium: 69mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2528IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American
Author: Jamielyn Nye

Did you make this recipe? Don't forget to give it a star rating below!

pumpkin cream cheese bread

Let’s connect

Join our community of over 5 million!

Featured on

  • Taste of Home
  • Martha Stewart
  • Country Living
  • BuzzFeed
  • Yahoo
  • Food Network
  • Today