Pumpkin bread gets even better with a creamy cheesecake filling! This easy pumpkin cream cheese bread is moist, full of pumpkin spice flavor, and always a hit during the fall.

The best pumpkin cream cheese bread sliced on a plate.

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Pumpkin Bread with Cream Cheese Filling

This pumpkin bread with cream cheese filling is soft, moist, and swirled with a creamy cheesecake layer. Think of it as pumpkin bread with a cheesecake twist, almost like my pumpkin cheesecake bars baked into a loaf.

If you love baking with pumpkin as much as I do, you’ll adore this cream cheese–filled pumpkin bread. It’s fluffy, moist, and full of cozy fall flavor, just like my pumpkin cream cheese swirl muffins.

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“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!”

Dee

Ingredient Notes

Pumpkin cream cheese bread ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Pumpkin: Make sure to use pumpkin puree (not pumpkin pie filling). I prefer Libby’s brand.
  • Vanilla: I like to use pure vanilla extract to really bring out the flavor.
  • Pumpkin pie spice: This is what really brings in the fall flavor. If you don’t have any on hand, you can make a homemade pumpkin pie spice with a combination of cinnamon, ginger, nutmeg, and cloves.
  • Cream cheese: This is the base of the filling. So delicious!

How to Make Pumpkin Cream Cheese Bread

The rich pumpkin and creamy cream cheese mixture blends well in each bite.

Step by step collage showing how to make pumpkin cream cheese bread.
  1. Mix dry ingredients. Add the flour mixture, pumpkin pie spice, cinnamon, baking soda, and salt in a medium bowl and stir until combined.
  2. Mix wet ingredients. Stir together the eggs, oil, sugar and vanilla. Then fold in the pumpkin.
  3. Combine batter. Pour the dry ingredients into the wet pumpkin mixture and stir until smooth.
  4. Prepare 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).
  5. Assemble. Spray the pan with cooking spray. Pour half of the pumpkin batter into the 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).
  6. 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.
Sliced pumpkin bread with cream cheese on a wire rack lined with parchment paper.

Expert Tips

  • Grease or line your pan. The last thing you want is for the pumpkin cream cheese bread to stick to the bottom of the pan, so make sure to grease it properly before adding the batter. You can also line your pan with parchment paper for easier removal.
  • Cream cheese. I recommend using a block of cream cheese instead of the cheese that’s in the tub. It has less moisture, which gives the filling a creamier consistency.
  • Spreading the filling. I’ve found that it’s easiest to spoon the cheesecake filling into a large zip-top bag and then cut off the tip. Then you can easily pipe the filling over the pumpkin batter so that the creamy layer spreads evenly in the pan.
  • Let it cool. This loaf will need to cool for at least 4 hours before serving so that the cream cheese filling has time to set. As tempting as it is, hold off on slicing the bread until completely cool.
A fork taking a bite of pumpkin cream cheese bread.

Love pumpkin bread? Don’t miss my classic pumpkin chocolate chip bread and pumpkin banana bread.

More Pumpkin Recipes

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The best pumpkin cream cheese bread sliced on a plate.

Pumpkin Cream Cheese Bread

4.98 from 69 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 55 minutes
Cooling Time: 4 hours
Total Time: 5 hours 15 minutes
Servings: 16
Pumpkin bread gets even better with a creamy cheesecake filling! This easy pumpkin cream cheese bread is moist, full of pumpkin spice flavor, and always a hit during the fall.
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Ingredients 

Batter

  • 1 ¾ cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • 2 large eggs , whisked
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree , I used Libby's

Filling

  • 4 ounces cream cheese
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

Batter

  • Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray.
  • In a medium bowl, stir together the 1 3/4 cups flour, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon baking soda, and 3/4 teaspoon salt.
  • In a large bowl, whisk 2 eggs, 1/2 cup oil, 1 cup sugar, and 1 teaspoon vanilla until well combined. Fold in 1 cup pumpkin puree. Stir in the dry ingredients until the batter is smooth.

Filling

  • In a separate bowl, beat 4 ounces cream cheese and 1/4 cup sugar together with an electric mixer until smooth. Mix in 1 large egg yolk and 1 teaspoon 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 for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool inside the pan for 20 minutes, then flip on a cooling rack and let cool completely before slicing.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: The loaf will be kept 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. 

Nutrition

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.

Variations

  • To take this bread up a notch, try adding a crumble topping or streusel topping before baking.
  • You may also mix in some chocolate chips or chopped pecans.
  • Using a fresh homemade pumpkin puree will add delicious flavor to the pumpkin cream cheese bread. You may need to blot it if it seems overly wet.
  • Whole wheat flour. You can substitute the flour for whole wheat flour for a healthier option. The bread will be more dense, so if this is a worry, use 1/2 AP and 1/2 whole wheat.

Recipe FAQs

How do you keep pumpkin bread from drying out?

Make sure you don’t over mix the batter so that your bread stays moist and tender. It’s also important to measure the flour accurately so that you don’t accidentally add too much, which causes a dry texture.

How can I prevent the cream cheese from sinking to the bottom of the bread?

You will want to make sure to have two distinct layers in the loaf pan. First, add a layer of the pumpkin batter. Then add the layer of cream cheese mixture and lastly add another layer of the pumpkin batter. This will hold the cream cheese in the middle not allowing it to sink to the bottom of the pan.

How to store pumpkin cream cheese bread?

It will stay fresh at room temperature in an airtight container or bag for up to 5 days. If kept in the fridge, the bread may dry out. I actually think the bread tastes better on day 2!

Can I freeze the bread?

Make sure it has cooled completely, then wrap the bread tightly in plastic wrap or foil. Place in a freezer bag, then store in the freezer for up to 6 months. Thaw in the fridge overnight, or on the counter until no longer frozen