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.
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Pumpkin Bread with Cream Cheese
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 quick bread not only tastes delicious, but looks super pretty too. I love the contrast that the middle cream cheese 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!
Find the full printable recipe below.
- Flour: This is an all-purpose flour that I’m using which will help the bread rise and give it a light texture. Check out how to measure flour correctly!
- Sugar: We’re using a granulated sugar, which will help sweeten the bread.
- Eggs: We’re using 2 whisked and 1 egg yolk. The egg yolk is for the cream cheese filling so that it doesn’t separate.
- Oil: I like to use vegetable oil for this bread. You could also swap for coconut oil if needed.
- Pumpkin: Make sure to use pumpkin puree (not pumpkin pie filling). I prefer Libby’s brand. Or you can make your own homemade pumpkin puree.
- 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.
- Cinnamon: The cinnamon enhances the pumpkin pie spice.
- Salt: I love to use a fine sea salt to enhances the flavor of the bread.
- Cream cheese: This is the base of the filling. So delicious!
How to Make Pumpkin Cream Cheese Bread
- Mix dry ingredients. Add the flour, pumpkin pie spice, cinnamon, baking soda and salt in a medium bowl and stir until combined.
- Mix wet ingredients. Stir together the eggs, oil, sugar and vanilla. Then fold in the pumpkin.
- Combine batter. Pour the dry ingredients into the wet pumpkin mixture and stir until smooth.
- 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).
- Assemble. 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.
- Grease or line your pan. The last you want is for the 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 an 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.
- Make-ahead. In my opinion, this bread tastes best the next day after baking. The flavors are more pronounced after it’s had time to sit.
- 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.
Make sure you don’t overmix 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.
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.
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. Let thaw in the fridge overnight, or on the counter until no longer frozen
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Pumpkin Cream Cheese Bread
- 4 ounces cream cheese
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F. Spray a 9×5-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.
- 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. Allow to cool inside pan for 20 minutes, then flip on a cooling rack and let cool completely before slicing.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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