If there’s one treat I look forward to every autumn, it’s Pumpkin Cream Cheese Bread. Imagine a loaf that’s wonderfully moist, warmly spiced, and has a dreamy layer of sweet cream cheese running right through the middle. Every bite captures that perfect balance of pumpkin, vanilla, cinnamon, and tangy creaminess. Whether you serve it for breakfast, as an afternoon snack, or for dessert, this Pumpkin Cream Cheese Bread is the seasonal showstopper your kitchen needs.

Pumpkin Cream Cheese Bread Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients! Each component in this recipe plays a special role—think fragrance, structure, and that signature swirl. While the list is straightforward, these staple ingredients all come together to deliver a loaf that’s truly irresistible and easy to master.

All-purpose flour: This forms the sturdy base of your bread, ensuring the loaf holds its shape and slices beautifully.
Baking soda: Gives the bread its perfect rise and subtle crumb.
Baking powder: Adds a lovely extra lift to complement the baking soda.
Salt: Balances all the sweetness and makes the pumpkin and spices sing.
Ground cinnamon: The classic pumpkin bread spice—don’t skimp!
Ground nutmeg: Just enough to add warmth and complexity.
Ground cloves: Delivers deep, aromatic notes that shout “fall!”
Ground ginger: Offers a pop of brightness and gentle heat.
Granulated sugar: Essential for sweetness in both the bread and cream cheese filling.
Brown sugar: Infuses the loaf with moisture and a hint of caramel flavor.
Vegetable oil: Keeps the bread extra moist—much more forgiving than butter for this recipe.
Large eggs: Give structure and richness to both the bread and cream cheese filling.
Vanilla extract: Adds depth and ties all the flavors together.
Canned pumpkin puree: The star of the show—choose pure pumpkin, not pumpkin pie mix!
Milk: Loosens the batter just enough for a perfect texture; any milk works well here.
Cream cheese: For that luscious, tangy swirl—softened cream cheese blends in easiest.
All-purpose flour (for filling): Just a spoonful helps stabilize the cream cheese layer.

How to Make Pumpkin Cream Cheese Bread

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with a bit of oil or nonstick spray, or line it with parchment paper for easy lifting later. Having your pan and oven ready ensures the bread cooks evenly and releases effortlessly every time.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Combining the dry ingredients first ensures those cozy spices are perfectly distributed throughout your Pumpkin Cream Cheese Bread for full-on autumn flavor in every bite.

Step 3: Make the Pumpkin Batter

Grab a large bowl and whisk together the granulated sugar, brown sugar, vegetable oil, eggs, vanilla, pumpkin puree, and milk until the mixture is silky-smooth. Then, gently stir in the dry ingredients just until combined—no over-mixing here! You want a supple, luscious batter for tender bread.

Step 4: Prepare the Cream Cheese Filling

In a separate bowl, beat together softened cream cheese, granulated sugar, an egg, a tablespoon of flour, and a splash of vanilla extract. The filling should be creamy and spreadable, thanks to the egg and flour that help it set beautifully right inside the bread.

Step 5: Assemble the Loaf

Pour half of the pumpkin batter into your prepared loaf pan and smooth the top with a spatula. Carefully spoon the cream cheese mixture over the batter and spread it gently into an even layer (an offset spatula or the back of a spoon works wonders here). Top it off with the remaining pumpkin batter, smoothing again for a neat finish.

Step 6: Bake to Perfection

Slide your loaf pan into the oven and bake for 55 to 65 minutes. You’ll know the Pumpkin Cream Cheese Bread is done when a toothpick inserted in the center (avoiding the cream cheese layer) comes out clean. Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack, allowing it to cool completely before slicing for the neatest swirls.

How to Serve Pumpkin Cream Cheese Bread

Garnishes

For an extra-special touch, dust the top of your sliced Pumpkin Cream Cheese Bread with a little powdered sugar or a sprinkle of cinnamon. If you want to go all in, drizzle each piece with a simple vanilla glaze or a dollop of whipped cream—so indulgent and irresistible!

Side Dishes

This bread pairs beautifully with your morning coffee, a foamy chai latte, or even a fresh fruit salad for a touch of brightness. For a brunch spread, serve alongside scrambled eggs or a yogurt parfait and watch it disappear fast!

Creative Ways to Present

Try slicing the Pumpkin Cream Cheese Bread into thick slabs and warming them briefly in the oven before serving. You could cube leftovers for a festive trifle, or cut elegant, thin slices to layer on a dessert board with fresh fruit and spiced nuts—holiday entertaining, sorted!

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Cream Cheese Bread stays moist and flavorful for up to 5 days when stored tightly wrapped in the refrigerator. The spices and cream cheese meld even more overnight, making it taste even better the next day—if you can wait that long!

Freezing

This bread freezes beautifully! Slice the cooled loaf and wrap individual pieces or the whole loaf tightly in plastic wrap, then in foil or a freezer bag. It’ll keep for up to 2 months, making it the perfect treat to stash away for future cravings.

Reheating

To enjoy a warm slice, simply microwave it for about 15–20 seconds, or pop it in a 300°F oven for a few minutes. The cream cheese layer gets delightfully gooey and brings those cozy bakery vibes back to life.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just make sure the homemade puree is thick (not watery), as excess moisture can affect the bread’s texture. Drain or blot it with paper towels, if needed, before mixing it into your batter.

Is it okay to use low-fat cream cheese for the filling?

Yes, you can use low-fat cream cheese, though the filling may turn out slightly less rich and creamy. Full-fat cream cheese yields the most decadent swirl, but both work well.

What’s the secret to a clean cream cheese swirl in the middle?

Let the loaf cool completely before slicing—it makes all the difference! A sharp, serrated knife and gentle sawing motion will help keep those gorgeous layers intact.

Can I make this recipe gluten-free?

Certainly! Substitute your favorite 1-to-1 gluten-free flour blend for all-purpose flour in both the bread and filling. Just watch the bake time, as some gluten-free mixes can change the texture slightly.

How do I know when the bread is fully baked?

Check for doneness by inserting a toothpick into the loaf, avoiding the cream cheese layer. The toothpick should come out nearly clean or with just a few moist crumbs (not wet batter). If needed, cover the bread loosely with foil in the last 10 minutes to prevent over-browning.

Final Thoughts

There’s something special about baking Pumpkin Cream Cheese Bread from scratch—it fills your kitchen with cozy scents and delivers the perfect balance of flavors in every slice. I hope you enjoy this recipe as much as I do, and that it becomes a cherished favorite for you and your loved ones all season long. Happy baking!

Pumpkin Cream Cheese Bread Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 1 loaf (about 10 slices) 1x
Diet: Vegetarian

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Description

Indulge in the cozy flavors of fall with this delightful Pumpkin Cream Cheese Bread. A moist and spiced pumpkin bread with a luscious cream cheese swirl, this recipe is perfect for breakfast or as a sweet treat with a cup of coffee.

Ingredients

Scale

Pumpkin Bread:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
1/4 cup milk

Cream Cheese Filling:

8 ounces cream cheese (softened)
1/4 cup granulated sugar
1 large egg
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a loaf pan.
Prepare the dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
Mix the wet ingredients: In a large bowl, whisk sugars, oil, eggs, vanilla, pumpkin, and milk until smooth. Gradually add dry ingredients.
Make the cream cheese filling: Beat together cream cheese, sugar, egg, flour, and vanilla until creamy.
Layer the batter: Pour half the pumpkin batter, add cream cheese mixture, top with remaining batter.
Bake: Bake for 55–65 minutes until a toothpick comes out clean.
Cool and serve: Cool in the pan before slicing and serving.