Pumpkin Cream Cheese Bread is the ultimate autumn quick bread, boasting a super-moist crumb and a velvety swirl of tangy cream cheese right through the center. Every bite captures that cozy blend of warmly-spiced pumpkin goodness and luscious cheesecake flavor, making it just the thing to pair with your morning coffee or serve as a show-stopping treat at a holiday brunch. With its rich aroma and beautiful ribboned appearance, this loaf never fails to draw rave reviews and repeat requests. If you adore pumpkin season, this loaf needs to be at the top of your must-bake list!
Ingredients You’ll Need
Baking Pumpkin Cream Cheese Bread is blissfully simple, and the magic is all in how these pantry staples come together. Each ingredient has its own special job, whether it’s making the crumb tender, boosting pumpkin flavor, adding warmth, or creating that creamy swirl.
- All-purpose flour: Forms the base of the loaf and helps keep it sturdy, yet soft and moist.
- Baking soda & baking powder: Work together to give rise and ensure the bread bakes up tall and fluffy.
- Salt: Balances the sweetness and brightens all those cozy spice notes.
- Cinnamon, nutmeg, ginger, cloves: The essential autumn spice quartet for unmistakable warmth and depth of flavor.
- Canned pumpkin purée: Delivers rich pumpkin flavor and contributes to the irresistible moistness—make sure to use pure pumpkin, not pumpkin pie filling.
- Granulated sugar: Sweetens the bread and also stars in the cream cheese layer for the perfect touch.
- Brown sugar: Adds a hint of molasses and extra moisture for a tender crumb.
- Vegetable oil: Ensures the bread stays soft and tender for days; you can swap half for applesauce to lighten it up.
- Eggs: Bind everything together and add richness and structure.
- Vanilla extract: Brings out those sweet and spiced flavors in both the bread and the filling.
- Milk or buttermilk: Adds moisture and a subtle tang—the key to a plush, melt-in-your-mouth slice.
- Cream cheese: Your swirl of creamy, tangy luxury that perfectly contrasts with the sweet spiced crumb. Be sure it’s softened for easy mixing.
How to Make Pumpkin Cream Cheese Bread
Step 1: Prep Your Pan and Ingredients
Start off strong by preheating your oven to 350°F and greasing a 9×5-inch loaf pan. For best results, also line it with parchment paper—this helps your finished Pumpkin Cream Cheese Bread release flawlessly, plus it makes cleanup a breeze!
Step 2: Whisk Together Dry Ingredients
Grab a medium mixing bowl and combine your flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisk gently so the spices are evenly distributed, ensuring every bite tastes like fall.
Step 3: Mix the Pumpkin Batter
In a large bowl, whisk together the pumpkin purée, both sugars, vegetable oil, eggs, vanilla, and milk or buttermilk until the mixture is smooth and glossy. Gradually add the dry ingredients into the wet, folding gently just until combined—overmixing can make the loaf tough instead of tender.
Step 4: Make the Cream Cheese Filling
In a separate bowl, beat together the softened cream cheese, sugar, egg, and vanilla until completely smooth and creamy. This luscious filling will deliver that signature swirl in your Pumpkin Cream Cheese Bread.
Step 5: Layer and Swirl
Pour half of the pumpkin batter into the bottom of your prepared loaf pan. Spread the cream cheese mixture evenly over the first layer, being careful to reach the edges. Spoon the remaining pumpkin batter on top and smooth it gently. For added wow-factor, give the layers a light swirl with a knife for a marbled effect.
Step 6: Bake to Perfection
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. If the bread is browning too quickly, tent it loosely with foil around the 40-minute mark. Let it cool in the pan for 15 minutes, then carefully transfer to a wire rack to cool completely. Patience counts—the cream cheese layer sets as it cools!
How to Serve Pumpkin Cream Cheese Bread
Garnishes
Dress up your beautiful loaf simply by dusting the top with powdered sugar, scattering on chopped pecans or walnuts, or even adding a drizzle of maple glaze. Each garnish brings extra flavor, texture, and style to every slice!
Side Dishes
Pumpkin Cream Cheese Bread shines on its own but pairs beautifully with fresh fruit, a dollop of whipped cream, or a scoop of vanilla yogurt. For a cozier breakfast, serve alongside scrambled eggs or a spicy chai latte.
Creative Ways to Present
For brunch, cut the bread into thick slices and arrange on a platter surrounded by mini pumpkins or autumn leaves for festive flair. You can also cube the cooled loaf, layer with whipped cream and caramel, and serve as parfaits for a showstopper dessert.
Make Ahead and Storage
Storing Leftovers
To keep your Pumpkin Cream Cheese Bread fresh, wrap slices tightly in plastic wrap or store them in an airtight container in the refrigerator. Stored this way, it remains moist and flavorful for up to 5 days, with the cream cheese swirl staying perfectly creamy.
Freezing
Pumpkin Cream Cheese Bread is a freezer champion! Once completely cool, wrap the whole loaf or individual slices tightly in plastic wrap and again in foil, then freeze for 2 to 3 months. Thaw overnight in the fridge whenever a pumpkin craving hits.
Reheating
Reheat slices gently in the microwave for 10 to 15 seconds to bring back that fresh-baked warmth, or toast lightly for crispy edges and a gooey cream cheese surprise in the middle. Always reheat just what you’ll eat for the very best texture.
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! Just make sure your homemade purée is thick (not watery) for the best texture in your Pumpkin Cream Cheese Bread. If it’s runny, drain it with a cheesecloth before measuring.
What’s the secret to getting a perfect cream cheese swirl?
Be sure to fully soften your cream cheese so it spreads easily, and use a butter knife to gently swirl the layer into the pumpkin batter for beautiful marbling without mixing the layers completely.
Is it possible to make this bread gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. The texture may be slightly different, but you’ll still enjoy all the signature flavors of Pumpkin Cream Cheese Bread!
Can I reduce the sugar in this recipe?
You can cut back slightly on the sugars without affecting texture too much, but keep in mind that sugar adds moisture and balances the tangy filling, so avoid drastic reductions for best results.
What’s the best way to slice the bread cleanly?
Use a sharp serrated knife and wait until the loaf has cooled completely for the cleanest, most beautiful slices of Pumpkin Cream Cheese Bread. Wiping the knife between cuts helps keep the swirl neat.
Final Thoughts
If fall flavors make your heart sing, you owe it to yourself to whip up a batch of Pumpkin Cream Cheese Bread. It’s simple, stunning, and so scrumptious that you might find yourself baking a second loaf before the first one’s even gone. Share it with friends, serve it for special occasions, or simply savor a slice on a quiet afternoon—either way, this bread is sure to become a beloved staple in your kitchen.
Print
Pumpkin Cream Cheese Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Diet: Vegetarian
Description
Indulge in the warm, comforting flavors of fall with this delicious Pumpkin Cream Cheese Bread. A moist pumpkin loaf with a sweet cream cheese filling, perfect for breakfast or as a tasty snack.
Ingredients
For the bread:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup canned pumpkin purée
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk or buttermilk
For the cream cheese filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease and line a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, whisk pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, vanilla, and milk until smooth.
- Gradually fold dry ingredients into wet until just combined.
- In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
- Pour half of the pumpkin batter into the loaf pan, then spread the cream cheese mixture evenly over it.
- Top with the remaining pumpkin batter and smooth the surface.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, swirl the cream cheese mixture lightly into the pumpkin batter before baking.
- Bread keeps well in the refrigerator for up to 5 days and can be frozen for 2–3 months.
- Substitute half of the oil with applesauce for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~290
- Sugar: ~26 g
- Sodium: ~220 mg
- Fat: ~14 g
- Saturated Fat: ~5 g
- Unsaturated Fat: ~8 g
- Trans Fat: 0 g
- Carbohydrates: ~38 g
- Fiber: ~2 g
- Protein: ~4 g
- Cholesterol: ~50 mg
