Delicious Pumpkin Cream Cheese Bread Recipe

This pumpkin cream cheese bread is the kind of treat that makes your whole kitchen smell like fall. Imagine a moist, spiced pumpkin loaf swirled with a sweet, tangy cream cheese filling — it’s basically a hug in bread form. Whether you enjoy it with your morning coffee, serve it as a holiday dessert, or sneak a slice in the afternoon (trust me, you will), this bread is a total showstopper.

Why You’ll Love This Recipe

• Fall in Every Bite: The pumpkin purée and warming spices make it taste like the season in loaf form.
• Creamy Surprise Inside: That rich cream cheese filling adds the perfect tangy contrast to the sweet bread.
• Easy but Impressive: No fancy equipment needed — just a few bowls, a whisk, and a loaf pan.
• Make-Ahead Friendly: Stays moist for days and freezes beautifully, making it perfect for planning ahead.

Ingredients

Here’s a quick look at the building blocks that make this bread so irresistible:

• All-Purpose Flour: The base that keeps everything together.
• Baking Soda & Baking Powder: For just the right rise.
• Salt: Balances the sweetness.
• Cinnamon, Nutmeg, Ginger & Cloves: Warm fall spices that bring cozy flavor to every bite.
• Pumpkin Purée: The star of the show, adding moisture and that earthy sweetness.
• Vegetable Oil: Keeps the loaf tender and soft.
• Granulated Sugar & Brown Sugar: Sweetness plus a touch of molasses richness.
• Eggs: Bind the loaf and give structure.
• Vanilla Extract: Rounds out the flavor with a little warmth.

For the Cream Cheese Filling:

• Cream Cheese: Smooth, tangy, and oh-so-creamy.
• Granulated Sugar: Sweetens the filling just enough.
• Egg: Helps the filling set while baking.
• Vanilla Extract: Adds that classic, cozy flavor.

Note: Ingredient measurements are provided in the recipe card below.

How to Make the Pumpkin Cream Cheese Bread

Step 1: Preheat the Oven

Set your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together flour, baking soda, baking powder, salt, and all those gorgeous spices.

Step 3: Make the Pumpkin Batter

In another bowl, whisk pumpkin purée, oil, both sugars, eggs, and vanilla until smooth and glossy. Gently stir in the dry ingredients until just combined — don’t overmix.

Step 4: Make the Cream Cheese Filling

Beat together cream cheese, sugar, egg, and vanilla until creamy and spreadable.

Step 5: Assemble the Loaf

Pour half the pumpkin batter into your loaf pan, spread the cream cheese filling on top, then finish with the rest of the pumpkin batter. Smooth out the top.

Step 6: Bake to Perfection

Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean. Cool in the pan for 15 minutes, then transfer to a wire rack to finish cooling.

Step 7: Slice & Enjoy

Cut into thick slices and serve warm, at room temperature, or even chilled — it’s dreamy every way.

Pro Tips for Making the Recipe

• Room Temperature Cream Cheese: Softened cream cheese blends smoother for a silky filling.
• Check for Doneness: Insert a toothpick — a few moist crumbs are fine, but it shouldn’t be wet.
• Don’t Overmix: Overmixing the batter makes the bread tough. Gentle folding is the key.
• Rest Before Slicing: Letting the bread cool makes slicing cleaner and keeps the cream cheese layer intact.

How to Serve

• Breakfast Treat: Pair with coffee or chai latte for a cozy morning.
• Dessert: Add a dusting of powdered sugar or a drizzle of caramel sauce for extra flair.
• Snack Time: Toast a slice lightly and smear with butter for pure comfort.

Make Ahead and Storage

Storing Leftovers

Keep in an airtight container at room temperature for up to 2 days, or in the fridge for 4–5 days.

Freezing

Wrap the loaf (or individual slices) tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge.

Reheating

Warm slices in the microwave for 15–20 seconds or toast gently for that fresh-baked feel.

FAQs

Can I use fresh pumpkin instead of canned purée?
Yes! Just roast, mash, and drain fresh pumpkin well to avoid excess water in the batter.

How do I keep the cream cheese layer from sinking?
Make sure the pumpkin batter is thick (don’t thin it out with extra liquid), and spread the filling evenly.

Can I make this into muffins instead of a loaf?
Absolutely. Divide the batter and filling into muffin tins and bake for 20–25 minutes.

Why is my bread dense?
Most often, it’s from overmixing the batter or underbaking. Mix gently and check doneness with a toothpick.