Pumpkin Cream Cheese Bread

Why You’ll Love This Recipe

Pumpkin Cream Cheese Bread is a fall favorite that combines two delicious treats into one irresistible loaf. This bread has the perfect balance of soft, moist pumpkin bread infused with cozy spices, complemented by a rich and velvety cream cheese filling in the center. Not only does it taste amazing, but the creamy swirl running through each slice is a true showstopper. The best part? It’s incredibly easy to make and can be enjoyed as breakfast, dessert, or a sweet snack. Whether you’re a pumpkin lover or not, this bread is sure to impress with its comforting flavors and satisfying textures.

Ingredients

Pumpkin Bread:

• 2 cups (250 g) all-purpose flour

• 1 teaspoon baking soda

• ¼ teaspoon baking powder

• ½ teaspoon salt

• 2 ½ teaspoons pumpkin pie spice

• ¾ cup (150 g) light brown sugar

• ½ cup (100 g) granulated sugar

• ½ cup (113 g) vegetable oil

• 2 large eggs, room temperature

• 1 cup (226 g) 100% pure pumpkin purée (not pumpkin pie filling)

Cream Cheese Filling:

• ¾ cup (170 g or 6 oz) block-style cream cheese, room temperature

• 1 large egg, room temperature

• ⅓ cup (66 g) granulated sugar

• 1 teaspoon vanilla extract

• 2 Tablespoons flour

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 325°F (163°C) and line a 9×5-inch loaf pan with parchment paper.

2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.

3. In a medium bowl, mix the brown sugar, granulated sugar, and vegetable oil until fully combined. Add the eggs and whisk until smooth. Stir in the pumpkin purée.

4. Add the wet ingredients to the dry ingredients and mix until just combined. Set aside.

5. In the bowl of a stand mixer (or using a hand mixer), beat the cream cheese until smooth and creamy. Add sugar, egg, vanilla, and flour, and mix until fully combined.

6. Pour a little more than half of the pumpkin batter into the prepared pan and spread evenly. Drop spoonfuls of the cream cheese mixture on top and gently spread it out, avoiding mixing with the batter. Pour the remaining pumpkin batter over the cream cheese layer and spread evenly.

7. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean with just a few crumbs. Let the loaf cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: About 10 slices

• Prep Time: 10 minutes

• Cook Time: 60-70 minutes

• Cooling Time: 2 hours

• Total Time: 3 hours 20 minutes

Variations

• Add Mix-ins: Stir in 1 cup of chocolate chips, chopped nuts, or raisins into the batter after combining the wet and dry ingredients. Note that these may sink into the cream cheese layer.

• Streusel Topping: Top your loaf with a cinnamon streusel for an added texture. Combine flour, sugar, cinnamon, and melted butter, then sprinkle on top before baking.

• Mini Loafs or Muffins: For smaller servings, bake the bread in mini loaf pans or muffin tins. Adjust the baking time as needed (about 30 minutes for mini loaves, 15-20 minutes for muffins).

Storage/Reheating

• Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Be sure the bread is completely cooled before storing.

• For long-term storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before bringing to room temperature.

FAQs

How long will pumpkin cream cheese bread last?

It can last up to 3 days at room temperature, or up to a week in the refrigerator if stored properly in an airtight container.

Can I use canned pumpkin pie filling instead of pumpkin purée?

No, you should use 100% pure pumpkin purée, as pumpkin pie filling contains added spices and sugar, which could affect the recipe.

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, though results may vary in texture.

How can I tell if the bread is done baking?

Since the cream cheese filling doesn’t fully set during baking, use the toothpick test to check for doneness, but don’t expect it to come out completely clean.

Can I make pumpkin cream cheese bread in a bundt pan?

Yes, you can use a bundt pan, but you may need to adjust the baking time. Start checking after 50 minutes.

Can I use a different type of oil for the bread?

Vegetable oil is ideal because it’s neutral in flavor, but you can also use canola oil or melted butter.

Can I make this recipe into muffins?

Yes, just add a tablespoon of batter into each muffin liner, top with cream cheese filling, and finish with another tablespoon of batter. Bake at 400°F for 15-20 minutes.

Why does my pumpkin bread sink in the middle?

This can happen if the batter is overmixed, which causes excess air to be trapped in the batter. Mix the ingredients just until they are combined.

Can I freeze slices of this bread?

Yes, you can freeze individual slices. Wrap them tightly in plastic wrap and store in a freezer bag for up to 3 months.

Is this recipe suitable for vegan diets?

This recipe contains eggs and cream cheese, so it is not vegan. You could try substituting with plant-based alternatives, but results may vary.

Conclusion

Pumpkin Cream Cheese Bread is the ultimate fall treat. Whether you enjoy it for breakfast, a snack, or dessert, its combination of moist pumpkin bread and creamy cheese filling will win you over. With minimal effort and a few simple ingredients, you can enjoy a delicious homemade loaf that will fill your home with the cozy smells of fall.