Pumpkin Cream Cheese Bread
I’ve baked hundreds of sweets for my blog, my cookbook, and in bakery kitchens, and I can say without hesitation that this Pumpkin Cream Cheese Bread is one of the best pumpkin recipes you can add to your fall baking lineup. It’s rich and moist from pumpkin puree and warm spices like cinnamon, nutmeg, and cloves, swirled with a luscious cream cheese filling that bakes right into the loaf. Topped with cream cheese frosting, it’s an irresistible dessert that feels just as welcome on a casual fall afternoon as it does on your Thanksgiving table.
Best Pumpkin Cream Cheese Bread Recipe
This loaf has everything you love about a classic pumpkin quick bread, but it’s elevated with a tangy cream cheese layer baked right in the center. The pumpkin bread batter is spiced with pumpkin pie spice, cloves, cinnamon, and nutmeg, creating a soft and flavorful base. The cream cheese swirl adds a cheesecake-like surprise, and the final touch of cream cheese frosting makes each slice bakery-worthy. It’s the kind of recipe that looks impressive but comes together with simple steps and a loaf pan.
Pumpkin Bread Batter
The pumpkin bread batter begins with the dry ingredients: all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, nutmeg, and ground cloves. In a large bowl, whisk together the wet ingredients—pumpkin puree, vegetable oil, sugar, and eggs—until smooth and well combined. Stir the dry ingredients into the pumpkin mixture, folding gently with a spoon until no streaks of flour remain. The texture should be thick but spreadable, perfect for layering in the loaf pan.
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Cream Cheese Filling
The cream cheese filling is what makes this recipe shine. In a medium bowl with a mixer, beat softened cream cheese with sugar until smooth and fluffy. Add flour and an egg yolk, mixing until creamy. This cream cheese layer gets spooned into the center of the pumpkin bread batter, creating the signature swirl when baked and sliced.
Baking the Bread
Pour half of the pumpkin bread batter into a greased loaf pan. Spoon the cream cheese mixture on top, spreading it down the center, then cover with the remaining pumpkin batter. Smooth the top with a knife or spatula. Bake in the oven at 325°F (165°C) for 60–70 minutes, until a toothpick inserted into the center comes out clean. Let the bread cool briefly in the pan, then remove it to a rack and allow the bread to cool completely before adding frosting.
Cream Cheese Frosting
Once the bread is cool, beat softened cream cheese and butter in a medium bowl until light and fluffy. Add powdered sugar and vanilla extract, mixing until smooth. Spread the cream cheese frosting generously over the cooled loaf. For an extra festive touch, dust with pumpkin pie spice or cinnamon.
Storage
Store the bread in the refrigerator in an airtight container for up to 4 days. For the best texture, let slices sit at room temperature for about 10 minutes before serving. You can also freeze the bread (without frosting) wrapped tightly in plastic wrap and foil for up to 2 months.
Tips & Tricks for Pumpkin Cream Cheese Bread
- Use room temperature cream cheese for both the filling and frosting so it blends smoothly.
- Avoid overmixing the pumpkin bread batter once you add the dry ingredients to the wet ingredients—this keeps the bread tender.
- A toothpick or knife gently swirled through the layers before baking can create a marbled cream cheese swirl.
- If you like a bit of crunch, fold in chopped pecans or walnuts with the pumpkin mixture.
- Always let the bread cool fully before adding cream cheese frosting to prevent melting.
Variations
- Bake as pumpkin cream cheese muffins instead of a loaf pan by dividing the batter into muffin cups.
- Skip the frosting for a simpler loaf, or replace it with a drizzle of cinnamon glaze.
- Add sour cream or Greek yogurt to the pumpkin mixture for extra tang and tenderness.
- Try baking the recipe in a bundt pan for a pumpkin bundt cake version.
FAQ for Pumpkin Cream Cheese Bread
Can I make pumpkin cream cheese bread ahead of time?
Yes, this recipe is great for making ahead. Bake and cool the bread, then store it in the refrigerator and frost before serving.
How do I know when the bread is fully baked?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is ready to come out of the oven.
Can I freeze pumpkin cream cheese bread?
Yes! Wrap the cooled loaf tightly in plastic wrap and foil and freeze for up to 2 months. For best results, freeze without the frosting and add it after thawing.
Why is my pumpkin bread dense or sinking in the middle?
This usually happens if the batter is overmixed or underbaked. Make sure to fold the dry ingredients gently into the wet ingredients and bake until a toothpick comes out clean.
Do I have to use frosting?
No, the loaf is delicious on its own with just the cream cheese swirl. But the frosting adds a bakery-style finish that makes it feel extra special.
Similar Recipes
If you love this Pumpkin Cream Cheese Bread, you’ll also enjoy my Pumpkin Coffee Cake, Pumpkin Roll, and Pumpkin Blondies. And don’t forget to check out my Pumpkin Cheesecake post if you love working with cream cheese desserts.
This pumpkin cream cheese bread is everything cozy season is about—warm spices, creamy filling, and a beautiful loaf that slices like a dream. Bake it once and it’s bound to become one of your go-to pumpkin recipes. If you make it, don’t forget to share a photo and tag me on Instagram—I love seeing your creations!
Pumpkin Cream Cheese Bread
Ingredients
Cream Cheese Filling
- 4 oz cream cheese,. softened 113g
- ⅓ cup sugar 67g
- 2 tsp flour 5g
- 1 egg yolk
Pumpkin Batter
- 1¼ cup all-purpose flour 160g
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 1 tsp pumpkin spice
- ½ tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ⅔ cup pumpkin purée 150g
- ⅓ cup vegetable oil 80 m
- 1 large egg
- 1 cup granulated sugar 200g
Cream Cheese Frosting
- 4 oz cream cheese, softened 113g
- 2 tbsp unsalted butter softened
- 1 cup powdered sugar, sifted 125g
- ½ tsp pure vanilla extract
Instructions
- Directions
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease one 9×5 inch loaf pan.
Cream Cheese Filling
- In a mixing bowl, beat the cream cheese with the sugar for one minute. Scrape the bowl and beat again for another thirty seconds. Add the flour and mix. Add the yolk, mix until incorporated. Set it aside.
Pumpkin Bread Batter
- In a mixing bowl, add the flour, baking soda, baking powder, salt, pumpkin spice, cinnamon, cloves, and nutmeg. Stir to combine.
- To a large bowl, add the pumpkin pure, vegetable oil, egg, and sugar. Whisk to combine.
- Add the dry ingredients to the bowl.
- Mix with a spatula until combined.
- At this point, you can add chopped nuts if desired.
- Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pan. Spoon the cream cheese mixture on top of this layer, keeping it in the center, and then pour on the remaining batter.
- Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 to 70 minutes. Cool bread in pans briefly before removing to a wire rack to cool completely.
Cream Cheese Frosting
- In a medium bowl, beat cream cheese and butter until smooth and fluffy.
- Add powdered sugar and beat until combined.
- Mix in the vanilla.
- Spread the frosting on top of the cooled cake. Sprinkle pumpkin spice on top if desired.
- Slice and serve.
- Store any leftovers in the fridge, in an airtight container, for up to 4 days. Let it sit on the counter for 10 min before serving from the fridge for best texture. But even in the fridge, this cake will stay moist.
