Pumpkin Cream Cheese Bread Recipe

If you’re on the hunt for a cozy, comforting treat that brings together the best of fall flavors and creamy indulgence, you’re going to love this Pumpkin Cream Cheese Bread Recipe. I absolutely love how this bread balances the warm spices of pumpkin pie spice with that luscious cream cheese swirl — it’s like a little slice of autumn bliss in every bite. Whether you’re baking for a holiday brunch or just want a special snack to enjoy with a cup of coffee, this recipe always hits the spot.

When I first tried this Pumpkin Cream Cheese Bread Recipe, I was amazed at how easy it was to pull off such a bakery-worthy bread in my own kitchen. You’ll find that the texture is perfectly moist and tender, thanks to the pure pumpkin puree and the clever cream cheese filling that cuts through the sweetness without overwhelming it. If you’re someone who loves straightforward recipes that impress without fuss, this one’s definitely worth bookmarking.

this …

Ingredients You’ll Need

The ingredients for this Pumpkin Cream Cheese Bread Recipe come together beautifully to create both the pumpkin bread base and the creamy filling. I like to make sure my pumpkin puree is pure and unsweetened, which really lets the spice and cream cheese shine.

• Vegetable Oil: Keeps the bread moist without overpowering the pumpkin flavor.
• Granulated Sugar: Adds sweetness that balances the spices.
• Light Brown Sugar: Gives a subtle caramel note enhancing the bread’s depth.
• Pure Pumpkin Puree: Key for that distinctive pumpkin taste—always use pure pumpkin, not pumpkin pie filling.
• Large Egg: Helps bind everything together and adds richness.
• Pure Vanilla Extract: Adds warmth and rounds out the flavors.
• All-Purpose Flour: The base that gives structure while remaining tender.
• Pumpkin Pie Spice: The secret spice mix that brings those seasonal notes you love.
• Baking Powder: Helps the bread rise for a light texture.
• Baking Soda: Reacts with the acidity to tenderize and lift the bread.
• Salt: Enhances all the sweet and spicy flavors.
• Cream Cheese: Softened to room temp, it creates that luscious, tangy filling that melts in your mouth.
• All-Purpose Flour (for filling): Stabilizes the cream cheese filling so it sets perfectly.

Variations

I love experimenting with this Pumpkin Cream Cheese Bread Recipe, and you should too! Feel free to tweak the spices or add your own favorite mix-ins to make this bread your own.

• Nutty Upgrade: One time, I tossed in some chopped pecans to add a nice crunch—my family went crazy for it!
• Gluten-Free Version: Substitute all-purpose flour with a gluten-free blend; just be sure it measures cup-for-cup for the best rise.
• Spice it Up: If you love extra spice, add a pinch of ground cloves or ginger to pump the warmth even more.
• Swirled Jam: Swapping the cream cheese filling partially with your favorite jam creates a sweet surprise in every slice.

How to Make Pumpkin Cream Cheese Bread Recipe

Step 1: Prep and Mix the Pumpkin Bread Batter

Start by preheating your oven to 350°F (180°C) and greasing a 9×5-inch loaf pan—this keeps the bread from sticking and helps form a perfect crust. In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, pumpkin puree, egg, and vanilla extract until smooth and well combined. I always like to mix the wet ingredients first—it makes folding the dry ingredients so much easier and helps avoid overmixing, which can make your bread tough.

Step 2: Combine Dry Ingredients and Fold Into Wet

In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Then, gently fold these dry ingredients into your wet pumpkin mixture—just until you no longer see streaks of flour. Trust me, the batter will be thick, but don’t overmix or the bread will lose its tender crumb.

Step 3: Prepare the Cream Cheese Filling

While the batter rests, whip up the cream cheese filling by beating together the softened cream cheese, sugar, flour, and vanilla extract. Once the mixture is smooth, beat in the egg until fully incorporated. I always make sure my cream cheese is room temperature before mixing here; otherwise, you risk lumps in your filling, and no one wants that.

Step 4: Layer and Bake

Pour about two-thirds of the pumpkin batter into your prepared loaf pan and spread it evenly. Next, gently spread the cream cheese mixture over the pumpkin layer, keeping it as even as possible. Finally, spoon the remaining pumpkin batter over the cream cheese, carefully covering it to create that beautiful layered effect. Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean—no wet batter should stick.

Step 5: Cool and Enjoy

Once baked, let your bread cool in the pan for about 20 minutes before flipping it out onto a wire rack to cool completely. I learned that patience here pays off—slicing while it’s warm can cause the cream cheese layer to ooze out, and we want those pretty slices intact!

How to Serve Pumpkin Cream Cheese Bread Recipe

Garnishes

I love adding a simple dusting of powdered sugar on top just before serving—it’s a pretty little touch that adds a hint of extra sweetness and looks super inviting. Sometimes, a light spread of softened butter or a drizzle of honey on a warm slice makes it feel oh-so-special.

Side Dishes

Pair your Pumpkin Cream Cheese Bread with a hot cup of chai tea, pumpkin spice latte, or even a creamy hot chocolate—the spicy sweetness of the bread complements warm beverages beautifully. For a brunch, fresh fruit or a dollop of Greek yogurt on the side adds brightness that balances the richness of the bread.

Creative Ways to Present

For holiday gatherings, I like to slice this bread into bite-sized cubes and skewer them with cinnamon sticks or toothpicks for easy serving. Another fun idea is to serve it alongside a little spread of cream cheese frosting or pumpkin butter for extra indulgence. Trust me, these little extras turn simple bread into a centerpiece everyone talks about!

Make Ahead and Storage

Storing Leftovers

I keep leftover Pumpkin Cream Cheese Bread wrapped tightly in plastic wrap and stored in an airtight container on the counter for up to 3 days. This keeps the bread moist and the cream cheese filling fresh without refrigeration, which can sometimes dry bread out.

Freezing

Freezing slices wrapped individually in foil or plastic wrap and stored in a freezer bag has saved me on busy mornings. When you’re ready to eat, just thaw at room temperature or pop slices straight into the toaster for a quick warm-up that tastes almost as good as fresh-baked.

Reheating

I find reheating slices in a 350°F oven for 10 minutes or in the microwave for about 20 seconds restores that lovely moist texture without melting the cream cheese filling too much. Avoid overheating to keep the bread from drying out or the cream cheese from turning too runny.

FAQs

Final Thoughts

This Pumpkin Cream Cheese Bread Recipe really holds a special place in my kitchen because it combines the simplicity of pumpkin bread with a wow-worthy cream cheese surprise inside. Baking it feels like a warm hug from the fall season itself, and I love sharing that feeling with friends and family. You’ll enjoy how easy it is to pull off, and once you taste it, I’m pretty sure you’ll find it becomes your go-to pumpkin recipe too. Give it a try, and let me know if it brings a little extra cozy magic to your day!

Print