If you’re on the hunt for comfort in loaf form, Pumpkin Cream Cheese Bread is about to become your new obsession. This luscious treat brings together the cozy warmth of pumpkin pie spice with the rich decadence of a creamy cheesecake swirl. Each slice is incredibly moist, full of autumn flavor, and just sweet enough to make breakfast or an afternoon snack feel like a celebration. Whether it’s for a festive brunch, a simple family treat, or a thoughtful homemade gift, Pumpkin Cream Cheese Bread checks every box for irresistible flavor and memorable texture.

Pumpkin Cream Cheese Bread Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of pantry staples and just a few fresh ingredients unite to create Pumpkin Cream Cheese Bread’s irresistible layers. Every item has a role to play in building flavor, lending moisture, or giving that gorgeous golden color.

All-purpose flour: The reliable base that keeps the loaf sturdy but tender.
Baking soda & powder: These leaveners make the bread rise just enough for a soft, airy crumb.
Salt: Enhances all those warming spices and balances sweetness.
Pumpkin pie spice: The secret to instant fall flavor, tying together cinnamon, nutmeg, and more.
Cinnamon: Adds warmth and depth for a distinctly autumn aroma.
Vegetable oil: Keeps the bread moist from the first bite to the last slice.
Granulated sugar: Sweetens the bread and the cream cheese layer, making every bite just right.
Brown sugar: Brings a touch of caramel-like richness to the bread.
Eggs: Bind everything together and give structure to both layers.
Canned pumpkin purée: Delivers moisture and that intensely satisfying pumpkin flavor.
Milk: Lightens the batter for a beautifully soft texture.
Vanilla extract: Adds a dreamy aroma and unifies the flavors.
Cream cheese: Creates the rich, tangy swirl that makes this loaf unforgettable.

How to Make Pumpkin Cream Cheese Bread

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (175°C) for that perfect rise and even baking. Grease and flour a 9×5-inch loaf pan or line it with parchment for easy removal. This ensures your Pumpkin Cream Cheese Bread emerges with clean edges and intact swirls.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. This step evenly disperses the spices and leaveners, so you’ll get consistent flavor and texture throughout the loaf.

Step 3: Combine Wet Ingredients

In a large bowl, whisk the vegetable oil, granulated sugar, brown sugar, eggs, pumpkin purée, milk, and vanilla until everything is silky and smooth. You’ll see and smell all that pumpkin magic coming together right away!

Step 4: Assemble the Pumpkin Batter

Gradually add the dry ingredients into the wet mixture, gently stirring until just combined. Be careful not to overmix—this is how you keep your Pumpkin Cream Cheese Bread moist and tender instead of gummy or dense.

Step 5: Make the Cream Cheese Filling

Beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until the mixture is creamy and smooth. This decadent filling is what elevates this loaf to bakery-level status.

Step 6: Layer and Swirl

Pour half of your pumpkin batter into the prepared loaf pan and smooth it out. Carefully spread the cream cheese mixture over this first layer, doing your best to keep it even. Gently add the remaining pumpkin batter on top, smoothing the top once more. This layering creates that gorgeous cheesecake ribbon that peeks through every slice.

Step 7: Bake to Perfection

Bake for 55 to 65 minutes, checking with a toothpick in the center—when it comes out mostly clean, your Pumpkin Cream Cheese Bread is done. Allow it to cool in the pan for 10 minutes before transferring to a wire rack. Patience here pays off with perfectly set slices!

How to Serve Pumpkin Cream Cheese Bread

Garnishes

Dress up your Pumpkin Cream Cheese Bread by adding a sprinkle of powdered sugar, a light cinnamon sugar topping, or some crunchy chopped pecans before baking. These finishing touches make the loaf look as fabulous as it tastes and add a pop of texture with every bite.

Side Dishes

This bread is perfect alongside a cup of hot coffee or spiced chai for breakfast or brunch. It’s also lovely served with fresh fruit, tangy yogurt, or even a little dollop of whipped cream if you’re serving it as dessert.

Creative Ways to Present

Try slicing the loaf and arranging the slices on a rustic wooden board for a fall brunch display, or wrap thick slices in parchment and twine for beautiful edible gifts. You can even cube the bread and layer with whipped cream and extra pumpkin purée for a show-stopping trifle.

Make Ahead and Storage

Storing Leftovers

Any leftover Pumpkin Cream Cheese Bread should be wrapped tightly in plastic or stored in an airtight container and kept in the refrigerator. Thanks to the cream cheese filling, the loaf stays moist and delicious for up to 5 days.

Freezing

If you want to make your bread ahead, it freezes beautifully. Once completely cooled, wrap the loaf (or individual slices) in plastic and then foil before freezing. Your Pumpkin Cream Cheese Bread will keep in the freezer for up to 3 months—just thaw in the fridge overnight before serving.

Reheating

For that oven-fresh experience, warm slices of Pumpkin Cream Cheese Bread in the microwave for 15–20 seconds or briefly in a low oven. This will soften the bread and make the cream cheese layer extra luscious again.

FAQs

Can I use homemade pumpkin purée instead of canned?

Absolutely! Just make sure your homemade pumpkin purée is well-drained so the batter doesn’t become too wet. The flavor will be even more robust and fresh.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs (not wet batter), your Pumpkin Cream Cheese Bread is perfectly baked. Ovens can vary, so keep an eye on it after 55 minutes.

Can I add mix-ins like nuts or chocolate chips?

Definitely! Chopped pecans, walnuts, or even dark chocolate chips make delightful additions. Just fold them into the pumpkin batter before layering for extra texture and flavor.

Is it possible to make this recipe gluten-free?

Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The results will still be moist and flavorful, though the texture may vary slightly depending on the blend used.

Do I need to refrigerate Pumpkin Cream Cheese Bread?

Since the loaf contains a cream cheese filling, it should be stored in the refrigerator for safety and freshness. Cold slices are delicious, but you can always bring them to room temperature or gently reheat before serving.

Final Thoughts

If you’re craving something uniquely autumn and irresistibly rich, you simply have to give Pumpkin Cream Cheese Bread a try. It’s a celebration of everything cozy and comforting, sure to become a family classic that you’ll return to year after year. Don’t be surprised if you find yourself reaching for a second (or third) slice!

Pumpkin Cream Cheese Bread Recipe

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4.7 from 24 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 1 loaf (8 slices) 1x
Diet: Vegetarian

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Description

Indulge in the cozy flavors of fall with this delicious Pumpkin Cream Cheese Bread. Moist pumpkin bread is swirled with a creamy, sweet cream cheese filling, making it the perfect treat for breakfast or dessert.

Ingredients

Scale

For the Bread:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/2 cup vegetable oil
3/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 cup canned pumpkin purée
1/4 cup milk
1 teaspoon vanilla extract

For the Cream Cheese Filling:

8 oz cream cheese, softened
1/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
Combine wet ingredients: In a large bowl, whisk the oil, granulated sugar, brown sugar, eggs, pumpkin purée, milk, and vanilla until smooth.
Blend batter: Gradually add the dry ingredients to the wet ingredients and stir just until combined.
Make cream cheese filling: Beat the softened cream cheese, sugar, egg, and vanilla until smooth.
Layer batter: Pour half of the pumpkin batter into the prepared pan, spread the cream cheese mixture over it, and then top with the remaining pumpkin batter.
Bake: Bake for 55–65 minutes until a toothpick inserted in the center comes out clean. Cool before serving.

Notes

Store in the refrigerator for up to 5 days or freeze for up to 3 months.
For extra flair, sprinkle chopped pecans or a cinnamon sugar topping before baking.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American