There’s something truly special about baking in the fall—the cozy aroma of cinnamon, nutmeg, and pumpkin spice filling the kitchen. This Pumpkin Cream Cheese Bread is everything you love about autumn in one delicious loaf. With a soft, moist pumpkin base and a rich, creamy cheesecake swirl running through the center, this bread strikes the perfect balance of sweet and spiced. I tried this recipe with a sprinkle of chopped pecans on top, and it added just the right amount of crunch. Whether enjoyed with your morning coffee or as a cozy dessert, this loaf is guaranteed to become a seasonal favorite.
Why You’ll Love This Recipe
This Pumpkin Cream Cheese Bread delivers bakery-quality flavor with minimal effort. The pumpkin batter is moist, flavorful, and infused with warm spices, while the cream cheese filling adds a smooth, tangy contrast that makes every bite irresistible. It’s easy to make, freezes well, and looks beautiful when sliced—perfect for gifting or holiday gatherings. Unlike traditional quick breads, the cream cheese layer makes it feel a little more decadent, like a cross between pumpkin bread and cheesecake. You’ll love how simple it is to make yet how impressive it looks and tastes.
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Pumpkin Cream Cheese Bread – Moist, Spiced, and Perfect for Fall
- Total Time: 1 hr 15 mins
- Yield: 10 slices
- Diet: Vegetarian
Description
Pumpkin Cream Cheese Bread is a moist, spiced pumpkin loaf with a rich and creamy cheesecake swirl. Perfectly balanced between sweet and tangy, this cozy fall treat is ideal for breakfast, dessert, or pairing with a warm cup of coffee.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- For Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, whisk together pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
- Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Spoon the cream cheese mixture on top and gently spread it out. Add the remaining pumpkin batter and smooth the top.
- Using a knife, swirl the batter gently for a marbled effect (optional).
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Ensure cream cheese is softened for a smooth filling texture.
- Store in the refrigerator for up to 5 days, or freeze slices for up to 3 months.
- Add chopped pecans or chocolate chips to the pumpkin batter for variation.
- Prep Time: 15 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pumpkin Puree: The heart of the recipe—use 100% pure pumpkin puree (not pumpkin pie filling) for authentic flavor.
Flour: All-purpose flour gives the bread structure and softness.
Baking Soda and Baking Powder: Leavening agents that make the loaf rise beautifully.
Salt: Balances the sweetness and enhances the flavor of the spices.
Pumpkin Pie Spice: A cozy blend of cinnamon, nutmeg, cloves, and ginger that defines this bread’s warm aroma.
Vegetable Oil: Keeps the bread moist and tender without being heavy.
Sugar: A combination of white and brown sugar gives sweetness and depth of flavor.
Eggs: Bind the batter and add richness and structure.
Vanilla Extract: Adds warmth and enhances both the pumpkin and cream cheese layers.
Cream Cheese: The creamy filling’s star ingredient—use full-fat, softened cream cheese for the best texture.
Powdered Sugar: Sweetens the cream cheese layer while keeping it smooth.
Milk (optional): Helps thin the batter slightly if it’s too thick.
Directions
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
Make the Pumpkin Batter
In a large bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. In another bowl, whisk together pumpkin puree, oil, both sugars, eggs, and vanilla until smooth. Gradually add the dry ingredients to the wet mixture and stir until just combined—do not overmix.
Make the Cream Cheese Filling
In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until creamy and smooth.
Assemble the Bread
Pour half of the pumpkin batter into the prepared pan and spread it evenly. Add the cream cheese mixture on top, smoothing it into an even layer. Pour the remaining pumpkin batter over the cream cheese and swirl lightly with a knife for a marbled effect.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean (avoid the cream cheese layer for testing). Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve slightly warm or at room temperature for the perfect fall treat.
Essential Equipment :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 8–10 slices.
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes
Perfect for serving 8–10 people as a breakfast loaf, snack, or dessert.
Storage/reheating
Store the bread in an airtight container in the refrigerator for up to 5 days. To serve warm, microwave individual slices for 10–15 seconds. This bread also freezes beautifully—wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Variations and Customizations
Nutty Pumpkin Bread: Add chopped pecans or walnuts to the batter or sprinkle them on top before baking for crunch.
Chocolate Swirl: Stir mini chocolate chips into the pumpkin batter for extra indulgence.
Maple Cream Cheese Filling: Replace some powdered sugar in the filling with maple syrup for a rich fall twist.
Gluten-Free Option: Use a 1:1 gluten-free flour blend for an easy substitution.
Pumpkin Cream Cheese Muffins: Divide the batter and filling into muffin tins for portable individual portions.
Cinnamon Sugar Topping: Sprinkle cinnamon sugar over the top before baking for a crisp, sweet crust.
Spiced Glaze: Drizzle the cooled loaf with a glaze made of powdered sugar, milk, and a pinch of cinnamon.
Low-Sugar Version: Reduce the sugar slightly or use coconut sugar for a more natural sweetness.
Lemon Cream Cheese Twist: Add a touch of lemon zest to the cream cheese mixture for a refreshing contrast.
Double Cream Layer: Add two layers of cream cheese filling for extra richness.
FAQs
1. Can I use homemade pumpkin puree?
Yes, just make sure it’s thick and well-drained so it doesn’t make the batter watery.
2. Can I make this bread without the cream cheese filling?
Absolutely—it becomes a classic spiced pumpkin bread.
3. Why did my bread sink in the middle?
It may have been underbaked or overmixed. Check for doneness near the center before removing from the oven.
4. Can I use low-fat cream cheese?
You can, but the texture will be slightly less creamy and rich.
5. How do I get a clean swirl?
Use a knife or skewer to gently swirl the layers without overmixing them.
6. Can I double the recipe?
Yes! Bake in two loaf pans or a 9×13-inch pan for a larger batch.
7. Is it better warm or cold?
It’s delicious both ways, but chilling helps the cream cheese layer set nicely.
8. Can I add raisins or cranberries?
Yes, they add great texture and a tart contrast to the sweet loaf.
9. Can I make it dairy-free?
Use vegan cream cheese and dairy-free milk to make it plant-based.
10. What’s the best way to slice it cleanly?
Use a sharp serrated knife and wipe it clean between slices.
Conclusion
This Pumpkin Cream Cheese Bread is the ultimate fall bake—soft, spiced, and irresistibly creamy. The blend of pumpkin, warm spices, and cheesecake-like filling creates a perfect balance of flavors and textures in every bite. It’s easy to make, beautiful to serve, and ideal for breakfast, dessert, or gifting during the holidays. Whether you’re baking for family or just treating yourself, this cozy loaf captures the essence of autumn in one delicious slice.