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Cream Cheese Pumpkin Bread

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Delicious, moist, and perfectly spiced pumpkin bread swirled with a cream cheese filling-the perfect bread for autumn-and it makes your house smell like fall while it’s baking! The perfect pumpkin bread for breakfast or a sweet treat!

hand holding slice of cream cheese swirled pumpkin bread

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It’s pumpkin season! As soon as it hits September everything in our house gets the pumpkin treatment: muffinspancakes, even my coffee creamer

This cream cheese pumpkin cheesecake bread is one of the first pumpkin recipes I make each year. It’s the perfect fall treat for dessert or even as a sweet breakfast, just like this summer version of cream cheese-swirled blueberry bread.

Why I love this recipe

One of the best things about cooking with pumpkin is how moist everything turns out and this bread is no exception. This pumpkin spice loaf has so much flavor and the sweet cream cheese filling just takes it over the top. If you’re a fan of pumpkin bread I think this is going to be the best cream cheese pumpkin bread recipe you’ll find on the web!

It’s also very easy to make: no electric mixture required, just two bowls, a whisk and bread pan. It is a quick bread recipe so there is also no wait for the dough to rise. It has the added bonus of making your home smell amazing while it cooks (just like my apple cinnamon bread!)

Ingredients

  • eggs
  • pumpkin puree (NOT pumpkin pie filling)
  • sugar
  • vegetable oil
  • pumpkin pie spice
  • all-purpose flour
  • baking powder
  • cream cheese
  • vanilla extract

Step by step

  1. Prep the bread – Combine eggs, pumpkin, sugar, oil, pumpkin pie spice, flour, baking powder, and baking soda in a large mixing bowl. Whisk until thoroughly combined.
  2. Prep the cream cheese swirl – In another medium bowl combine cream cheese, egg, sugar, flour, and vanilla and again whisk until uniform. (Think of this as a mini tricep workout or use a hand mixer if you have one!)
  3. Assemble – Spray a metal loaf pan with nonstick cooking spray. Pour half of the pumpkin bread batter into the prepared loaf pan. 
  1. Top with the cream cheese mixture and pour the remaining batter over the top. Use a knife to swirl the mixtures together if you like, the less you swirl it the thicker the cream cheese swirls of the bread will be once it’s baked, I swirled mine quite a bit in the pictures above.
  2. Bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean.
  3. Allow to cool completely in the pan before slicing.
swirled cream cheese pumpkin bread on cutting board

Tips for best results

  • Use brick-style cream cheese, not the kind in the tub. The tub variety has more moisture and may get runny.
  • You can use low fat or fat free cream cheese in this recipe without affecting the final taste if you prefer.
  • Let the bread cool before slicing.

FAQs

Do you need to refrigerate this bread?

Yes, store the bread in an airtight container in the refrigerator up to one week.

Can I leave out the cream cheese layer?

You can most definitely make the bread without the cream cheese, although I highly recommend giving it a try as written, it’s amazing!

Can I freeze this recipe?

Yes! Wrap the cooled bread tightly with plastic wrap and store in the freezer up to three months. Thaw overnight in the fridge.

Can I add…to the recipe?

This bread is great as is or you can experiment with adding chocolate chips or chopped nuts.

You might also like these pumpkin recipes:

f you’ve tried this recipe please comment and rate it below, I love hearing from you!

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sliced cream cheese pumpkin bread on plate

Swirled Pumpkin Cream Cheese Bread


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5 from 2 reviews

Description

This pumpkin bread swirled with cream cheese is an easy to make, moist bread perfect for breakfast or dessert.


Ingredients

Units Scale

For the bread:

  • 2 eggs
  • 3/4 cup pumpkin puree (NOT pumpkin pie filling)
  • 1/4 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

For the cream cheese filling:

  • 1 egg
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoon all-purpose flour

Instructions

  1. Preheat the oven to 325 degrees.
  2. Spray a 9 by 5 loaf pan with nonstick spray.
  3. In a large bowl combine 2 eggs, pumpkin, sugar, oil, pumpkin pie spice, flour, and baking powder.
  4. Whisk until thoroughly combined.
  5. In another small bowl combine cream cheese, 1 egg, granulated sugar, vanilla, and flour and again whisk until uniform.
  6. Pour half the pumpkin mixture into the prepared pan.
  7. Top with the cream cheese mixture and pour the remaining pumpkin batter over the top.
  8. Use a knife to swirl the mixtures together if you like, the less you swirl it the thicker the cream cheese swirls of the bread will be once it’s baked.
  9. Bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean.
  10. Allow to cool completely before slicing.

Notes

  • Use brick-style cream cheese, not the kind in the tub. The tub variety has more moisture and may get runny.
  • Store in an airtight container in the refrigerator up to one week.
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Category: bread
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 210
  • Sugar: 17.4 g
  • Sodium: 140.3 mg
  • Fat: 9.5 g
  • Carbohydrates: 28.1 g
  • Protein: 4.9 g
  • Cholesterol: 63.5 mg

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14 Comments

  1. I’m going to make this today in little loaf pans (I’ll try and figure out baking time!!) – You always give such awesome recipes!! Thanks for all you do!!

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