Say “hello” to fall with a loaf of Pumpkin Bread with Cream Cheese. This cream cheese pumpkin bread recipe is loaded with the same fall flavors you love in our other popular Pumpkin Recipes: Pumpkin Cream Cheese Muffins, Pumpkin Cheesecake Bars, Pumpkin Pie Bites and Pumpkin Snickerdoodles.
This pumpkin cream cheese bread is everything you want in a loaf of bread: moist, flavorful and easy to make. Not to mention the added bonus of a rich cream cheese swirl. It’s the equivalent of our cream cheese banana bread.
You can read the full list of ingredients to make pumpkin bread with cream cheese filling in the recipe card below, however we wanted to call out the pumpkin bread batter ingredients that make this pumpkin bread so flavorful and moist.
- 100% Pumpkin Puree
- Sour Cream
- Pumpkin Pie Spice
- Vanilla Extract
Pumpkin Bread Cream Cheese Frosting
The best part of this pumpkin bread recipe is the cheesecake like frosting swirled right into the loaf. This cream cheese layer takes less than 5 minutes to whip up and uses minimal ingredients.
How to Make Pumpkin Cream Cheese Bread
Surprisingly, this Pumpkin Cheesecake Bread takes only 15 minutes of prep work. The full instructions are in the recipe card, but here’s the gist along with a few step by step photos.
Make the Cream Cheese Filling – In a medium mixing bowl, add the softened cream cheese, sugar, egg, flour and vanilla extract. Whisk to combine and set aside.
Make the Batter – In a large mixing bowl, add the egg, pumpkin puree, sugars, oil, sour cream, pumpkin pie spice and vanilla. Whisk to combine. Fold in the dry ingredients.
Create The Layers – Pour 2/3 of the batter into the prepared loaf pan, followed by the cream cheese mixture and finally the rest of pumpkin bread batter.
Bake – Bake for 45 minutes, or until the center is set. Turn out on a cooling rack and let cool before slicing.
Pumpkin Bread Recipe F.A.Q.’s
Pumpkin Bread with Sour Cream – As written, the recipe uses sour cream. Feel free to use full-fat greek yogurt if that’s what you prefer.
Can I Skip The Cream Cheese Filling? Have at it. But you’re missing out on creamy goodness.
What Are Some Mix-in Ideas? Nuts, chocolate chips, coconut flakes and dried fruit such as raisins. Keep in mind heavy items will sink so there’s no guarantee you’ll have even dispersement.
Can I Use Pumpkin Pie Filling? Nope. Pumpkin pie filling is already sweetened and spiced. You don’t want to substitute anything else for the pure pumpkin puree.
Substitute For Pumpkin Pie Spice
Here’s how to make homemade pumpkin spice, if you don’t have any on-hand when making this Pumpkin Cream Cheese Loaf. Just mix all the spices together and add to the pumpkin batter.
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1/2 tsp Ground Cloves
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Allspice
Here are a few tips to consider when making this easy Pumpkin Bread:
- Use quality vanilla extract. Yes it’s pricey but it’s worth the investment.
- Use a brick of cream cheese vs. a tub as the moisture content isn’t the same.
- Can’t get enough pumpkin spice? Amp up the level of spice by adding in an extra 1/2 tablespoon of pumpkin pie spice.
- Don’t over-mix the batter as it will toughen up the final product.
- Use leftover pumpkin puree to make Pumpkin Pasta Sauce.
- To store, transfer the cooled pumpkin bread into a Ziploc bag. It will keep for 4 days on the counter. It’s imperative to make sure the bread is cool before placing in the Ziploc bag. The moisture released, if the bread is warm, will make it soggy.
- Pumpkin bread freezes well. Yep – you heard that right. This baby freeze up nicely. Shocker since Cream Cheese Recipes don’t usually freeze well. Just pull the loaf out and leave on the counter overnight. You’re welcome.
Cranberry Pumpkin Bread – To make pumpkin bread with cranberry, just mix in a cup of unsweetened dried cranberries.
Pumpkin Walnut Bread – Two options to make pumpkin bread with walnuts. Throw a handful of chopped walnuts in the batter or sprinkle some on top.
CREAM CHEESE FILLING
- 4 oz Cream Cheese, Brick Style (*Note 1)
- 1 large Egg
- ¼ cup Granulated Sugar
- 3 tbsp All-purpose Flour
- ½ tsp Vanilla Extract
PUMPKIN BREAD BATTER
- 1 large Egg
- 1 cup Pumpkin Puree
- ½ cup Light Brown Sugar, Packed
- ¼ cup Granulated Sugar
- ¼ cup Vegetable Oil
- ⅓ cup Sour Cream
- 1 tbsp Pumpkin Pie Spice (*Note 2)
- 2 tsp Vanilla Extract
- 1 cup All-purpose Flour
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- Preheat oven to 350°F. Line a 9" x 5" bread loaf pan with parchment paper or spray with floured cooking spray. Set aside.
MAKE THE CREAM CHEESE FILLING
- In a medium size mixing bowl, add the cream cheese, egg, sugar, flour and vanilla extract and whisk to combine. Set aside.
MAKE THE PUMPKIN BATTER
- In a large mixing bowl, add the egg, pumpkin puree, sugars, oil, sour cream, pumpkin pie spice and vanilla. Whisk to combine.
- Fold in the flour, baking powder, baking soda and salt with a spatula. Mix until just combined (don't over-mix).
- Pour 2/3 of the batter into the prepared loaf pan and smooth with a spatula, making sure the batter reaches the corners and edges.
- Gently spread the cream cheese filling over the first layer of pumpkin batter, using a spatula.
- Gently add the remaining pumpkin batter and smooth with a spatula, making sure the cover most of the cream cheese layer.
BAKE THE BREAD
- Bake for 45 minutes or until a toothpick inserted in the middle comes out relatively clean. The cream cheese filling doesn't set 100% so a toothpick won't be 100% accurate. Place a tent of foil over the bread if you notice the top getting overly brown.
- Remove from the oven and let cool for 15-20 minutes before transferring to a cooling rack.