Pumpkin Cream Cheese Bread
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Posted: 08/24/25
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This Pumpkin Cream Cheese Bread is the perfect fall treat—moist, flavorful pumpkin bread with a rich, creamy swirl of sweetened cream cheese.
Fall is a favorite time of year in our house because we all love the flavor of pumpkin spice. And what better way to enjoy everyone’s favorite fall time flavor than with a delicious pumpkin cream cheese bread.
Moist pumpkin bread with a rich cream cheese swirl is a hit at the breakfast table, coffee break and family get togethers. This pumpkin bread recipe with cream cheese is super easy to throw together for last minute company, too.
Why You’ll Love This Recipe
- This recipe makes two loaves of pumpkin and cream cheese bread. Eat one now and freeze one or give it to a friend!
- My cream cheese pumpkin bread recipe is sweet enough for a dessert but you could totally eat it for a midday snack.
- A bread with a sweetened cream cheese swirl is not only a crowd pleaser, but it will also make you look like an all-star baker!
Ingredients for Pumpkin Cream Cheese Bread
Cream Cheese Filling
- Cream cheese – Soften full fat cream cheese to room temperature for easier mixing.
- Sugar – This will sweeten the cream cheese filling.
- All-purpose flour – Use flour to thicken the filling.
- Vanilla – Vanilla extract adds a depth of flavor.
- Egg – A large egg with help the filling to bind together.
Pumpkin Bread
- All-purpose flour – This is the base of the pumpkin bread. If you need a gluten free option, you can try a 1:1 gluten free flour.
- Sugar – White sugar adds the perfect touch of sweetness to balance out the pumpkin flavor.
- Baking soda – Use this as a leavening agent for this bread.
- Seasoning – Salt, ground cinnamon and ground nutmeg are the perfect combination to really bring out the pumpkin flavor in this bread.
- Canned pumpkin – Be sure to buy pure pumpkin, not pie filling.
- Vegetable oil – This fat will help the bread stay moist.
- Eggs – Egg is a binder so the bread doesn’t end up crumbly.
- Water – Loosens the batter so it isn’t too dense.
How To Make Pumpkin Cream Cheese Bread
In a medium mixing bowl add the cream cheese and sugar. Beat with an electric mixer until smooth. Add in the vanilla, flour, and egg and beat until well combined. Set aside.
In a large mixing bowl add the pumpkin, oil, eggs and water and mix until combined with an electric mixer. Slowly mix in the dry ingredients until combined.
Add a quarter of the pumpkin mixture to the bottom of each prepared pan, spread out evenly. Then add half of the cream cheese mixture to each pan on top of the pumpkin mixture and spread out evenly. Then top the cream cheese layer with the remaining pumpkin mixture dividing it in half between the 2 pans.
Bake in preheated oven at 350 degrees Fahrenheit for 60-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes and remove from pan to wire rack
Pro Tips
- Bring cream cheese and egg to room temperature by leaving it on the counter for about 30 minutes.
- Allow the loaf to cool completely before slicing into it so it is easier to slice and makes a cleaner cut.
Storage
Fridge: Store pumpkin cream cheese bread in the fridge for up to 5 days. Leave it as a full loaf to keep it moist.
Freezer: Wrap individual slices of pumpkin cream cheese bread in plastic wrap before storing in an airtight container or freezer bag. Thaw in the fridge overnight.
Nothing says fall is here like a perfectly spiced pumpkin bread and the cream cheese filling makes this truly mouthwatering.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Pumpkin Cream Cheese Bread Recipe
Moist pumpkin bread with a rich cream cheese swirl—this easy Pumpkin Cream Cheese Bread is the perfect fall treat for breakfast or dessert.
slices
Ingredients
Cream Cheese Filling
- 8 ounces full-fat cream cheese softened to room temperature
- ⅓ cup granulated sugar
- 3 Tablespoons flour
- 1 teaspoon vanilla extract
- 1 large egg
Pumpkin Bread
- 3 ⅓ cups all-purpose flour
- 3 cups granulated sugar
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 15 ounces canned pumpkin
- 1 cup vegetable oil
- 4 eggs
- ⅔ cup water
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prepare two 5x9x3 inch loaf pans with non-stick spray, set aside.
- In a medium mixing bowl add the cream cheese and sugar. Beat with an electric mixer until smooth. Add in the vanilla, flour, and egg and beat until well combined. Set aside.
- In a large mixing bowl add the pumpkin, oil, eggs and water and mix until combined with an electric mixer. Slowly mix in the dry ingredients. Mix until combined.
- Add a quarter of the pumpkin mixture to the bottom of each pan, spread out evenly. Then add half of the cream cheese mixture to each pan on top of the pumpkin mixture and spread out evenly. Then top the cream cheese with the remaining pumpkin mixture dividing it in half between the 2 pans.
- Bake in preheated oven at 350 degrees Fahrenheit for 60-65 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes and remove from pan to wire rack.
Tips
Fridge: Store pumpkin cream cheese bread in the fridge for up to 5 days. Leave it as a full loaf to keep it moist.
Freezer: Wrap individual slices of pumpkin cream cheese bread in plastic wrap before storing in an airtight container or freezer bag. Thaw in the fridge overnight.
Nutrition Information
Serving: 1slice, Calories: 681kcal (34%), Carbohydrates: 131g (44%), Protein: 11g (22%), Fat: 13g (20%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 131mg (44%), Sodium: 843mg (37%), Potassium: 248mg (7%), Fiber: 3g (13%), Sugar: 86g (96%), Vitamin A: 8803IU (176%), Vitamin C: 2mg (2%), Calcium: 70mg (7%), Iron: 4mg (22%)
How To Serve Pumpkin Cream Cheese Bread
This sweet bread is a perfect midday pick me up with a cup of coffee or tea. If you love a fancy coffee, you’ve got to try making Homemade Pumpkin Spice Coffee Creamer or Syrup to take your caffeine to the next level. It’s fall – you may as well enjoy pumpkin everything!
It’s also great after a meal for dessert with a nice cup of cold milk to wash it down, just like when you were a kid.
More Great Pumpkin Recipes
- Fall weather isn’t always cool and if you don’t want to heat up your house, No Bake Pumpkin Cheesecake is a great way to enjoy a fall flavored dessert without the help of the oven! Plus it’s a great make ahead dessert.
- Coffee lovers wait all year for their beloved Pumpkin Spice Latte but why wait ’til it’s in stores when you can make it homemade all year round.
- Double up a batch of Pumpkin Muffins, freeze half and you’ll have a quick grab and go breakfast item anytime you need it. Light and fluffy and perfectly spiced, they’re great any time of the day.
- Everyone loves a streusel topping and in the fall, this Pumpkin Crisp certainly takes the cake. With a scoop of ice cream or a dollop of whipped cream, there definitely won’t be leftovers.
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