Pumpkin Cream Cheese Bread – A Fall Hug in Every Slice
When the leaves turn golden and the air smells faintly of cinnamon, there’s one thing I can’t resist baking: Pumpkin Cream Cheese Bread. This cozy, tender loaf brings together the warmth of spiced pumpkin bread and the dreamy tang of a sweet cream cheese swirl. Every slice feels like autumn wrapped in a soft blanket — perfect with a cup of coffee or tea on a crisp morning.
There’s something about the scent of pumpkin, cinnamon, and nutmeg wafting through the kitchen that instantly makes a house feel like home. This bread captures that moment of comfort — the kind that makes you want to curl up by the window with a thick slice and a steaming mug.
I first made this recipe on a rainy October afternoon when I had a can of pumpkin purée begging to be used. I decided to give my regular pumpkin bread a twist — literally — by swirling a layer of sweet cream cheese right through the center. The result was so moist, flavorful, and indulgent that it never lasts more than a day in my house.
Whether you bake it for a brunch, a bake sale, or just because it’s Tuesday and you need a little sweetness, this Pumpkin Cream Cheese Bread is pure comfort in loaf form.
Ingredients:
For the Pumpkin Batter:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin purée (not pumpkin pie filling)
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions:
- Preheat the oven: Set oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Prepare the filling: In a small bowl, beat softened cream cheese, sugar, egg, and vanilla until smooth and creamy. Set aside.
- Make the pumpkin batter: In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together. In another bowl, mix pumpkin purée, both sugars, oil, eggs, and vanilla until smooth. Combine wet and dry ingredients just until no flour streaks remain.
- Assemble the loaf: Pour half the pumpkin batter into the loaf pan. Spread the cream cheese filling evenly over it. Top with the remaining pumpkin batter and gently swirl with a knife for a marbled look (optional).
- Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean (avoid piercing the cream cheese layer). If the top browns too quickly, cover loosely with foil halfway through baking.
- Cool and serve: Allow the loaf to cool completely before slicing. The cream cheese sets as it cools, making it easy to cut clean slices.
Pumpkin Cream Cheese Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, mix cream cheese, sugar, egg, and vanilla until smooth. Set aside.
- Whisk flour, baking soda, baking powder, salt, and spices in a large bowl.
- In another bowl, mix pumpkin, sugars, oil, eggs, and vanilla until smooth.
- Combine wet and dry ingredients until just mixed.
- Pour half the batter into loaf pan, spread cream cheese mixture, and top with remaining batter.
- Bake 55–65 minutes or until a toothpick comes out clean. Cool completely before slicing.
Notes
Tips & Tricks
- Use room temperature ingredients for a smooth, even cream cheese layer.
- Don’t overmix the batter to keep the bread tender.
- Make it ahead: The flavor deepens overnight—wrap tightly and refrigerate.
- Add-ins: Stir in chocolate chips or chopped walnuts for extra texture.
Variations
- Mini Loaves: Divide the batter into smaller pans for gifts or quick snacks.
- Frosted Version: Drizzle with cream cheese glaze or maple icing for an extra treat.
- Whole Wheat Option: Replace half the flour with whole wheat flour for a heartier texture.
Serving Suggestions
Enjoy this bread slightly warm or at room temperature. It’s perfect for breakfast, dessert, or an afternoon snack. Pair it with chai tea, coffee, or a mug of hot apple cider for the ultimate fall indulgence.
Storage Information
Store the bread tightly wrapped in the refrigerator for up to 5 days. Bring to room temperature before serving. You can also freeze slices individually—just wrap in plastic and freeze for up to 3 months.
FAQ
Q: Can I use homemade pumpkin purée?
Yes, just make sure it’s thick and well-drained so it doesn’t add excess moisture.
Q: Can I make this dairy-free?
Try vegan cream cheese and plant-based oil. The texture will still be rich and satisfying.
Q: Why did my cream cheese sink?
This can happen if the filling is too heavy or the batter is overmixed. Keep both layers thick but spreadable.
History / Fun Facts
Pumpkin bread has roots in early American baking, where settlers combined native pumpkin with European bread-making techniques. Adding cream cheese is a more modern touch — inspired by cheesecake — that gives the classic loaf a luscious surprise center.
What makes this recipe special is its balance: the sweetness of pumpkin spice and the tangy smoothness of the cream cheese swirl. Every bite tells the story of fall itself — warm, rich, and comforting. So when pumpkin season rolls around, preheat your oven and let your kitchen fill with the scent of cinnamon and cozy memories.
