Pumpkin Cream Cheese Bread — 🙌🍂 This is without a doubt the BEST pumpkin bread recipe! This pumpkin cream cheese bread tastes like it has cheesecake baked into the middle. You’ll definitely want a second slice!
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The BEST Pumpkin Bread with Cream Cheese Filling
Ever since I made my Cream Cheese-Filled Banana Bread I wanted to try it with pumpkin. I adapted the recipe by swapping pumpkin puree for bananas, added warming spices, and it worked beautifully.
The bread is soft, moist, springy, dense yet still fluffy, and it’s nicely spiced. Like all of my pumpkin, carrot, and sweet potato desserts, using enough spices to ensure the final result is full-flavored and satisfying is key.
The cream cheese layer that runs through the bread is like having a layer of cheesecake baked into pumpkin bread. It really makes the bread out of this world good.
It’s an easy, no mixer recipe that goes from bowl to oven in minutes. I used melted coconut oil so there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer the taste.
A little sour cream (or Greek yogurt) is extra insurance for a soft, springy, bouncy, fluffy loaf. Using sour cream, Greek yogurt, or buttermilk in quick bread and muffin recipes ensures more tender results. Anything baked with pumpkin has the natural advantage of being moister because of how moist pumpkin is.
Between the cinnamon, pumpkin pie spice, tangy cream cheese, and the moist, soft bread with rich pumpkin flavor, this is my idea of comfort food!
Pumpkin Cream Cheese Bread Ingredients
You’ll need mostly pantry staples to make the pumpkin bread with cream cheese filling. Gather the following:
For the pumpkin bread:
- Egg
- Pumpkin puree
- Light brown sugar
- Granulated sugar
- Melted coconut oil
- Sour cream
- Vanilla extract
- Cinnamon
- Pumpkin pie spice
- Ground nutmeg
- All-purpose flour
- Baking powder
- Baking soda
For the cream cheese filling:
- Egg
- Cream cheese
- Granulated sugar
- All-purpose flour
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Pumpkin Cream Cheese Bread
Don’t let that cream cheese filling scare you off, it takes just a couple extra minutes to prepare and adds SO much flavor and texture!
Here’s an overview of how the pumpkin cheesecake bread is made:
- Whisk together the quick bread batter.
- Spread roughly two-thirds of it into a greased 9×5-inch loaf pan.
- Whisk together the cream cheese filling and spread it carefully over the batter.
- Pour the remaining pumpkin batter over the cream cheese layer.
- Bake the pumpkin bread until the top is golden and domed and the center is set.
A Note About Bake Times
Normally I’d say to insert a toothpick into the middle to see if it comes out clean to test the doneness of the pumpkin cream cheese loaf, but that’s tough to do here since the cheesecake filling never fully sets while the bread is baking.
You may want to tent the pan with a sheet of foil draped over it at the 35-minute mark if you feel the tops and sides will become too browned before center cooks through.
Baking times will vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.
Recipe FAQs
I’m not sure why you’d want to miss out on the cheesecake-y filling, but you’re welcome to omit it if desired.
Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.
Mix-ins like chocolate chips, chopped nuts, and raisins would taste great in this cream cheese-swirled pumpkin bread. However, these kinds of mix-ins are quite heavy, so they may sink into the cream cheese layer and your bread wouldn’t turn out looking perfectly polished. If that doesn’t bother you, try adding in the mix-ins and see what happens.
No! You need to use brick-style cream cheese and not the kind that comes in a tub. Cream cheese in a tub is often moister than brick-style cream cheese, which can turn the cream cheese filling into a runny mess.
Feel free to add more or less spices to this pumpkin bread. I like my pumpkin breads to be well flavored, but I know not everyone likes as much cinnamon as I do.
No, make sure you’re using pumpkin puree and NOT pumpkin pie filling for this pumpkin cream cheese bread recipe. Pumpkin pie filling is sweetened and spiced and will mess up the flavor and texture of this bread.
Storage
At room temp: Bread will keep airtight at room temperature for up to 1 week. Let cool completely before sealing in an airtight container.
In the freezer: Let the bread cool completely, then wrap it in plastic wrap and freeze. When you’re ready to eat the frozen bread, set it on your counter overnight to thaw.
Recipe Video Tutorial
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Cream Cheese-Filled Pumpkin Bread
Ingredients
Bread
- 1 large egg
- 1 cup pumpkin puree
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ¼ cup liquid-state coconut oil, canola or vegetable may be substituted
- ¼ cup cup sour cream, lite is okay; or Greek yogurt may be substituted
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground nutmeg
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch salt, optional and to tast
Cream Cheese Filling
- 1 large egg
- 4 ounces softened brick-style cream cheese, lite is okay
- ¼ cup granulated sugar
- 3 tablespoons all-purpose flour
Instructions
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- Make the Bread Batter
- In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine.
- Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside.
- Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
- Make the Cream Cheese Filling
- In a large bowl, add all the filling ingredients and whisk to combine. Alternatively, mix with a hand mixer.
- Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
- Top filling with remaining pumpkin bread batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
- Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn’t the most accurate. *
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Pumpkin Cream Cheese Recipes:
Pumpkin Cheesecake Bars — Classic cheesecake bars get an autumnal makeover in this recipe! Sweet, pumpkin spiced, CREAMY bars with a graham cracker crust for fabulous texture!
Easy Pumpkin Cake with Cream Cheese Frosting — Moist pumpkin cake is topped with a creamy homemade cream cheese frosting. This easy fall dessert is perfect for Thanksgiving, Halloween, and more!
Pumpkin Bars with Cream Cheese Frosting — These super soft and moist pumpkin bars are the perfect EASY fall dessert!! Tangy cream cheese frosting is a wonderful complement to these perfectly pumpkin-spiced bars!!
Cream Cheese Pumpkin Roll — No dish towel required to roll up my classic pumpkin roll cake that’s full of rich pumpkin spice flavor and tangy cream cheese frosting!
Pumpkin Carrot Cake with Cream Cheese Frosting — A marriage of pumpkin cake and carrot cake into one soft, moist, tender, and amazing cake!! The tangy cream cheese frosting is truly the icing on this easy cake!!
The Best Pumpkin Cinnamon Rolls — Super soft, fluffy pumpkin spice cinnamon rolls topped with a cream cheese glaze! Move over, Cinnabon, these are better!!
Copycat Starbucks Pumpkin Cream Cheese Muffins — Super soft, moist, brimming with pumpkin spice flavor, and filled with tangy-sweet cream cheese filling!
Cooking With Pumpkin: Recipes That Go Beyond the Pie – My second cookbook with over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.
Originally posted August 2014 and republished October 23, 2019 and August 13, 2021 with updated text.
I made this gorgeous cake a few days ago.it was so beautifull but the texture was so much dense,especially the part beneath the cream cheese layer.in your photos it seems like springy but mine was not like this.I had this problem before with pumpkin cakes.where I live we don’t have canned pumpkin so I puree it myself and I guess it’s more watery than the canned?so is that the problem?
although I’ve made your vegan pumpkin muffin and it turned out just perfect.
I guess it’s more watery than the canned?so is that the problem? = I think so yes, I would make sure to really strain your homemade puree over a cheesecloth or something to release as much water as possible which will help with the density.
I followed directions exactly but my cream cheese filling has no flavor. Maybe my egg was too big?
That’s a possibility with the egg and also did you remember the sugar? If you’re expecting the filling to taste ‘just like a cheesecake’, it’s not going to taste as rich, sweet, or decadent as that given the amount of egg/sugar in this recipe.
I just made 2 loaves of your delicious recipe and nearly wait for them to cool down a little so I can try a slice. Super moist and delicious. One for now and freezing one for later. Happy Autumn to you and take care!
Thanks for trying this recipe and making two loaves worth! You’re smart to freeze one and glad you loved the recipe! Have a great holiday season to you as well!
I just made this and while it’s tasty, my cream cheese layer is just a tiny line :(
Are you sure you measured correctly? If it’s that tiny it sounds like there just wasn’t enough of it to go around…I have a feeling you didn’t quite add enough cream cheese. Or if you think you did, then no harm in doubling the amt of cream cheese next time!
Hi Averie,
I’ve made this bread 3 times in the past month, and it is amazing. Definitely the best pumpkin bread I’ve ever had! Thanks so much for the awesome recipe :)
Thanks for trying it, saying it’s the best pumpkin bread you’ve ever had AND that you’ve even made it 3 times in a month…love that!
After trying your pumpkin chocolate chip bars, I had to try this! My mom bought a random can of pumpkin because she knows I love baking with it whenever I come home to visit. Not knowing what else to make, I revisited this site and decided to make this. Made a double batch too. It was GREAT. There is the perfect amount of spice to this recipe. The aroma was wonderful in the house. I usually buy a loaf of pumpkin bread from a local bakery but never again. This pumpkin bread was by far the best. It baked beautifully. Thanks again for sharing another wonderful recipe!
Thanks for trying this recipe, and a double batch at that! And for trying the pumpkin choc chip bars, too! Thanks for saying you’ll never buy another loaf of pumpkin bread from a bakery and that this is the best! That’s wonderful to hear and thanks for trying my recipes!
I don’t have a whole lot of experience baking bread but I followed the recipe step by step. When I went to pour the top layer of the batter on it sank right through the cream cheese. Any ideas what I did or how I could avoid this next time? I MUST try this bread it looks so yummy!
Hmm, I’ve never had anyone have this problem or write about it. Not sure what to say. I assume you didn’t just let the batter ‘plop out’ and were very gentle with it, right? I use Trader Joe’s light cream cheese in a brick and I use King Arthur All-Purpose flour (I swear by it and it truly DOES make a difference in baking results) and I use Libby’s pumpkin puree. Not sure where you went wrong but maybe try again with the same brands of ingredients? Honestly this is a stumper for me!
I made this and got a lot of compliments!! Now I’ve got a grated zucchini in my fridge and I’m wondering if I can sub. Would I be better off using the banana break recipe as a guide?
Glad you loved it!
The banana and pumpkin bread recipes are identical in anything that ‘matters’, i.e. flour, oil, sugar, leavener, and just the spices changed. The only issue with zucchini is that it’s SUPER moist and could require additional flour.
I have a great zuke recipe here, and then there are others linked within this post https://www.averiecooks.com/banana-zucchini-chocolate-chip-muffins/
I could spend a lifetime on just your pumpkin bread ideas! I love, love, love coconut oil and tickled to find someone who is using in BAKING recipes with a huge success! Thanks so much for sharing your thoughts and ideas…you’re an angel!
I wrote a cookbook entirely devoted to pumpkin
So I hope I at least can get the pumpkin recipes to be successful :) And yes coconut oil, love it. Almost never bake with canola oil anymore!
Hi Averie! This looks so yummy that I couldn’t help thinking you should make a red velvet loaf with this same cream cheese filling! I think I will try your recipe for red velvet with this cream cheese ribbon. Thanks for all the ideas!
What’s the worst that can happen if I used tub cream cheese spread instead of brick? I don’t want to run to the store again…
It has a higher water content so will be more prone to turn thinner, runnier, and not setting up. It may be fine, it may not be…brands and results vary so much.
I love pumpkin and cheese spice bread. Looks great, Averie!
WOW!!!!! How on earth did I miss this cake!!!! LOVE & pinned!
Thanks, Marla :) We loved this one and thanks for pinning!
I’ve been dying — yes, literally dying — to start baking with pumpkin this year!! I don’t care about seasons and would totally make it every month of the year, if blog readers wouldn’t get upset… But I have to wait until September to start because we’re moving and most of my kitchen is already packed. It’s so painful to see my mixing bowls and 27 cans of pumpkin purée sitting in the gigantic rubbermaid containers in my living room… But at least you have this gorgeous pumpkin bread to look at! :) Love that thick cream cheese swirl, and that soft sugary coating on top? Yum!!
Good luck with your move! The worst thing in the moment but worth it when you’re unpacking and all your stuff gets put back just so in a new spot and you can step back and look at your new place and are unpacked!
Thank you so much Averie!! I remember that you moved within the past year, yet you had a seamless transition on the blog. You didn’t miss a post — I was amazed! So if you have any good moving tips, feel free to send them my way. ;)
Yay for pumpkin!! :) This bread is gorgeous! The cream cheese ribbon, gah, so good!
Oh I remember that banana bread. BEST looking banana bread that I’ve ever seen. The same goes for this pumpkin bread. I still haven’t gotten around to trying your banana bread but now I need to try both. Stat.
And bring on the pumpkin! I’m thrilled that the fall recipes and beers are coming around again. Who says you can’t enjoy pumpkin year round?! ;) Great recipe, Averie. And lovely photos, as always.
Thanks for the compliments on both this bread and my banana bread, Julie! You’re too kind :)