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.
This can sit out even with cream cheese?
Yes because it’s been baked but if you prefer to keep it in the fridge, that’s fine too.
Hi, Averie! I just made this bread and it is sooooo dang good! My family devoured it in no time at all! Thank you for posting this recipe! Keep those recipes coming please!
Hi, Averie! I just made this bread and it is sooooo dang good! My family devoured it in no time at all! Thank you for posting this recipe! Keep those recipes coming please!
Glad to hear this was devoured in no time! Thanks for following my site and enjoying the recipes!
I substituted all whole grain flour for the flour and my husband still said this was the best recipe for pumpkin bread he’d had. It turned out very moist and delicious.
Not spicy or flavorful enough for our taste. As stated by others, but much rise.
You say you can substitute greek yogourt for the sour cream. Are we talking plain, non fat greek yogurt?
You will likely get a bit better result if you use something with a bit of fat in it. I cannot speak to the results if you use 100% fat free / nonfat.
Made this about a year ago & thought about it today… so making it again! It was easy to find as I bookmarked the recipe a year ago :) this time I decided to use bread flour just because… so I’m hoping it turns out great! I also used about 1/2 tsp of almond extract in the cream cheese because I just like to change things up? We shall see how it turns out… but I know it’s a great recipe!
Made this about a year ago & thought about it today… so making it again! It was easy to find as I bookmarked the recipe a year ago :) this time I decided to use bread flour just because… so I’m hoping it turns out great! I also used about 1/2 tsp of almond extract in the cream cheese because I just like to change things up? We shall see how it turns out… but I know it’s a great recipe!
Thanks for the five star review and I’m glad that you made this last year about this time and now made it again! I am sure the almond extract was a great touch!
Once again, you’re my go-to and you’ve never disappointed!! My family LOVES this bread. (If I could, I’d bold, italicize, underline, highlight and point blinking arrows to the word “loves”.) I’ve made this many, many times! Have you ever doubled this recipe? Some simply don’t double well, so I have only ever made this one as individual recipes. I have 5 kids and a hubby, so I barely get to taste it before it’s gone haha. Thanks for the amazing recipe… as always!!!
Once again, you’re my go-to and you’ve never disappointed!! My family LOVES this bread. (If I could, I’d bold, italicize, underline, highlight and point blinking arrows to the word “loves”.) I’ve made this many, many times! Have you ever doubled this recipe? Some simply don’t double well, so I have only ever made this one as individual recipes. I have 5 kids and a hubby, so I barely get to taste it before it’s gone haha. Thanks for the amazing recipe… as always!!!
Thanks for the five star review and I’m glad your family just loves this bread!!
And I can see with 5 kids how you hardly got a taste! I think it would double just fine. Bread recipes generally do. Just bake in two pans side by side.
It is good! But it did not rise as much as I thought. Maybe a tablespoon of baking powder Will give more lift?
It could, also make sure your baking powder is fresh as sometimes the longer it sits in the cupboard the less lift it will give things.
If I would like to make a combo pumpkin/banana bread can I use 1 banana and 1/2 C pumpkin?
That may be a good estimate but being that I have not tried it, there’s no way I can say for sure.
I love this recipe! It came out moist and perfect. This is now a Thanksgiving staple at my house.
Thanks for the 5 star review and I’m glad this is now a Thanksgiving staple!
I followed the recipe exactly and didnt love it as much as everyone else. It was edible and had good flavor. I think it could have had a lot more flavor it teetered on the edge on bland and the cream cheese filled was eh. I think pumpkin bread topped with cream cheese icing would be better. My biggest complaint is that the bread was too soggy and heavy. It was light and moist and fluffy like most breads. Annoyed because I had high hopes
Ot looks very delicious and thinking about making it for a work potluck. I was wondering I’d you softened the cream cheese before mixing in the other ingredients? Also could you mix the first 10 ingredients with a mixer instead of wicking it together? Thank you Jessica
Yes you can use slightly softened cream cheese and you could use a mixer if that’s what you prefer.
Amazing recipe! The bread comes out so moist and delicious!
Thanks for the five star review and I’m glad it turned out amazing for you!
Just made this bread last night and had some problems with it. I baked it for 48 minutes at 350, as stated. Seemed done when I took it out and I let It cool completely. But when I took it out of the pan I realized the bottom was still all batter. I managed to get it back in the pan and baked it for 30 minutes more and again let it cool completely. And still when I took it out of the pan the bottom wasn’t done. I can’t figure out if I’m doing something wrong or what happened with it.
Obviously something is going wrong on your end since it’s not cooking through. Always bake until things are done, and if that takes 58 minutes in your oven, then that’s what you need to do. I will say that from experience, when I’ve taken something out of the oven and thought it was done and then put it back in the oven, it almost never seems to really get done. I would start over, bake longer from the get go, and that should do the trick.