Pumpkin cream cheese bread is the ultimate fall treat, delivering warm pumpkin spice and a velvety cream cheese swirl in every bite. It’s a seasonal showstopper worth baking again and again.
Moist, fragrant, and easy to slice, this pumpkin cream cheese bread brings bakery-level comfort to your kitchen without the fuss. One loaf is never enough—prepare for cravings.
Star Ingredients in Pumpkin Cream Cheese Bread
- Pumpkin Purée – The heart of the loaf, bringing rich color, moisture, and natural sweetness. It sets the seasonal tone and pairs beautifully with the spices.
- Pumpkin Pie Spice – A cozy blend of cinnamon, nutmeg, and clove that deepens the pumpkin flavor and infuses the bread with warmth.
- Cream Cheese – Creamy and tangy, it creates a luscious swirl that contrasts perfectly with the spiced pumpkin base.
- Vegetable Oil – Keeps the crumb incredibly moist and tender, ensuring every slice is soft and satisfying.
- Eggs – Essential for structure and richness, they help bind the batter and give it a bakery-style texture.
- Granulated Sugar – Balances the spice and adds just the right level of sweetness to both the bread and cream cheese layer.
How to Make Pumpkin Cream Cheese Bread: A Quick Peek
Start by whisking the dry ingredients—flour, spices, soda, and salt—into a fragrant blend. In another bowl, combine eggs, sugar, oil, and pumpkin purée for a silky, spiced base.
Next, whip up the cream cheese filling until smooth and pipeable. Layer half the pumpkin batter into the pan, spread the cream cheese over it, then top with the rest of the batter.
Bake until golden and aromatic, then let the loaf cool completely so the cream cheese sets properly before slicing.
Tips and Sweet Twists for Success
For the best texture, use canned pumpkin purée—not pumpkin pie filling—which is thicker and less sweet. Let the cream cheese come to room temperature for easy mixing and a smooth swirl.
Want to switch it up? Add a handful of chopped pecans or chocolate chips to the batter for extra texture. Or swirl in a spoonful of caramel sauce over the cream cheese layer before topping with the remaining batter for a decadent touch.
If you’re baking for a gathering, double the recipe and make two loaves—this bread disappears fast. And for a lighter version, substitute half the oil with applesauce without sacrificing moisture.
How to Store Leftovers Like a Pro
Once cooled, store the pumpkin cream cheese bread in an airtight container at room temperature for up to 5 days. To avoid drying out, skip the fridge unless your kitchen is very warm.
For longer storage, freeze tightly wrapped slices or the entire loaf for up to 6 months. Thaw at room temperature overnight, then warm individual slices in the microwave for that just-baked feel.
This bread also tastes even better the next day as the flavors deepen—so plan ahead if you can resist slicing in right away.
Pumpkin Cream Cheese Bread
Ingredients
Batter
- 1 cup granulated sugar
- 2 large eggs lightly whisked
- ¾ teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 ¾ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- ½ cup vegetable oil
- 1 teaspoon ground cinnamon
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
Filling
- ¼ cup granulated sugar
- 4 ounces cream cheese
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and coat a 9×5-inch loaf pan with nonstick spray. In a medium mixing bowl, combine the flour, pumpkin pie spice, cinnamon, baking soda, and salt until evenly blended. In a separate large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla extract until smooth, then fold in the pumpkin puree. Gradually stir the dry mixture into the wet ingredients until fully incorporated and the batter is smooth.
- For the filling, beat the cream cheese and sugar together using an electric mixer until completely smooth. Add the egg yolk and vanilla extract, mixing until fully integrated. Transfer the filling to a zip-top bag and snip off the corner for easy piping.
- Pour half of the batter into the prepared loaf pan. Pipe the cream cheese mixture evenly across the surface. Carefully spread the remaining batter on top, filling no more than three-quarters of the pan’s height.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center emerges clean. Allow the loaf to cool in the pan for 20 minutes, then invert onto a wire rack and let it cool completely before slicing.
Notes
Make-ahead Tip: The flavor and texture improve overnight, so preparing it a day in advance is recommended.
Cooling Reminder: Allow the loaf to fully cool before slicing to ensure the cream cheese layer sets properly.
Pumpkin Pie Spice Substitute: A homemade blend can be used if store-bought spice is unavailable.
