Pumpkin Cream Cheese Bread is one of those crave-worthy treats that instantly brings warmth to your kitchen the moment it starts baking. Picture this: sweet, spiced pumpkin batter laced with a creamy, tangy swirl in the middle, finished with a perfectly moist crumb and irresistible aroma. Whether you’re looking to cozy up with a book on a crisp fall afternoon or need a wow-worthy addition to your weekend brunch, this loaf won’t disappoint. It’s a comforting, crowd-pleasing dessert that always feels special, thanks to that signature swirl of rich cream cheese right through the center.
Ingredients You’ll Need
You don’t need a complicated ingredient list to create show-stopping Pumpkin Cream Cheese Bread. Each component plays its own role, from building layers of spice to delivering that melt-in-your-mouth texture and gorgeous color. Here’s the simple magic behind every slice:
- All-purpose flour: Provides the base and perfect crumb for the bread—classic and reliable for tender results every time.
- Baking soda: Gives the bread its irresistible lift and soft texture, balancing against the richness of the batter.
- Salt: Just a touch to enhance all the other flavors and keep the sweetness in check.
- Ground cinnamon: Warms up each bite with a sweet, spicy undertone that feels oh-so-autumn.
- Ground nutmeg: Adds extra depth and an inviting, cozy note to the spiced pumpkin flavor.
- Ground cloves: Tiny but mighty, these pack a flavor punch and round out the spice profile beautifully.
- Ground ginger: Brightens the mix with a subtle heat and zing—don’t skip it!
- Pumpkin puree: The star of the show, bringing color, moisture, and classic fall flavor to every bite.
- Granulated sugar: Adds essential sweetness and helps give the bread that light, perfect texture.
- Brown sugar: Brings a lovely caramel-like depth and keeps the crumb wonderfully soft and rich.
- Vegetable oil: Delivers major moisture without weighing down the bread—no dry slices here!
- Milk: Keeps the batter silky and helps everything blend like a dream.
- Eggs: Bind all those luscious components together and add a little rise.
- Vanilla extract: Infuses everything with a sweet, comforting aroma and flavor that completes the loaf.
- Cream cheese: The swirl’s secret weapon, adding a rich, tangy contrast to the spiced pumpkin base.
- Granulated sugar (for filling): Gently sweetens the cream cheese so it’s just right—never too tangy.
- All-purpose flour (for filling): Thickens the cream cheese mixture so it stays swirled in the bread instead of sinking.
- Egg (for filling): Makes the cream cheese extra creamy and ensures it bakes up smooth and sliceable.
- Vanilla extract (for filling): Rounds out all the flavors in the swirl, echoing the hints in the main batter.
How to Make Pumpkin Cream Cheese Bread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) so it’s ready to go when you are. Grease a 9×5-inch loaf pan thoroughly with non-stick spray or a dab of butter. Taking a moment for this simple step saves the bread from sticking later—trust me, nothing’s worse than losing a slice to the pan!
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Blending them before combining with the wet ingredients ensures those beautiful spices distribute evenly throughout your Pumpkin Cream Cheese Bread for consistent flavor in every bite.
Step 3: Whisk the Wet Ingredients
Now to the main event! In a larger mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, milk, eggs, and vanilla extract. Stir everything together until completely smooth—no streaks of egg or oil. The result? A glossy, deeply colored mixture that promises an ultra-moist loaf.
Step 4: Combine Wet and Dry Mixes
Gradually add your dry ingredients to the wet mixture, stirring gently. Mix just until combined; overmixing can make the bread tough. You want all the flour hydrated and the batter looking thick but pourable, scented with all those autumnal spices.
Step 5: Prepare the Cream Cheese Swirl
In a separate bowl, beat together the softened cream cheese, sugar, flour, egg, and vanilla until smooth, creamy, and lump-free. The filling should be thick and spreadable—this is what gives the bread its iconic swirl of velvety tang.
Step 6: Assemble the Loaf
Pour half of your pumpkin batter into the prepared loaf pan and smooth it into an even layer. Spoon the cream cheese mixture right on top, gently smoothing it to the pan’s edges. Pour or dollop the remaining pumpkin batter over the cream cheese. For a decorative touch, run a knife through the loaf a few times for a subtle swirl effect—totally optional but so pretty!
Step 7: Bake and Cool
Slide the pan into the oven and bake for 60 to 70 minutes. The top should spring back when gently pressed and a toothpick inserted in the center comes out mostly clean. Remember, the cream cheese layer can stick a little—just make sure there’s no wet pumpkin batter. Cool for 15 minutes in the pan before transferring to a wire rack. Let it cool completely before slicing for gorgeous, defined cream cheese layers.
How to Serve Pumpkin Cream Cheese Bread
Garnishes
Dress up each slice with a light dusting of powdered sugar for a simple, elegant finish. If you’re feeling a bit extra, a drizzle of maple glaze or a sprinkle of toasted chopped nuts (like pecans or walnuts) adds both crunch and beauty—perfect for special brunches or cozy coffee breaks.
Side Dishes
Pumpkin Cream Cheese Bread pairs beautifully with a steaming mug of coffee or spiced chai tea. For breakfast, add a bowl of Greek yogurt and some fresh fruit on the side, or serve it with gently warmed apple compote for a decadent fall dessert plate.
Creative Ways to Present
Think outside the loaf pan! Try slicing and toasting pieces, then spreading with a bit of whipped salted butter. Or, cut the bread into cubes and layer with sweetened whipped cream and roasted pecans for an impromptu trifle—the colors and flavors are totally irresistible. You can even tuck thick slices into lunchboxes or share small wrapped pieces in festive goodie bags.
Make Ahead and Storage
Storing Leftovers
For the freshest Pumpkin Cream Cheese Bread, store leftover slices tightly wrapped or in an airtight container in the refrigerator. Because of the cream cheese swirl, chilling keeps everything safe and delicious for up to five days. Enjoy cold, or let it come to room temperature before serving for the softest texture.
Freezing
This bread freezes surprisingly well! Once completely cooled, wrap individual slices (or the whole loaf) tightly in plastic wrap and then foil. Store in the freezer for up to three months. When you’re ready for a treat, just thaw overnight in the fridge or on your counter—no flavor lost!
Reheating
If you love a warm slice, briefly reheat individual pieces in the microwave for about 10–15 seconds. For a crispier edge, pop a slice in the toaster oven for a few minutes. Heating brings back that just-baked aroma and makes the filling deliciously creamy.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade puree is well-drained and smooth so it folds into the batter beautifully. Excess liquid from homemade pumpkin can make the bread overly moist, so give it a gentle squeeze in cheesecloth or a clean towel if needed.
Is it necessary to swirl the cream cheese filling, or can I leave it as a layer?
It’s totally your call! A simple layer gives you a pretty, defined band of cream cheese, while swirling creates a marbled effect and more even bites of filling throughout the bread. Both ways are delicious and make your Pumpkin Cream Cheese Bread a showstopper.
Can I make this recipe gluten free?
You sure can! Just substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. Keep an eye on texture after mixing—some blends may absorb a bit more liquid, so your batter could be slightly thicker.
Why does my bread sometimes crack on top?
Cracks are actually a good sign with quick breads! They happen when the batter rises and sets quickly in the oven, and they let you know your Pumpkin Cream Cheese Bread is fluffy and well-baked inside. Plus, that rustic look is part of the homemade charm.
Can I add mix-ins like nuts or chocolate chips?
Definitely! Stir up to 3/4 cup of chopped pecans, walnuts, or even mini chocolate chips into the pumpkin batter before assembling your loaf. These add a fun twist in both flavor and texture—just avoid adding them to the cream cheese layer for best results.
Final Thoughts
Whether you bake it for a loved one or just to satisfy your own cozy cravings, Pumpkin Cream Cheese Bread is bound to become a new favorite in your kitchen. There’s something magical about its tender crumb, bold spices, and luscious swirl that has friends and family asking for the recipe every single time. Go ahead—give it a try and let your home fill up with that incredible autumn aroma!
Print
Pumpkin Cream Cheese Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the cozy flavors of fall with this delicious Pumpkin Cream Cheese Bread. Moist spiced pumpkin bread with a creamy, sweet cream cheese swirl – the perfect treat for autumn!
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Pumpkin Batter:
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- ½ cup vegetable oil
- ¼ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Filling:
- 8 oz cream cheese (softened)
- ¼ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Prepare dry ingredients: Whisk together the dry ingredients in a medium bowl.
- Mix pumpkin batter: In a large bowl, combine pumpkin, sugars, oil, milk, eggs, and vanilla. Gradually add dry ingredients.
- Prepare cream cheese filling: In a separate bowl, beat cream cheese, sugar, flour, egg, and vanilla until creamy.
- Layer and bake: Pour half of pumpkin batter into pan, top with cream cheese mixture, then remaining batter. Swirl with a knife and bake for 60-70 minutes.
- Cool and serve: Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For a richer flavor, add chopped pecans or walnuts to the batter.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 23g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
