This post may contain affiliate links which means I will get a commission if you make a purchase at no additional cost to you. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure for details.
This pumpkin cream cheese bread is a super moist pumpkin loaf with a rich cheesecake center. A bakery-style treat that’s perfect for cozy days year-round!
You’ve probably had classic pumpkin bread and even pumpkin bread with cream cheese frosting, but have you ever had the fall classic with a surprise cheesecake filling?
This pumpkin bread recipe with cream cheese yields a super soft, tender loaf that’s perfect for breakfast or dessert, thanks to its rich filling.
And the best part? It’s simple enough to make at home, regardless of your baking experience!
WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send the recipe straight to your inbox!
This pumpkin cheesecake bread reminds me of those summer and fall bread recipes that taste like a hug baked into a loaf.
Try our dairy-free pumpkin bread and old-fashioned zucchini bread next! They’re warm, nostalgic, and always better shared than saved, wink.
Why You’ll Love This Pumpkin Cream Cheese Bread Recipe
- This pumpkin cheesecake loaf tastes and looks like it’s bought from a bakery! It’s perfect for sharing, gifting, or slow weekend baking.
- This pumpkin bread recipe with cream cheese uses simple ingredients and requires little preparation. Follow our steps and tips, and you’ll never end up with a dry or underbaked loaf.
- Because the cheesecake is baked right in the center, this is the best pumpkin bread recipe for on-the-go snacking and hosting. It’s mess-free, not overly sweet, but every slice still feels like a real treat.
Ingredients
Pumpkin bread:
All-purpose flour – Use the spoon-and-level method or weigh your flour! Scooping can pack in too much flour, leaving you with a dry, dense pumpkin cream cheese bread.
Baking soda – Helps your pumpkin bread with cream cheese rise properly.
Salt – To bring out the warm, sweet flavors of this pumpkin cream cheese loaf.
Pumpkin pie spice – No pumpkin bread is complete without cozy spices. You can also tweak your own blend of spices for this cream cheese pumpkin bread.
Ground cinnamon – Adds that classic warmth every good pumpkin bread with cream cheese needs.
Nutmeg – Deepens that familiar, cozy flavor we all love in classic pumpkin bread.
Pumpkin puree – Make sure you’re using pure pumpkin puree, not pumpkin pie filling. The added ingredients in pie filling can affect the flavor and texture of your cream cheese stuffed pumpkin bread!
Eggs – To bind everything together and give your pumpkin cream cheese loaf a deliciously soft crumb.
Vegetable oil – Keeps this pumpkin bread with cream cheese filling perfectly moist.
Granulated sugar – Sweetens the pumpkin cream cheese loaf.
Non-stick baking spray – To ensure that your pumpkin bread with cream cheese filling releases easily from the pan.
Cream cheese filling:
Cream cheese – Make sure it’s at room temperature so your filling stays lump-free!
Granulated sugar – Balances the tangy cream cheese filling.
Egg – Helps the cream cheese filling set.
All-purpose flour – Adds structure, keeping the cheesecake filling stable inside the loaf.
Vanilla extract – Brings depth to the cream cheese filling.
Ingredient Additions For Cream Cheese Swirl Pumpkin Bread
Orange zest
Want to boost the warm, cozy flavor of this pumpkin cream cheese bread?
Add a tablespoon of orange zest to the batter!
Streusel topping
This pumpkin loaf with cream cheese is already dessert-level, but a streusel on top takes it even further.
Just mix 3/4 cup all-purpose flour, 3/4 cup light brown sugar, 3/4 teaspoon pumpkin pie spice, a pinch of salt, and 6 tablespoons melted unsalted butter until crumbly, then sprinkle the mixture over the batter before baking.
Mix-Ins
This pumpkin cream cheese bread recipe doesn’t really need mix-ins, but if you’re the “more is more” type, chocolate chips and chopped walnuts will make every bite more exciting.
Tips For Making This Recipe
Do Not Overmix
For perfectly soft, tender pumpkin cream cheese bread, resist the urge to overmix. Just mix until no visible flour streaks remain!
Wait Before Slicing
Let your pumpkin cheesecake bread rest in the pan for a few minutes so the sides and edges can finish cooking. Then, transfer it to a wire rack to cool completely so it doesn’t tear when sliced.
Storage Tips
This pumpkin bread recipe with cream cheese is great for make-ahead baking since you can wrap the cooled loaves in foil and refrigerate them for up to 4 days. You can also wrap the loaf in plastic wrap and foil, then freeze it in a freezer-safe bag for up to 1 month. Just thaw it in the fridge overnight, then warm a slice in the microwave for about 30 seconds before serving.
Pumpkin Bread Recipe with Cream Cheese FAQs
Can I use homemade pumpkin puree in this pumpkin bread recipe with cream cheese?
Yes, you can make this pumpkin cream cheese bread with homemade pumpkin puree. Just make sure to blot out as much moisture as possible, since excess liquid can make the pumpkin loaf gummy.
Can I use whipped or low-fat cream cheese instead of regular?
Nope. You really need brick-style full-fat cream cheese for this cream cheese pumpkin bread to work properly. Otherwise, the filling will be too runny.
What size loaf pan do I need for this pumpkin loaf with cream cheese filling?
You’ll want a standard 9 x 5-inch loaf pan for this cream cheese filled pumpkin bread.
Can I double this cream cheese stuffed pumpkin bread recipe?
Of course! Just measure your ingredients carefully and divide the batter evenly between loaf pans.
How do I know when my pumpkin and cream cheese bread is done baking?
Your pumpkin cheesecake loaf is done when the top is domed and the center looks set. Since it’s filled with cream cheese, you can’t test the center with a toothpick. Instead, insert your toothpick near the edge of the loaf.
More Delicious Bread Recipes
- Double Chocolate Banana Bread
- Baguettes
- Pumpkin Shaped Bread
- Moist Apple Cinnamon Bread
- Christmas Eggnog Bread
I found this recipe for Pumpkin Muffins that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Pumpkin Cream Cheese Bread
Ingredients
For the pumpkin bread:
- 1 2/3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- Non-stick baking spray
For the cream cheese filling:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 egg, room temperature
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
Instructions
- Gather and measure all your ingredients.
- Preheat the oven to 325°F and lightly grease a loaf pan with baking spray.
- Whisk the dry ingredients together in a mixing bowl.
- In a separate bowl, beat the pumpkin puree, eggs, vegetable oil, and sugar until combined.
- Slowly add the dry ingredients to the wet ingredients, stirring just until combined.
- To make the cream cheese filling, beat the cream cheese, sugar, egg, flour, and vanilla extract until smooth. Set aside.
- Pour 1 1/2 cups of the pumpkin bread batter into the prepared loaf pan.
- Spread the cream cheese mixture evenly over the batter, then top with the remaining pumpkin batter.
- Bake for 75 to 85 minutes, loosely tenting the loaf with foil during the last 15 minutes if the top is browning too quickly.
- Let the pumpkin bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Notes
- For perfectly soft, tender pumpkin cream cheese bread, resist the urge to overmix. Just mix until no visible flour streaks remain!
- Let your pumpkin cheesecake bread rest in the pan for a few minutes so the sides and edges can finish cooking. Then, transfer it to a wire rack to cool completely so it doesn’t tear when sliced.
- This pumpkin bread recipe with cream cheese is great for make-ahead baking since you can wrap the cooled loaves in foil and refrigerate them for up to 4 days. You can also wrap the loaf in plastic wrap and foil, then freeze it in a freezer-safe bag for up to 1 month. Just thaw it in the fridge overnight, then warm a slice in the microwave for about 30 seconds before serving.
Nutrition
PIN FOR LATER!
