Pumpkin Cream Cheese Bread

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!

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Course: Desserts

Cuisine: American

Keyword: pumpkin bread recipe with cream cheese, pumpkin cream cheese bread

Prep Time: 10

Cook Time: 1 15

Additional Time: 15

Total Time: 1 40

Servings:

Calories: 4387kcal

Author: Louisa

Equipment

Ingredients

For the pumpkin bread:

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.

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