Looking for an amazing cream cheese pumpkin bread recipe? You’ve come to the right place! This pumpkin bread with cream cheese swirl is easy to make, with just a few simple steps. The ultimate fall baking recipe.
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Do you love the combination of pumpkin and cream cheese baked together? This cream cheese pumpkin bread is the perfect way to enjoy the sweet and creamy flavors of fall.
Made with a cheesecake filling, this pumpkin bread is incredibly moist, sweet and perfectly spiced. In this post I’ll show you exactly how to make pumpkin bread with a cream cheese filling, how to assemble, how to bake and everything you’ll need.
What do I need to make cream cheese pumpkin bread?
- All-purpose flour – you can also substitute whole wheat or gluten-free flour, like King Arthur Gluten Free flour.
- Baking soda – this is an essential leavening ingredient, and needed to help your pumpkin bread rise when baking. Don’t omit this ingredient.
- Pumpkin puree – look for canned 100% pumpkin. Note that this is NOT the same thing as pumpkin pie filling.
- Vegetable oil – you can also use unflavored coconut oil, which is a healthier option.
- Brown sugar
- Granular sugar (white sugar)
- Vanilla Extract
- Cream cheese – this is essential for the filling
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I make pumpkin bread with cream cheese swirl?
- Start by prepping a 9×5″ loaf pan. For best results in removing the bread from the pan with ease, line the pan with a sheet of parchment paper. It is VERY helpful to secure the paper to the sides of the pan with binder clips. This helps the paper stay in place when you’re adding the batter and filling. I also do this with my Cherry Bread recipe and my Purple Ribbon Banana Bread recipe.
- Mix the pumpkin batter by first mixing the dry ingredients and the wet ingredients separately. Then, gradually add the dry ingredients to the wet, stopping to scrape down the sides of the bowl. The batter should be thick and smooth.
- Next, add in HALF of the pumpkin batter to the prepared pan. Smooth the batter evenly to the bottom of the pan.
- Next, mix the cream cheese filling. Combine the cream cheese, sugar, egg yolk and vanilla. Make sure the cream cheese is at room temperature to prevent your filling from being lumpy. I recommend using a hand or stand mixer to achieve a smooth consistency.
- Spread all of the cream cheese filling on top of the first half of the pumpkin bread batter in the pan. Use a small rubber scraper or off-set spatula to spread an even layer.
- On top of the cream cheese layer, spread the remaining pumpkin bread batter, making sure to spread it evenly all the way to the sides of the pan.
- Bake the bread. You can test the bread for doneness by inserting a toothpick into the center of the loaf. If the toothpick comes out cream and crumb-free, the bread is done baking.
What can I serve with cream cheese pumpkin bread?
Here are some great drink options that would go perfectly with a slice of pumpkin bread with cream cheese swirl:
Frequently asked questions about making a cream cheese pumpkin bread recipe:
Gummy pumpkin bread is typically the result of two scenarios. First, there is too much moisture in the bread – either too much pumpkin or not enough flour. Second, the pumpkin bread has not baked long enough. The standard bake time for a loaf of pumpkin bread is 55-60 minutes at 350 degrees.
Pumpkin bread kept in a sealed container, kept at room temperature will last for 3-4 days. Pumpkin bread refrigerated in a sealed container will keep for up to 7 days. Frozen, pumpkin bread stored in a freezer bag or container will keep for up to 3 months.
To test for doneness, insert a toothpick into the center of the baked pumpkin bread. If the toothpick comes out clean and crumb-free, the pumpkin bread is done baking.
When baking pumpkin bread, it is best to have some form of fat to keep the bread moist and not overly dry. A good substitute for oil is full-fat Greek yogurt. Use 1:1 ratio when substituting yogurt for oil.
No, pumpkin pie mix is not a good substitute for pumpkin puree. These are not the same thing. Pumpkin pie filling has numerous other ingredients, including sugar and other ingredients. Pumpkin puree is 100% pumpkin.
Love baking with pumpkin? Check out our other popular pumpkin recipes:
- Pumpkin Caramel Cream Cheese Poke Cake
- Pumpkin Sheet Cake
- Caramel Pumpkin Spice Cupcakes
- Starbucks Pumpkin Scones
- Pumpkin Cream Cheese Breakfast Braid Recipe
- Pumpkin Chocolate Chip Protein Muffins
- Healthy Pumpkin Muffin Recipe
- Velvety Pumpkin Crumb Cake
If you loved this delicious bread recipe, check out these other popular quick bread ideas:
- 1 3/4 cups all-purpose flour
- 2 tsp. cinnamon
- 1/2 tsp. cloves
- 1/2 tsp. nutmeg
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup vegetable oil (you can also use unflavored coconut oil)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp. vanilla extract
Cream Cheese Filling:
- 4 oz. cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 tsp. vanilla extract
- Preheat oven to 350 degrees. Line a 9x5" loaf pan with parchment paper. Set prepared pan aside.
- In a mixing bowl, combine the dry ingredients; flour, cinnamon, cloves, nutmeg, baking soda and salt. Whisk together to combine.
- To a large mixing bowl combine the wet ingredients; pumpkin, eggs, oil, granulated sugar, brown sugar and vanilla. Whisk together until smooth. Gradually add the dry ingredients to the wet ingredients. You can use a hand mixer, a stand mixer or a large whisk. Once all ingredients are incorporated, you'll achieve a batter that is thick and smooth.
- Mix the cream cheese filling: to a mixing bowl, add the room temperature cream cheese, sugar, egg yolk and vanilla. Using a hand or stand mixer, beat together until completely smooth. There should be no lumps.
- To the prepared loaf pan, add half of the pumpkin batter, and spread evenly to the bottom of the lined pan. Next, add all the cream cheese filling over the top of the bottom pumpkin batter, spread evenly. Lastly, add the remaining pumpkin batter over the top of the cream cheese layer. Spread evenly to all corners of the pan.
- Bake at 350 degrees for 55-60 minutes. To test for doneness, insert a toothpick into the center of the baked loaf. If it comes out clean and crumb-free, the bread is done.
- Once done baking, let bread rest in the pan for 5-10 minutes. Using the sides of the parchment paper, remove the bread from the pan and let cool to room temperature before slicing. Enjoy!
Storage: the bread can be kept at room temperature. It will keep for up to 3 days stored in an airtight container. I recommend keeping the bread refrigerated in an airtight container, it will keep for up to 7 days and the cream cheese filling will do better if refrigerated.
Freezing: Bread can be frozen as a whole loaf or in individual slices. Wrap in press and seal wrap, then store in a freezer bag. Will keep for up to 3 months frozen. To thaw, leave a room temperature or thaw in the refrigerator for 24 hours.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 284Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 56mgSodium: 248mgCarbohydrates: 37gFiber: 1gSugar: 21gProtein: 4g