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.
- Cinnamon
- Cloves
- Nutmeg
- Baking soda – this is an essential leavening ingredient, and needed to help your pumpkin bread rise when baking. Don’t omit this ingredient.
- Salt
- 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.
- Eggs
- 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. I also use this batter layering technique to make my Amish Cinnamon Swirl Bread.
- 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:
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Cream Cheese Pumpkin Bread
Equipment
- Loaf Pan This 9" non-stick loaf pan by Wilton is the perfect size for any banana bread recipe!
- Parchment Paper Sheets These pre-cut parchment paper sheets are super convenient and the perfect size for lining a loaf pan.
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees. Line a 9×5" 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!
Notes
Nutrition
Pumpkin Bread! I am SO ready for fall, and this gets me right in the mood! I love that this recipe makes 2 loaves. Thanks! 🙂
Love, Joy
Yesterfood
Your house will smell just like fall, too! Cinnamon, pumpkin deliciousness. Enjoy! ~Erin
Love, love, love pumpkin! I like the idea of a topping too! Thanks for sharing this recipe. I’m visiting from Two Cup Tuesday link party.
Christy @ Creating a Beautiful Life
Hi Christy, Thanks so much for stopping by from TCT. Hope you enjoy the Pumpkin Bread as much as me and my family have. Have a great week! ~Erin
Popping over from Two Cup Tuesday to say this looks delicious! I love pumpkin bread and love trying different versions, so this one will have to go on my list. I’m a relatively new blogger, too, and have enjoyed browsing your site! 🙂
Hi Samantha! Thanks so much for stopping by from TCT. Let me know if you try the pumpkin bread – it really is AMAZING! ~Erin
Fall is my favorite time of year and nothing says Fall better than Pumpkin Bread! Lynn @ Turnips 2 Tangerines
You’re pictures are gorgeous! You should make them bigger 🙂 I love pumpkin and this bread has moved to the top of my ‘must bake’ list
Looks delicious. Thanks for posting this on the OBC Friday Pin Party. Deb@ Kneaded Creations
This pumpkin bread looks wonderful Erin! I have not started any fall baking yet but will be soon!
I love pumpkin but I’ve never tried pumpkin bread. I would love to try this! Thanks for sharing it at the Less laundry, More Linking party.
What a lovely bread, Erin! I enjoy making a sour cream pumpkin bread. I made two loaves yesterday but unfortunately, I didn’t bake them long enough (I was busy last night and wasn’t thinking) so the sunk in but they still taste delicious! And they are super moist. I’m loving how perfect yours turned out! Now I’m off to check out that slow cooker chili recipe of yours. YUM!
This is one great looking pumpkin bread! So moist and full of flavor.
Yes, it is definitely moist and flavorful. A great snack or something to go with your morning coffee or tea. Thanks so much, Zainab – please come back soon! ~E
Just found this on Pinterest and will be making it today!!! Can’t wait!
You’ll love it, Cori! The perfect fall flavors. Let me know how it turns out. ~E
I had made some fresh pumpkin purée a couple days ago, and I only had about a cup remaining. After coming across your recipe, I decided to half it, and make one loaf. My entire house smelled awesome as it was baking, and the bread turned out great! Thank you for the recipe!
So glad you enjoyed it, Amy!
Looks fabulous! Am going to make your Pumpkin Loaf right now! Thank you!
You’ll love it, Cynthia! Enjoy!
Realized I had everything to make this after dinner tonight. Turned out amazing. So good! Thank you!
Awesome! So glad you enjoyed! ~Erin
Hi. This looks delish! I plan on making it for my sons school but was wondering what the instructions were for the optional topping. Do you just take all of the ingredients and mix it together then Sprinkle ontop?
You got it. Butter should be soft/room temp, but not melted. Mix these together, sprinkle on top, and bake as usual. Hope everyone enjoys! ~Erin
Love this! i’m definitely going to try this out! thank you ~
<3 <3 <3
It really is so very delicious! This is probably one of my 5-year-old’s all-time favorite things to eat. I have to stock pumpkin puree in my pantry because we make it all year round. Let me know how you like it. ~Erin
Oh my, this looks so good. I’ll be putting a can of pumpkin to use on this scrumptious looking loaf. Stopping by from The Weekend Re-treat.
Looks great! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays 😀 Hope to see you there at City of Creative Dreams Link Party.
Sad to see pumpkin recipes because that means fall is on its way…but I do love this recipe! Another gorgeous picture! 🙂 Thanks again for linking this with us!
This looks really beautiful! I just wish I liked that way pumpkin tasted 🙁 But I supposed I can do bananas with it 🙂 Thanks for partying with us this week at #FoodieFridays!!! We are always glad to see your recipes on there! See you again this week!