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Pumpkin Cream Cheese Bread – a light and tender pumpkin bread, full of all the delicious spices with a layer of sweetened cream cheese swirled throughout.
Pumpkin season is in full swing. What is your favorite pumpkin treat to make? Are you a classic Pumpkin Pie kind of person? I like that, but pretty much only on Thanksgiving. The rest of the time I like to mix it up! Chocolate Chip Pumpkin Cake has to be one of my favorites.
I make a classic Pumpkin Bread pretty much every year that we freeze and enjoy all season long. But sometimes you want your pumpkin bread to be something special. Which is where this pumpkin cream cheese bread comes in!
This is basically a pumpkin bread with cream cheese swirl. You sweeten cream cheese and then add a layer to your bread. It is almost like a layer of cheesecake in with your bread. You will win over everyone with this delicious pumpkin bread, trust me!
I have made this bread at least 3 times in the last couple weeks. I sent a loaf with my son to a friends house when he was having a bunch of boys over. Our neighbor has two college boys and 1 of them was home one night during the week. I surprised him with a loaf to take back to his dorm room. He is pretty popular with the guys on his floor now.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
Pumpkin Bread
- Pumpkin Puree
- Granulated Sugar
- Eggs
- Vegetable Oil
- Milk
- Vanilla Extract
- All-Purpose Flour
- Cinnamon
- Baking Powder
- Salt
- Baking Soda
- Nutmeg
- Allspice
Cream Cheese Swirl
- Cream Cheese
- Egg
- Granulated Sugar
- Vanilla Extract
How to Make Pumpkin Bread
- Mix Wet Ingredients. In a large bowl whisk together pumpkin, sugar, eggs, vegetable oil, milk, and vanilla extract. Once smooth set aside.
- Mix Dry Ingredients. In a separate bowl mix together flour, cinnamon, baking powder, salt, baking soda, nutmeg, and allspice.
- Combine. Slowly add dry ingredients into pumpkin mixture, being careful not to overmix.
- Make Cream Cheese Swirl. In another bowl, prepare the cream cheese swirl. Beat cream cheese, egg, sugar, and vanilla together until smooth and creamy.
- Assemble. Pour about half of pumpkin batter into prepared loaf pan. Add cream cheese mixture and spread evenly. Top with remaining pumpkin batter.
- Bake. Bake the bread for 60-75 minutes until a tester comes out clean. Remove from oven and let cool on a wire rack for 10 minutes before removing from pan to cool completely.
Recipe Tips
- The key is to not over mix. Just like when you are making muffins, you want to mix until just combined or it will not be light and tender.
- Make sure you really grease your loaf pan well, so your pumpkin cream cheese bread comes out and doesn’t stick to the bottom.
- Use pumpkin puree that is pure pumpkin, not pumpkin pie filling. You don’t want it to have any sugar or added spices.
- Swap out Pumpkin Pie Spice for the spices if you don’t have the individual ones.
Storage
You can store in an airtight container at room temperature for about 4-5 days before it starts to dry out. Or you can freeze it.
Quick breads are always great to make and have in the freezer. I like to slice them and wrap them in plastic wrap and then either place in a freezer safe bag or wrap in foil. Then we can just take out a slice here and there, and we don’t have to go through a whole loaf at once.
More Great Pumpkin Recipes
Pumpkin Cream Cheese Bread
Ingredients
Pumpkin Bread
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- 2 whole eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon all spice
Cream Cheese Swirl
- 8 oz cream cheese, softened
- 1 whole egg
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9X5-inch loaf pan with parchment paper or grease well. Set aside.
- In a large bowl whisk together pumpkin, sugar, eggs, vegetable oil, milk, and vanilla extract. Once smooth set aside.
- In a separate bowl mix together flour, cinnamon, baking powder, salt, baking soda, nutmeg, and allspice.
- Slowly add dry ingredients into pumpkin mixture, being careful not to overmix.
- In another bowl, prepare the cream cheese swirl. Beat cream cheese, egg, sugar, and vanilla together until smooth and creamy.
- Pour about half of pumpkin batter into prepared loaf pan. Add cream cheese mixture and spread evenly. Top with remaining pumpkin batter.
- Bake for 60-75 minutes until a tester comes out clean. Remove from oven and let cool on a wire rack for 10 minutes before removing from pan to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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It took me a minute to find the recipe! Hahah but man is this a yummy bread. I love the combo of pumpkin and cream cheese. Thanks for sharing.
I love a bread that smiles at me. Such a hit at our house 🙂