Pumpkin Cream Cheese Bread
This Pumpkin Cream Cheese Bread is a warmly spiced, incredibly moist quick bread with a luscious sweetened cream cheese filling swirled right through the center. Made with real pumpkin puree and a blend of classic fall spices — cinnamon, nutmeg, cloves, and ginger — every slice is beautifully soft with a rich, tangy cream cheese layer that takes it far beyond an ordinary loaf. It comes together in just 15 minutes of prep time with simple pantry staples, making it the perfect bake for fall mornings, cozy gatherings, or gifting to someone you love.
Equipment
- 9x5 inch loaf pan Standard size for quick breads
- Hand mixer or stand mixer For beating the cream cheese filling smooth
- Large mixing bowl For the pumpkin batter — you will need two
- Medium mixing bowl For the cream cheese filling
- Whisk
- Rubber spatula For folding batter and spreading layers
- Measuring cups and spoons
- Parchment paper Cut to fit pan with overhang for easy removal
- Cooling rack
- Toothpick or cake tester For checking doneness
Ingredients
For the Pumpkin Bread Batter
- 1 ¾ cups all-purpose flour 220g
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 cup pure pumpkin puree 245g; not pumpkin pie filling
- ¾ cup granulated sugar 150g
- ¼ cup light brown sugar 55g, packed
- 2 large eggs room temperature
- ½ cup vegetable oil 120ml
- ¼ cup milk 60ml; whole or 2%
- 1 tsp pure vanilla extract
For the Cream Cheese Filling
- 8 oz full-fat cream cheese 225g; softened to room temperature
- ¼ cup granulated sugar 50g
- 1 large egg yolk
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) with the rack in the center position. Grease a 9x5 inch loaf pan and line it with a parchment paper sling, leaving a couple of inches of overhang on each side for easy removal.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined. Set aside.
- In a second large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar, then add the eggs one at a time, followed by the vegetable oil, milk, and vanilla extract. Whisk until smooth and glossy.
- Pour the dry ingredients into the wet ingredients and fold together with a rubber spatula just until no dry streaks remain — do not overmix. Set the pumpkin batter aside.
- Beat the softened cream cheese with a hand mixer on medium speed until smooth, then add the sugar, egg yolk, and vanilla extract and beat for 1 to 2 minutes until thick and completely lump-free.
- Spread half the pumpkin batter into the prepared pan, then spoon the cream cheese filling evenly on top, keeping it about ½ inch from the edges. Cover with the remaining pumpkin batter, spreading gently to seal.
- For a marbled effect, drag a thin knife or toothpick through the batter in 4 to 5 gentle S-shaped passes. Skip this step if you prefer clean, defined layers.
- Bake at 350°F for 55 to 65 minutes, until a toothpick inserted into the pumpkin portion (not the cream cheese center) comes out clean. If the top browns too quickly, tent loosely with foil for the remaining bake time.
- Cool the bread in the pan for 15 minutes, then lift it out using the parchment sling and transfer to a wire rack. Allow it to cool for at least 30 more minutes before slicing so the cream cheese filling sets properly.
Notes
- Use pure pumpkin puree, not pumpkin pie filling — pumpkin pie filling contains added sugar and spices that will make the bread too sweet and throw off the balance.
- Room-temperature ingredients are essential: cold cream cheese will be lumpy no matter how long you beat it, and cold eggs don't incorporate as smoothly into the batter. Pull both out of the fridge at least 30 minutes before starting.
- Do not overmix the pumpkin batter. Fold just until no flour streaks remain — overmixing develops gluten and leads to a tough, dense loaf.
- For the most accurate flour measurement, spoon flour into your measuring cup and level it off, or weigh it at 220g. Scooping directly from the bag packs in extra flour and can make the bread dry.
- The cream cheese filling can make the center look underdone — always test doneness by inserting a toothpick into the pumpkin portion on the side of the loaf, not the center.
- Because of the cream cheese filling, store this bread in the refrigerator (not on the counter). Wrap tightly in plastic wrap and refrigerate for up to 5 days.
- This bread freezes well for up to 3 months. Wrap individual slices in plastic wrap, then a layer of foil, and thaw overnight in the refrigerator before serving.
- For a streusel topping, mix 3 tablespoons butter, ¼ cup flour, 3 tablespoons brown sugar, and ½ teaspoon cinnamon into crumbs and sprinkle over the top before baking.
- To make muffins instead of a loaf, fill lined muffin cups with a tablespoon of pumpkin batter, a teaspoon of cream cheese filling, then more pumpkin batter on top. Bake at 350°F for 18 to 22 minutes.
- For a maple variation, replace the vanilla extract in the cream cheese filling with 1 tablespoon of pure maple syrup for a deeper, more autumnal sweetness.
Nutrition
Serving: 1SliceCalories: 320kcalCarbohydrates: 38gProtein: 5gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 220mgPotassium: 120mgFiber: 1gSugar: 22gVitamin A: 60IUVitamin C: 2mgCalcium: 6mgIron: 8mg
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