Pumpkin Cream Cheese Bread

Pumpkin cream cheese bread is a moist, spiced quick bread swirled with a sweet cream cheese filling that adds richness and tang. Perfect for breakfast, dessert, or an afternoon snack, this bread combines the cozy flavors of pumpkin spice with the creamy indulgence of cheesecake—all baked into a soft loaf.

Why You’ll Love This Recipe

• Ultra-moist and tender texture

• Sweet cream cheese layer for a cheesecake-like surprise

• Warm pumpkin spice flavor that’s perfect for fall

• Easy to make with simple pantry ingredients

• Works as both breakfast and dessert

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin Bread Batter

• 1 cup pumpkin purée (not pumpkin pie filling)

• 1 large egg

• ¾ cup light brown sugar

• ¼ cup oil

• ¼ cup sour cream

• 1 teaspoon vanilla extract

• ½ tablespoon pumpkin pie spice

• 1 cup all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

Cream Cheese Filling

• 1 large egg

• 4 ounces cream cheese, softened

• ¼ cup granulated sugar

• 3 tablespoons all-purpose flour

Directions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray.

2. In a large bowl, mix pumpkin, egg, brown sugar, oil, sour cream, and vanilla until smooth.

3. Fold in pumpkin pie spice, flour, baking powder, baking soda, and salt just until combined.

4. Pour ⅔ of the batter into the prepared loaf pan.

5. In another bowl, whisk cream cheese filling ingredients until smooth. Spread evenly over the batter.

6. Carefully spread the remaining batter over the cream cheese layer.

7. Bake 45–50 minutes, or until a toothpick inserted in the center comes out mostly clean.

8. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Servings and timing

• Servings: 8

• Prep time: 15 minutes

• Cook time: 50 minutes

• Total time: 1 hour 5 minutes

Variations

• Add chocolate chips to the batter for extra sweetness.

• Sprinkle chopped pecans or walnuts on top before baking.

• Swirl the cream cheese filling with the pumpkin batter for a marbled look.

• Use Greek yogurt instead of sour cream for a lighter loaf.

• Add a glaze of powdered sugar and milk once cooled for extra sweetness.

Storage/Reheating

Store pumpkin cream cheese bread in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving. Warm slices in the microwave for 10–15 seconds for a fresh-from-the-oven taste.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling has added sugar and spices that will throw off the recipe.

Do I need to refrigerate pumpkin cream cheese bread?

Yes, because of the cream cheese filling, store it in the refrigerator.

Can I make this bread ahead of time?

Yes, it stores well in the fridge and tastes even better the next day.

What can I use instead of sour cream?

Greek yogurt works well as a substitute.

Can I make muffins with this recipe?

Yes, divide the batter into a muffin tin and bake for 18–22 minutes.

How do I know when the bread is done?

A toothpick inserted in the center should come out mostly clean with a few moist crumbs.

Can I double the recipe?

Yes, bake in two loaf pans and adjust baking time if needed.

Can I make this gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend.

Why is my bread dense?

Overmixing the batter can make the loaf dense—mix until just combined.

Can I freeze pumpkin cream cheese bread?

Yes, wrap slices individually and freeze for up to 2 months.

Conclusion

Pumpkin cream cheese bread is the perfect fall bake—soft, moist, and layered with creamy sweetness. Whether served as a cozy breakfast, a holiday dessert, or a seasonal snack, this recipe delivers the best of pumpkin spice and cheesecake in one loaf. Bake a batch to enjoy with coffee, tea, or as a festive addition to your autumn gatherings.

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