This pumpkin cream cheese bread is a delicious and moist pumpkin bread that has a sweet swirl of cream cheese in the middle. It’s the perfect fall dessert!
By now I think we all know that pumpkin and cream cheese are a match made in heaven. They go together like chocolate and peanut butter. Like bacon and eggs. Like milk and cookies. You get the picture.
I’ve got lots of other pumpkin and cream cheese recipes, like my pumpkin cake and my pumpkin cinnamon rolls, which both are delicious pumpkin treats topped with cream cheese frosting!
Instead of being topped with homemade cream cheese frosting, this pumpkin cream cheese bread has a delicious cream cheese swirl throughout. The cream cheese swirl is made with only 4 ingredients, cream cheese, sugar, flour, and an egg. It’s so easy to whip up and adds a delicious cheesecake type swirl to this pumpkin bread.
This pumpkin bread is one of those things that brings the perfect fall smells and flavors to your house. As the bread is cooking up and the smell of the pumpkin is wafting in from the oven, you’ll be so excited to dive right in. However I do recommend allowing it to cool for a little bit, just so the cream cheese layer sets nicely.
The bread is moist, soft, and packed full of that perfect pumpkin flavor. And the cream cheese layer just takes the bread to the next level!
How to make Pumpkin Cream Cheese Bread:
This pumpkin cream cheese bread is super simple to make. The pumpkin bread batter is one you can whip up with just a bowl and a whisk (though you can use a mixer if you prefer). It’s only a few ingredients whisked together, with pumpkin, oil, eggs, sugars, flour, milk, baking soda, salt, and a few spices to flavor it.
You’ll pour about half of the batter into the prepared bread pan then top the batter with the delicious cream cheese layer. Carefully spoon the remaining batter evenly over the top of the cream cheese to cover it completely.
Bake the bread up in the oven, it takes about an hour to bake. After about 45 minutes cover the bread with a foil tent, if it already has a nice color to the top to keep it from turning to dark. It’ll still taste delicious either way, but it’ll look nicer this way.
Allow it to cool for about 30 minutes, or more, before slicing it up and serving it. It’ll stay good wrapped in plastic wrap for about 6-7 days. But I doubt it’ll last that long for you, it definitely didn’t for us 😉
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Pumpkin Cream Cheese Bread
Ingredients
For the Cream Cheese Filling:
- 8 oz cream cheese (softened)
- 1/2 cup sugar
- 1 large egg
- 1 TBS all purpose flour
For the Pumpkin Bread:
- 1/2 cup oil (vegetable, canola, coconut, etc)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1/4 cup milk
- 1 2/3 cup all purpose flour
- 2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp baking soda
- 1/2 tsp salt
Equipment
- Large Mixing Bowl
Instructions
For the Cream Cheese Filling:
- In a large bowl, beat the cream cheese filling till totally smooth.
- Add in the sugar, egg, and flour and whisk until smooth.
- Set bowl aside till needed.
For the Pumpkin Bread:
- Preheat the oven to 350 degrees.
- In a large bowl, mix together the oil and pumpkin puree.
- Add in the brown sugar, white sugar and stir till smooth.
- Add in the eggs, and milk, and mix together till just blended.
- In another bowl, mix together the dry ingredients; flour, cinnamon, nutmeg, cloves, baking soda and salt.
- Pour dry mixture into the wet mixture and stir together till just smooth.
- Pour half the batter into a greased 9x5 bread loaf pan.
- Pour the cream cheese filling over the top of the batter. Spread around to cover evenly, but you don't need to cover to the edges.
- Spoon the remaining batter over the cream cheese filling, and cover completely, trying not to disturb the cream cheese layer.
- Bake the bread in the preheated oven for 55-65 minutes. Bake on the second lowest oven rack position. At about 40-45 minutes check the bread and if it is already darkening, cover the bread with a foil tent.
- Bake until a toothpick comes out clean.
- Allow to cool for about 15 minutes in the pan. Remove careful to a wire cooling rack. Allow to cool completely.
- Slice and serve.
- Bread can be stored in plastic wrap or another airtight container for 6-7 days.
Kae says
Heads up, this recipe makes way more than one loaf. Mine is currently overflowing all over the oven as I type this. A real bummer!!
Aimee says
Hi Kae, I’m so sorry the recipe didn’t turn out for you. I’ll gladly amend the recipe to say that you shouldn’t fill the pan more than 2/3 full. However are you sure you are using a 9×5 pan? There are bread pans that are just slightly smaller ranging from 7 and 3/8 x 3 and 5/8, 8×4, and 8.5×4.5. Those different sizes hold greatly different amounts of batter. Even half as much as the 9.25×5.25 pan (known as 9×5). So yes, while the recipe didn’t overflow in my 9×5 pan if your pan was just about half an inch smaller on each side it would hold 2 cups less in volume. Hope this helps for next time if you ever decide to give our recipes a chance again.