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–+ servings
Slices of pumpkin swirled cream cheese bread laying against each other on a cloth.
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3 from 1 vote

Pumpkin Cream Cheese Bread

This pumpkin cream cheese bread is a a delicious and moist pumpkin bread that has a sweet swirl of cream cheese in the middle. It's the perfect fall dessert!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: autumn, fall, Pumpkin Cream Cheese Bread
Servings: 1 loaf

Equipment

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

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.