Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread is tender and moist with the perfect blend of pumpkin spice, and is layered with a creamy cheesecake filling. This delicious cream cheese filled pumpkin bread creates a beautiful loaf with contrasting orange and white swirls.

Love the ribbon of cream cheese? Try this Pumpkin Bundt Cake with Cream Cheese Filling, these marbled Pumpkin Cream Cheese Muffins, or these Pumpkin Swirl Cheesecake Bars too.

Why You Should Make This Recipe

Pumpkin and Cream Cheese are one of those combinations that just go together like:

• Peanut Butter and Jelly
• OR Chocolate and Peanut Butter
• OR Cookies and Cream
• OR … you get the idea!

Pumpkin and cream cheese are simply meant to be together, like in a classic Pumpkin Roll or Pumpkin Bundt Cake with cream cheese frosting. Of course the duo makes a killer Pumpkin Cheesecake, which I make for every Thanksgiving.

Pumpkin Cream Cheese Bread

The thing I love about this Pumpkin Cream Cheese Bread is that it’s quick to whip up — it is a quick bread after all.

The two batters are very basic and easy to layer in the pan, creating its own swirl as it bakes.

So stunning and simple! I’ll even show you step-by-step how to make it.

Ingredients You’ll Need

*NOTE: Full ingredient amounts and instructions are in the printable recipe card at the end of the post.

• All-Purpose Flour – Make sure to stir the flour to fluff it up, then spoon it into the measuring cup, and level it off with the back of a knife, or use a scale to weigh it. It’s important to use the proper amount of flour for baking.
• Baking Soda – Makes the bread rise making light and fluffy.
• Baking Powder – Helps lighten and soften the crumb.
• Salt – To enhance the flavors.
• Pumpkin Pie Spice – I love my homemade blend of spices, but the Great Value brand is actually pretty close to what I make. I also have the individual spices and amounts you will need for just this one loaf in the notes of the recipe card.
• Canned Pumpkin – 100% pure pumpkin. Libby’s brand is my preference because it’s the best smooth texture and not too wet. Do NOT use pumpkin pie mix.
• Light Brown Sugar – For a sweet, rich flavor.
• Granulated Sugar – For sweetness.
• Oil – Use a neutral tasting cooking oil like canola or vegetable. You may also use a light tasting olive oil, avocado oil, or liquid coconut oil. Cooking oils produce a finer, velvety crumb that stays moist longer compared to butter.
• Sour Cream – For extra moisture and tenderness.
• Eggs – To bind and add structure to the dessert.
• Vanilla Extract – To enhance the flavors.
• Cream Cheese – Block-style cream cheese, NOT the kind in the tub.

Make the Pumpkin Bread Batter

• First, preheat the oven to 350 degrees Fahrenheit.
• Lightly grease and flour a 1-pound (8.5 x 4.5-inch) loaf pan. (I used Baker’s Joy baking spray with flour.) Set aside.

1. Stir the flour, baking soda, baking powder, salt, and pumpkin pie spice together in a small bowl. Set aside.
2. In a separate large bowl, combine the pumpkin, brown sugar, granulated sugar, oil, sour cream, egg, and vanilla.
3. Whisk to combine.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Do not over-mix. Set batter aside.

Make the Cream Cheese Filling

1. In another large bowl, beat the cream cheese, granulated sugar, flour, and vanilla with an electric hand mixer until smooth.
2. Add the egg and mix until combined, scraping the bowl as needed.

Note: It might seem unusual to put flour in the cheesecake batter, but it actually makes the cream cheese filling about the same texture as the rest of the bread, which is great.

Assemble and Bake the Pumpkin Cream Cheese Bread

1. Pour ⅔ of the pumpkin batter into the prepared bread pan, smoothing the top and spreading to the corners.
2. Drizzle the cream cheese batter on top, completely covering the pumpkin layer underneath.
3. Gently dollop spoonfuls of the remaining pumpkin batter over the cream cheese layer and gently smooth over with a spoon.
4. Bake at 350˚F for 45-55 minutes or until the top is domed, golden, and the center is set. The bread will spring back when touched and a toothpick inserted into the center should come out clean or with a few moist crumbs, but no wet batter. (TIP: Cover bread with a sheet of foil the last 15 minutes to prevent too much browning.)

Serving and Storing

• Allow bread to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. Then slice and serve.
• To Store: Place the pumpkin cream cheese bread in an airtight container in the refrigerator for up to 4-5 days.
• To Freeze: Wrap the loaf or individual slices with a generous layer of plastic wrap, then place inside of a zip-top freezer bag and freeze for up to 2 months. Thaw bread in fridge overnight or to room temperature before enjoying.

More Pumpkin Desserts

• Pumpkin Crinkle Cookies
• Pumpkin Streusel Muffins
• Pumpkin Chocolate Chunk Cookies
• Pumpkin Spice Coffee Cake
• Pumpkin Gingersnap Cookies

If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!

*Originally published as Cream Cheese Filled Pumpkin Bread on 9/28/2014. Post updated September 2024.