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–+ servings
A loaf of pumpkin cream cheese bread with a few slices cut, showing a swirl of cream cheese in the center.

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. 
Author Amber Brady
Yields 12 slices

Ingredients

Pumpkin Bread:

  • 1 cup (120 g) all-purpose flour, (stir, spoon & level)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 3 tsp pumpkin pie spice
  • 1 cup (244 g) 100% pure pumpkin, (not a full can)
  • ½ cup (100 g) light brown sugar, gently packed
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (59 ml) oil, (canola/vegetable)
  • ¼ cup (60 g) sour cream, room temperature
  • 1 large egg, room temperature
  • 1 tsp vanilla extract

Cream Cheese Filling:

  • 4 oz (113 g) block-style cream cheese, room temperature
  • ¼ cup (50 g) granulated sugar
  • 2 Tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1 large egg, room temperature

Instructions

  • Preheat 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.
  • Stir the flour, baking soda, baking powder, salt, and pumpkin pie spice together in a small bowl. Set aside.
  • In a separate large bowl, combine the pumpkin, brown sugar, granulated sugar, oil, sour cream, egg, and vanilla. Whisk to combine.
  • Add the dry ingredients to the wet ingredients and mix until just combined. Do not over-mix. Set batter aside.
  • In another large bowl, beat the cream cheese, granulated sugar, flour, and vanilla with an electric hand mixer until smooth. Add the egg and mix until combined, scraping the bowl as needed.
  • Pour ⅔ of the pumpkin batter into the prepared bread pan, smoothing the top and spreading to the corners.
  • Drizzle the cream cheese batter on top, completely covering the pumpkin layer underneath.
  • Gently dollop spoonfuls of the remaining pumpkin batter over the cream cheese layer and gently smooth over with a spoon.
  • 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.)
  • 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.

Notes

  • 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.
  • Spices: Use 1 ¾ tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp ground cloves, and ¼ tsp ground allspice in place of pumpkin pie spice.
  • This recipe will also work in a 9x5-inch pan.

Nutrition

Serving: 1 slice | Calories: 190kcal | Carbohydrates: 29g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 288mg | Potassium: 113mg | Fiber: 1g | Sugar: 19g | Vitamin A: 3253IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg