If you like pumpkin bread, this pumpkin cream cheese bread will make you very happy. A moist, warmly spiced pumpkin batter is layered around a sweet and tangy cream cheese filling, so every slice has a creamy stripe running through it. It looks impressive, yet it is simple quick bread baking with no yeast, no mixer and no special skills.
In this post I cover why the recipe works, the ingredients, how to get the filling to stay in the middle instead of sinking, tips, variations, what to serve with it and how to store it. The printable recipe card at the bottom has exact measurements and estimated nutrition.
Why This Pumpkin Cream Cheese Bread Works
Pumpkin quick bread is a fall classic, and adding a cream cheese filling takes it from everyday loaf to something you would happily serve at brunch or bring to a holiday party. There are a few small details that keep the texture right, and I learned most of them by baking this loaf many times in my own kitchen.
- Oil for moisture. Vegetable oil keeps the crumb soft for days, even after refrigeration, which butter alone does not do.
- Pure pumpkin puree. Canned pumpkin gives consistent moisture and color. Be sure to buy plain puree, not pumpkin pie filling.
- A thick, sweet filling. Cream cheese mixed with an egg yolk and a little flour sets firmly as it bakes, so it slices cleanly instead of turning runny.
- A layered assembly. Half the batter, then the filling, then the rest of the batter keeps the cream cheese in the center of the loaf.
The end result is a loaf that is tender, fragrant with cinnamon and ginger and just tangy enough from the cream cheese to balance the sweetness.
Ingredients You Will Need
You can find everything in a regular grocery store. Here is the breakdown, split between the pumpkin bread and the cream cheese filling.
- Pumpkin puree: One 15-ounce can, or about 1 3/4 cups (425 g). Blot it with a paper towel if it looks watery.
- Granulated and brown sugar: White sugar keeps the loaf light and brown sugar adds a caramel note and extra moisture.
- Eggs and vegetable oil: Together they make the batter rich and keep the loaf tender.
- All-purpose flour: Spoon and level it for a soft crumb.
- Baking soda, baking powder and salt: The two leaveners give a good rise and dome.
- Cinnamon, ginger, nutmeg and cloves: You can swap in 2 teaspoons of pumpkin pie spice if you prefer.
- Full-fat cream cheese: 8 ounces, softened. Block style works better than spreadable tubs, which contain extra water.
- Powdered sugar, egg yolk, vanilla and flour: These sweeten and stabilize the filling so it holds its shape.
How to Make Pumpkin Cream Cheese Bread
The whole recipe comes together in two bowls, one for the filling and one for the batter. Make the filling first so it is ready to layer.
- Prep the oven and pan. Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment so you have a sling to lift the loaf out.
- Make the filling. Beat the softened cream cheese, powdered sugar, egg yolk, flour and vanilla until completely smooth. Set it aside.
- Mix the wet ingredients. In a large bowl, whisk the pumpkin, sugars, eggs and oil until well combined.
- Add the dry ingredients. Whisk the flour, leaveners, salt and spices in a separate bowl, then fold them into the wet mixture until just combined.
- Layer the loaf. Spread half of the batter into the pan. Dollop the filling in the center and gently spread it, leaving about 1/2 inch around the edges so it does not touch the pan. Cover with the remaining batter.
- Bake. Bake for 60 to 70 minutes, until a toothpick inserted into the pumpkin part comes out clean. Tent with foil after 40 minutes if the top is browning too fast.
- Cool. Cool in the pan for 20 minutes, then lift it out and cool completely on a rack before slicing.
Keep the filling away from the edges of the pan. If it touches the sides, it can brown and stick, which makes the loaf harder to remove. A toothpick through the batter should be clean, but do not worry if it picks up a little creamy filling.
Tips for the Best Pumpkin Loaf
- Do not overmix. Stir the dry ingredients in only until the flour disappears. Overmixing makes quick breads dense and tough.
- Check doneness in two places. Test the batter near the edge and in the center, staying away from the cream cheese stripe.
- Cool before slicing. A completely cool loaf slices neatly and the filling firms up. Warm pumpkin bread is fragile.
- Use a serrated knife. Saw gently to keep the layers intact.
- Chill the filling if it is thin. If your kitchen is warm and the filling looks loose, refrigerate it for 15 minutes before layering.
If you love pumpkin baking, try my classic spiced pumpkin bread for a simple everyday loaf, or bake a pan of pumpkin cheesecake bars for a dessert table. You can also browse all of my easy bread recipes.
Easy Variations
- Streusel topped: Mix 1/3 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon and 3 tablespoons cold butter, then sprinkle it over the loaf before baking.
- Chocolate chip: Fold 3/4 cup of mini chocolate chips into the pumpkin batter.
- Mini loaves: Divide the batter and filling among three small loaf pans and bake for 35 to 45 minutes.
- Muffins: Fill lined muffin cups two-thirds full, add a spoonful of filling to each and bake at 350°F (175°C) for 22 to 25 minutes.
- Maple glaze: Whisk 1/2 cup powdered sugar with 1 tablespoon maple syrup and a little milk, then drizzle it over the cooled bread.
- Nutty crunch: Sprinkle chopped pecans or pepitas on top before baking.
What to Serve with Pumpkin Cream Cheese Bread
This loaf is delicious on its own, but it is also a wonderful partner for a hot drink. I like a thick slice with coffee in the morning, or with chai or hot cider in the afternoon. Because the filling is already creamy, you do not need butter.
For brunch, serve it with fruit, yogurt and scrambled eggs, or pair it with a cup of hot apple cider. If you are putting together a fall dessert table, it sits nicely next to bars and cookies, and it cuts into neat slices that are easy to hand out.
You can also toast a slice in a dry skillet for a minute on each side. The edges crisp up and the filling turns soft and warm, which makes a cozy weekend breakfast.
Baking Pumpkin Bread for Thanksgiving and Gifting
This loaf is a great one to plan around the holidays. With Halloween on Saturday, October 31 and Thanksgiving on Thursday, November 26, pumpkin season keeps you baking for weeks. A loaf with a creamy center feels special enough for a guest breakfast or a hostess gift.
- Two days ahead: Bake the loaf, cool it completely and refrigerate it wrapped well. The flavor deepens overnight and the slices are cleaner when the filling is cold.
- Gifting: Bake in mini loaf pans, chill them and wrap each in parchment with twine. Tell the recipient to keep it refrigerated.
- Holiday morning: Slice and warm it briefly so the filling is soft, then serve it with coffee while the turkey goes in the oven.
- For a crowd: Bake two loaves at once on the same oven rack, leaving space between the pans for even heat.
If you are making a full menu, a slice of this loaf is also a lovely light dessert after a big meal, especially beside a spoonful of whipped cream.
Common Mistakes and How to Fix Them
| Problem | Likely cause | How to fix it |
|---|---|---|
| Filling sank to the bottom | Filling too thin or batter too loose | Use block cream cheese, add the flour and layer between two thick batter layers |
| Loaf is dense | Overmixed batter or too much pumpkin | Fold just until combined and measure the puree accurately |
| Top browned but center raw | Oven too hot or pan too dark | Tent with foil after 40 minutes and bake a little longer |
| Loaf stuck to the pan | Filling touched the sides | Leave a 1/2 inch border and use parchment |
| Gummy layer near the filling | Cut while warm | Cool completely before slicing |
Make Ahead, Storage and Reheating
Because this bread contains a cream cheese filling, it should be refrigerated and not left on the counter. Cool it completely, wrap it well or place it in an airtight container and keep it in the fridge for up to 5 days. For the recommended time limits for dairy and leftovers, see the USDA guide to leftovers and food safety.
To freeze, slice the loaf, separate the slices with parchment and freeze them in a zip-top bag for up to 3 months. Thaw slices in the fridge overnight, or warm one in the microwave for 15 to 20 seconds. The loaf tastes even better the day after baking, so it is a wonderful make ahead treat for a holiday breakfast.
Frequently Asked Questions
Does pumpkin cream cheese bread need to be refrigerated?
Yes. The cream cheese filling is a dairy product, so refrigerate the loaf after it cools and store it for up to 5 days.
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pie filling contains added sugar and spices, which will throw off the flavor and texture. Use plain canned or homemade pumpkin puree.
Why did my cream cheese filling sink?
It is usually too thin or the batter layers were too light. Use full-fat block cream cheese with the flour and egg yolk, and cover it with a generous layer of batter.
Can I make this pumpkin bread into muffins?
Yes. Fill lined muffin cups two-thirds full, top each with a spoonful of filling and bake for 22 to 25 minutes at 350°F (175°C).
Can I freeze pumpkin cream cheese bread?
Yes. Freeze individual slices separated with parchment for up to 3 months and thaw them in the refrigerator.
Ready to bake? Here is the full printable pumpkin cream cheese bread recipe with exact measurements and estimated nutrition.
Pumpkin Cream Cheese Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- Beat the cream cheese, powdered sugar, egg yolk, flour and vanilla until completely smooth and set aside.
- Whisk the pumpkin, granulated sugar, brown sugar, eggs and oil in a large bowl.
- In a second bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Fold into the wet mixture until just combined.
- Spread half the batter in the pan, dollop the filling over the center leaving a 1/2-inch border, then cover with the remaining batter.
- Bake for 60 to 70 minutes, tenting with foil after 40 minutes, until a toothpick in the pumpkin part comes out clean.
- Cool in the pan for 20 minutes, lift out and cool completely on a rack before slicing. Refrigerate leftovers.
Notes
I hope this pumpkin loaf with its creamy center becomes a favorite in your fall baking rotation. If you try it, please leave a comment and a star rating below to let me know how it turned out. Happy baking, friends!
Free email bonus
30-Minute Meals
Loved this recipe? Get my collection of fast, family-favorite dinners, plus new seasonal recipes straight to your inbox.