Hey y’all! If you’re craving something warm, cozy, and just a little bit decadent, this Pumpkin Cream Cheese Bread is about to become your new fall favorite. With its ultra-moist pumpkin crumb and luscious cream cheese swirl, this bread is perfect for breakfast, afternoon snacks, or holiday gatherings. The comforting spices and creamy filling make each bite a dreamy delight—trust me, you’ll want to make a double batch. Let’s get cooking!
Why You’ll Love This Pumpkin Cream Cheese Bread
- It’s incredibly moist and packed with warm fall spices.
- The tangy cream cheese swirl adds the perfect creamy contrast.
- Simple ingredients and easy directions make it totally doable on a busy day.
- It keeps well, making it an ideal make-ahead treat for breakfast or brunch.
- Perfect for sharing at holidays, potlucks, or just treating yourself!
Pumpkin Cream Cheese Bread Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk (any kind)
- 1 tsp vanilla extract
- Cream Cheese Swirl:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
How to Make Pumpkin Cream Cheese Bread
Step 1: Prep the Pan & Oven
Preheat your oven to 350°F (177°C). Lightly grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
Step 3: Combine Wet Ingredients
In a large bowl, beat together both sugars, oil, eggs, pumpkin puree, milk, and vanilla extract until smooth and silky.
Step 4: Make the Cream Cheese Swirl
In a separate bowl, mix the softened cream cheese, 1/4 cup sugar, 1 egg, and 1/2 tsp vanilla extract until creamy and lump-free.
Step 5: Combine Batters
Add the dry ingredients to the wet and stir gently until just combined—do not overmix. Pour about 2/3 of the pumpkin batter into the prepared loaf pan. Dollop all the cream cheese mixture over the batter, then top with the remaining pumpkin batter. Use a knife to gently swirl the cream cheese through the pumpkin layers.
Step 6: Bake
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay, but not wet batter).
Step 7: Cool and Serve
Allow Pumpkin Cream Cheese Bread to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
Pumpkin Cream Cheese Bread Notes
- For the best texture, don’t overmix your batter—this helps keep your bread soft and tender.
- Ensure your cream cheese is fully softened for a smooth swirl. For more on cream cheese, check out this cream cheese guide.
- If your loaf browns too quickly on top, tent it loosely with foil after 40 minutes.
Pumpkin Cream Cheese Bread Variations
- Chocolate Chip Pumpkin Bread: Fold 1/2 cup mini chocolate chips into the pumpkin batter.
- Nutty Swirl: Add 1/2 cup chopped pecans or walnuts for extra crunch.
- Gluten-Free Option: Substitute a 1:1 gluten-free all-purpose flour blend.
Equipment Needed for Pumpkin Cream Cheese Bread
- 9×5-inch loaf pan
- Parchment paper
- Mixing bowls (at least two)
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula and butter knife (for swirling)
Storing Pumpkin Cream Cheese Bread
Once completely cooled, wrap Pumpkin Cream Cheese Bread tightly in plastic wrap or store in an airtight container in the fridge for up to 5 days. For longer storage, you can freeze slices (wrapped individually) for up to 2 months. Thaw overnight in the refrigerator before enjoying.
Serving Suggestions & Pairings for Pumpkin Cream Cheese Bread
- Enjoy a thick slice, lightly toasted, with a smear of butter.
- Pair with a hot cup of coffee or a homemade chai latte for the ultimate autumn treat.
- Serve as part of a festive breakfast spread alongside scrambled eggs and fruit salad.
Pro Tips for Perfect Pumpkin Cream Cheese Bread
- Use 100% pure pumpkin puree for the best flavor and texture.
- Let your bread cool completely before slicing to keep the crumb tender and neat.
- Bring all cold ingredients to room temperature for even mixing and baking; learn more about why this matters from Bon Appétit.
Pumpkin Cream Cheese Bread FAQ
Can I use homemade pumpkin puree instead of canned?
Yes! Just be sure it’s well-drained and not too watery for ideal results.
How do I know when Pumpkin Cream Cheese Bread is done?
Insert a toothpick into the center—if it comes out with just a few moist crumbs (not wet batter), it’s ready.
Can I make muffins instead of a loaf?
Absolutely! Divide the batter and cream cheese mixture among muffin cups and bake at 350°F (177°C) for 18-22 minutes.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (8-10 slices)
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for cream cheese filling)
- 1 large egg (for cream cheese filling)
- 1/2 teaspoon vanilla extract (for cream cheese filling)
Instructions
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1Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
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2In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg.
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3In another bowl, combine pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until smooth. Add the wet ingredients to the dry ingredients and stir until just combined.
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4In a separate bowl, beat the softened cream cheese with 1/4 cup granulated sugar, 1 egg, and 1/2 teaspoon vanilla extract until creamy and smooth.
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5Pour half of the pumpkin batter into the prepared loaf pan. Spread the cream cheese mixture evenly over the batter, then top with the remaining pumpkin batter. Swirl gently with a knife for a marbled effect.
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6Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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