Pumpkin Cream Cheese Bread is that one fall treat I come back to every. single. year. I mean, have you ever sat there craving something cozy, but you’re stuck staring at the same old banana bread? Same. This recipe leaps right out of autumn Pinterest boards and into your kitchen with creamy, tangy pockets and all those warming spices you want on a chilly day. I get super jazzed up thinking about it—imagine this with coffee on a blustery morning. Oh—if you’re also partial to funky fresh spins like pumpkin zucchini bread or maybe even a banana zucchini bread, you’ll wanna keep reading.
Why You’ll Love This Pumpkin Cream Cheese Bread
You know that feeling when store-bought stuff just doesn’t cut it anymore? That’s where pumpkin cream cheese bread struts in. The taste is unreal—warm cinnamon spice, soft pumpkin loaf, slightly tangy sweet cream cheese middle. Every bite switches it up a bit (so you’re never bored). Seriously, I’ve brought this over to family gatherings and suddenly everyone’s in the kitchen “just to help with dishes.” Yeah right. You could literally serve this up at a potluck and folks would think it came from a five-star restaurant. That’s not even a stretch. And look, if you’ve ever been burned by dry loaf, you’ll notice this one is crazy moist. Like magic. Trust me, when something smells this good even before it hits the oven, you know you’ve got a winner.
“This bread was devoured before it was even fully cool—my husband ate three slices standing at the counter. Might be our new fall favorite!”
Ingredients for Pumpkin Bread & Cream Cheese Filling
Let’s get down to brass tacks—you won’t need anything fancy. Grab these basics:
For the pumpkin bread:
- A can of pumpkin puree (not pumpkin pie mix)
- Sugar (plain granulated works fine)
- Brown sugar (for a richer flavor)
- Eggs
- Vegetable oil (don’t use olive; trust me)
- All-purpose flour
- Baking soda and baking powder
- Vanilla extract (the real deal if you can)
- Cinnamon, a pinch of nutmeg, and cloves—these make it “fall”-y
For the cream cheese filling: - Cream cheese (let it sit out so it’s soft)
- Granulated sugar
- One egg yolk
- A splash of vanilla
If you’re feeling “extra,” you can toss a sprinkle of chopped walnuts or pecans into the batter. Or, if you want a sweeter vibe, a handful of chocolate chips is divine.
How to Make Pumpkin Cream Cheese Bread (Step-by-Step)
First things first, heat up that oven so you’re not waiting forever. Grease a loaf pan—don’t skip that, or you’ll be scraping bread out later. Stir up your pumpkin, sugars, eggs, oil, and vanilla in a big bowl. Don’t rush it—if you see little lumps, it’s totally fine. In a different bowl, put together your dry stuff: that’s flour, baking soda, baking powder, and all your spices. Mix ’em up good so you don’t get one bite with all the cinnamon. Blend the wet with the dry until just mixed (it’ll look a bit thick, nobody panic).
Now, the exciting part—cream cheese filling! Beat cream cheese, sugar, an egg yolk, and a dash of vanilla till smooth. It should spread but not run. Pour half your pumpkin batter into the loaf pan, then that dreamy cream cheese layer (spread it evenly if you can), and top with the rest of the batter. Sometimes mine looks a little crazy; who cares? Into the oven for about 55-65 minutes—it smells wild while baking. If it looks too brown up top but feels wobbly under, tent it with foil for the last 15 minutes. Let it cool before you slice or…just eat it warm (I’m not here to judge).
Tips for the Best Moist Pumpkin Loaf
Alright, nobody wants dry, crumbly bread. Here’s what I do after way too much trial and error. Use pure pumpkin puree, not the ready-mixed pie filling. That extra syrupy stuff just messes it up. Don’t overmix your batter—honestly, it can even look a little rough when you put it in the pan; it fixes itself while baking.
And eggs? Don’t yank straight from the fridge. Let them warm up a bit. I know, sounds silly, but it helps make things fluffier. If the cream cheese filling feels super stiff, splash in the tiniest bit of milk till it smooths out. Last thing—always test with a toothpick to be sure the pumpkin bread’s cooked through, but avoid stabbing the gooey cream cheese. Aim for the plain bread part on the edge.
If you love easy, foolproof breads, I’d also suggest peeking at classic zucchini bread or trying rich double chocolate zucchini bread.
| Tip | Description |
|---|---|
| Use Pure Pumpkin Puree | Always opt for pure pumpkin puree over pie filling to ensure the right texture and flavor in your bread. |
| Don’t Overmix | Mix the wet and dry ingredients just until combined to keep your pumpkin bread light and fluffy. |
| Room Temperature Ingredients | Use room temperature eggs and cream cheese to help with easier mixing and a smoother filling. |
| Test for Doneness | Insert a toothpick in the bread; if it comes out clean or with a few crumbs, it’s done! |
Serving Suggestions & Variations
Not gonna lie, this pumpkin cream cheese bread tastes incredible any way you slice it, but here are some of my go-tos:
- Toasted up with a pat of butter—totally decadent
- Alongside hot coffee or tea—especially on those chilly mornings
- Drizzled with a little maple syrup or honey for an extra kick
- Paired with vanilla ice cream (I know, dessert for breakfast vibes)
And honestly, if you wanna mix it up, try dropping in some chopped pecans or maybe a swirl of chocolate through the cream cheese layer. Don’t be afraid to riff on it—that’s half the fun.
Storage & Freezing Instructions
Okay, so you managed not to inhale the whole loaf. Props. If you’ve got leftovers, just wrap what’s left in plastic wrap and pop it in an airtight container. It’ll keep a good 2-3 days on the counter—sometimes I go four, but honestly it always seems to disappear before then. For longer storage, slice and freeze pieces individually. When a craving hits, just zap a slice in the microwave for about 20 seconds. It tastes nearly as good as fresh. Big rule though: don’t stick it in the fridge uncovered—the bread dries out and gets weird. I don’t recommend that.
More Easy Fall Baking Ideas You’ll Love
If you’re in the autumn baking mood like me, here’s a secret world of other cozy bread ideas you can dig into: pumpkin cream cheese bread is just the tip of the iceberg! You’ll love making a quick lemon zucchini bread for some zingy brightness, or try a forkful of moist blueberry zucchini bread, because that combo never gets old. If you’re after something a little more classic, zucchini banana bread is a one-bowl wonder. And hey, I’d bet a batch of moist healthy zucchini bread is perfect for sharing at brunch. This pumpkin cream cheese bread is just your gateway; bake your way through the list!
Common Questions
Can I use homemade pumpkin puree instead of canned?
Yep! Just make sure you drain it well—homemade puree is often a lot wetter than canned stuff.
Can I freeze the whole loaf?
Totally. I like to wrap it tightly and freeze the loaf whole, then thaw overnight on the counter before slicing.
Do I have to let the bread cool before slicing?
Honestly you should for clean slices, but I usually can’t wait. Might be a bit messy but tastes amazing.
Is there a gluten-free option?
Absolutely. Swap in a one-to-one gluten-free flour—it works surprisingly well.
Why did my cream cheese sink to the bottom?
Usually the filling was a bit too thin or the batter was too runny. Next time, try letting the filling chill in the fridge ten minutes before swirling in.
Your New Favorite Fall Loaf Recipe
Alright—let’s wrap it up. Pumpkin cream cheese bread is basically fall, baked up in a loaf pan: warm, soft, impossible to mess up, and so rib-sticking good. I still get excited every time I see my kitchen full of that cinnamon-pumpkin smell, and I think you will, too. If you’re still hungry for more, check out this super approachable Easy Pumpkin Cream Cheese Bread – Chef Savvy recipe for extra tips, or read how other bakers rave at Swirl Into Fall: Pumpkin Cream Cheese Bread Bliss – Confessions of …. And if you swoon over creative twists, that cinnamon crumb topping version over at Pumpkin Cream Cheese Bread with Cinnamon Crumb Topping … is wild. I hope you’ll try this out and make it part of your cozy season tradition.
Pumpkin Cream Cheese Bread
- Total Time: 75 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Diet: Vegetarian
Description
A cozy, moist pumpkin bread filled with a creamy, tangy cream cheese filling, perfect for fall.
Ingredients
- 1 can pumpkin puree
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1/2 cup vegetable oil
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1 egg yolk (for filling)
- 1 tsp vanilla extract (for filling)
- Optional: chopped walnuts or pecans, chocolate chips
Instructions
- Preheat the oven and grease a loaf pan.
- In a bowl, mix pumpkin, sugars, eggs, oil, and vanilla until combined.
- In another bowl, mix flour, baking soda, baking powder, and spices.
- Combine wet and dry ingredients until just mixed.
- For the cream cheese filling, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Pour half the pumpkin batter into the loaf pan, then add the cream cheese filling, and top with the remaining pumpkin batter.
- Bake for 55-65 minutes, tenting with foil if it gets too brown.
- Let it cool before slicing or enjoy warm.
Notes
Use pure pumpkin puree for best results. Do not overmix the batter to ensure a light, fluffy loaf.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg