Pumpkin Cream Cheese Bread Recipe

Introduction

Pumpkin Cream Cheese Bread is a delightful twist on classic pumpkin bread, featuring a luscious cream cheese swirl that adds creamy richness and a touch of elegance. Perfect for fall mornings or cozy afternoons, this moist and flavorful loaf is sure to become a seasonal favorite.

Ingredients

• 1 ½ cups all-purpose flour, sifted
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 cup pumpkin puree (canned or fresh)
• ½ cup vegetable oil
• 1 ½ cups sugar
• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 large egg
• ½ teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure the bread releases easily after baking.
2. Step 2: In a medium bowl, whisk together the sifted flour, baking soda, salt, and ground cinnamon to combine the dry ingredients evenly.
3. Step 3: In a large bowl, beat the pumpkin puree, vegetable oil, and sugar until the mixture is smooth. Gradually fold in the dry ingredients until just combined, being careful not to overmix.
4. Step 4: In a separate medium bowl, use an electric mixer to beat the softened cream cheese, sugar, egg, and vanilla extract until the filling is creamy and smooth.
5. Step 5: Pour half of the pumpkin batter into the prepared loaf pan. Spread the cream cheese filling evenly over it, then top with the remaining pumpkin batter. Use a knife to gently swirl through the batter for a marbled effect.
6. Step 6: Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature.

Tips & Variations

• For extra warmth, add a pinch of nutmeg or cloves to the dry ingredients along with the cinnamon.
• If you prefer a lighter cream cheese filling, reduce the sugar in the filling by half.
• Swap vegetable oil for melted butter for a richer flavor.
• Make mini loaves in muffin tins for individual servings; reduce baking time to 20–25 minutes.

Storage

Store the pumpkin cream cheese bread in an airtight container at room temperature for up to two days. For longer storage, keep it refrigerated for up to one week or freeze slices wrapped tightly in plastic wrap and foil for up to three months. Reheat gently in a microwave or oven before serving for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, fresh pumpkin can be used. Simply cook and puree the pumpkin flesh until smooth. Make sure it is well-drained to avoid excess moisture in the batter.

How do I know when the bread is fully baked?

The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Baking times may vary slightly depending on your oven, so start checking around 45 minutes.

Pumpkin Cream Cheese Bread Recipe

Print Recipe

★★★★★

4.8 from 112 reviews

This Pumpkin Cream Cheese Bread is a moist and flavorful loaf combining the subtle sweetness of pumpkin bread with a luscious cream cheese swirl. Easy to prepare and perfect for fall or any cozy occasion, this recipe yields a tender bread with a delightful marbled cream cheese filling that adds richness and a creamy texture.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pumpkin Bread Base

• 1 ½ cups all-purpose flour, sifted
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup pumpkin puree (canned or fresh)
• ½ cup vegetable oil
• 1 ½ cups sugar
• ½ teaspoon ground cinnamon

Cream Cheese Filling

• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 large egg
• ½ teaspoon vanilla extract

Instructions

1. Prep the oven – Preheat to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper to ensure easy removal of the bread after baking.
2. Mix dry ingredients – In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to combine evenly.
3. Make pumpkin batter – In a large mixing bowl, beat together the pumpkin puree, vegetable oil, and sugar until the mixture is smooth. Gradually fold in the dry flour mixture just until combined, taking care not to overmix to maintain a tender texture.
4. Prepare cream cheese filling – In a separate medium bowl, use an electric hand mixer or stand mixer to beat the softened cream cheese, sugar, egg, and vanilla extract until creamy and smooth.
5. Layer the bread – Pour half of the pumpkin batter into the prepared loaf pan in an even layer. Spread the cream cheese filling gently on top. Finish by pouring the remaining pumpkin batter over the cream cheese layer. Use a knife to gently swirl the batter and cream cheese mixture for a marbled design.
6. Bake – Place the loaf pan in the preheated oven and bake for approximately 50 minutes. To check doneness, insert a toothpick into the center of the loaf; it should come out clean or with just a few moist crumbs attached.
7. Cool & serve – Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire cooling rack. Slice and serve warm or at room temperature for the best flavor and texture experience.

Notes

• Do not overmix the batter to keep the bread tender and moist.
• Use softened cream cheese for the filling to achieve a smooth cream cheese mixture.
• Line the loaf pan with parchment paper for easier removal and cleaner slicing.
• Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.
• This bread freezes well; wrap tightly and freeze for up to 3 months.

Keywords: pumpkin bread, cream cheese bread, pumpkin swirl bread, fall recipes, easy pumpkin dessert, cream cheese filling, moist pumpkin loaf