Pumpkin Cream Cheese Bread is a cozy fall treat. When you slice it, you’ll see soft cream cheese swirls and smell warm spices. It’s not just sweet bread—it’s a warm and comforting snack. You can enjoy it with a hot drink in the morning or as dessert at night. The bread is soft and moist, with just the right mix of pumpkin and spice. The cream cheese in the middle is smooth and a little tangy, making it even better.
Why We Love This Pumpkin Cream Cheese Bread Recipe
You’ll love this recipe because it brings together two favorites: pumpkin spice and cream cheese. The bread is soft, moist, and full of flavor, while the cream cheese layer adds a creamy, slightly sweet contrast. It’s the kind of recipe that feels special but doesn’t take much effort. You don’t need to be an expert baker to get great results.
This bread also smells amazing while it bakes. Your kitchen will fill with the scent of cinnamon, nutmeg, and clove—all the smells that make fall so cozy. It’s perfect for breakfast, a snack, or dessert. Plus, it stays fresh for days, so you can enjoy it throughout the week. It’s comforting, easy, and just right for the cooler months.
Ingredients
Pumpkin puree – This is the key ingredient in your Pumpkin Cream Cheese Bread. Make sure to use 100% pure pumpkin puree, not pumpkin pie filling. The texture and flavor will not be the same if substituted.
Large egg – Helps bind the bread together and adds richness. Do not skip or substitute with egg whites, or your loaf may turn out dry or crumbly.
Light brown sugar – Provides moisture and a warm, caramel-like sweetness. You can use dark brown sugar if preferred, but it will deepen the flavor slightly.
Oil – Keeps the Pumpkin Cream Cheese Bread moist. Neutral oils like vegetable or canola are best. Avoid coconut oil unless you want the coconut flavor to come through.
Sour cream – Adds richness and a slight tang, enhancing the bread’s soft texture. Greek yogurt can work in a pinch but sour cream gives the best result.
Vanilla extract – Rounds out the flavor and complements the pumpkin and spices. Use pure vanilla extract for the best taste.
Pumpkin pie spice – This warm spice blend gives Pumpkin Cream Cheese Bread its signature fall flavor. You can make your own using cinnamon, nutmeg, ginger, and cloves if needed.
How to Make Pumpkin Cream Cheese Bread Directions
Start by getting your oven ready. Preheat it to 350°F and grease a 9×5-inch loaf pan with nonstick spray. Set the pan aside while you prepare the batter.
In a large mixing bowl, combine the pumpkin puree, egg, light brown sugar, oil, sour cream, and vanilla extract. Use a whisk or spoon to stir everything together until the mixture is smooth and well blended.
Next, it’s time to add the dry ingredients. Sprinkle in the pumpkin pie spice, flour, baking powder, baking soda, and salt. Use a spatula or spoon to fold the dry ingredients into the wet mixture. Be gentle and stir just until the flour disappears. You don’t want to overmix or the bread may turn out dense.
Pour about two-thirds of the batter into your prepared loaf pan. Spread it evenly across the bottom with a spoon or spatula.
Now it’s time to prepare the cream cheese filling. In a separate medium bowl, whisk together the softened cream cheese, egg, granulated sugar, and flour. Whisk until the mixture is smooth and creamy.
Gently spoon the cream cheese mixture over the pumpkin batter in the loaf pan. Use a spatula to carefully spread it into an even layer. Try not to mix it into the batter below.
Pour the rest of the pumpkin batter on top of the cream cheese layer. Spread it gently so you cover the cream cheese without mixing the layers.
Place the loaf pan in the oven and bake for 45 to 50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out mostly clean. A few moist crumbs are okay, but it shouldn’t be wet.
Let the bread cool in the pan for 15 minutes, then carefully remove it and place it on a wire rack to cool completely. This cooling time helps the cream cheese layer set and makes slicing easier.
How to Serve Pumpkin Cream Cheese Bread
You can serve this bread in so many ways. Slice it thick and enjoy it warm or at room temperature. It pairs perfectly with a hot cup of coffee, tea, or warm milk. The creamy layer adds a smooth texture that makes every bite rich and satisfying.
For breakfast, try serving a slice with fruit or a small bowl of yogurt. It’s also a nice addition to a brunch table or breakfast spread.
In the afternoon, you can serve it as a sweet snack. It’s soft enough to enjoy without toasting, but you can also warm a slice in the microwave for a few seconds to bring back that fresh-baked warmth.
If you want to serve it as dessert, you can add a little powdered sugar on top or even a drizzle of cream cheese glaze for extra sweetness.
No matter when you serve it, this bread brings a touch of comfort to your day.
Expert Tips
To make sure your bread turns out just right, here are a few helpful tips:
- Don’t overmix the batter. Stir just until the flour disappears. Overmixing can make the bread tough.
- Use room temperature ingredients. Let your egg, cream cheese, and sour cream sit out for a bit before mixing. This helps everything blend smoothly.
- Use pumpkin puree, not pie filling. Pumpkin pie filling has added sugar and spices, which can change the texture and flavor of your bread.
- Test for doneness carefully. The cream cheese layer may leave some moisture on the toothpick, so aim for a few moist crumbs—not raw batter.
- Let it cool fully. This makes the cream cheese set and makes slicing easier and cleaner.
These little tricks can help you get a perfect loaf every time.
How to Store Pumpkin Cream Cheese Bread
To keep your bread fresh, let it cool completely first. Once it’s cool, wrap it tightly in plastic wrap or place it in an airtight container.
You can store it in the refrigerator for up to five days. The cream cheese filling stays fresh longer this way. If you like it warm, just heat a slice in the microwave for 10 to 15 seconds.
You can also freeze it. Wrap individual slices in plastic and then place them in a freezer-safe bag or container. They’ll keep well for up to three months. When you’re ready to eat, thaw a slice in the fridge overnight or microwave it from frozen.
Variation of Pumpkin Cream Cheese Bread
There are so many ways to change up this recipe while still keeping the cozy fall flavors:
- Add nuts. A handful of chopped walnuts or pecans adds a nice crunch.
- Try chocolate chips. Mix in a few mini chocolate chips to the batter for a sweeter treat.
- Use a streusel topping. Add a simple mix of butter, brown sugar, and flour on top before baking for a crumbly finish.
- Switch the filling. Instead of cream cheese, try a cinnamon sugar swirl for a different kind of layer.
- Make mini loaves. Use smaller pans to make gift-sized loaves. They bake faster—start checking around 30 minutes.
Each change gives you a slightly different version of this cozy bread while keeping the core pumpkin flavor front and center.
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Frequently Asked Questions (FAQ) about Pumpkin Cream Cheese Bread
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, it’s best to use pure pumpkin puree. Pie filling has added sugar and spices that can change the taste and texture of the bread.
Why did my cream cheese layer sink?
If the filling is too runny or the batter too thin, the layers might blend or sink. Make sure your cream cheese is softened but not too warm.
How do I know when the bread is done?
Use a toothpick and check the middle. It should come out with a few crumbs but no wet batter. The top should look golden and set.
Can I double this recipe?
Yes! You can double the ingredients and use two loaf pans. Bake them side-by-side and check for doneness at the 50-minute mark.
Is this bread very sweet?
It has a sweet flavor, but it’s not overly sugary. The balance between the pumpkin and cream cheese makes it taste just right.
Pumpkin Cream Cheese Bread
Equipment
- 9×5-inch loaf pan
- Mixing Bowls
- Spatula
- Whisk
- Wire Rack
Ingredients
Pumpkin Bread Batter
- 1 cup pumpkin puree not pumpkin pie filling
- 1 large egg
- 3/4 cup light brown sugar
- 1/4 cup oil
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 tablespoon pumpkin pie spice
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cream Cheese Filling
- 1 large egg
- 4 ounces cream cheese softened
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan and set aside.
- In a large bowl, whisk together pumpkin puree, egg, brown sugar, oil, sour cream, and vanilla until smooth.
- Add pumpkin pie spice, flour, baking powder, baking soda, and salt. Stir gently just until combined. Do not overmix.
- Pour two-thirds of the batter into the loaf pan and spread evenly.
- In a separate bowl, whisk cream cheese, egg, sugar, and flour until smooth.
- Carefully spread the cream cheese layer over the batter in the loaf pan.
- Top with the remaining pumpkin batter and spread gently to cover the cream cheese layer.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
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