I love this bread because it combines two of my favorite things—pumpkin spice and cheesecake—into one simple recipe. The pumpkin loaf itself is tender and flavorful, while the cream cheese filling adds just the right amount of richness. It’s easy to make with pantry staples, yet it looks and tastes like something from a bakery. I also like that it keeps well, so I can bake it ahead and enjoy slices throughout the week.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1.5 cups all-purpose flour 1 teaspoon baking soda 0.5 teaspoon salt 0.5 teaspoon ground cinnamon 1 cup pumpkin puree 0.5 cup vegetable oil 1.5 cups sugar Cream cheese (for filling)
Directions
I begin by preheating the oven to 350°F (175°C). In one bowl, I whisk together the flour, baking soda, salt, and cinnamon. In another, I mix pumpkin puree, vegetable oil, and sugar until smooth.
I slowly add the dry ingredients into the wet mixture, stirring gently until just combined. I grease a loaf pan and pour in half the batter. Next, I spread a layer of cream cheese across the top before adding the rest of the batter.
I bake the loaf for about 50 minutes, or until a toothpick inserted into the center comes out clean. After cooling for 10 minutes, I transfer it to a wire rack to finish cooling before slicing.
Servings and Timing
This recipe makes about 12 servings. It takes 15 minutes to prep and 50 minutes to bake, for a total of 1 hour and 5 minutes.
Variations
Sometimes I add a teaspoon of pumpkin pie spice for a deeper flavor. I also like swirling the cream cheese layer slightly into the batter for a marbled effect. For extra texture, I fold in chopped walnuts or pecans. A drizzle of maple glaze on top also makes it extra festive.
Storage/Reheating
I store the bread in an airtight container in the refrigerator for up to 5 days. To enjoy it warm, I reheat individual slices in the microwave for a few seconds. It also freezes well—I wrap slices tightly and store them in a freezer bag for up to 2 months.
FAQs
Can I use homemade pumpkin puree?
Yes, homemade puree works well, as long as it’s thick and not watery.
Can I add more spices?
Absolutely, nutmeg, cloves, or pumpkin pie spice blend are great additions.
How do I prevent the cream cheese from sinking?
I spread it evenly and avoid pressing it too close to the edges.
Can I make this recipe with less sugar?
Yes, I reduce the sugar slightly or use part brown sugar for a richer flavor.
Can I make muffins instead of a loaf?
Yes, I bake them in muffin tins for about 20–25 minutes.
What kind of cream cheese should I use?
I use full-fat cream cheese for the creamiest texture.
Can I double this recipe?
Yes, I bake it in two loaf pans or one large bundt pan.
How do I know when it’s done baking?
I check with a toothpick—it should come out clean or with a few moist crumbs.
Can I make this bread dairy-free?
Yes, I substitute dairy-free cream cheese and use oil as directed.
Can I serve this warm?
Yes, it’s delicious slightly warm, especially with a bit of butter or maple syrup.
Conclusion
Pumpkin Cream Cheese Bread is a cozy, fall-inspired recipe that I love baking for family and friends. The combination of moist pumpkin spice bread and creamy filling makes it irresistible, whether I serve it for breakfast, dessert, or as a holiday treat. It’s simple, versatile, and always brings the warm flavors of autumn straight to the table.
A moist and spiced pumpkin bread swirled with a rich cream cheese filling. This cozy fall treat is easy to make, flavorful, and perfect for breakfast, dessert, or an afternoon snack with coffee or tea.
Total Time:1 hour 5 minutes
Yield:12 servings
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup pumpkin puree
1/2 cup vegetable oil
1 1/2 cups sugar
8 oz cream cheese, softened (for filling)
Instructions
Preheat oven to 350°F (175°C). Grease a loaf pan.
In a bowl, whisk flour, baking soda, salt, and cinnamon.
In another bowl, mix pumpkin puree, vegetable oil, and sugar until smooth.
Slowly fold dry ingredients into wet mixture until just combined.
Pour half the batter into the loaf pan. Spread softened cream cheese evenly across the top.
Add remaining batter over cream cheese layer, spreading to cover.
Bake 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool 10 minutes in the pan, then transfer to a wire rack to finish cooling before slicing.
Notes
Add 1 tsp pumpkin pie spice for deeper flavor.
Swirl cream cheese layer with a knife for a marbled effect.
