This Pumpkin Cream Cheese Bread is the ultimate fall-inspired treat—soft, moist, and swirled with a creamy cheesecake-like layer for extra indulgence.
Packed with pumpkin puree, it delivers a boost of fiber and vitamins, while the cream cheese swirl adds protein and satisfying richness.
With balanced sweetness, warm spices, and simple pantry ingredients, this loaf is quick to prepare, meal-prep friendly, and perfect for cozy breakfasts, snacks, or seasonal gatherings.
Moist Pumpkin Cream Cheese Bread
Equipment
- 1 × 9×5-inch loaf pan
- 2 x Medium mixing bowls
- 1 × large mixing bowl
- 1 × whisk
- 1 × spatula
- 1 × cooling rack
Ingredients
For the Pumpkin Bread:
- ¼ cup vegetable oil
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 1 cup pumpkin puree
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
For the Cream Cheese Filling:
- 4 oz cream cheese softened
- ¼ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 large egg room temperature
Instructions
- Prepare the Baking Pan: Start by preheating your oven to 350°F (180°C) so it reaches the right temperature while you prepare the batter. Lightly grease a standard 9×5-inch loaf pan with oil, butter, or nonstick spray, then line it with parchment paper, leaving some overhang on the sides. This extra step makes it easy to lift the bread out after baking without it sticking or breaking apart.
- Mix the Wet Ingredients: In a large mixing bowl, combine the vegetable oil, granulated sugar, brown sugar, pumpkin puree, egg, and vanilla extract. Whisk the mixture until smooth and well blended. The oil keeps the bread soft and moist, while the pumpkin adds natural sweetness, fiber, and a beautiful golden color. Make sure there are no sugar lumps left before moving on.
- Combine the Dry Ingredients: In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Mixing the dry ingredients separately ensures the spices and leavening agents are evenly distributed, which gives the bread a balanced flavor and consistent rise once baked.
- Bring the Batter Together: Gradually add the dry mixture into the wet pumpkin mixture. Use a spatula or wooden spoon to gently fold everything together. Stir until just combined—avoid overmixing, as that can make the bread dense instead of soft and tender. The batter should look thick but spreadable, with no visible streaks of flour.
- Prepare the Cream Cheese Filling: In another medium bowl, beat the softened cream cheese with a whisk or hand mixer until smooth and creamy. Add the granulated sugar, flour, and vanilla extract, mixing until fully incorporated. Finally, whisk in the egg until the filling becomes silky, lump-free, and slightly pourable. This layer will create the rich, cheesecake-like swirl inside the bread.
- Layer the Pumpkin Batter and Filling: Pour about two-thirds of the pumpkin batter into the prepared loaf pan, spreading it evenly with a spatula to create a smooth base. Next, carefully spoon the cream cheese mixture on top of the pumpkin layer, spreading it into an even layer without pushing it into the batter too much. Finish by adding the remaining pumpkin batter on top, gently smoothing it out to fully cover the cream cheese filling. Try to seal the edges so the cream cheese doesn’t peek out during baking.
- Bake the Pumpkin Cream Cheese Bread: Place the loaf pan on the center rack of your preheated oven. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs (but not wet batter). If the top browns too quickly, you can loosely cover it with foil during the last 10 minutes. The cream cheese layer will firm up as the bread cools, so don’t worry if it feels a little soft while warm.
- Cool and Remove from Pan: After baking, transfer the loaf pan to a wire cooling rack and allow the bread to cool for at least 20 minutes in the pan. Then, carefully lift the bread out using the parchment overhang or gently invert it onto the rack. Let it cool completely before slicing. This cooling time allows the cream cheese filling to set properly and makes cutting neat slices much easier.
- Slice, Serve, and Enjoy: Once fully cooled, slice the bread with a sharp serrated knife for clean cuts. Serve it as a cozy breakfast, a satisfying afternoon snack, or even a light dessert. Pair with coffee, tea, or a glass of milk for the perfect fall treat. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days for maximum freshness.
Notes
- Use pure pumpkin puree and not pumpkin pie filling, which already contains sugar and spices.
- Bring the cream cheese and eggs to room temperature before mixing for a smoother filling.
- Avoid overmixing the batter, as it can make the bread heavy instead of tender.
- A parchment paper sling in the loaf pan makes removal easier and keeps the loaf intact.
- For best slicing, let the bread cool completely before cutting—this ensures the cream cheese layer sets.
- Lightly covering with foil during baking prevents the top from over-browning.
- Store leftovers properly to maintain moisture and keep the cream cheese filling safe to eat.
Chef’s Secrets for Perfect Results
The secret to achieving bakery-style pumpkin cream cheese bread lies in the balance between moisture, sweetness, and spice.
Always use room-temperature ingredients, especially the cream cheese, which ensures a silky, lump-free filling that blends beautifully.
Measuring flour correctly is crucial—spoon it into the cup and level it off rather than scooping, which can lead to dense bread.
When combining wet and dry mixtures, fold gently until just combined to preserve a light texture.
Finally, allow adequate cooling time before slicing—this ensures clean cuts and lets the cream cheese swirl firm up for the perfect presentation.
Serving Suggestions Worth Trying
This bread is versatile enough to shine in many settings.
Serve it slightly warmed for a cozy fall breakfast alongside hot coffee, spiced chai, or even warm apple cider.
For brunch gatherings, slice it into thick pieces and pair it with fresh fruit, yogurt, or scrambled eggs for a balanced spread.
A dusting of powdered sugar or a drizzle of warm caramel can elevate it into a dessert-worthy treat.
It also makes a thoughtful homemade gift—wrap slices individually or bake mini loaves to share with family, neighbors, or coworkers.
Best Storage and Freezing Tips
Since this bread contains a cream cheese filling, proper storage is essential for both freshness and food safety.
Keep the loaf in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate it for up to 5 days, ensuring it’s tightly wrapped to prevent drying out.
If you’d like to freeze, wrap the cooled loaf (or individual slices) in plastic wrap followed by aluminum foil, then place in a freezer bag.
It will keep well for up to 2 months.
When ready to enjoy, thaw overnight in the refrigerator and warm briefly before serving to restore its fresh-baked taste.
Frequently Asked Questions
1. Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree works beautifully as long as it’s thick and not watery. If your puree seems runny, strain it through a cheesecloth or simmer it briefly to remove excess liquid before using.
2. Why did my cream cheese layer sink?
This can happen if the pumpkin batter is too thin or if the cream cheese layer isn’t spread evenly.
Make sure your batter is thick enough and gently spoon the remaining pumpkin batter on top to fully cover the cream cheese.
3. Can I make this bread gluten-free?
Absolutely. Substitute the all-purpose flour with a good quality 1:1 gluten-free baking blend. Check that your baking powder and spices are also certified gluten-free for a safe loaf.
4. How do I know when the bread is fully baked?
Insert a toothpick or thin skewer into the center of the loaf. It should come out clean or with a few moist crumbs, but not wet batter. Remember that the cream cheese layer will remain softer than the bread portion.
5. Can I add mix-ins like nuts or chocolate chips?
Yes! Chopped walnuts, pecans, or mini chocolate chips pair wonderfully with the pumpkin flavor. Stir them into the batter before layering, but avoid adding too much so the bread stays light and moist.
