Moist Pumpkin Cream Cheese Bread
A moist and warmly spiced pumpkin bread filled with a rich cream cheese swirl. This easy-to-make loaf is perfect for fall mornings, snack time, or dessert. With wholesome pumpkin puree, aromatic spices, and a creamy center, every slice is tender, flavorful, and irresistible.
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 9x5-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.
