Pumpkin Cream Cheese Bread
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This Pumpkin Cream Cheese Bread is moist, perfectly spiced and filled with the most delicious cream cheese filling!
This Pumpkin Cream Cheese Bread is one of the best things to make during pumpkin season! Its super moist, loaded with plenty of pumpkin spice and filled with a thick layer of cream cheese that tastes exactly like cheesecake. Not only is this bread delicious, its also really simple and easy to make!
Looking for more delicious pumpkin recipes? Try my Brown Butter Pumpkin Snickerdoodles, Jumbo Pumpkin Muffins or Pumpkin White Chocolate Chip Cookies!
Ingredient Breakdown
All-purpose flour – this gives the pumpkin bread structure.
Baking soda & baking powder – both leaveners are needed to help the pumpkin bread rise.
Cinnamon, nutmeg & ginger – needed to help give the bread it’s pumpkin spice flavor.
Pumpkin puree – adds flavor and moisture. Make sure to use pumpkin puree and NOT pumpkin pie filling. Pumpkin puree has 100% pumpkin while pumpkin pie filling already has spices and sugar added to it.
Vegetable oil – adds moisture and makes the bread soft!
Granulated & brown sugar – sweetens and tenderizes the bread. The brown sugar makes it extra moist! Either light or dark brown sugar will work.
Eggs – helps bind the ingredients.
Vanilla extract and salt – enhances flavor.
How To Make Pumpkin Cream Cheese Bread
1. Make the Cream Cheese Filling: using a hand mixer or a stand mixer fitted with the paddle attachment, beat softened cream cheese and granulated sugar. Mix in the egg, all-purpose flour and vanilla until just combined. Set aside.
2. Make the Pumpkin Bread Batter: in a small bowl, whisk together the all-purpose flour, baking powder, cinnamon, baking soda, salt, nutmeg and ginger. Set aside.
3. In a medium bowl, whisk the pumpkin puree, granulated sugar, vegetable oil, brown sugar, eggs and vanilla extract until smooth and well combined.
4. Fold the dry ingredients into the wet ingredients until just combined.
5. Pour half of the pumpkin bread batter into the prepared loaf pan. Next pour the cream cheese filling on top and spread in an even layer. Then pour the remaining pumpkin batter on top of the cream cheese layer. Bake the pumpkin bread at 350°F for 60-65 minutes or until a toothpick comes out clean. Store Pumpkin Cream Cheese Bread in an airtight container for up to 5 days in the fridge.
Pro Tips For Pumpkin Cream Cheese Bread
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix your batter! This will cause too much gluten development which will make the texture of the bread rubbery and gross.
- Sprinkle raw sugar on top of the bread to get a crunchy top! You could also use sparkling sugar.
- Make sure your parchment paper hangs over the sides of the loaf pan for easy removal after baking!
- Let the pumpkin bread cool for a little bit before slicing! If the bread is too warm it will fall apart.
What To Do With Leftover Pumpkin Puree?
Make one of my other pumpkin recipes! Some of my favorites are:
- Pumpkin Pie Thumbprint Cookies
- Baked Pumpkin Spice Donuts
- Pumpkin Cookies with Maple Icing
- Pumpkin Olive Oil Cake
Did you know that you can also freeze leftover pumpkin puree? Simply transfer it to an airtight container or a zip-top bag and place in the freezer for up to 3 months. Thaw in the fridge overnight when you’re ready to use it!
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Pumpkin Cream Cheese Bread
Equipment
- 9×5 inch loaf pan
- Stand mixer or hand mixer
Ingredients
Cream Cheese Filling
- 8 oz cream cheese, softened
- 100 g (1/2 cup) granulated sugar
- 1 egg
- 15 g (1 tbsp) all-purpose flour
- 1 tsp vanilla extract
Pumpkin Bread Batter
- 240 g (2 cups) all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp nutmeg
- ¼ tsp ginger
- 360 g (1 1/2 cups) pumpkin puree
- 200 g (1 cup) granulated sugar
- 120 g (1/2 cup) vegetable oil
- 100 g (1/2 cup) brown sugar
- 2 eggs
- 1 tsp vanilla extract
Instructions
Cream Cheese Filling
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat softened cream cheese and granulated sugar. Mix in the egg, all-purpose flour and vanilla until just combined. Set aside.
Pumpkin Bread Batter
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan and line with parchment paper.
- In a small bowl, whisk together the all-purpose flour, baking powder, cinnamon, baking soda, salt, nutmeg and ginger. Set aside.
- In a medium bowl, whisk the pumpkin puree, granulated sugar, vegetable oil, brown sugar, eggs and vanilla extract until smooth and well combined.
- Fold the dry ingredients into the wet ingredients until just combined.
- Pour half of the pumpkin bread batter into the prepared loaf pan. Next pour the cream cheese filling on top and spread in an even layer. Then pour the remaining pumpkin batter on top of the cream cheese layer.
- Bake the pumpkin bread at 350°F for 60-65 minutes or until a toothpick comes out clean. Let cool on a wire rack for 20 minutes before removing from the pan to cool completely.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Store Pumpkin Cream Cheese Bread in an airtight container for up to 5 days in the fridge.
Do you really have to weight the ingredients for the pumpkin bread instead of measuring it.
Hi Ella! I strongly recommend weighing ingredients when baking anything because it is more accurate. However, you can still make this recipe using the volume measurements provided! 🙂
I’ve found that weighing my ingredients has elevated my baking. It’s so much more accurate than using measuring cups. Scales are relatively inexpensive and available.