Cream Cheese Pumpkin Bread Recipe
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Pumpkin season is the best time to bake something cozy, and this cream cheese pumpkin bread recipe is exactly that. The soft bread has warm spices, sweet pumpkin flavor, and a creamy cheesecake filling that makes each slice feel like a special fall treat.
Using simple ingredients like pure pumpkin, sour cream, and brown sugar, this recipe creates a quick bread that feels bakery-style but is easy enough to make at home.
Why You’ll Love This Recipe
- A ribbon of cream cheese filling runs through the loaf, giving each slice a swirl of tangy cream cheese.
- The pumpkin batter is made with pumpkin pie spice, which adds rich fall spices to the bread.
- It uses pantry staples like vegetable oil, brown sugar, and vanilla extract.
- The creamy cheesecake filling makes it taste like a mix of pumpkin bread and pumpkin cheesecake bars.
- You can bake it in a 5-inch loaf pan, and it’s perfect for sharing during pumpkin season.
- It keeps well when wrapped in plastic wrap and stored in an airtight container, so you can enjoy it for days.
Ingredients for homemade pumpkin bread
- All purpose flour
- Baking soda
- Baking powder
- Salt
- Pumpkin pie spice
- Pumpkin puree
- Light brown sugar
- Granulated sugar
- Vegetable oil
- Sour cream
- Eggs
- Vanilla extract
- Cream cheese
Equipment and kitchen tools
- ​Loaf pan lined with parchment paper
How to make moist pumpkin bread
- Preheat your oven to 350 degrees Fahrenheit, and line a loaf pan with parchment.
- In a large mixing bowl, whisk together the 1 cup all purpose flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In another bowl, mix together the pumpkin puree, brown sugar, 1/4 cup granulated sugar, vegetable oil, sour cream, 1 large egg, and vanilla extract. Add the flour mixture, mixing until combined.
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4. Add 2/3 of the batter to the loaf pan.
5. In a medium mixing bowl, mix together the cream cheese, 2 1/2 tbsp. all purpose flour, large egg, and 1/4 cup granulated sugar. Add this on top of the batter you added to the loaf pan, carefully smoothing out into an even layer.
6. Add the remaining pumpkin batter over top of the cream cheese layer, making sure to cover the cream cheese completely. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out without any wet batter.
NOTE – if needed, you can loosely cover the bread with foil for the last 15 minutes to avoid the top browning too much.
Raquel’s Tips for Best Results
- Use room temperature cream cheese for a smooth filling.
- Don’t overmix the batter—keeps the bread tender.
- Make ahead: wrap tightly and refrigerate up to 4 days, or freeze for up to 2 months.
- Slice with a serrated knife for clean cuts through the cream cheese layer.
- Serve slightly warmed for a bakery-style taste.
Substitutions and Variations
- Swap vegetable oil with avocado oil, coconut oil, or melted butter for a slightly different flavor.
- Replace sour cream with Greek yogurt for a tangy twist that still keeps the bread tender.
- Use homemade pumpkin puree if you prefer fresh pumpkin flavor over canned pumpkin puree.
- If you like more sweetness, drizzle cream cheese frosting or sprinkle powdered sugar over the cooled loaf.
- Bake the batter as pumpkin cream cheese swirl muffins instead of a full loaf for grab-and-go pumpkin treats.
FAQs About This Recipe
Yes, mix cinnamon, nutmeg, ginger, and cloves to create your own warm spices.
Wrap the loaf tightly in plastic wrap and keep it in an airtight container in the fridge for about 4-5 days.
Yes, wrap cooled slices in plastic wrap, then place them in a freezer bag. Thaw at room temperature before serving.
Yes, bake two loaves side by side, adjusting the baking time slightly if needed.
More yummy Fall recipes
Cream Cheese Pumpkin Bread
Ingredients
- 1 cup all purpose flour + 2 1/2 tbsp.
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp. pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar divided
- 1/4 cup vegetable oil
- 1/4 cup sour cream
- 2 large eggs divided
- 1 tsp. vanilla extract
- 4 ounces cream cheese
Instructions
- Preheat your oven to 350 degrees Fahrenheit, and line a loaf pan with parchment.
- In a large mixing bowl, whisk together the 1 cup all purpose flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In another bowl, mix together the pumpkin puree, brown sugar, 1/4 cup granulated sugar, vegetable oil, sour cream, 1 large egg, and vanilla extract.
- Add the flour mixture, mixing until combined.
- Add 2/3 of the batter to your loaf pan.
- In a medium mixing bowl, mix together the cream cheese, 2 1/2 tbsp. all purpose flour, large egg, and 1/4 cup granulated sugar.
- Add this on top of the batter you added to the loaf pan, carefully smoothing out into an even layer.
- Add the remaining pumpkin batter over top of the cream cheese layer, making sure to cover the cream cheese completely.
- Bake for 45- 55 minutes, or until a toothpick inserted into the center comes out without any wet batter.
- If needed, you can loosely cover the bread with foil for the last 15 minutes to avoid the top browning too much.
Nutrition
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Very tasty and super easy.
This was even better the next day!