Craving a cozy autumn treat? Indulge in the comforting flavors of Pumpkin Cream Cheese Bread, a moist and spiced pumpkin loaf swirled with a luscious cream cheese filling.

This fall-inspired bake delivers the perfect balance of warmth and sweetness, making it an irresistible companion to your morning coffee or a delightful dessert after dinner.

Ingredients List

Creating a delicious Pumpkin Cream Cheese Bread starts with a blend of seasonal spices and a rich cream cheese swirl. Here’s what you’ll need for each layer of this delectable loaf.

Pumpkin Batter Ingredients

1 cup pumpkin puree (not pumpkin pie filling)
1 large egg
3/4 cup light brown sugar
1/4 cup oil
1/4 cup sour cream
1 teaspoon vanilla extract
1/2 tablespoon pumpkin pie spice
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Cream Cheese Filling Ingredients

4 ounces cream cheese, softened
1 large egg
1/4 cup granulated sugar
3 tablespoons all-purpose flour

Required Kitchen Tools

Baking Pumpkin Cream Cheese Bread is made easier with the right kitchen tools. Make sure you have these on hand before you begin:

Mixing Bowls – At least two, one for the batter and one for the cream cheese filling.
Hand or Stand Mixer – Ideal for achieving a smooth, lump-free cream cheese mixture.
Whisk & Spatula – A whisk helps blend wet ingredients evenly, while a spatula ensures nothing is left behind.
9 x 5 Loaf Pan – The standard size pan for this recipe. Grease it well for easy removal.
Oven Thermometer (optional) – Helps ensure your oven is at the perfect baking temperature.
Toothpick or Cake Tester – For checking doneness toward the end of baking.
Wire Cooling Rack – Allows the bread to cool evenly after baking.

Having these essentials at your fingertips sets you up for a seamless baking experience.

Preparing the Pumpkin Batter

Creating the pumpkin batter is the first step to building the rich, spiced foundation of your bread. Follow these steps to get the perfect consistency and flavor.

Mixing the Ingredients

Begin by preheating your oven to 350°F (175°C) and greasing a 9 x 5 inch loaf pan with cooking spray. In a large mixing bowl, combine the following ingredients:

1 cup pumpkin puree
1 large egg
3/4 cup light brown sugar
1/4 cup oil
1/4 cup sour cream
1 teaspoon vanilla extract

Whisk the mixture until it becomes smooth and well-blended. Next, gently fold in the dry ingredients:

1/2 tablespoon pumpkin pie spice
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Be careful not to overmix—stop stirring as soon as no dry flour is visible. Overmixing can lead to a dense texture, and we want our loaf to be light and tender.

Creating the Cream Cheese Filling

While the batter rests, prepare the cream cheese filling that will run through the center of your bread like a sweet, tangy ribbon.

Mixing the Filling

In a medium mixing bowl, combine:

4 ounces softened cream cheese
1 large egg
1/4 cup granulated sugar
3 tablespoons all-purpose flour

Using a hand mixer or whisk, blend the mixture until it is completely smooth with no visible lumps. The filling should be creamy but thick enough to stay in place when layered between the batter.

With both your batter and filling ready, you’re now set to assemble the loaf.

Assembling the Bread

Now that both the batter and cream cheese filling are prepped, it’s time to layer them in the loaf pan for a beautifully swirled result.

Layering the Batter and Filling

First Batter Layer
Pour 2/3 of the pumpkin batter into the greased loaf pan. Use a spatula to spread it evenly across the bottom.
Add the Cream Cheese Layer
Gently spoon or pour the cream cheese filling over the first layer of pumpkin batter. Carefully smooth it out to create an even layer. Be patient—it doesn’t need to be perfect, but try not to mix the two layers.
Top Batter Layer
Pour the remaining pumpkin batter on top of the cream cheese layer. Use the spatula again to gently spread it over the surface. The top layer should fully cover the cream cheese without disturbing it.

Baking the Bread

With the loaf fully assembled, it’s time to let the oven work its magic.

Oven Time and Temperature

Bake at 350°F (175°C) for 45–50 minutes, or until a toothpick inserted into the center comes out mostly clean. A few moist crumbs are fine, but you shouldn’t see raw batter. Keep an eye on it around the 40-minute mark to prevent overbaking.
Once done, let the bread cool in the pan for 15 minutes. Then gently remove it and transfer to a wire rack to cool completely. This allows the bread to set fully and helps preserve the integrity of the cream cheese layer when slicing.

Serving and Presentation

When your Pumpkin Cream Cheese Bread has cooled, it’s ready to slice and enjoy. This bread is not only delicious but visually stunning with its swirled cream cheese center.

Serving Suggestions

Warm Slice with Butter: A light spread of butter on a warm slice brings out the richness of both the pumpkin and the cream cheese.
Topped with Whipped Cream: A dollop of whipped cream adds a dessert-like finish.
Paired with Coffee or Tea: Serve alongside a hot drink for a cozy autumn treat.

For an extra special touch, dust the top with powdered sugar just before serving. It adds a hint of sweetness and a beautiful finish.

Storage Instructions

To preserve the moist texture and bold flavor of your Pumpkin Cream Cheese Bread, follow these storage tips.

Short-Term Storage

Store leftover slices in an airtight container at room temperature for up to 2 days. For optimal freshness, refrigerate the bread, especially due to the cream cheese layer, for up to 5 days. Allow refrigerated slices to come to room temperature or warm slightly before serving.

Freezing the Bread

To enjoy your bread later:

Wrap individual slices or the entire loaf in plastic wrap, then in aluminum foil.
Store in the freezer for up to 2 months.
Thaw overnight in the fridge or at room temperature for a few hours before serving.