Pumpkin Cream Cheese Bread

This Pumpkin Cream Cheese Bread recipe is the easiest way to bring cozy fall flavors straight to your kitchen any time of year. With a swirl of tangy cream cheese inside tender, warmly spiced pumpkin bread, the loaf is ready with just 35 minutes of prep and under 45 minutes of bake time. Perfect for autumn brunches, quick breakfasts, or a comforting sweet treat, this recipe transforms simple pantry items into bakery-worthy slices brimming with pumpkin and spice aromas in about an hour and a half.

I first tried this pumpkin cream cheese bread when my family craved something cozier than plain pumpkin bread but just as quick to prepare. Now it is our most requested Thanksgiving recipe and a favorite through winter, thanks to its creamy center and the magnets of warm spices that fill the kitchen when it bakes. Everyone raves about the cream cheese ribbon and how easy it is to mix up, even on a chilly weeknight.

Gather Your Ingredients

• Pumpkin puree: Essential for rich pumpkin flavor and moisture, use 100 percent pure canned pumpkin, not pie filling, for a vibrant color and smooth texture; homemade puree works if well strained
• Large eggs: Provide structure and tenderness, best at room temperature for easy blending; can substitute flax eggs for a vegan loaf
• Light brown sugar: Brings deep caramel notes that enhance pumpkin spice; coconut sugar can be used for a less processed option
• Vegetable oil: Ensures a super soft crumb, use any neutral oil like canola or light olive for best results
• Sour cream: Adds extra moisture and a faint tang, can be swapped with full fat Greek yogurt if needed
• Pure vanilla extract: Elevates the overall flavor and pairs perfectly with spices; use real extract for best taste
• Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and allspice; make your own or buy a ready-made autumn spice mix
• All purpose flour: Yields a tender, classic quick bread crumb, measure by spoon and level for accuracy; use a one to one gluten free blend for dietary needs
• Baking powder and baking soda: These leaveners work together for perfect lift and a soft slice; check freshness for best rise
• Fine salt: Balances sweetness and rounds out the spices, always use fine or kosher salt for even distribution
• Cream cheese: Full fat softened cream cheese melts into a decadent swirl, use at room temperature for easy mixing; dairy free cream cheese works for vegan adaptations
• Granulated sugar: Adds gentle sweetness to the filling, helps achieve a cheesecake like swirl texture

How to Make Pumpkin Cream Cheese Bread

Prepare Pan and Mix Wet Ingredients:

Preheat your oven to 350°F and coat a 9 x 5 inch loaf pan with nonstick spray or a thin layer of butter. In a large bowl, whisk together pumpkin puree, one large egg, brown sugar, oil, sour cream, and vanilla for about 1 minute until the mixture is glossy and smooth, forming the base for a moist, flavorful loaf.

Combine Dry Ingredients:

Add pumpkin pie spice, all purpose flour, baking powder, baking soda, and fine salt directly to the wet mix. Gently fold with a silicone spatula just until combined to avoid overmixing, aiming for a thick, slightly streaky batter to keep the bread tender.

Layer Pumpkin Batter in Pan:

Spoon about two thirds of the batter into the center of the prepared loaf pan. Smooth with a spatula to ensure an even layer, which helps the cream cheese swirl stay centered for picture perfect slices.

Make and Swirl Cream Cheese Layer:

In a small bowl, beat softened cream cheese with one egg, granulated sugar, and a tablespoon of flour until smooth with no lumps. Spread this creamy mixture over the pumpkin batter edge to edge, then gently smooth the top. The swirl will remain mostly in the center for dramatic, creamy slices.

Finish Batter and Swirl:

Spoon the remaining pumpkin batter over the cream cheese layer and swirl with a butter knife in large S shapes. Do not overdo it—leaving thick ribbons of filling makes for the best visual effect and ensures sizable creamy pockets in every piece.

Bake the Loaf:

Bake in the preheated oven for 30 to 45 minutes, checking after 30 for doneness. The top should feel springy and a toothpick at the side comes out clean while the center should set but remain just a bit soft. If it browns too quickly, tent with foil after 25 minutes. Cool in pan for 15 minutes, then finish cooling on a wire rack to ensure the cream cheese swirl sets up.

Cool Completely for Clean Slices:

Let the bread cool entirely before slicing so the swirl is firm and each piece holds together well. For speedier results, refrigerate for about 20 minutes before cutting for even cleaner edges.

My favorite tip for this recipe is to use the highest quality vanilla you have—the aroma makes a huge difference with all the warm pumpkin spices. The first time I made this loaf, my kids could not resist sneaking slices while it was still warm and the creamy filling was nearly molten. That soft, tangy center with spiced pumpkin loaf makes every bite taste like fall comfort, and the extra slices have become our go to cozy breakfast for chilly mornings.

Smart Swaps and Variations

Adapt your Pumpkin Cream Cheese Bread based on tastes and dietary needs. Swap sour cream for full fat Greek yogurt or use vegan yogurt for a plant based loaf. Sub in dairy free cream cheese for the swirl to make the recipe fully vegan or use cup for cup gluten free flour for wheat free baking. Stir in chocolate chips, chopped pecans, or dried cranberries for extra flavor, or try shredded carrot or zucchini in place of pumpkin for a fresh seasonal take during the warmer months.

How to Store and Reheat Pumpkin Cream Cheese Bread

To keep this bread extra moist and the creamy swirl fresh, let the loaf cool completely and then wrap tightly in parchment or foil. Store in an airtight container in the fridge for up to five days. For longer storage, slice and place parchment between pieces before sealing in a freezer container for up to three months. To reheat, allow slices to come to room temperature, or microwave briefly for a pillowy soft texture and reactivated aromas of spice and pumpkin.

What to Serve with Pumpkin Cream Cheese Bread

This bread shines at breakfast with salted or whipped cinnamon butter, or drizzled with local honey for a sweet upgrade. It pairs beautifully with Greek yogurt and fresh berries for a balanced meal or as part of a brunch spread with fruit salad and spiced nuts. When serving as dessert, add on a hot cup of chai, coffee, or spiced cider; for the holidays, cut into cubes for a festive tray with cookies and chocolate bark.

Nutritional Benefits

Pumpkin Cream Cheese Bread delivers a wholesome boost of vitamin A and fiber thanks to real pumpkin puree, along with a satisfying amount of protein from eggs and cream cheese. This loaf is naturally vegetarian and easily accommodates gluten free or dairy free preferences with a few ingredient swaps. Each serving offers about 430 calories and 15 grams of protein, plus a blend of slow digesting carbs and beneficial fats to help keep you feeling full and energized all morning.

Recipe Success Tips

For flawless pumpkin cream cheese bread, practice swirling the filling gently and avoid overmixing the batter so the crumb stays light and tender. If your loaf seems undercooked in the center, cover loosely with foil and add five more minutes in the oven. Always cool the bread fully before slicing or the swirl may collapse; room temperature ingredients help everything blend more smoothly for both batter and filling every time. Using real vanilla and fresh leavening agents makes for consistent, bakery style results.

This pumpkin cream cheese bread always bakes up moist and full of creamy autumn flavor, making it my number one fall quick bread. Give it a try and you will want to return to this cozy, comforting loaf year round for breakfasts, snacks, or a sweet treat.

Common Questions About This Recipe

→ How do I keep pumpkin bread moist?

Use pumpkin puree, oil, and sour cream for a tender, moist texture. Avoid overbaking and store the cooled bread in an airtight container.

→ Can I substitute pumpkin pie filling for puree?

No, pumpkin pie filling contains added sugar and spices. Use pure pumpkin puree for best results and to control sweetness and flavor balance.

→ Does the cream cheese layer need to be pre-mixed?

Yes, blend the softened cream cheese with egg, granulated sugar, and a small amount of flour until smooth before swirling into the batter.

→ Can this bread be made ahead?

Absolutely. It stores well at room temperature for two days or in the fridge for up to five days. Flavors often improve after resting overnight.

→ Can the bread be frozen?

Yes. After baking and cooling, wrap slices or the whole loaf tightly and freeze for up to two months for an easy make-ahead treat.