Join my Free Recipe Club

Taste and Tell

Come experience a taste of life!

Join the Free Recipe Club
Sign Up
Home / All Recipes / Course / Bread

Cream Cheese Pumpkin Bread Recipe

Total Time: 1 hour 35 minutes
0
Reviews Jump to Recipe

This post may contain affiliate links. Read my privacy & disclosures.

Cut into this pumpkin bread to reveal the wonderful cream cheese filling! This Cream Cheese Pumpkin Bread Recipe is the perfect loaf for fall baking.

PIN IT FOR LATER!

If this Cream Cheese Pumpkin Bread is up your alley, you also need to try my classic pumpkin bread, or these pumpkin muffins with chocolate chips.

Cream Cheese Pumpkin Bread sliced on a cutting board.

Cream Cheese Pumpkin Bread Recipe

Years ago, my husband and I were gifted a loaf of bread that said Pumpkin Cream Loaf on its label. We were both so excited, but then a bit disappointed when we cut into that loaf only to find that it was just a loaf of pumpkin bread. Not that there is anything wrong with pumpkin bread, but the “cream” in the title led us to believe that there was something more to that loaf.

Good thing it’s almost just as easy to make exactly what you are wanting at home! This Cream Cheese Pumpkin Bread has that great pumpkin bread, but with a surprise cream cheese ribbon down the center. My favorite is to have a slice of this straight from the refrigerator the next morning! (If it lasts that long!!)

Mixing together ingredients for Cream Cheese Pumpkin Bread.

Ingredients

This pumpkin bread recipe consists of two parts: the bread and the cream cheese filling.

The ingredients in the pumpkin bread are:

  • pumpkin puree
  • granulated sugar
  • brown sugar
  • eggs
  • milk
  • vegetable oil
  • flour
  • pumpkin pie spice
  • baking soda
  • baking powder
  • salt

The ingredients in the cream cheese filling are:

  • cream cheese
  • egg
  • sugar
  • flour
Loaf of homemade Pumpkin Bread with Cream Cheese Filling in a loaf pan.

How to Make Cream Cheese Pumpkin Bread

I love quick breads because of how easy they are. While this recipe does have the extra step of the cream cheese filling, it is still very easy!

  1. Line the loaf pan with parchment paper or grease well.
  2. Mix together the wet ingredients for the pumpkin bread.
  3. Add the dry ingredients and mix just until everything is combined.
  4. In another bowl, beat the cream cheese until smooth. Add the egg, sugar and flour.
  5. Pour half of the pumpkin batter in the baking sheet, spread the cream cheese mixture over the batter, then add the remaining pumpkin batter on top.
  6. Bake the loaf until cooked through. Cool before slicing to eat!
Slices of pumpkin Bread Recipe with Cream Cheese Center.

More Perfectly Fall Pumpkin Recipes

Pumpkin Pie Cake
Pumpkin Cobbler
Pumpkin Cheesecake Pie
Pumpkin Pie Bars
Pumpkin Cheesecake with Caramel Sauce
Pumpkin Cake with Cinnamon Cream Cheese Frosting

Tools Used to Make this Cream Cheese Pumpkin Bread Recipe

You need a loaf pan to make this recipe, and this is the one I used.
I like to line the pan with parchment paper so that the loaf is easy to remove from the pan.
In order to get the cream cheese mixture smooth, I like to use a mixer to beat the cream cheese. I have this hand mixer that I use all the time!

sliced cream cheese pumpkin bread.

Cream Cheese Pumpkin Bread Recipe

No ratings yet
Author: Deborah Harroun
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 9 servings
Course: Quick Bread
Cuisine: American
Print Pin
Cut into this pumpkin bread to reveal the wonderful cream cheese filling! This Cream Cheese Pumpkin Bread Recipe is the perfect loaf for fall baking.

Ingredients

Pumpkin Bread:

  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1/2 cup 2% milk
  • 1/4 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Cream Cheese Filling:

  • 4 ounces cream cheese at room temperature
  • 1 large egg
  • 2 tablespoons granulated sugar
  • 2 tablespoons all-purpose flour

Instructions

  • Preheat the oven to 350ºF. Grease a 9x5-inch loaf pan or line with parchment paper.
  • In a large bowl, mix together the pumpkin, granulated sugar, brown sugar, eggs, milk and oil.  Add the flour, pumpkin pie spice, baking soda, baking powder and salt and mix just until combined.
  • In another bowl, beat the cream cheese until smooth. Add the egg, sugar and flour and mix until combined.
  • Pour half of the pumpkin batter into the prepared baking dish. Carefully drop the cream cheese mixture over the pumpkin batter by the spoonful. Use an offset spatula to carefully spread the cream cheese mixture evenly over the batter. Carefully pour the remaining pumpkin batter over the top of the cream cheese mixture.
  • Place the loaf in the oven and bake until a tester inserted in the center comes out clean, 60-80 minutes. If the bread starts to get too brown, place a piece of foil over the top.
  • Let the bread cool for 5-10 minutes, then carefully remove from the loaf pan. Let the bread cool completely on a wire rack before serving.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Calories: 339kcal (17%), Carbohydrates: 50g (17%), Protein: 7g (14%), Fat: 13g (20%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 8g, Cholesterol: 77mg (26%), Sodium: 288mg (13%), Fiber: 2g (8%), Sugar: 27g (30%)

You may also like...

Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

Reader Interactions

Leave a Comment...

Recipe Rating




Comments

  2. Katie says

    Wow this sounds fabulous!! Never had a cake with a visible layer of cream cheese baked into it. Sounds delicious and what a gorgeous colour.

    Reply

  3. Emily says

    I think it looks really good. I love the idea of a cream cheese layer. Yeah, it's hard for me to make anything low-fat. I wonder if you could use just eggs instead of whites?

    Reply

  4. solid wood barstools says

    Sorry to hear that it did not turn out the way you liked it. The cream cheese center is nice and looks yummy!

    Reply

  6. Sweet and Savory says

    I have a recipe on my blog for pumpkin bread with a cream cheese filling and it came our nicely. Of course, I ignored the fat content.

    Yours looks as good as the best and since you ate a good share, it sounds like it still was good. There is a next time, if you yearn for it again.

    Reply

  8. Anonymous says

    Not bad looking at all, the peek of cream is enticing. I don'tknow if I'm a pumpkin convert…I still prefer Banana bread 🙂 Damn seasons! (Only because I'm not from the west so pumpkin baking is new to me…and my first try was very middle of the road, saved only by some caramel curd!

    Reply

  9. Grace says

    the orange-white contrast is even more outstanding that the black-white contrast in a chocolate and cream cheese pairing. what a gorgeous loaf.

    Reply

  11. Ingrid says

    That creamy cheesy center looks good. Yours is the second blog that I've read that wasn't happy with the outcome of this bread. I'd like to see your tweaks if you make it again.

    Happy Friday!
    ~ingrid

    Reply

  13. Kim says

    What a great idea to put a cream cheese layer in the middle of a pumpkin loaf. Sorry you didn't love the recipe, but it looks delicious!

    Reply

  14. Barbara says

    I'm sorry the recipe didn't turn out exactly as you would have liked, but it looks grand! I love the cream cheese center! Good idea to use it in your other pumpkin bread recipe.

    Reply