Pumpkin Cream Cheese Bread
This pumpkin cream cheese bread is the perfect fall recipe! It features a moist pumpkin loaf and creamy cheesecake filling. Each bite is such a treat! This pumpkin bread recipe is great for chilly fall days, but it can be enjoyed all year long. You will love the gooey cheesecake layer!
Why You’ll Love This Recipe
- This pumpkin cream cheese bread is surprisingly easy to make!
- The cheesecake filling is so creamy and gooey.
- This bread has the perfect balance of sweetness.
- The pumpkin flavor is strong, warm, and cozy.
- Great for the cooler fall and winter months!
- This bread is delicious any time of the day.
- It is versatile. Serve it for breakfast, as a snack, or a dessert – it fits any occasion.
- Made with common pantry items, you probably already own all of the ingredients.
- This recipe can be made gluten free. In addition, it is nut free.
- Check out these Pumpkin Cheesecake Cookies for another fall favorite recipe!
Ingredients & Substitutes
These are the main ingredients and substitutions for this easy pumpkin cream cheese bread. Scroll down to the recipe card for the full ingredients list and instructions.
Use large eggs. For the filling, use just one egg yolk. Save the egg white or discard. If you are vegan, make this Vegan Pumpkin Bread instead!
Vanilla extract adds a cozy flavor to the bread and the filling.
Use pumpkin purée, not pumpkin pie filling.
Both regular flour and gluten free flour work well. Since I am gluten free, I always use gluten free flour. Check out this Almond Flour Pumpkin Bread for a Paleo and grain free option.
Pumpkin pie spice and cinnamon add warm fall flavors.
Baking soda helps this bread rise.
A pinch of sea salt helps balance out the sweetness.
Coconut sugar adds sweetness to this bread. If desired, use brown sugar.
For the cheesecake filling, use softened cream cheese. It should be soft to the touch. Do not use cold cream cheese.
Lastly, sugar helps sweeten the cheesecake filling.
Taste & Texture
Every bite of this pumpkin cream cheese bread is delightful!
The bread is moist, tender, and rich with the warmth of pumpkin spices. The cream cheese layer is a creamy contrast
This bread is not overly sweet.
The texture is moist, gooey, creamy, and soft!
How to Make
First, preheat your oven to 350 degrees Fahrenheit. Line a 9-inch by 5-inch bread pan with parchment paper.
In a mixing bowl, combine the eggs, melted coconut oil, vanilla, and pumpkin purée. Stir together.
Then, sift in the flour, pumpkin pie spice, cinnamon, baking soda, sea salt, and coconut sugar. Stir together.
Then, make the filling. Add the softened cream cheese, sugar, and egg yolk to a clean mixing bowl. Use an electric mixer to beat until completely creamy and smooth.
Assemble the bread. Pour ¾ of the pumpkin bread batter into the parchment lined bread pan.
Spread the filling mixture on top. Smooth into an even layer.
Top with the remaining pumpkin bread batter. Smooth into an even layer.
Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out mostly clean.
Lastly, remove the pan from the oven. Allow the pumpkin cream cheese bread to fully cool before slicing into.
Expert Tips for Success
Follow these tips for making the best pumpkin cream cheese bread.
Use canned pumpkin purée, not pumpkin pie filling.
For a smooth and creamy texture, ensure your cream cheese is at room temperature before mixing. It will not mix together as easily if it is cold.
Insert a toothpick in the center. If it comes out with a few moist crumbs and a little cheesecake filling, it is done. Do not overbake, or you’ll lose that perfect moist texture.
Let the pumpkin cream cheese bread cool completely before slicing. This allows the flavors to meld and ensures clean slices.
Flavor Variations & Add-Ins
Switch up the flavors of your pumpkin cream cheese bread.
Nuts: Add some chopped pecans or walnuts for a delightful crunch.
Chocolate: Throw in chocolate chips or chunks for a decadent touch.
Fruit: Dried cranberries or raisins can provide a tart contrast to the sweet bread.
Spices: Feel free to play with spices like cloves or cardamom for a unique twist.
How to Serve & Store
Serve this pumpkin cream cheese bread once fully cooled.
Pair with coffee, tea, or milk.
This bread can be eaten for breakfast, brunch, an afternoon snack, or dessert!
To store, keep the bread in an airtight container at room temperature for up to 4 days. For longer storage, freeze individual slices to maintain its freshness and flavor.
Frequently Asked Questions (FAQs)
Yes, you can substitute the all purpose flour with a gluten free flour blend. I love King Arthur Flour and Bob’s Red Mill for gluten free flour blends.
Absolutely! Just ensure you are using a baking pumpkin, roast it, and purée the flesh until smooth. Blot out any excess moisture.
Pumpkin bread can be dense if there is too much flour or if it is overbaked.
Pumpkin can replace eggs, oil, and butter in baking, depending on the recipe.
Add in chocolate chips, nuts, or dried fruit to the bread batter.
Yes, freeze individual slices for up to 1 month.
Pre-Cut Parchment Paper Sheets: These parchment paper sheets make clean up very easy.
Pyrex 3 Glass Mixing Bowls: These are my favorite mixing bowls for baking this quick bread.
Pyrex Glass Measuring Cups: I love these glass measuring cups.
Bread Pan: I use this bread pan every time I bake this pumpkin cream cheese bread!
Check out all of my kitchen favorites!
You May Also Enjoy
- Pumpkin Chocolate Chip Bread
- Healthy Zucchini Bread
- Gluten Free Pumpkin Bread
- Healthy Banana Bread
- Gluten Free Banana Bread
If you make this cream cheese pumpkin bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! Check out these Breakfast Recipes for more great ideas.
Get the Recipe: Pumpkin Cream Cheese Bread
- 4 ounces softened cream cheese
- ¼ cup sugar
- 1 large egg yolk
- First, preheat your oven to 350 degrees Fahrenheit. Line a 9-inch by 5-inch bread pan with parchment paper.
- In a mixing bowl, combine the eggs, melted coconut oil, vanilla, and pumpkin purée. Stir together.
- Then, sift in the flour, pumpkin pie spice, cinnamon, baking soda, sea salt, and coconut sugar. Stir together.
- Then, make the filling. Add the softened cream cheese, sugar, and egg yolk to a clean mixing bowl. Use an electric mixer to beat until completely creamy and smooth.
- Assemble the bread. Pour ¾ of the pumpkin bread batter into the parchment lined bread pan.
- Spread the filling mixture on top. Smooth into an even layer.
- Top with the remaining pumpkin bread batter. Smooth into an even layer.
- Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Finally, remove the pan from the oven. Allow the bread to fully cool before slicing.
- Use pumpkin purée, not pumpkin pie filling.
- Both regular flour and gluten free flour work well. I am gluten free, so I used King Arthur Flour gluten free flour.
- The pumpkin bread batter will be somewhat thick.
- Use softened cream cheese. I put mine on the kitchen counter 2 hours before baking.
- Use a stand mixer or electric mixer to beat the cheesecake filling. Do not mix by hand.
- Do not bake too long. If you insert a toothpick into the middle, it will come out a little gooey from the filling.
- Allow the bread to fully cool before slicing and serving. It needs time to cool down and fully set.
- Store leftovers in an airtight container at room temperature for up to 4 days.
- Freeze individual slices for up to 1 month.
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