Cream Cheese Swirled Pumpkin Bread

Indulge in the ultimate autumn delight with our homemade Cream Cheese Pumpkin Bread! This recipe creates a perfectly moist pumpkin loaf with a luscious, tangy cream cheese swirl baked right into the center. It’s the ideal treat for fall baking, bringing warmth and comfort to any occasion.

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If the irresistible allure of Cream Cheese Pumpkin Bread perfectly captures your autumnal spirit, then you’ll also adore some of our other pumpkin-infused creations. Don’t miss out on my classic Pumpkin Nut Bread, a timeless favorite, or these delightful Pumpkin Muffins with Chocolate Chips, perfect for a grab-and-go breakfast.

The Best Cream Cheese Pumpkin Bread Recipe for Fall

Years ago, my husband and I received a thoughtful gift – a beautiful loaf of bread labeled “Pumpkin Cream Loaf.” Our excitement was palpable, imagining a decadent, creamy surprise within. However, upon slicing it open, we were met with a delicious but standard pumpkin bread. While there’s absolutely nothing wrong with classic pumpkin bread, the “cream” in the title had set a higher expectation, leaving us just a touch disappointed by the absence of that promised creamy element.

That experience sparked a culinary quest: to create the exact bread we had envisioned. Good news – it’s almost as easy to bake that dream loaf right in your own kitchen! This Cream Cheese Pumpkin Bread delivers on every promise. It combines the heartwarming, spiced flavor of traditional pumpkin bread with an unexpected, luscious ribbon of cream cheese swirled through its center. The contrast of the rich pumpkin and the tangy, sweet cream cheese is simply divine. My absolute favorite way to enjoy a slice of this magnificent loaf is straight from the refrigerator the morning after it’s baked – if it manages to last that long!

Why This Cream Cheese Pumpkin Bread Will Become Your Fall Favorite

• Unforgettable Flavor Profile: Experience the perfect harmony of earthy pumpkin, warm fall spices like cinnamon and nutmeg, and the delightful tang of cream cheese. It’s a sophisticated flavor combination that truly embodies the spirit of autumn.
• Incredibly Moist and Tender: Thanks to the generous amount of pumpkin puree and vegetable oil, this bread remains exceptionally moist and tender for days, never drying out like some other quick breads.
• The Surprise Cream Cheese Swirl: What sets this recipe apart is the hidden layer of creamy, sweet, and slightly tart cream cheese filling. It transforms a simple pumpkin loaf into an extraordinary dessert or an elevated breakfast treat.
• Simple Quick Bread Method: Despite its impressive appearance, this is fundamentally a quick bread recipe, meaning no yeast or extensive kneading is required. It’s surprisingly easy to put together, making it accessible for bakers of all skill levels.
• Perfect for Any Occasion: Whether you’re hosting a fall brunch, looking for a comforting afternoon snack, or need a delightful dessert to share, this Cream Cheese Pumpkin Bread is always a hit. It also makes a wonderful homemade gift!

Essential Ingredients for Your Perfect Loaf

This delightful pumpkin bread recipe is ingeniously designed with two distinct components: the spiced pumpkin bread batter and the creamy, sweet cream cheese filling. Each part plays a crucial role in creating the final, harmonious flavor and texture.

For the Moist Pumpkin Bread:

• Pumpkin Puree: The star of the show! Provides incredible moisture and that quintessential pumpkin flavor. Ensure it’s 100% pure pumpkin, not pumpkin pie filling, which contains added spices and sugar.
• Granulated Sugar & Brown Sugar: A blend of both sugars offers balanced sweetness. Granulated sugar provides clean sweetness, while brown sugar adds depth, moisture, and a subtle molasses note, enhancing the autumn spice profile.
• Eggs: Act as binders, adding structure and richness to the bread. Large eggs are standard for most baking recipes.
• Milk: Contributes to the tender crumb and moisture. 2% milk is specified, but whole milk or even a non-dairy milk alternative (like almond or soy) can be used.
• Vegetable Oil: Essential for a moist, tender crumb that stays soft for days. Unlike butter, oil remains liquid at room temperature, keeping the bread from drying out.
• All-Purpose Flour: The foundation of the bread. Measure it correctly (spoon and level) to avoid a dense or dry loaf.
• Pumpkin Pie Spice: The shortcut to fall flavor! This pre-mixed blend typically includes cinnamon, nutmeg, ginger, and cloves, perfectly complementing the pumpkin. You can also make your own.
• Baking Soda & Baking Powder: These leavening agents work together to give the bread its beautiful rise and airy texture. Ensure they are fresh for optimal results.
• Salt: A small but mighty ingredient, salt balances the sweetness and enhances all the other flavors in the bread.

For the Irresistible Cream Cheese Filling:

• Cream Cheese: The core of the filling. Use full-fat block cream cheese, and ensure it’s at room temperature for a perfectly smooth, lump-free mixture.
• Egg: Helps to set the cream cheese filling during baking, giving it a stable, cheesecake-like consistency.
• Granulated Sugar: Sweetens the tangy cream cheese, creating a delightful contrast with the pumpkin bread.
• All-Purpose Flour: A small amount helps to thicken the filling and prevent it from becoming too runny, ensuring it bakes up beautifully within the loaf.

Mastering the Art of Cream Cheese Pumpkin Bread: A Step-by-Step Guide

One of the many reasons I adore quick breads is their inherent simplicity. While this recipe does feature the additional, elegant step of a cream cheese filling, it remains remarkably easy to execute, promising impressive results with minimal fuss.

1. Prepare Your Pan and Oven: Begin by preheating your oven to 350°F (175°C). Next, grease a standard 9×5-inch loaf pan thoroughly, or for effortless removal, line it with parchment paper, leaving an overhang on the longer sides to act as “handles.” This simple step makes lifting the baked loaf out a breeze.
2. Combine Wet Ingredients for Pumpkin Bread: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, milk, and vegetable oil until the mixture is smooth and well combined. This ensures a consistent base for your pumpkin batter.
3. Incorporate Dry Ingredients: To the wet ingredients, add the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. Mix gently, either with a whisk or a spatula, just until the dry ingredients are fully incorporated and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough bread. A few lumps are perfectly fine.
4. Prepare the Cream Cheese Filling: In a separate medium bowl, use an electric mixer (or a sturdy whisk) to beat the softened cream cheese until it is light and fluffy, and completely smooth. Then, add the egg, granulated sugar, and all-purpose flour, continuing to beat until all ingredients are perfectly combined and the mixture is silky smooth.
5. Assemble Your Layered Loaf: Pour approximately half of the prepared pumpkin batter into your greased or parchment-lined loaf pan, spreading it evenly across the bottom. Next, carefully dollop spoonfuls of the cream cheese mixture over the pumpkin batter. Using an offset spatula or the back of a spoon, gently spread the cream cheese layer evenly over the pumpkin batter, being mindful not to disturb the bottom layer too much. Finally, carefully pour the remaining pumpkin batter over the cream cheese layer, gently spreading it to cover the filling completely.
6. Bake to Golden Perfection: Place the assembled loaf in the preheated oven. Bake for 60 to 80 minutes, or until a wooden skewer or toothpick inserted into the center of the pumpkin bread (avoiding the cream cheese layer) comes out clean. If the top of the bread begins to brown too quickly, loosely tent it with aluminum foil to prevent over-browning.
7. Cool Before Slicing: Once baked, remove the loaf from the oven and let it cool in the pan on a wire rack for at least 15-20 minutes. This allows the bread to set and firm up. After this initial cooling, use the parchment paper overhang (if used) to carefully lift the loaf out of the pan and transfer it to the wire rack to cool completely. Slicing into a warm loaf can cause the cream cheese filling to be too soft and messy, so patience is key for the perfect slice!

Expert Tips for the Best Cream Cheese Pumpkin Bread

• Room Temperature Ingredients Are Key: Ensure your cream cheese and eggs for the filling are at room temperature. This is crucial for achieving a smooth, lump-free cream cheese mixture. Cold cream cheese will result in a lumpy filling.
• Measure Flour Correctly: For all quick breads, precise flour measurement is vital. Spoon the flour into your measuring cup and then level it off with a straight edge. Scooping directly from the bag can pack too much flour, leading to a dry bread.
• Do Not Overmix the Batter: Overmixing develops gluten, which can make your pumpkin bread tough and chewy instead of tender and moist. Mix the dry and wet ingredients just until combined.
• Pure Pumpkin Only: Double-check your canned pumpkin to ensure it’s 100% pure pumpkin puree, not pumpkin pie filling. Pie filling has added sugars and spices that will alter the recipe’s balance.
• Gentle Layering for the Swirl: When adding the cream cheese mixture, dollop it carefully and spread it gently. Too much force can cause it to sink into the pumpkin batter or mix unevenly.
• Test for Doneness Properly: Insert a toothpick into the pumpkin bread portion of the loaf (not directly into the cream cheese layer, as it will always be a bit moist). If it comes out clean or with a few moist crumbs, the bread is done.
• Cool Completely for Clean Slices: Resist the urge to slice the bread while it’s still warm! The cream cheese filling needs time to set properly. Cooling completely ensures clean, beautiful slices.

Delicious Variations to Customize Your Loaf

While this Cream Cheese Pumpkin Bread is spectacular on its own, there are many ways to personalize it and add your favorite flavors:

• Add Nuts: Fold in 1/2 cup of chopped walnuts, pecans, or candied pecans into the pumpkin batter for an added crunch and nutty flavor.
• Chocolate Chip Delight: Stir 1/2 cup of semi-sweet, dark, or white chocolate chips into the pumpkin batter for an extra layer of sweetness and indulgence.
• Streusel Topping: For a delightful crumbly texture, sprinkle a simple streusel topping over the top of the loaf before baking. Combine 1/4 cup flour, 1/4 cup brown sugar, and 2 tablespoons cold butter (cut into small pieces), then crumble over the batter.
• Extra Spice: If you love a bolder spice flavor, feel free to add an extra 1/2 teaspoon of cinnamon or a pinch of ground ginger or cloves to the pumpkin bread batter.
• Simple Glaze: After the bread has completely cooled, drizzle a simple glaze made from powdered sugar and a touch of milk or orange juice over the top for an elegant finish.

Storage and Freezing Tips

To ensure your Cream Cheese Pumpkin Bread stays fresh and delicious, follow these storage guidelines:

• Countertop: Store any leftover slices or the entire loaf in an airtight container at room temperature for up to 2 days. Due to the cream cheese filling, longer storage is best in the refrigerator.
• Refrigerator: For extended freshness, especially with the cream cheese, store the bread in an airtight container in the refrigerator for up to 5-7 days. Bring slices to room temperature before serving for the best flavor and texture, or warm slightly.
• Freezing: This bread freezes beautifully!
  • Whole Loaf: Once completely cooled, wrap the entire loaf tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
  • Individual Slices: For convenience, slice the cooled bread and wrap each slice individually in plastic wrap, then place them in a freezer-safe bag or container. This allows you to pull out single servings as needed. Freeze for up to 3 months. Thaw at room temperature or gently warm in the microwave.

Frequently Asked Questions (FAQs)

Can I use homemade pumpkin puree?

Yes, absolutely! If using homemade pumpkin puree, ensure it is thick and has been drained of any excess water. Too much moisture can affect the bread’s consistency.

Is pumpkin puree the same as pumpkin pie filling?

No, they are not the same. Pumpkin puree is 100% cooked, mashed pumpkin. Pumpkin pie filling is sweetened and spiced pumpkin, ready for a pie. Always use pure pumpkin puree for this recipe.

Can I make this recipe into muffins instead of a loaf?

Yes, you can! Divide the pumpkin batter and cream cheese filling among muffin cups. Fill half with pumpkin, add a dollop of cream cheese, then top with remaining pumpkin. Bake at 375°F (190°C) for approximately 20-25 minutes, or until a toothpick comes out clean.

Why is my pumpkin bread dry?

A dry bread is usually a result of overmixing the batter or overbaking. Overmixing develops gluten, making the bread tough, while overbaking removes too much moisture. Stick to mixing just until combined and watch the baking time carefully.

Can I reduce the amount of sugar in the recipe?

While you can slightly reduce the sugar, it’s not recommended to make drastic changes, as sugar contributes to both moisture and structure, not just sweetness. A small reduction (e.g., by 1/4 cup total) might be acceptable, but any more could affect the texture and flavor.

More Perfectly Fall Pumpkin Recipes to Enjoy

Embrace the season with even more delicious pumpkin creations:

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

Recommended Tools for Effortless Baking

Having the right tools can make all the difference in your baking experience. Here are a few essentials that will help you achieve perfect Cream Cheese Pumpkin Bread:

• You’ll definitely need a sturdy loaf pan for this recipe. A good quality pan ensures even baking and easy release.
• To make removing the loaf even easier and for a cleaner presentation, I highly recommend lining your pan with parchment paper.
• Achieving a perfectly smooth cream cheese mixture is crucial, and for that, a reliable hand mixer is invaluable. I use mine all the time for various baking tasks!
• A set of durable mixing bowls in various sizes will be essential for preparing both the pumpkin batter and the cream cheese filling.
• Good quality measuring cups and spoons are important for accurate ingredient proportions, which is key to consistent baking results.

Cream Cheese Pumpkin Bread Recipe

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

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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

1. Preheat the oven to 350ºF (175°C). Grease a 9×5-inch loaf pan or line with parchment paper, leaving an overhang.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, eggs, milk, and oil until well combined. Add the flour, pumpkin pie spice, baking soda, baking powder, and salt. Mix just until combined, being careful not to overmix.
3. In another bowl, beat the room temperature cream cheese until smooth and fluffy. Add the egg, sugar, and flour, and mix until thoroughly combined and smooth.
4. Pour half of the pumpkin batter into the prepared loaf pan. Carefully drop spoonfuls of the cream cheese mixture over the pumpkin batter. Gently spread the cream cheese mixture evenly over the batter with an offset spatula. Carefully pour the remaining pumpkin batter over the top of the cream cheese mixture, spreading it to cover the filling.
5. Place the loaf in the oven and bake for 60-80 minutes, or until a tester inserted into the center of the pumpkin bread (avoiding the cream cheese layer) comes out clean. If the bread starts to get too brown, loosely tent it with aluminum foil.
6. Let the bread cool in the loaf pan on a wire rack for 15-20 minutes. Then, carefully remove it from the pan (using parchment paper handles if applicable) and transfer to the wire rack to cool completely before slicing and serving.

Recipe Notes:

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

Nutrition Information (Estimated Per Serving)

Calories: 339kcal (17%),
Carbohydrates: 50g (17%),
Protein: 7g (14%),
Fat: 13g (20%),
Saturated Fat: 4g (25%),
Polyunsaturated Fat: 8g,
Trans Fat: 0g,
Cholesterol: 77mg (26%),
Sodium: 288mg (13%),
Fiber: 2g (8%),
Sugar: 27g (30%)

There’s nothing quite like the comforting aroma of freshly baked pumpkin bread filling your kitchen, especially when it comes with a delightful surprise. This Cream Cheese Pumpkin Bread is more than just a recipe; it’s an experience, a celebration of autumn’s bounty, and a truly satisfying treat that will leave you and your loved ones craving more. Whether enjoyed with your morning coffee, as an afternoon snack, or a simple dessert, it’s sure to become a cherished part of your fall traditions. We hope you savor every delicious bite!