Decadent Cream Cheese Pumpkin Bread: The Ultimate Moist & Swirly Fall Treat

Welcome to your new favorite fall tradition: a supremely moist and incredibly flavorful cream cheese pumpkin bread! While its comforting spices and rich cream cheese swirl make it an absolute holiday showstopper, this loaf is so irresistibly good, you’ll want to enjoy it year-round. Forget dry, crumbly quick breads; this recipe delivers a dense, tender crumb bursting with pumpkin flavor and a luscious, tangy cream cheese ribbon running through its center. It’s truly a delight for the senses, perfect for cozy mornings, afternoon pick-me-ups, or a comforting dessert.

If you’re a fan of our popular pumpkin cheesecake muffins, prepare to fall in love all over again. This cream cheese pumpkin bread takes those beloved flavors and transforms them into an even more substantial and shareable loaf. It’s surprisingly easy to bake, and the impressive presentation with its contrasting layers will have your friends and family thinking you spent hours in the kitchen. Get ready to fill your home with the warm, inviting aroma of pumpkin spice and create unforgettable culinary memories.

Why You’ll Adore This Cream Cheese Pumpkin Bread

This isn’t just any pumpkin bread; it’s a culinary experience designed to bring warmth and joy. Here’s why this particular recipe stands out and quickly becomes a cherished staple:

Unforgettable Texture and Balance: Unlike many quick breads that can be either too crumbly or overly sweet, our cream cheese pumpkin bread strikes a perfect balance. It’s wonderfully soft and dense, providing a satisfying chew with every bite. The sweetness is perfectly calibrated, allowing the natural flavors of pumpkin and the vibrant blend of spices to shine through without being overpowered. The tangy cream cheese swirl cuts through the richness, creating a delightful contrast that keeps you coming back for more.
The Perfect Companion for Any Beverage: Imagine a crisp autumn morning, a steaming mug of coffee, and a generous slice of this homemade pumpkin bread. Or perhaps a chilly evening, a cozy blanket, and a cup of rich crockpot hot chocolate paired with this comforting treat. Its versatility makes it the ideal accompaniment for a wide range of hot beverages, enhancing both the drink and the bread with its harmonious flavors. You might also enjoy it with a spiced chai latte or even a glass of cold milk.
Versatile for Any Occasion: This delightful loaf isn’t limited to a single mealtime. Its rich yet balanced profile makes it suitable for various occasions. Serve it as a hearty breakfast to start your day on a sweet note, offer it as part of an impressive brunch spread alongside fresh fruit and eggs, or slice it up for an elegant and comforting dessert after dinner. It also makes a fantastic edible gift for neighbors, teachers, or hosts during the holiday season, guaranteed to be appreciated by all.

Essential Ingredients for Perfect Pumpkin Bread

Crafting the perfect cream cheese pumpkin bread starts with understanding your ingredients. While the list might seem straightforward, a few key distinctions and quality choices can elevate your bread from good to truly exceptional.

Pumpkin Puree: Not Pumpkin Pie Mix! This is perhaps the most crucial distinction. Always opt for 100% pure pumpkin puree. Pumpkin pie mix, while convenient, contains added sugar and spices, which will throw off the flavor balance and sweetness level of this recipe. Look for cans that clearly state “100% Pure Pumpkin” on the label. The goal is to control the spice and sugar yourself for optimal results.
Cream Cheese: Brick-Style is Best. For the creamy, luscious swirl, use only brick-style cream cheese. This type has a firmer consistency and lower water content compared to cream cheese that comes in a tub, which is typically designed for spreading. The brick-style ensures your cream cheese filling holds its shape and bakes beautifully within the bread without becoming watery or too runny. Remember to soften it at room temperature for easy mixing.
Sour Cream: Full-Fat for Richness. Just like the cream cheese, the quality of your sour cream matters. Using full-fat sour cream is highly recommended. The higher fat content contributes significantly to the bread’s incredible moisture, tender crumb, and overall richness. It also adds a subtle tang that complements the sweetness of the pumpkin and cream cheese layers beautifully. If you absolutely must substitute, full-fat plain Greek yogurt can be a decent alternative, but sour cream yields the best results.
All-Purpose Flour: Standard unbleached all-purpose flour provides the perfect structure for this moist loaf. Ensure it’s spooned and leveled, not scooped directly from the bag, to avoid a dense bread.
Sugars: Granulated and Brown: A blend of granulated and brown sugar is used. Granulated sugar provides foundational sweetness, while brown sugar adds depth, a hint of molasses flavor, and extra moisture, contributing to the bread’s tender texture.
Eggs: Room Temperature is Key: Using room temperature eggs for both the pumpkin batter and cream cheese filling helps them incorporate more smoothly and evenly into the other ingredients, creating a more uniform and well-emulsified batter. This leads to a better texture in your finished bread.
Vegetable Oil: For ultimate moisture! Oil keeps quick breads wonderfully moist and tender, often more so than butter, which can sometimes result in a denser crumb. Any neutral-flavored oil like canola, grapeseed, or sunflower oil will work.
Spices: Cinnamon & Pumpkin Pie Spice: This recipe leverages the classic duo for that quintessential fall flavor. Ground cinnamon is a staple, while pumpkin pie spice (a blend typically including cinnamon, nutmeg, ginger, cloves, and sometimes allspice) amplifies the aromatic warmth. Feel free to adjust the amounts to your personal preference for a stronger or milder spice profile.
Leavening Agents: Baking Powder & Baking Soda: These are essential for giving the bread its rise and light texture. Ensure they are fresh for maximum effectiveness.
Salt: A pinch of salt enhances all the other flavors, balancing the sweetness and making the pumpkin and spices pop.

Step-by-Step Guide: How to Make Cream Cheese Pumpkin Bread

Creating this delicious cream cheese pumpkin bread is a straightforward process, but paying attention to each step ensures a perfect outcome. Follow these instructions carefully for a moist, flavorful loaf with a beautiful swirl.

Prepare Your Oven and Pan: Begin by preheating your oven to 350 degrees F (175 degrees C). This ensures the oven is at the correct temperature when the bread goes in, promoting even baking. Next, prepare a standard 9×5-inch loaf pan. Line it with parchment paper, leaving an overhang on the longer sides. This parchment “sling” will make it incredibly easy to lift the baked loaf out of the pan once it’s cooled, preventing sticking and ensuring a clean release.
Whip Up the Cream Cheese Filling: In a medium-sized mixing bowl, combine the softened brick-style cream cheese, one room temperature egg, 1/2 cup of granulated sugar, and 1/4 cup of all-purpose flour. Using a hand mixer or a whisk, mix these ingredients thoroughly until the mixture is completely smooth and creamy, with no lumps of cream cheese remaining. The flour helps to stabilize the cream cheese layer during baking, preventing it from sinking too much and maintaining its luscious texture. Set this filling aside.
Prepare the Pumpkin Batter Wet Ingredients: In a separate, larger mixing bowl, combine all the wet ingredients for the pumpkin bread: 1 cup of pure pumpkin puree (remember, not pie mix!), 1 teaspoon of vanilla extract, one room temperature egg, 1/2 cup of brown sugar, 1/4 cup of granulated sugar, 1/4 cup of vegetable oil, and 1/2 cup of full-fat sour cream. Whisk these ingredients together until they are well combined and smooth.
Combine Dry Ingredients with Pumpkin Mixture: To the bowl with the pumpkin wet mixture, add your dry ingredients: 1 cup of all-purpose flour, 2 teaspoons of ground cinnamon, 1 teaspoon of pumpkin pie spice, 1/4 teaspoon of salt, 1/2 teaspoon of baking powder, and 1/2 teaspoon of baking soda. Using a spatula or wooden spoon, gently fold the dry ingredients into the wet until just combined. It’s crucial not to overmix the batter; overmixing can develop the gluten in the flour too much, leading to a tough and dry bread. A few small lumps are perfectly fine.
Layer the First Pumpkin Base: Pour about half of the pumpkin mixture into the prepared loaf pan. Use a rubber spatula to gently spread it out evenly across the bottom of the pan, forming the base layer of your bread.
Add the Cream Cheese Layer: Carefully pour the prepared cream cheese mixture over the pumpkin layer in the pan. Again, use your spatula to gently spread it out, forming an even layer on top of the pumpkin batter. Try to keep this layer centered and avoid pushing it too much into the edges of the pan to maintain a distinct swirl.
Top with Remaining Pumpkin Batter: Gently dollop the remaining pumpkin mixture over the cream cheese layer. Using your spatula, very carefully smooth it out to cover the cream cheese. If you wish to create a more defined swirl, you can take a knife or skewer and gently run it through the layers in a swirling motion (once or twice is enough to avoid overmixing the layers).
Bake to Perfection: Place the loaf pan into your preheated oven. Bake for approximately 45-55 minutes. The exact baking time can vary depending on your oven, so keep an eye on it. The bread is done when a wooden skewer or knife inserted into the center comes out clean or with only a few moist crumbs attached. Avoid overbaking, as this can dry out your loaf.
Cool Completely Before Slicing: This step is paramount! 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. Then, using the parchment paper overhang, carefully lift the loaf out of the pan and transfer it directly to the wire rack to cool completely. It is essential to let the cream cheese pumpkin bread cool for at least 4 hours, or ideally until fully chilled, before slicing into it. The cream cheese filling needs time to set properly; slicing it hot will result in a messy, gooey center that hasn’t firmed up. Patience is key for that perfect slice!

Pro Tips for the Best Cream Cheese Pumpkin Bread

Achieving the perfect loaf of cream cheese pumpkin bread is easy with these insider tips and tricks:

Room Temperature Ingredients are Non-Negotiable: This might sound like a minor detail, but it makes a significant difference. Ensure both your cream cheese and eggs are at room temperature. Softened cream cheese blends smoothly without lumps, creating a silky filling. Room temperature eggs emulsify better with other ingredients, resulting in a more uniform batter and a finer crumb in the finished bread. Take them out of the fridge at least 30-60 minutes before you plan to bake.
Don’t Overmix or Overbake: These are two common pitfalls in baking quick breads. Overmixing the pumpkin batter will develop the gluten in the flour too much, leading to a tough, chewy texture rather than a soft, tender one. Mix only until the dry ingredients are just incorporated. Similarly, overbaking will dry out your loaf, making it less moist and flavorful. Start checking for doneness at the lower end of the baking time range (around 45 minutes) and rely on the skewer test.
Patience is a Virtue: Cool Completely: We know it’s tempting to slice into a warm, fragrant loaf straight from the oven, but for this cream cheese pumpkin bread, patience is absolutely essential. The cream cheese filling needs ample time (at least 4 hours, ideally longer or chilled) to set and firm up. Slicing it too soon will result in a gooey, runny cream cheese layer that won’t hold its shape and can make the bread taste undercooked. Allow it to cool fully on a wire rack to achieve that beautifully defined and set swirl.
The Perfect Swirl Technique: For a more distinct cream cheese swirl, after adding the final layer of pumpkin batter, take a butter knife or skewer and gently swirl it through the layers in a figure-eight or zigzag pattern just once or twice. Be careful not to overmix the layers, as this can cause the colors to blend too much. The goal is a gentle marbling, not a fully integrated batter.
Pan Preparation for Easy Release: Always line your loaf pan with parchment paper, leaving an overhang on the longer sides. This acts as a sling, allowing you to easily lift the entire baked loaf out of the pan without any sticking. If you don’t have parchment paper, thoroughly grease and flour your pan, but parchment is highly recommended for foolproof removal.
Adjust Spices to Taste: The amount of cinnamon and pumpkin pie spice in this recipe provides a balanced flavor. However, if you prefer a stronger spice kick, feel free to increase the quantities slightly. You can also add a pinch of ground ginger or nutmeg for an extra layer of warmth.

Frequently Asked Questions About Pumpkin Bread

Here are some common questions about making and enjoying this delicious cream cheese pumpkin bread:

Can I use fresh pumpkin instead of canned pumpkin puree?
While you can technically use fresh pumpkin puree, we highly recommend sticking with canned 100% pure pumpkin puree for this recipe. Canned pumpkin has a consistent moisture content and texture that is ideal for baking, ensuring predictable results. Fresh pumpkin puree can vary significantly in moisture, sometimes leading to a wetter or drier batter. If you do use fresh, make sure it’s very thick and well-drained to avoid adding excess moisture to your bread. You’ll need to roast and puree your own pumpkin, then drain any excess liquid to achieve a similar consistency to canned. For ease and consistency, stick to canned!

How do I know when the cream cheese pumpkin bread is done?
The best way to check for doneness is to insert a long wooden skewer or a thin knife into the center of the loaf. If it comes out clean or with just a few moist crumbs attached (not wet batter), your bread is ready. If you hit the cream cheese layer, the skewer might look a little moist or creamy, but the surrounding pumpkin bread part should be cooked through. An internal thermometer inserted into the pumpkin bread portion should read around 200-205°F (93-96°C). Avoid overbaking, as this will result in a dry loaf.

How should I store cream cheese pumpkin bread?
Due to the cream cheese filling, it’s best to store any leftover cream cheese pumpkin bread in an airtight container in the refrigerator. It will stay fresh for up to 3-5 days. If you prefer, you can also store it at room temperature for up to 2-3 days, especially if your kitchen isn’t overly warm. Always ensure it’s tightly covered to prevent it from drying out.

Can I freeze pumpkin bread?
Yes, this cream cheese pumpkin bread freezes beautifully! Once the loaf has completely cooled (this is crucial!), wrap it tightly in plastic wrap, then an additional layer of aluminum foil. You can freeze the whole loaf or individual slices. It will keep well in the freezer for up to 2-3 months. To thaw, simply unwrap and let it come to room temperature on the counter, or gently warm individual slices in the microwave or oven.

What about substitutions or variations?
This recipe is quite forgiving for minor adjustments. You can try adding a handful of chopped pecans or walnuts to the pumpkin batter for added crunch. Chocolate chips (mini or regular) would also be a delicious addition. For the sour cream, full-fat plain Greek yogurt can be used as a substitute, though it might yield a slightly different texture. As for the oil, any neutral-flavored oil like canola, grapeseed, or sunflower will work. Avoid strong-flavored oils that could overpower the pumpkin spice. You can also experiment with a blend of ground ginger, nutmeg, and allspice if you don’t have pumpkin pie spice on hand.

More Delicious Pumpkin Recipes to Try

If you’re loving all things pumpkin, be sure to check out these other fantastic recipes that celebrate the flavors of fall:

Pumpkin Cookies with Cream Cheese Frosting – Super soft, chewy cookies topped off with a rich and tangy cream cheese frosting. A perfect bite-sized pumpkin delight!
Pumpkin Cognac Cheesecake – Indulge in a creamy, velvety pumpkin cheesecake infused with a hint of warming cognac. An elegant dessert for any special occasion.
Instant Pot Pumpkin Rice Pudding – A comforting and delicious rice pudding, flavored with pumpkin and spices, cooked quickly and effortlessly in your Instant Pot in under 40 minutes!
Classic Moist Pumpkin Cake – A timeless recipe for a moist, tender, and absolutely delicious pumpkin cake that’s perfect for any fall gathering.

We hope you enjoy baking and sharing this incredible Cream Cheese Pumpkin Bread! If you tried this recipe, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Your feedback means the world to us and helps other bakers discover this amazing recipe. And don’t forget to connect with us and share your creations on Facebook, Instagram, or Pinterest!

5 from 1 vote

Cream Cheese Pumpkin Bread

By Julie Maestre

This recipe for cream cheese pumpkin bread is a moist loaf that’s always a hit around the holidays. Although I highly recommend enjoying it year-round cause it’s that good!

Prep: 10 minutes

Cook: 45 minutes

Total: 55 minutes

Servings: 6

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Ingredients

▢ 1 cup all-purpose flour
▢ 1 cup pumpkin puree, not pumpkin pie mix
▢ 1 egg, room temperature
▢ 1/4 cup sugar
▢ 1/2 cup brown sugar
▢ 1/2 cup sour cream , full fat
▢ 1/4 cup vegetable oil
▢ 1 tsp vanilla extract
▢ 1 tsp pumpkin spice
▢ 2 tsp ground cinnamon
▢ 1/4 tsp salt
▢ 1/2 tsp baking soda
▢ 1/2 tsp baking powder

Cream Cheese Filling

▢ 8 ounces cream cheese , softened
▢ 1 egg, room temperature
▢ 1/2 cup sugar
▢ 1/4 cup all-purpose flour

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Instructions

Preheat oven to 350 degrees F. and line a 9×5 loaf pan with parchment paper.
In a large bowl, combine the softened cream cheese, egg, 1/2 cup granulated sugar, and 1/4 cup of all-purpose flour. Mix well.
In a separate bowl, combine the pumpkin puree, vanilla extract, egg, 1/2 cup brown sugar, 1/4 cup granulated sugar, oil, and sour cream.
Add the flour, cinnamon, pumpkin pie spice, salt, baking powder, baking soda to the pumpkin mixture and mix until well combined. Don’t overmix.
Add half of the pumpkin mixture to the loaf pan and smooth it out with a rubber spatula.
Pour in the cream cheese mixture over the pumpkin mixture and smooth it out.
Top the cream cheese mixture with the remaining pumpkin mixture and smooth it out very gently.
Bake for 45 minutes and let it cool for 1-2 hours before slicing into it.

Notes

Let the cream cheese pumpkin bread cool for 4 hours before slicing into it. It won’t taste pleasant hot.
Make sure the cream cheese is softened at room temperature.
Use room temperature eggs.
Don’t overbake or over mix the batter.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Julie Maestre

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Course: Bread, breakfast

Cuisine: American

Servings: 6

Calories: 448

Keyword: cream cheese filled pumpkin bread, how to make cream cheese pumpkin bread, pumpkin bread with cream cheese

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