Moist, delicious, and perfectly spiced this pumpkin bread is filled with a cream cheese swirl. This easy recipe for pumpkin cream cheese bread is the perfect fall breakfast or snack.
I am thrilled pumpkin season is upon us again. Although I live in Southern California where summertime weather lasts well into October, I can blast my AC and bake some pumpkin bread and daydream of wearing sweaters and boots in NYC or England.
Each year I always make a few of the same pumpkin treats, my pumpkin cheesecake recipe- which is made with a Biscoff Crust and my oat flour pumpkin bread.
I think pumpkin and cream cheese just go so well together so I decided to make this cream cheese swirled pumpkin bread. The beauty of this recipe is how simple and easy it is.
Make sure you use pure pumpkin puree, NOT pumpkin pie filling. Pumpkin puree is incredibly moist so for this recipe, we only need a little bit of oil and only one egg for the pumpkin bread batter.
Let's get to the recipe.
What are the ingredients for Pumpkin Cream Cheese Bread?
Pumpkin Bread
- Vegetable Oil
- Brown Sugar
- Granulated Sugar
- Pure Pumpkin Puree
- Large Egg, at room temp.
- Pure Vanilla Extract
- All-Purpose Flour
- Pumpkin Pie Spice (Substitute 1 teaspoon each ground cinnamon and ginger, 1/2 teaspoon ground nutmeg, cloves, and al spice)
- Baking Powder
- Baking Soda
- Salt
For the cream cheese layer, you'll need
- Cream Cheese softened to room temp. this is crucial for a smooth cream cheese layer, if the cream cheese is too cold it will produce a lump layer!!
- Granulated Sugar
- All-Purpose Flour
- Pure Vanilla Extract
- Large Egg, at room temp.
How do you make pumpkin cream cheese bread?
Start by preheating your oven to 350F/180C and grease a 9X5 loaf pan.
In a large bowl mix together the vegetable oil, brown sugar, granulated sugar, pumpkin puree, egg, and vanilla extract. Make sure to scrape the sides of the bowl down so everything is evenly combined.
In a small bowl whisk together the flour, baking soda, salt, and pumpkin pie spice. Gently fold the dry ingredients until just combined.
Don't overmix the dry ingredients, you want to mix just until no flour streaks remain.
In a medium bowl whisk together the cream cheese, sugar, flour, and vanilla extract. Mix until fully combined and totally smooth.
Once fully combined, whisk in the egg until fully combined. Pour on top of pumpkin bread layer, spreading cream cheese into an even layer.
Pour 2/3rds of the batter into the prepared pan and spread into an even layer.
Using a spoon and spatula place the remaining pumpkin bread batter on top trying to cover the cream cheese layer completely and evenly.
Bake the quick bread for approximately 40 to 50 minutes, or until a toothpick inserted comes out clean with no wet batter.
Let cool on a wire rack for at least 20 minutes before inverting to cool completely. Store in an air-tight container.
Try some of my other pumpkin recipes?
Please let me know if you make this Pumpkin Cream Cheese Bread recipe by leaving a rating and review below!
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Pumpkin Cream Cheese Bread
- Prep Time: 10
- Cook Time: 50
- Total Time: 1 hour
- Yield: 8-10 Slices 1x
- Category: Snack
- Method: Bake
- Cuisine: American
Description
Moist, delicious, and perfectly spiced this pumpkin bread is filled with a cream cheese swirl. This easy recipe for pumpkin cream cheese bread is the perfect fall breakfast or snack.
Ingredients
Pumpkin Bread
- 2oz (1/4 cup) Vegetable Oil
- 66 Grams (1/3 Cup) Brown Sugar
- 66 Grams (1/3 Cup) Granulated Sugar
- 8oz (1 Cup) Pure Pumpkin Puree
- 1 Large Egg, at room temp.
- 2 Teaspoons Pure Vanilla Extract
- 188 Grams (1 1/2 Cup) All-Purpose Flour
- 2 Teaspoons Pumpkin Pie Spice (Substitue 1 teaspoon each ground cinnamon and ginger, 1/2 teaspoon ground nutmeg, cloves, and al spice)
- 3/4 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
Cream Cheese Filling
- 4oz Cream Cheese, softened to room temp.
- 50 Grams (1/4 Cup) Granulated Sugar
- 2 Tablespoons All-Purpose Flour
- 1 Teaspoon Vanilla Extract
- 1 Large Egg, at room temp.
Instructions
- Preheat oven to 350F/180C and grease a 9X5 loaf pan.
- In a large bowl add the vegetable oil, brown sugar, granulated sugar, pumpkin puree, egg, and vanilla extract mix to combine.
- In a small bowl whisk together the flour, baking soda, salt, and pumpkin pie spice. Gently fold the dry ingredients until just combined. Pour 2/3rds of the batter into the prepared pan and spread into an even layer.
- In a medium bowl whisk together the cream cheese, sugar, flour, and vanilla extract. Once fuly combined, whisk in the egg until fully combined. Pour on top of pumpkin bread layer, spreading cream cheese into an even layer.
- Using a spoon and spatula place the remaining pumpkin bread batter on top trying to cover the cream cheese layer completely and evenly. Bake for approximately 40 to 50 minutes, or until a toothpick inserted comes out clean with no wet batter. Let cool on a wire rack for at least 20 minutes before inverting to cool completely. Store in an air-tight container.
Keywords: pumpkin recipe, quick bread, cream cheese quick bread
Pat says
Dreaming of this loaf right now while I am at work..... Most certain this is what ill be making after work this evening!
★★★★★
Aimee Wadley says
Sooo yummy! I made this today and love it! I accidentally put in double the cream cheese but it still turned out amazing! I also added pecans, cinnamon and brown sugar as a topping ... yummm!
★★★★★
Elizabeth Waterson says
Pecans and cinnamon sound like a great addition, I will have to try it out Aimee! Thank you for reviewing the recipe!! XX Liz
Calli says
This recipe was great! The flavor was so pronounced and the cream cheese just added to it! I love all of her baking recipes, especially her cupcake ones.
The only issue I had was when poured the batter into the pan. I recommend doing more of a half-and-half when it comes to putting the bread batter into the pan. The 1/3 I had saved at the end to put on top of the cream cheese wasn’t quite enough, so I ended up using a spoon to fold the cream cheese all throughout the bread. Otherwise, awesome recipe!
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely review Calli. And thanks for the tip on the batter ratio!! Take care. XX Liz
Carolyn Sue Smith says
Hi !!
Just wondering you can use low fat cream cheese in this recipe?
I love anything pumpkin !
Elizabeth Waterson says
Hi Carolyn, thanks for reaching out. I don't think that should be a problem, it just won't be as rich and creamy! Just make sure it's softened to room temperature fully. Please report back and let me know if you have any further questions. XX Liz
Lillian says
this recipe was delicious!!! I think I added the cream cheese part too close to the top so the tops of the loafs kept falling off lol! but thank you so much for sharing:)
★★★★★