close up of pumpkin cream cheese bread on a marble surface

Pumpkin Cream Cheese Bread

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 8-10 Slices 1x
  • Category: Snack
  • Method: Bake
  • Cuisine: American


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.



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.


  1. Preheat oven to 350F/180C and grease a 9X5 loaf pan.
  2. In a large bowl add the vegetable oil, brown sugar, granulated sugar, pumpkin puree, egg, and vanilla extract mix to combine.
  3. 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.
  4. 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.
  5. 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

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