This cream cheese and pumpkin bread is a easy and quick bread that only requires one bowl to mix in and one bread pan to bake in leaving minimal dishes to clean up later. This moist pumpkin bread stands out as one of the most delicious pumpkin recipes during the autumn season and that is shown through the multiple 5 star rating on this site.
This is the best pumpkin bread recipe for the holidays and pumpkin season. I love to serve this dessert for Thanksgiving or Christmas. This pumpkin cheesecake bread is also a great recipe for a quick and easy breakfast or brunch recipe.
This was inspired by my pumpkin whipped feta recipe on this site, and pairs well with this pumpkin martini.
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Ingredients
This easy pumpkin bread uses the typical baking ingredients, butter, eggs, sugar, flour, baking powder and baking soda. Vanilla extract, canned pumpkin puree, pumpkin pie spice, cream cheese and confectioners sugar is added to bring our the flavors of the pumpkin cream cheese bread. Milk is used to mix the cream cheese filling and help thin in out.
- Butter
- Eggs
- Sugar
- Vanilla Extract
- All Purpose Flour
- Baking Powder
- Baking Soda
- Milk
- Pumpkin Pie Spice
- Pumpkin Puree
- Cream Cheese
- Confectioners Sugar
See recipe card for quantities.
Instructions
- Step 1: Preheat the oven to 350 degrees and grease the bread pan. In a large bowl, cream together the butter and sugar. Add in the eggs one at at a time, mixing in between. Add in pumpkin puree and mix. Add in the vanilla and mix.
- Step 2: In a medium bowl, mix together flour, baking powder, baking soda, salt and pumpkin pie spice to make a dry ingredients mixture. Add the dry ingredients to the mixer with the wet ingredients. Mix well until a cake batter texture is reached.
- Step 3: Combine powdered sugar, milk and cream cheese. Mix until creamy cheesecake filling is combined. In a greased bread pan, pour half of the pumpkin bread batter in between the two bread pans.
- Step 4: Add half of the cream cheese mixture into each bread pan and then cover with the rest of the remaining pumpkin batter. Using a skewer, swirl the cream cheese mixture into the pumpkin batter. Bake 50-55 minutes. Serve warm with butter or let the bread cool on a cooling rack.
Hint: use a skewer instead of a toothpick to mix the layer of cream cheese into the pumpkin batter. This will mix it much better than using a tooth pick and will give you a nice swirl of cream cheese in this homemade pumpkin bread.
Substitutions
- Flour - you can switch out the flour for a 1:1 gluten free baking flour if you need to convert this to a gluten free recipe
- Cream Cheese - the cream cheese can be completely omitted if you do not want to add a cream cheese mixture, the pumpkin bread will still turn out just as good. You could also switch out the cream cheese for sour cream for a tangier version
- Oil - add in vegetable oil to help create a fluffier bread
- Pumpkin Spice - you can also use cinnamon if you do not have pumpkin pie spice. I definitely suggest pumpkin pie spice though to get that true pumpkin spice flavor
Variations
- Banana - swap out the pumpkin for some over ripe bananas for a delicious banana bread
- Deluxe - add some cream cheese icing or a vanilla glaze on top of the bread. The cream cheese frosting will add even more flavor to compliment the cream cheese filling
- Zucchini - swap out the pumpkin for 2 cups of shredded zucchini bread for a summery alternative
- Apple Cinnamon Scones - to embody a different fall flavor use these apple cinnamon scones
See this Apple Cinnamon Scones recipe on my website!
Equipment
To make this loaf of pumpkin bread, you will need bread pans, mixing bowls, a whisk and a rubber spatula. You can also use a hand mixer or a KitchenAid if you have one! You will also need parchment paper if you are using that to coat your bread pan.
How to Store Cream Cheese and Pumpkin Bread
Wrap the leftovers up in tin foil or plastic wrap and they can be left on the counter for up to one week. You can also wrap it in a piece of foil and save it in the fridge for up to one week. You can also slice up the bread and save it in an airtight container.
These ingredients do stand up well to freezing. The finished bread can be frozen for up to 2 months.
Top Tip
When your bread is done baking, to check doneness use a toothpick and stick it in the middle of the bread. If the toothpick comes out clean, it is done. If the toothpick has any wet batter on it, the bread will need to bake a little longer. Baking times can vary depending on the oven.
FAQ
The less you swirl the cream cheese into the bread, the more thick your middle layer will be. For best results, don't over mix the sweet cream cheese mixture with the rest of the pumpkin bread batter.
I use a nonstick cooking spray to keep my bread from sticking. I am very generous with how much I spray and have found that this works the best.
I use a toothpick and I stick it directly in the middle of the bread. If the toothpick comes out with batter on it, the bread is not quite done. If the toothpick comes out clean, you are good to go!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with cream cheese and pumpkin bread:
📖 Recipe
Pumpkin Bread with Cream Cheese Filling Recipe
Equipment
- 2 bread pans
- 1 Medium Mixing Bowl
- 1 Small Mixing Bowl
Ingredients
The Bread
- 3 eggs
- ½ stick butter softened
- ¾ cup sugar
- 1 teaspoon vanilla
- 3 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 15 oz can pumpkin puree
- ⅓ cup milk
The Cream Cheese Filling
- 8 oz cream cheese
- 1 ½ cup confectioners sugar
- ¼ cup milk
Instructions
- Preheat the oven to 350 degrees and grease the bread pan. In a large bowl, cream together the butter and sugar. Add in the eggs one at at a time, mixing in between. Add in pumpkin puree and mix. Add in the vanilla and mix.
- In a medium bowl, mix together flour, baking powder, baking soda, salt and pumpkin pie spice to make a dry ingredients mixture. Add the dry ingredients to the mixer with the wet ingredients. Mix well until a cake batter texture is reached.
- Combine powdered sugar, milk and cream cheese. Mix until creamy cheesecake filling is combined. In a greased bread pan, pour half of the pumpkin bread batter in between the two bread pans.
- Add half of the cream cheese mixture into each bread pan and then cover with the rest of the remaining pumpkin batter. Using a skewer, swirl the cream cheese mixture into the pumpkin batter. Bake 50-55 minutes. Serve warm with butter or let the bread cool on a cooling rack.
Notes
- save leftovers wrapped in tin foil or plastic wrap for up to 2 weeks on the counter or in the refrigerator.
- leftovers can also be wrapped in tin foil and frozen for up to 2 months.
Nutrition
If you have any questions about how to make this cream cheese and pumpkin bread or need other baking recipe suggestions, leave a comment below!
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