Pumpkin Bread with Cream Cheese Filling Recipe

Moist pumpkin bread with a cream cheese swirl baked to perfection and served warm with some butter.

5 from 2 votes

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Course: Dessert

Cuisine: American

Keyword: bread, breakfast, cream cheese, cream cheese icing, dessert, pumpkin, pumpkin bread, pumpkin spice

Prep Time: 15

Cook Time: 50

Servings: servings

Calories: 203kcal

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.

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.