Pumpkin Cream Cheese Bread Recipe

Give those chilly fall days a slice of heaven! This delicious pumpkin bread has a secret creamy middle that transforms a slice of bread into a special treat! A perfect piece of comfort food to celebrate all things pumpkin!

Original recipe posted: October 2012 | Recipe updated: September 2019

I often get requests for recipes, but it is rare that I get multiple requests for the same recipe within a single week. So here you go, lovers of pumpkin and bread and cream cheese all mixed together. This one is a keeper, I promise you. It is easy (no rising or kneading or rolling or waiting required) and it is delicious beyond words. My boys and I absolutely devoured the first loaf.

Loaf #2: You are ours tomorrow.

HOW TO MAKE CREAM CHEESE FILLED PUMPKIN BREAD

This quick bread is a great way to enjoy a popular fall dessert!

STEP 1 – PREPARE THE CRUMB TOPPING

Preheat your oven to 350 degrees F. Coat two 9×5-inch loaf pans with cooking spray and set aside. In a small bowl, combine:

• 1/4 cup sugar

• 1 tablespoon flour

• 1 teaspoon cinnamon

• 1 tablespoon butter, melted

Mix until crumbs form and set aside.

STEP 2 – PREPARE THE DRY INGREDIENTS

In a medium bowl, combine the following:

• 3 cups flour

• 1 teaspoon salt

• 2 teaspoons baking soda

• 2 teaspoons cinnamon

• 1 1/2 teaspoons pumpkin pie spice

• 1 teaspoon ground cloves

Mix well and set aside.

STEP 3 – MIX THE BATTER

In a large bowl, combine:

• Two 15-oz. cans pure pumpkin puree

• 1 cup vegetable oil

• 2 cups sugar

• 4 eggs

Mix until combined.

STEP 4 – PUTTING IT ALL TOGETHER

Gradually add the flour mixture to the pumpkin mixture, stirring after each addition. Pour a quarter of the batter into the prepared loaf pans.

Divide a softened 8-oz. package of cream cheese between the two pans. Swirl the cream cheese mixture, using a butter knife.

Divide the remaining pumpkin batter between the two pans and spread over the cream cheese layer. Top each with half of the crumb mixture. Bake in the preheated oven for 1 hour. When a toothpick inserted into the center comes out clean, the bread is done.

Remove the pans and place on a wire rack to cool completely. Remove the loaves from the pans using a knife to help loosen the edges.

RECIPE TIPS

• Be sure to use a block of cream cheese. If you use whipped cream cheese, the consistency will get wet and not retain its place in the bread.

• Consider making your own pumpkin puree for this bread for an extra touch of delicious flavor!

• Wrap the cooled bread in plastic wrap and store in the refrigerator for up to 5 days.

• Add 1/2 cup sour cream to the batter for an even more moist end product.

CAN I OMIT THE CREAM CHEESE FILLING

While it’s a perfect addition to regular pumpkin bread, you can omit this ingredient, if desired. If you aren’t into cream cheese but do love all things baked pumpkin, please don’t sign off until you check out this Pumpkin Banana Bread. The chocolate chips on top just send it over the edge to perfection!

HOW TO FREEZE A LOAF OF BREAD

Let the bread cool completely. Once you are ready to freeze, wrap it up in plastic wrap, put it in a gallon freezer bag and it’ll keep until you are ready to enjoy another slice! Let the loaf thaw completely by placing it on the counter and then you can enjoy.

IS CANNED PUMPKIN AND PUMPKIN PUREE THE SAME THING?

Canned pumpkin is straight-up pumpkin that has been put into a can. Some pumpkin puree contains other ingredients that flavors it, making it pumpkin-pie ready. Read your labels to see what you’re getting in your next can of pumpkin!

IS PUMPKIN GOOD FOR YOU

You’re in luck! Pumpkin, while it may seem like a vegetable but is actually a fruit, has a lot of good health benefits for you. It has Vitamin C, and is high in fiber and potassium.This antioxidant filled food is one you should definitely enjoy in various forms!

SUBSTITUTE FOR PUMPKIN PUREE

Equal parts of cooked, mashed sweet potatoes or butternut squash is a great substitution and you might not even be able to tell the difference!

PERFECT FALL TREATS

• Best Pumpkin Bars -These bars make the perfect fall dessert. They are moist, irresistible and full of yummy pumpkin flavor. Great for your next fall gathering.

• Roasted Pumpkin Seeds – Don’t let those delicious little pumpkin seeds go to waste when carving pumpkins! Learn how to prepare those raw pumpkins seeds. Season and roast them, they’re easy to make! They turn into a delicious little fall snack that will get gobbled up by all.

• Halloween Snack Mix – This sweet and salty Halloween Snack Mix is a great Fall snack to have on hand. It is perfect for a handful on the run or a great snack for kiddos after school! It’s also great for Fall- or Halloween-themed parties! Mix and match the snacks you have on hand to build your snack mix.

• Salted Caramel Apple Cheesecake -The only thing better than salted caramel apples is Salted Caramel Apple Cheesecake! This is the perfect fall treat and a great way to use up any type of apples.

• Best Apple Crisp – This delicious Apple Crisp recipe is the best. It is tried, tested and NEVER fails! It is the perfect way to use up apples in the fall. You’ll love the oatmeal brown sugar topping and the flavors of the apples dusted with cinnamon shines through. It also tastes great with a scoop of vanilla ice cream!

Pumpkin Cream Cheese Bread Recipe

Give those chilly fall days a slice of heaven! This delicious pumpkin bread has a secret creamy middle that transforms a slice of bread into a special treat! A perfect piece of comfort food to celebrate all things pumpkin!

Print Pin Rate

Course: Bread

Cuisine: American

Keyword: cream cheese, fall baking, pumpkin, pumpkin bread

Prep Time: 15 minutes

Cook Time: 1 hour

Servings: 16 servings

Calories: 346.12kcal

Ingredients

CRUMBLE

• 1/4 cup granulated sugar
• 1 tbsp. all-purpose flour
• 1 tsp. cinnamon
• 1 tbsp. butter melted

BREAD

• 3 cups all-purpose flour
• 1 tsp. salt
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1 1/2 tsp. pumpkin pie spice
• 1 tsp. ground cloves
• 2 15 oz. cans pure pumpkin
• 1 cup vegetable oil
• 2 cups granulated sugar
• 4 large eggs
• 8 oz. package cream cheese softened

Instructions

• Preheat oven to 350 degrees F and coat two 9×5-inch loaf pans with cooking spray. Set aside. In a small bowl, make the crumble. Combine sugar, flour, cinnamon and butter. Set the crumb mixture aside.
• Prepare the bread. In a medium bowl, combine flour, salt, baking soda, cinnamon, pumpkin pie spice and cloves. Set aside. In a large bowl, combine the pumpkin, oil, sugar and eggs. Mix until combined. Gradually add the flour mixture, stirring after each addition. Pour a quarter of the mixture into each prepared loaf pan. Divide the cream cheese between the two pans, using a knife to swirl it around. Divide the remaining dough between the two loaf pans.
• Top each loaf with half of the crumb mixture. Bake in the preheated oven for 1 hour. Insert a toothpick into the center of each loaf to check for doneness. Let cool for a minimum of 10 minutes before removing loaves from pans.

Notes

Be sure to use a block of cream cheese. If you use whipped cream cheese, the consistency will get wet and not retain its place in the bread.
Consider making your own pumpkin puree for this bread for an extra touch of delicious flavor!
Wrap the cooled bread in plastic wrap and store in the refrigerator for up to 5 days.
Add 1/2 cup sour cream to the bread batter for an even more moist end product.

Nutrition

Calories: 346.12kcal | Carbohydrates: 38.53g | Protein: 3.73g | Fat: 20.58g | Saturated Fat: 4.77g | Cholesterol: 62.72mg | Sodium: 358.95mg | Fiber: 1.14g | Sugar: 29.8g