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    Home » Bread » Pumpkin Bread With Cream Cheese Recipe

    Pumpkin Bread With Cream Cheese Recipe

    Published: Oct 29, 2012 · Modified: Dec 3, 2020 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe

    Give those chilly fall days a slice of heaven! This delicious pumpkin bread with cream cheese 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!

     Loaf of pumpkin bread cut in half with pumpkin and loaf pan in background

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

    Why This Recipe Works

    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.

    Recipe Ingredients

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

    Cream cheese – Remove the cream cheese block from the refrigerator at least a half hour before you are going to need to use it so it can come to room temperature. It will be much easier to combine with other ingredients that way.

    Pumpkin pie spice – If you don’t have pumpkin pie spice on hand, an easy substitution is to combine 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground ginger and 1/4 tsp ground cloves. This recipe calls for pumpkin pie spice and extra spices.

    How To Make Pumpkin Bread With Cream Cheese

     crumble ingredients ready to be mixed in a bowl

    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:

    • sugar
    • flour
    • cinnamon
    • melted butter

    Mix until crumbs form and set aside.

     Dry ingredients in bowl ready for mixing

    Step 2 – Prepare The Dry Ingredients

    In a medium bowl, combine the following:

    • flour
    • salt
    • baking soda
    • cinnamon
    • pumpkin pie spice
    • ground cloves

    Mix well and set aside.

     Bowl of wet ingredients ready for mixing

    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.

     Cream cheese swirled over batter in loaf pan

    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 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.
    • 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.

    Are 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!

     loaf of cream cheese pumpkin bread cut in half with pumpkin next to it

    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!
    • 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.

    Pumpkin Bread With Cream Cheese Recipe

    Give those chilly fall days a slice of heaven! This delicious pumpkin bread with cream cheese 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!
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    Course: Bread
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Servings: 16
    Calories: 346.12kcal
    Author: Megan Porta

    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 pumpkin puree
    • 1 cup vegetable oil
    • 2 cups granulated sugar
    • 4 large eggs
    • 8 oz 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
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
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    Reader Interactions

    Comments

    1. Tami W

      December 01, 2013 at 5:37 pm

      I came back to post after eating this bread! You were right when you said it is a keeper because it's so delicious! Everyone in my family loved it! I plan to make this year after year.

      Reply
    2. Tami W

      November 27, 2013 at 4:50 am

      My kitchen smells absolutely divine right now thanks to this recipe. 🙂
      It will be hard to wait until Thanksgiving to eat some.

      Reply
    3. Paige

      September 22, 2013 at 12:05 pm

      This bread is SO good and really easy to make! I made it yesterday and it is even better this morning! (yes, I ate it for breakfast) Great recipe!!

      Reply
    4. Cindy Shaw

      November 11, 2012 at 7:28 am

      I can't wait to make this for Steph when she comes home for Thanksgiving. She has been begging me to make pumpkin roll for when she gets here, but the rolling and unrolling…then hoping it doesn't break during the process….makes it SO not fun to make!!!

      Reply
    5. Parsley Sage

      November 03, 2012 at 7:24 pm

      Oh my…I've never…how did you…? WHY DOES EVERYONE KNOW ABOUT THIS BUT ME!? You've just popped a gasket in my head. I'm glad people requested this bad boy because it is fantabulous. Bookmarked, baby!

      Reply
    6. Vera Zecevic – Cupcakes Garden

      November 02, 2012 at 4:05 pm

      I love pumpkin and cream cheese combo. This look great.

      Reply
    7. Kate@Diethood

      October 31, 2012 at 2:54 pm

      Um. Well. Um. Speechless. and Drooling. I'm in love…

      Reply
    8. The Food Hound

      October 30, 2012 at 7:49 pm

      Um, wow. I love pumpkin bread as much as the next gal, but this looks head-and-shoulders above the rest!!! I love the swirled cream cheese idea!! I have to make this and then immediately get rid of it so I don't eat both loaves all my myself!

      Reply
    9. Jessica@AKitchenAddiction

      October 29, 2012 at 8:57 pm

      I absolutely love pumpkin cream cheese bread!

      Reply
    10. Jennifer Cooper

      October 29, 2012 at 5:35 pm

      Yum! Bennett is going to love this!!!

      Reply
    11. ~ callee ~

      October 29, 2012 at 5:11 pm

      Oh, gosh. That looks amazing! I have been searching for what to do with a can of pumpkin that I bought at Trader Joe's a couple weeks ago. This is what I'm going to do with it this weekend. I cannot wait!

      Reply

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