Cream Cheese-Filled Pumpkin Bread

PinSaveJUMP to RECIPE

This post may contain affiliate links.

Pumpkin Cream Cheese Bread — This is without a doubt the BEST pumpkin bread recipe! This pumpkin cream cheese bread tastes like it has cheesecake baked into the middle. You’ll definitely want a second slice! 

Cream Cheese-Filled Pumpkin Bread loaf

The BEST Pumpkin Bread Recipe

It’s not too early for a pumpkin recipe. It’s almost the fall, right? Even if we weren’t closing in on the fall, pumpkin knows no seasons for me.

I did most of the baking for Cooking with Pumpkin in the spring and summer. Nothing like the scent of pumpkin wafting through the house for Easter, Mother’s Day, and the Fourth of July. It’s only fitting I made this pumpkin cream cheese bread on a warm summer day.

Ever since I made my Cream Cheese-Filled Banana Bread I wanted to try it with pumpkin. I adapted the recipe by swapping pumpkin puree for bananas, added warming spices, and it worked beautifully.

The bread is soft, moist, springy, dense yet still fluffy, and it’s nicely spiced. Like all my pumpkin, carrot, and sweet potato desserts, using enough spices to ensure the final result is full-flavored and satisfying is key.

The cream cheese layer that runs through the bread is like having a layer of cheesecake baked into pumpkin bread. It really makes the bread out of this world good.

It’s an easy, no mixer recipe that goes from bowl to oven in minutes. I used melted coconut oil so there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer the taste. 

A little sour cream (or Greek yogurt) is extra insurance for a soft, springy, bouncy, fluffy loaf. Using sour cream, Greek yogurt, or buttermilk in quick bread and muffin recipes ensures more tender results. Anything baked with pumpkin has the natural advantage of being moister because of how moist pumpkin is.

Between the cinnamon, pumpkin pie spice, tangy cream cheese, and the moist, soft bread with rich pumpkin flavor, this is my idea of comfort food.

It’s never too early to get started with that first pumpkin recipe of the season.

slices of Pumpkin Cream Cheese Bread 

What’s in Pumpkin Cream Cheese Bread? 

For the homemade pumpkin bread, you’ll need: 

  • Egg
  • Pumpkin puree
  • Light brown sugar
  • Granulated sugar
  • Melted coconut oil
  • Sour cream
  • Vanilla extract
  • Cinnamon
  • Pumpkin pie spice
  • Ground nutmeg
  • All-purpose flour
  • Baking powder 
  • Baking soda

And for the cream cheese filling, you’ll need: 

  • Egg
  • Cream cheese
  • Granulated sugar
  • All-purpose flour

sliced loaf of the best pumpkin bread

How to Make Pumpkin Cream Cheese Bread

To make this cream cheese-filled pumpkin bread, simply whisk together the quick bread batter and spread roughly two-thirds of it into a greased 9×5-inch loaf pan. Whisk together the cream cheese filling and spread it carefully over the batter.

Pour the remaining pumpkin batter over the cream cheese layer, then bake the homemade pumpkin bread until the top is golden and domed and the center is set. Normally I’d say to insert a toothpick into the middle to see if it comes out clean, but that’s tough to do here since the cream cheese filling never fully sets while the bread is baking.

You may want to tent the pan with a sheet of foil draped over it at the 35-minute mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock. 

Here’s a video on how to make pumpkin bread with cream cheese filling! 


sliced loaf of Pumpkin Cream Cheese Bread on cutting board

Can I Omit the Cream Cheese Filling? 

I’m not sure why you’d want to miss out on the cheesecake-y filling, but you’re welcome to omit it if desired. 

Is There a Coconut Oil Substitute I Can Use? 

Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.

homemade pumpkin bread with cream cheese filling

Can I Add Mix-Ins to the Bread Batter? 

Mix-ins like chocolate chips, chopped nuts, and raisins would taste great in this cream cheese-filled pumpkin bread. However, these kinds of mix-ins are quite heavy, so they may sink into the cream cheese layer and your bread wouldn’t turn out looking perfectly polished.

If that doesn’t bother you, try adding in the mix-ins and see what happens. 

Pumpkin Cream Cheese Bread — This is without a doubt the BEST pumpkin bread recipe! This pumpkin cream cheese bread tastes like it has cheesecake baked into the middle. You'll definitely want a second slice! 

Can I Freeze Pumpkin Cream Cheese Bread? 

Very easily! Let it first cool completely, then wrap it in plastic wrap and freeze. When you’re ready to eat the frozen bread, set it on your counter overnight to thaw. 

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

Tips for Making the Best Pumpkin Bread

Make sure you’re using pumpkin puree and NOT pumpkin pie filling for this pumpkin cream cheese bread recipe. Pumpkin pie filling is sweetened and spiced and will mess up the flavor and texture of this bread. 

Also note that you need to use brick-style cream cheese and not the kind that comes in a tub. Cream cheese in a tub is often moister than brick-style cream cheese, which can turn the cream cheese filling into a runny mess. 

Finally, feel free to add more or less spices to this pumpkin bread. I like my pumpkin breads to be well flavored, but I know not everyone likes as much cinnamon as I do. 

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

Pumpkin Cream Cheese Bread — This is without a doubt the BEST pumpkin bread recipe! This pumpkin cream cheese bread tastes like it has cheesecake baked into the middle. You'll definitely want a second slice! 

Pumpkin Cream Cheese Bread — This is without a doubt the BEST pumpkin bread recipe! This pumpkin cream cheese bread tastes like it has cheesecake baked into the middle. You'll definitely want a second slice! 

Pin This Recipe

Yield: one 9x5-inch loaf

Cream Cheese-Filled Pumpkin Bread

Cream Cheese-Filled Pumpkin Bread

This is without a doubt the BEST pumpkin bread recipe! This pumpkin cream cheese bread tastes like it has cheesecake baked into the middle. You'll definitely want a second slice!

Prep Time 10 minutes
Cook Time 48 minutes
Cooling Time 1 hour
Total Time 1 hour 58 minutes

Ingredients

Bread

  • 1 large egg
  • 1 cup pumpkin puree
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
  • 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground nutmeg
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch salt, optional and to tast

Cream Cheese Filling

  • 1 large egg
  • 4 ounces softened brick-style cream cheese (lite is okay)
  • 1/4 cup granulated sugar
  • 3 tablespoons all-purpose flour

Instructions

    1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

Make the Bread Batter

    1. In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine.
    2. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside.
    3. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.

Make the Cream Cheese Filling

    1. In a large bowl, add all the filling ingredients and whisk to combine. Alternatively, mix with a hand mixer.
    2. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
    3. Top filling with remaining pumpkin bread batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
    4. Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn’t the most accurate. *
    5. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
    6. Optionally, serve with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze.

Notes

*Tip: Tent the pan with a sheet of foil draped over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.

Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Recipe adapted from Cream Cheese-Filled Banana Bread.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 255Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 157mgCarbohydrates: 34gFiber: 1gSugar: 20gProtein: 4g

More Cozy Quick Bread Recipes: 

Vegan Pumpkin Bread with Brown Sugar Streusel Crust — If you want to make a believer out of anyone who doubts that vegan baked goods can taste amazing, this recipe will change their mind.

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust - You won't miss the eggs or the butter in this fast & easy bread from averiecooks.com

The Best Pumpkin Chocolate Chip Bread — This pumpkin chocolate chip bread is truly the best homemade pumpkin bread you’ll ever make. It’s moist, packed with chocolate chips, and tastes like fall!

The Best Pumpkin Chocolate Chip Bread

Cinnamon Sugar Pumpkin Bread — Super soft, tender, moist pumpkin bread with a slightly crunchy cinnamon sugar topping!

Cinnamon Sugar Pumpkin Bread 

Carrot Apple Bread — This apple carrot bread tastes like carrot cake that’s been infused with apples. It’s a no mixer recipe that goes from bowl to oven in minutes! 

Carrot Apple Bread 

Pumpkin Banana Bread — This pumpkin banana bread is topped with a homemade browned butter frosting. It’s super moist thanks to the mashed bananas, pumpkin, yogurt, and melted butter in the batter! 

Pumpkin Banana Bread 

Cinnamon Spice Applesauce Bread with Honey Butter — This applesauce bread is packed with fall flavors and comes together quickly. I serve mine with homemade honey butter, because why not? 

Cinnamon Spice Applesauce Bread with Honey Butter 

Mini Chocolate Chip Pumpkin Bread – Super soft, tender, moist pumpkin bread that’s loaded with chocolate chips!! The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and accidentally vegan!!

Mini Chocolate Chip Pumpkin Bread

Cooking With Pumpkin: Recipes That Go Beyond the Pie – My second cookbook with over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon

Cooking With Pumpkin: Recipes That Go Beyond the Pie by Averie Sunshine

Originally posted August 2014 and republished October 23, 2019 and August 13, 2021 with updated text.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

Get the latest recipes via email!

Leave a Comment

Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. The bread came out nicely. I feel that the cream cheese filling lacked the sweetness and texture of your average dessert containing cream cheese. I think less flour, a little more sugar, and some vanilla extract would be good. Also, I noticed that the recipe only calls for 4 oz of cream cheese and not the full 8 oz. brick. I missed that detail and used the full brick, and that yielded just the right amount for layering. I don’t see how half of the brick of cream cheese would be enough to make a decent size ribbon. Other than that the taste and consistency of the bread was superb!

    1. The reason your cream cheese was not as sweet tasting I presume is that you misread the recipe, used double the amount of cream cheese and kept the sugar the same, so of course it stands to reason it would be less sweet overall.

      And a half brick or 4 oz is always what I use and what the photos demonstrate and can be done if you want to try it that way one day. Glad the taste and consistency was superb!

  2. I loved this recipe —the bread was so moist and delicious. I did not change anything, it turned out perfect. I was amazed on how easy it was. This recipe is now in my saved list. Happy Thanksgiving Averie!!

    Rating: 5
    1. Thanks for the 5 star review and glad it was perfect with no changes on your part! Happy Thanksgiving as well!

  3. This recipe is complete perfection and I am excited to be adding it to my fall baking list.I have only recently discovered how much better ANY oil is than butter to use in quick bread recipes. How could this fact have eluded me in the past? I have fumbled around with melting butter and combing softened butter with sugar and trying my level best to make delicious quickbreads only to find the very best ones I make are vegetable oil. I use canola but I think mild olive oil or cocnut oil would give the same results.And one other thing I just discovered. I usually let ingredients come to room temp, unless really pressed for time, but as well, after mixed,I try to give the batter a bit of a resting period before I place it in the oven to bake. These two thing have ensured quick bread perfection for me. I will be saving my butter for my toast!

    Rating: 5
    1. I almost always use oil over butter in quickbreads. First, so much simpler – nothing to melt nor soften and then beat with a mixer. Secondly, it just gives a better texture. Glad you are on board!

      Glad you loved this bread!

  4. This is just what I was looking for.  I didn’t make any adjustments. The bread was moist and full of fall flavors. Love it that it’s not overly sweet.  Just the right amount! Thank you for sharing. 

    Rating: 5
  5. Made this today and this recipe all expectations. I am going to enjoy it tomorrow with my morning coffee! 

    Rating: 5
  6. Cream cheese filled pumpkin bread is delicious. 
    But it rises in the oven beautifully and left in time recommended. When it comes out of oven to cool The top flattens. And when cut it is very dense, almost to the point it does not appear cooked. I have tried cooking on the lowest rack , no change. 
    Any ideas?  All the other breads Recipes I have tried from your site are fine 

    1. “And when cut it is very dense, almost to the point it does not appear cooked.” <---- Then it's not cooked. If it sinks/flattens, it was never hot enough. You want to bake most breads, cakes, cookies, etc on the MIDDLE rack of the oven, the most direct to the fan element in the back of the oven, if it's above or below, it won't cook properly. Just bake longer, that's all. All ovens vary, bake until it's truly done, however long that takes in your oven. Tent with a sheet of foil in the last 20 minutes if it appears it's overly browning on the exterior before you think the interior is cooked though.

    1. All ovens do vary, as well as ingredients, humidity in the air, lots of factors.

      Baking times are always just guidelines and can vary in every person’s kitchen.

  7. Hi, Averie! This is the best Cream Cheese-filled Pumpkin Bread I have ever baked! I used canola oil because that’s what I have In hand. Super moist, perfectly sweetened and very tender texture! The whole loaf was gone in no time! Thank you very much! Keep the recipes coming!

    Rating: 5
    1. Thanks for the 5 star review and glad this is the best pumpkin bread you’ve ever baked and that the whole loaf was gone in no time! And way to go for baking pumpkin bread during the ‘pumpkin off-season’ :)

  8. Can I make that cream cheese pumpkin bread using a box mix for the pumpkin bread and put the cream cheese in the middle?

    1. Yes I’m sure you could do that, but this recipe was written so that you make the pumpkin bread from scratch, it’s not hard at all, and then add the cream cheese layer.

  9. Hi, Averie! I just made this bread and it is sooooo dang good! My family devoured it in no time at all! Thank you for posting this recipe! Keep those recipes coming please!

    Rating: 5
    1. You will likely get a bit better result if you use something with a bit of fat in it. I cannot speak to the results if you use 100% fat free / nonfat.

  10. Made this about a year ago & thought about it today… so making it again! It was easy to find as I bookmarked the recipe a year ago :) this time I decided to use bread flour just because… so I’m hoping it turns out great! I also used about 1/2 tsp of almond extract in the cream cheese because I just like to change things up? We shall see how it turns out… but I know it’s a great recipe!

    Rating: 5
    1. Thanks for the five star review and I’m glad that you made this last year about this time and now made it again! I am sure the almond extract was a great touch!

  11. Once again, you’re my go-to and you’ve never disappointed!! My family LOVES this bread. (If I could, I’d bold, italicize, underline, highlight and point blinking arrows to the word “loves”.) I’ve made this many, many times! Have you ever doubled this recipe? Some simply don’t double well, so I have only ever made this one as individual recipes. I have 5 kids and a hubby, so I barely get to taste it before it’s gone haha. Thanks for the amazing recipe… as always!!!

    Rating: 5
    1. Thanks for the five star review and I’m glad your family just loves this bread!!

      And I can see with 5 kids how you hardly got a taste! I think it would double just fine. Bread recipes generally do. Just bake in two pans side by side.

    1. It could, also make sure your baking powder is fresh as sometimes the longer it sits in the cupboard the less lift it will give things.

    1. I followed the recipe exactly and didnt love it as much as everyone else. It was edible and had good flavor. I think it could have had a lot more flavor it teetered on the edge on bland and the cream cheese filled was eh. I think pumpkin bread topped with cream cheese icing would be better. My biggest complaint is that the bread was too soggy and heavy. It was light and moist and fluffy like most breads. Annoyed because I had high hopes

  12. Ot looks very delicious and thinking about making it for a work potluck. I was wondering I’d you softened the cream cheese before mixing in the other ingredients? Also could you mix the first 10 ingredients with a mixer instead of wicking it together? Thank you Jessica

  13. Just made this bread last night and had some problems with it. I baked it for 48 minutes at 350, as stated. Seemed done when I took it out and I let It cool completely. But when I took it out of the pan I realized the bottom was still all batter. I managed to get it back in the pan and baked it for 30 minutes more and again let it cool completely. And still when I took it out of the pan the bottom wasn’t done. I can’t figure out if I’m doing something wrong or what happened with it.

    1. Obviously something is going wrong on your end since it’s not cooking through. Always bake until things are done, and if that takes 58 minutes in your oven, then that’s what you need to do. I will say that from experience, when I’ve taken something out of the oven and thought it was done and then put it back in the oven, it almost never seems to really get done. I would start over, bake longer from the get go, and that should do the trick.

    1. It’s a mixture of cinnamon, allspice, cloves, nutmeg. You can google around to find out what ratios those are used in pumpkin pie spice and then figure out how much to use of each.

  14. This was great. I did change couple things. I used 120 grams of einkorn flour for the bread batter and gluten free flour in the cream cheese layer. I pumped up the spices, and next time I will add even more. I was out of coconut sugat, next time I will use that because it was too sugary, even though I used less than what was called for and I’ll try maple syrup or honey in the cream cheese layer. The basic recipe was excellent!

  15. I made this recipe last night and it turned out great! I baked it for 40 minutes and the cream cheese wasn’t solid but once it cooled it was. The flavor was amazing and it was super moist. I might double the cream cheese next time as well. The only suggestion I might make is to use a mixer for the cream cheese mixture as there were chunks instead of it being smooth. I will definitely make this again!!

  16. I tried this recipe yesterday…delicious! I doubled everything though as I needed a bigger yield. Question:the cream cheese whrn baked supposed to be cakie/breadie or creamy? Mine was cakie/breadie. I also didnt have the pumpkin pie spicd so I used tumeric instead and it turned out fabulous! Thanks for sharing.

  17. Tried this recipe yesterday…delicious! I doubled everything though as I needed a bigger yield. One question…the cream cheese supposed to be cakey or creamy? Mine was cakey. Also I didnt have pumpkin pie spice so I substituted with tumeric. Thanks for sharing…def a keeper!

    1. Thanks for trying the recipe and I’m glad it came out great for you as a double batch. The cheesecake layer is somewhere in between cakey and creamy. You could experiment with different ratios of ingredients if you want to take the texture more in one direction or the other.

  18. This was delicious! Mine didn’t quite need the full 48 minutes, but I loved it. Next time, I’d like to try adding a chocolate drizzle or dark chocolate chips to it (I love pumpkin and chocolate together)

  19. So I just tried this out and it tastes great! Super moist and balanced. Thanks for the recipe and instructions!

  20. I have been making this recipe for years now for the holidays and everyone loves it! I even give it out for Christmas!

    1. Thanks for trying the recipe and I’m glad it’s an annual hit! How nice to give out loaves for Christmas!

  21. Hi! Just wanna say I’ve done this recipe in the past and it was delicious. I want to try it again but I want to do almond/coconut flour. What do think about that?

    1. Neither of them have gluten so I fear that this will be super dense, like a lead balloon, and won’t turn out. I would stick to AP flour.

  22. Can i make this recipe with the cream cheese filling? I have a canned pumpkin in my pantry but i don’t have any cream cheese on hand.

  23. Thanks for the recipe. I made it over the weekend following the ingredients but I used cake flour instead. The only ingredient I was a little concerned with was the 2 tsp of cinnamon. I thought it was a bit much for a recipe. It smelled great while baking and turned out okay. The problem was as I previously mentioned, the cinnamon over powered the pumpkin. Next time, I’ll follow my gutt and use only 1 tsp of cinnamon. Thanks again!

    1. Everyone has different sensitivities to spices so if you think less is more, go for it. Glad you enjoyed the bread overall.

  24. I just made this bread, and it turned out fantastic except all the cream cheese oozed to the sides so there’s not a thick layer of it in the middle of the bread. I added roughly ½ cup of flour to the pumpkin mixture to thicken it up, then I doubled the cream cheese mixture but didn’t use it all, so I don’t know if that was necessary. It looks beautiful and is approved by my 18 mo old daughter. I’ll definitely be using this for holiday parties! 

    1. I think doubling the cream cheese mixture just created an excess and it had no where to go but out the sides. Glad you’ll continue to make the recipe!

  25. I have a question. Could I just make the pumpkin bread? I have some pumpkin to use up, and don’t really want the cream cheese layer. Thanks!

  26. Made this, followed the recipe to a T except I used butter-flavored coconut oil instead of plain coconut oil. Turned out great, and looks similar to your picture. Loved it!