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!
Table of Contents
The BEST Pumpkin Bread with Cream Cheese Filling
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 of 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!
Pumpkin Cream Cheese Bread Ingredients
You’ll need mostly pantry staples to make the pumpkin bread with cream cheese filling. Gather the following:
For the pumpkin bread:
- 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
For the cream cheese filling:
- Egg
- Cream cheese
- Granulated sugar
- All-purpose flour
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Pumpkin Cream Cheese Bread
Don’t let that cream cheese filling scare you off, it takes just a couple extra minutes to prepare and adds SO much flavor and texture!
Here’s an overview of how the pumpkin cheesecake bread is made:
- Whisk together the quick bread batter.
- 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.
- Bake the pumpkin bread until the top is golden and domed and the center is set.
A Note About Bake Times
Normally I’d say to insert a toothpick into the middle to see if it comes out clean to test the doneness of the pumpkin cream cheese loaf, but that’s tough to do here since the cheesecake 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.
Tips for Making Pumpkin Bread with a Cream Cheese Swirl
Pumpkin puree: 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.
Cream cheese: 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.
Spices: 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.
Recipe FAQs
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.
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.
Mix-ins like chocolate chips, chopped nuts, and raisins would taste great in this cream cheese-swirled 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.
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.
Recipe Video Tutorial
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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!
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
- 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
- In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine.
- 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.
- 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
- In a large bowl, add all the filling ingredients and whisk to combine. Alternatively, mix with a hand mixer.
- Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
- 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.
- 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. *
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
- 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:
10Serving Size:
1Amount Per Serving: Calories: 255Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 157mgCarbohydrates: 34gFiber: 1gSugar: 20gProtein: 4g
More Pumpkin Cream Cheese Recipes:
Easy Pumpkin Cake with Cream Cheese Frosting — Moist pumpkin cake is topped with a creamy homemade cream cheese frosting. This easy fall dessert is perfect for Thanksgiving, Halloween, and more!
Pumpkin Bars with Cream Cheese Frosting — These super soft and moist pumpkin bars are the perfect EASY fall dessert!! Tangy cream cheese frosting is a wonderful complement to these perfectly pumpkin-spiced bars!!
Cream Cheese Pumpkin Roll — No dish towel required to roll up my classic pumpkin roll cake that’s full of rich pumpkin spice flavor and tangy cream cheese frosting!
Pumpkin Carrot Cake with Cream Cheese Frosting — A marriage of pumpkin cake and carrot cake into one soft, moist, tender, and amazing cake!! The tangy cream cheese frosting is truly the icing on this easy cake!!
The Best Pumpkin Cinnamon Rolls — Super soft, fluffy pumpkin spice cinnamon rolls topped with a cream cheese glaze! Move over, Cinnabon, these are better!!
Copycat Starbucks Pumpkin Cream Cheese Muffins — Super soft, moist, brimming with pumpkin spice flavor, and filled with tangy-sweet cream cheese filling!
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
Originally posted August 2014 and republished October 23, 2019 and August 13, 2021 with updated text.
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!
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!
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!!
Thanks for the 5 star review and glad it was perfect with no changes on your part! Happy Thanksgiving as well!
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!
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!
This is just what I was looking for. Â I didn’t make any adjustments. The bread was moist and full of fall flavors. Love it that it’s not overly sweet. Â Just the right amount! Thank you for sharing.Â
Thanks for the 5 star review and I am glad that it was just what you were looking for without any changes!
Made this today and this recipe all expectations. I am going to enjoy it tomorrow with my morning coffee!Â
Great and hope you loved it with your coffee!
How can I save this?Â
Print the recipe
Copy/paste and email the recipe to yourself
Pin It (all photos are pin-able)
Cream cheese filled pumpkin bread is delicious.Â
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.Â
Any ideas? Â All the other breads Recipes I have tried from your site are fineÂ
“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.
Just like to say that it takes longer than 48 minutes. Made me late for the PTA meeting.
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.
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!
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’ :)
Can I make that cream cheese pumpkin bread using a box mix for the pumpkin bread and put the cream cheese in the middle?
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.
Has anyone ever tried swirling the cream cheese in?
This can sit out even with cream cheese?
Yes because it’s been baked but if you prefer to keep it in the fridge, that’s fine too.
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!
Glad to hear this was devoured in no time! Thanks for following my site and enjoying the recipes!
You say you can substitute greek yogourt for the sour cream. Are we talking plain, non fat greek yogurt?
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.
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!
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!
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!!!
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.
It is good! But it did not rise as much as I thought. Maybe a tablespoon of baking powder Will give more lift?
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.
If I would like to make a combo pumpkin/banana bread can I use 1 banana and 1/2 C pumpkin?
That may be a good estimate but being that I have not tried it, there’s no way I can say for sure.
I love this recipe! It came out moist and perfect. This is now a Thanksgiving staple at my house.
Thanks for the 5 star review and I’m glad this is now a Thanksgiving staple!
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
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
Yes you can use slightly softened cream cheese and you could use a mixer if that’s what you prefer.
Amazing recipe! The bread comes out so moist and delicious!
Thanks for the five star review and I’m glad it turned out amazing for you!
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.
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.
This pumpkin bread is really good, very dense and can really taste the pumpkin. Delicious!
Thanks for the five star review and glad you love the recipe!
If we dont have pumpkin pie spice. what spices (and how much) do you recommend substituting in its place? Thanks!
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.
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!
I’m glad you were able to make a few changes and that all went well for you!
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!!
Thanks for trying the recipe and I’m glad you enjoyed it!
My son has an egg and nut/peanut allergy – do you think I can use Bobs red Mill egg replacement?
Yes I’d give it a try and hope for the best.
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.
Thanks! Was having trouble posting!
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!
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.
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)
Thanks for trying the recipe and I’m glad it came out great for you!
So I just tried this out and it tastes great! Super moist and balanced. Thanks for the recipe and instructions!
Thanks for trying the recipe and I’m glad it came out great for you!
I have been making this recipe for years now for the holidays and everyone loves it! I even give it out for Christmas!
Thanks for trying the recipe and I’m glad it’s an annual hit! How nice to give out loaves for Christmas!
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?
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.
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.
You mean without the c.c. filling? Yes you can.
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!
Everyone has different sensitivities to spices so if you think less is more, go for it. Glad you enjoyed the bread overall.
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!Â
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!
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!
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!
Thanks for trying the recipe and I’m glad it came out great for you!
Had a friend coming over and wanted to have a yummy baked bread ready. Â Used my food processer for most steps except adding the flour mixture. Â In my attempt to hurry, I forgot to add the egg to the cream cheese filling. Needless to say, it came out perfect! Looks just like your photo! Also threw in pecans, cuz who doesn’t like those in pumpkin bread! And I had just the soft spread cream cheese so I used that. Thank you for a delicious and easy clean up recipe!
Thanks for trying the recipe and I’m glad it came out great for you! And yes to easy clean up recipes, too!
I just made this lovely pumpkin bread~ followed the recipe exactly~ except I wanted more cream cheese filling. I doubled all the ingredients for the cream cheese layer except only used 1 egg. It came out beautifully!!
Thanks for trying the recipe and I’m glad it came out great for you! Great idea on the cream cheese layer and keeping it to 1 egg was a smart move so it didn’t taste too ‘eggy’.
Hello! I’ve been a ‘baking fool’ (lol) Â these past 2 days making 6 batches of this cream cheese – filled pumpkin bread for our friends. Â I must say it took a lot of my time in making this. The pumpkin mixture is a little hard to work with as it wants to stick to the utensils when trying to smooth the layers and push it to the corners. The top layer was the hardest as it was almost impossible to spread the pumpkin mixture without disturbing the cream cheese. Â As of a half hour ago my husband and I finally was able to taste this bread ourselves. Â The final outcome: although the bread does taste good, the cream cheese just wasn’t what I had hoped for. Â Reason is, 1) not enough of it as the ribbon looked to be too thin, and 2) cream cheese taste wasn’t strong enough as the pumpkin over powered it too much. Cream cheese is my favorite so that’s the reason for trying this recipe as the combination sounded great. Â I’m just wondering what I can do different that would improve the cream cheese?
I haven’t made the bread in any other way than indicated. You could try doubling the cream cheese amount and seeing how that goes…but since I haven’t tried it, I can’t comment on baking time or final result. Thanks for trying the recipe.
Hey there! About to try this recipe. Was wondering what size can of pumpkin do you use? Or. How much? Becuase I purchased one of the overly large cans of pumpkin puree. Thank you! Looks delicious.
In this recipe you definitely don’t use the whole can – of any size – of puree, you just use 1 cup. But I generally purchase 15-ounce cans.
So, of course, I’m the one person who reads and re-reads and re-reads AGAIN and recipe and still can’t seem to read it correctly. I kept reading one can instead of one cup. Anyway, I tried this recipe last time and it turned out PERFECT! The whole family loved it and it had a picture perfect pumpkin to cream cheese ratio. Will definitely we making again before the holidays are over!
Thanks for trying the recipe and I’m glad it came out great for you!
Can, cup, well…as long as you figured it out before you made it which it sounds like you did, it’s all good :) Glad it was a hit and that you’ll make it again!
I was a little nervous about making this after reading the large variability of experiences with this recipe, but I decided to go for it because you’ve never steered me wrong! I substituted vegetable oil for coconut oil. I added 1.5 Tablespoons flour extra to the cream cheese so that it wouldn’t be runny like other commenters said. Mine was nice and thick. I added too much of the bread batter first so that after I put the cream cheese in and added the rest of the bread batter, there wasn’t enough to cover the cream cheese. The batter was thinner than the cream cheese so it kind of sunk into it. It looked more like a swirl by the time I smoothed it all down. I was disheartened by then that I’d messed it all up.
I baked it 45 minutes and used a tent at 35 mins. The bread turned out delicious. Soft and moist. Some of the pieces look a little swirled and some have the nice center streak of cream cheese. Either way, huge hit!
Thanks for trying the recipe and I’m glad it came out great for you! Glad it was a huge hit!
Second day making this recipe..made it yesterday and the family loved it..doubled the recipe today and the house is smelling wonderful..didn’t add the cream cheese..too sweet for us..
thank you for the great recipe..it’s a keeper :)
Thanks for trying the recipe and I’m glad it came out great for you! Glad you’ve made it two days in a row AND doubled it! :)
Omg delicious!!! I was thrilled with how fantastic the result was. Â It looks so pretty with a ribbon of cream cheese through it and the taste of pumpkin, nutmeg and cinnamon were absolutely delicious. Â This recipe requires major major self restraint; I probably could’ve finished off the entire loaf in one sitting :) Â Great recipe Averie!Â
Thanks for trying the recipe and I’m glad it came out great for you!
I made the bread the other night and I had trouble getting the middle to bake thoroughly.
BUT, it was absolutely delicious so I just made another batch but this time I made muffins! I did everything exactly the same, just baked them less, for about 25 minutes. They look so cute! Thanks for this recipe!
Thanks for trying the recipe and all ovens are different and maybe a few more minutes would have done the trick? but glad you turned it into muffins! They sound wonderful!
Am I the only one that had dsasterous results? Still mushy in the middle, burnt & sunk in on the top…. I had to keep adding 10 minutes till I ended up cooking it for 35 extra minutes (added to the 48) and it’s still uncooked consistentcy in the middle. What happened. I did another pumpkin bread recently that had the same outcome…. Could it be the brand of pumpkin purée I used? I also refuse to use foil (no aluminum) in cooking so, I couldn’t make the tent….
I use Libby’s brand pumpkin puree. The foil doesn’t even touch the food. You literally make a tent with it to shield the top from the direct heat of the oven so that the outside doesn’t become burnt like yours did, while giving the interior a longer time to cook.
Also, are you baking soda and powder brand new and totally fresh? That’s a huge thing that many people overlook. I bake with King Arthur brand All-Purpose flour because it is so superior (IMO) to any other flour and worth the extra couple of bucks. Your baked goods will turn out better, I promise. There’s more gluten which means extra rise and lift, i.e. less sinking.
Thanks for trying the recipe. Oh and your oven could be running on the cool side. That can cause sinking b/c the internal temp of the food never gets quite hot enough, hence it falls upon cooling.
I made this recipe and it turned out great!! I love how moist the bread is. Perfect fall recipe!
Thanks for trying the recipe and I’m glad it came out great for you!
this loaf turned out horrible. there was not enough batter to cover the cream cheese, so quickly had to make more (I halved the recipe). the cream cheese layer was thin and runny. once baked, it had a slimy texture both inside and out. really disappointed. I wish I had read the comments before making it.
I’m sorry the recipe didn’t work out for you. Many people have left glowing comments and that it turned out wonderfully for them. Not sure what happened in your case to contribute to the texture and as far as not having enough batter,it’s easy to over-estimate the amount you add to the first layer and then for the second layer they’re running short. Thanks for trying the recipe.
Where do I find pumpkin purée?
In the baking aisle of most any grocery store, Target, etc.
I was really excited to make this, but the cream cheese mixture was completely liquid for me. Â When I put the top 1/3 of the bread batter on, it just sunk into the liquid cream cheese mixture and the cream cheese floated to the top edges. The cream cheese mixture looked fine until I mixed the egg in, then that’s when it turned too liquid. I used regular Philadelphia brand cream cheese, as we don’t have Trader Joe’s where I live.
Hmmm that’s odd that it was so runny and thin. I have never had that problem. Did you remember to add the flour? That is definitely necessary or it will be too thin. I would say in the future to add another tablespoon or two of flour over what I recommended if you think that it’s excessively runny. I’ve never had anyone write with this issue and have never experienced it myself so just guessing at a possible solution. Thanks for trying the recipe.
Thank you so much for your reply!! I did indeed add the flour. I’m based in the UK- it may be that our cream cheese is slightly different than your USA product!
Ahhh, that’s probably the case. Even though it’s Philadelphia brand, it likely has a different consistency and I know European flours can be quite different than ours. I would just add enough flour next time so it’s not too runny and you should be all set!
Wondering what your pumpkin pie spice has in it? I don’t buy premixed spices…I mix my own.
A mixture of cinnamon, nutmeg, cloves, allspice, ginger. All brands vary on ratios. In the pumpkin cookbook that I wrote I developed my own favorite blend http://www.amazon.com/gp/product/1581572689/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1581572689&linkCode=as2&tag=lovvegyogruna-20&linkId=ZJXBU54ZN2H76TQ4
i didnt see your reply cause pinterest kept shutting down but i cooked it in glass bread dish at 325 degrees for 60 minutes with tin foil covering it the last 15 minutes and it turned out perfect. thanks for a great recipe!
Thanks for trying the recipe and glad it came out great for you!
Can i use a glass bread dish to make this? if so, should i adjust the cooking time or temp?
I haven’t made it in glass so can’t say for sure how to adjust the time. You may need to bake longer, or not, I can’t say for sure. Don’t adjust the temp.
I made this last night and it is incredible! Even better the second day. Thank you for the recipe!
Thanks for trying the recipe and I’m glad it came out great for you! Yes, this bread does get better the 2nd day and I love that you’re baking with pumpkin during ‘non pumpkin season’ (although that doesn’t exist for me either!)
I feel so lame by only cooking regular pumpkin bread and lathering it in butter before eating it! This is an awesome idea! Thanks for sharing!
Don’t feel lame – I wrote an entire cookbook about pumpkin and didn’t even think of this recipe til AFTER the cookbook was published :)
Made this today and it was awesome. Not super sweet even. I doubled the cheese layer because that’s my favorite. So added about 10 minutes to the total cooking time in the end. Oh and I used Neufchatel cheese. Otherwise followed the recipe. A big hit – the kids loved it :)
Glad it came out great for you and that you and your kids loved it! And it’s great that you’re making pumpkin recipes even in ‘non pumpkin season’ :) I can relate!
Would this work in mini loaf pans? If so how many do you think I could get out of this recipe?
About 3 mini loaves is my guess and yes I think it would work! Reduce the baking time considerably though, but since I haven’t done it first hand, not sure what to say.
Hi there,
I tried this recipe right from your directions and did not change anything. I found that the dough seemed a little too thick, like it needed some water or something more liquidy to even it out. (However, it turned out fine in shape when it was done.) Something also seemed lacking in taste, but I don’t quite know what it was. I didn’t have pumpkin pie spice so maybe that was the culprit. Anyway, I’d say overall it was pretty good, it just didn’t make as much dough as expected.
Kaitlin
The lack of flavor was most definitely due to not adding pumpkin pie spice! Really crucial to provide flavor and that’s definitely something to make sure to use next time! The dough is very thick but it sounds like it baked up as it should.
Just had to leave a comment and say that I tried this recipe last night in a hurry while making dinner, it came together great, baked up perfectly and I tried it this morning with a cup of coffee……SO YUMMY! And it turned out just like your picture! A sign of a truly great recipe. :) Thank you for sharing this! I have a whole loaf to enjoy over the next couple days and will for sure be sharing the pumpkin goodness!
So glad this came out great for you and I agree, when home bakers, readers, and anyone at all can duplicate the results in their own kitchen, that’s a sign of a good recipe and glad it meets your approval! Thanks for the nice comment & trying the recipe!
I made this tonight, the bread needed an extra egg and an extra 1/2 cup of flour for the consistency of the batter to be right… I doubled the cream cheese filling because it didn’t really cover the batter very well, however I used only 1 egg in the cream cheese filling with 8 oz cream cheese. I baked the bread at 425 degrees for 15 minutes, then turned the temp down to 350 for the remaining time, that helps to get a nice high dome shape on the bread.
Glad everything you did worked out great for you!
I made this tonight. My bread turned out fine, texture wise, flavor is okay. The cream cheese was just not enough. It was a very thin layer that didn’t make much of an impact. If I made this again I would try to make double of the cream cheese.
Feel free to double the cream cheese next time and glad you enjoyed the flavor of the bread. Thanks for trying the recipe.
what do you think about adding some raisins to the Cream Cheese-Filled Pumpkin Bread batter?
I think it would taste great but the only thing is they are heavy and could sink a bit so you may not end up with a pure white line of cream cheese, and no raisins, but as long as you’re okay with that, go for it!
I was so excited to try this bread. The batter was beyond delicious, however, it did not turn out like bread. I tried cooking it longer thinking that would help but it didn’t. It was very moist, too moist, and the cream cheese part was not what I expected. I want to get this recipe right so I think I’ll add more flour next time.
The moisture content of pumpkin can vary widely. Yours was perhaps just on the extra moist side and maybe if you added slightly more flour that would have helped. Same with sour cream/greek yogurt, it can also vary widely in how much moisture it has. I think a bit more flour would have helped. And in terms of the cream cheese part not being what you expected….I don’t know what your expectations were but I wrote about what I thought it tasted like in the post as well as from the pictures, I think people can probably get a pretty good idea. Thanks for trying the recipe.
Wow! This looks amazing! If you don’t mind, I’d like to try and make a gluten/sugar-free version of this. I think I can do it and have it come out pretty decently…I hope. ;)
Made this tonight. Did not turn out :( Was more of a mushy consistency rather than a bread-like consistency. I think less pumpkin puree and/or more flour would be key. Smells great, however.
Pumpkin puree can vary dramatically in moisture content from brand to brand, even can to can. Your was probably just on the moist side and a bit more flour likely would have helped the situation. Thanks for trying the recipe.
This recipe looked fabulous, but for whatever reason, it DID NOT turn out fabulous. I followed the instructions exactly, but the cream cheese mixture was too runny so the layer of pumpkin on top was not actually on top, rather distributed throughout the layers together. That would have been ok, but once baked and cooled, it was a mass of solid flour and punpkin. It couldn’t be called bread at all. I have no idea what went wrong, but it did go wrong. Have any ideas?
Not sure what kind of cream cheese you use, but they do vary dramatically in moisture content. I use Trader Joe’s and it works well for me but if yours is very runny, then probably you should add more flour to it than I called for.
Also I’m not sure what happened with the bread itself. I use King Arthur brand all-purpose flour (white/red bag) and it is worth EVERY PENNY compared to other flours. I have a feeling if you re-try this recipe with that flour, and I use Libby’s pumpkin, and try cream cheese that’s different from what you already tried (And don’t use lite, even though I do and am fine, lite is runnier and you don’t need that)…those are my ideas for success.
I have the tub of Trader Joes Pumpkin Cream Cheese. I know you mention the block and it’s moisture content in comparison to the tub. If I were to just use the cream cheese with the egg and flour (omitting the sugar since it’s already in the cream cheese) do you think it’d be too sweet? I dont wanna mess with a good thing but im nuts about that pumpkin cream cheese. :P
I don’t think it would be too sweet but it could be a little on the runny side. Sometimes tub cream cheese (as opposed to brick style) can be really moist. They do that so it’s ‘spreadable’ but for baking, it’s iffy. But you can try it. The worst that will happen is it will sort of run down into the bottom batter layer rather than staying intact…I mean that’s my worst case scenario guess, but I am just guessing. But you may likely be just fine, too! LMK how it goes!
Thanks so much! Maybe I’ll add a teeny bit more flour to compensate for the extra moisture?
Every time I use cream cheese with the pumpkin bread recipes the cream cheese goes to the bottom of the pan. Can you tell me why?
I’m not really sure what’s going on with the other recipes. My recipe works if you follow it – the cream cheese will not sink.
I can not wait to try a few of the recipes. Have you tried putting chocolate chips in your cream cheese filled pumpkin bread?
I love fall recipes! So glad i found your website!
I haven’t in that bread, but I have these pumpkin recipes with chocolate chips
https://www.averiecooks.com/2014/09/soft-pumpkin-chocolate-chip-bars.html
https://www.averiecooks.com/2012/10/pumpkin-chocolate-chip-bundt-cake-with-chocolate-ganache.html
https://www.averiecooks.com/2013/09/vegan-chocolate-chip-pumpkin-muffins.html
You’d likely be safe to make the cream cheese bread with MINI choc chips, I recommend those over regular in quickbreads if you can. LMK what you make!
Okay, question…. I hope I didn’t miss it.. The recipe calls for a can of pumpkin. Here we have large cans (29oz) and normal size (15oz). What size do you use for this recipe?
Thanks!
15-ounce!
I made this gorgeous cake a few days ago.it was so beautifull but the texture was so much dense,especially the part beneath the cream cheese layer.in your photos it seems like springy but mine was not like this.I had this problem before with pumpkin cakes.where I live we don’t have canned pumpkin so I puree it myself and I guess it’s more watery than the canned?so is that the problem?
although I’ve made your vegan pumpkin muffin and it turned out just perfect.
I guess it’s more watery than the canned?so is that the problem? = I think so yes, I would make sure to really strain your homemade puree over a cheesecloth or something to release as much water as possible which will help with the density.
I followed directions exactly but my cream cheese filling has no flavor. Maybe my egg was too big?
That’s a possibility with the egg and also did you remember the sugar? If you’re expecting the filling to taste ‘just like a cheesecake’, it’s not going to taste as rich, sweet, or decadent as that given the amount of egg/sugar in this recipe.
I just made 2 loaves of your delicious recipe and nearly wait for them to cool down a little so I can try a slice. Super moist and delicious. One for now and freezing one for later. Happy Autumn to you and take care!
Thanks for trying this recipe and making two loaves worth! You’re smart to freeze one and glad you loved the recipe! Have a great holiday season to you as well!
I just made this and while it’s tasty, my cream cheese layer is just a tiny line :(
Are you sure you measured correctly? If it’s that tiny it sounds like there just wasn’t enough of it to go around…I have a feeling you didn’t quite add enough cream cheese. Or if you think you did, then no harm in doubling the amt of cream cheese next time!
Hi Averie,
I’ve made this bread 3 times in the past month, and it is amazing. Definitely the best pumpkin bread I’ve ever had! Thanks so much for the awesome recipe :)
Thanks for trying it, saying it’s the best pumpkin bread you’ve ever had AND that you’ve even made it 3 times in a month…love that!
After trying your pumpkin chocolate chip bars, I had to try this! My mom bought a random can of pumpkin because she knows I love baking with it whenever I come home to visit. Not knowing what else to make, I revisited this site and decided to make this. Made a double batch too. It was GREAT. There is the perfect amount of spice to this recipe. The aroma was wonderful in the house. I usually buy a loaf of pumpkin bread from a local bakery but never again. This pumpkin bread was by far the best. It baked beautifully. Thanks again for sharing another wonderful recipe!
Thanks for trying this recipe, and a double batch at that! And for trying the pumpkin choc chip bars, too! Thanks for saying you’ll never buy another loaf of pumpkin bread from a bakery and that this is the best! That’s wonderful to hear and thanks for trying my recipes!
I don’t have a whole lot of experience baking bread but I followed the recipe step by step. When I went to pour the top layer of the batter on it sank right through the cream cheese. Any ideas what I did or how I could avoid this next time? I MUST try this bread it looks so yummy!
Hmm, I’ve never had anyone have this problem or write about it. Not sure what to say. I assume you didn’t just let the batter ‘plop out’ and were very gentle with it, right? I use Trader Joe’s light cream cheese in a brick and I use King Arthur All-Purpose flour (I swear by it and it truly DOES make a difference in baking results) and I use Libby’s pumpkin puree. Not sure where you went wrong but maybe try again with the same brands of ingredients? Honestly this is a stumper for me!
I made this and got a lot of compliments!! Now I’ve got a grated zucchini in my fridge and I’m wondering if I can sub. Would I be better off using the banana break recipe as a guide?
Glad you loved it!
The banana and pumpkin bread recipes are identical in anything that ‘matters’, i.e. flour, oil, sugar, leavener, and just the spices changed. The only issue with zucchini is that it’s SUPER moist and could require additional flour.
I have a great zuke recipe here, and then there are others linked within this post https://www.averiecooks.com/banana-zucchini-chocolate-chip-muffins/
I could spend a lifetime on just your pumpkin bread ideas! I love, love, love coconut oil and tickled to find someone who is using in BAKING recipes with a huge success! Thanks so much for sharing your thoughts and ideas…you’re an angel!
I wrote a cookbook entirely devoted to pumpkin
http://www.amazon.com/gp/product/1581572689/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1581572689&linkCode=as2&tag=lovvegyogruna-20&linkId=ZJXBU54ZN2H76TQ4
So I hope I at least can get the pumpkin recipes to be successful :) And yes coconut oil, love it. Almost never bake with canola oil anymore!
Hi Averie! This looks so yummy that I couldn’t help thinking you should make a red velvet loaf with this same cream cheese filling! I think I will try your recipe for red velvet with this cream cheese ribbon. Thanks for all the ideas!
What’s the worst that can happen if I used tub cream cheese spread instead of brick? I don’t want to run to the store again…
It has a higher water content so will be more prone to turn thinner, runnier, and not setting up. It may be fine, it may not be…brands and results vary so much.
I love pumpkin and cheese spice bread. Looks great, Averie!
WOW!!!!! How on earth did I miss this cake!!!! LOVE & pinned!
Thanks, Marla :) We loved this one and thanks for pinning!
I’ve been dying — yes, literally dying — to start baking with pumpkin this year!! I don’t care about seasons and would totally make it every month of the year, if blog readers wouldn’t get upset… But I have to wait until September to start because we’re moving and most of my kitchen is already packed. It’s so painful to see my mixing bowls and 27 cans of pumpkin purée sitting in the gigantic rubbermaid containers in my living room… But at least you have this gorgeous pumpkin bread to look at! :) Love that thick cream cheese swirl, and that soft sugary coating on top? Yum!!
Good luck with your move! The worst thing in the moment but worth it when you’re unpacking and all your stuff gets put back just so in a new spot and you can step back and look at your new place and are unpacked!
Thank you so much Averie!! I remember that you moved within the past year, yet you had a seamless transition on the blog. You didn’t miss a post — I was amazed! So if you have any good moving tips, feel free to send them my way. ;)
Yay for pumpkin!! :) This bread is gorgeous! The cream cheese ribbon, gah, so good!
Oh I remember that banana bread. BEST looking banana bread that I’ve ever seen. The same goes for this pumpkin bread. I still haven’t gotten around to trying your banana bread but now I need to try both. Stat.
And bring on the pumpkin! I’m thrilled that the fall recipes and beers are coming around again. Who says you can’t enjoy pumpkin year round?! ;) Great recipe, Averie. And lovely photos, as always.
Thanks for the compliments on both this bread and my banana bread, Julie! You’re too kind :)
That’s not a ribbon of cream cheese — that’s a thick hunk and I am in looooove. This bread looks fantastic and is inspiring me (along with your cookbook announcement!) to break out that pumpkin and start baking!!
You know how much I love pumpkin! I’m excited for your cookbook! :)
This looks amazing! Can’t wait for fall :)
I baked with pumpkin over the weekend. :) Cannot get enough and I’m SO excited for Cooking with Pumpkin because you have the most creative pumpkin recipes! I would love a thick slice of this bread hit my pumpkin side coffee (yep, I drink it year round).
I knew you drank pumpkin coffee for a ‘long season’ but I didn’t know it was actually year-round (love that!) :) I start in August and end in January or so :)
Thank you for the compliments on my creativity and I appreciate that you’re happy to see my cookbook! That means a lot, Sally, thank you xoxo
What a beautiful and festive recipe! Love the gorgeous twist of the cream cheese through the middle – yummo!
This is NOT helping my resolve to wait … at all :) I think pumpkin officially runs in my blood and I’m so excited to bake with it for the blog! Gorgeous loaf, Averie, that ribbon is utter perfection! It contrasts the deep color of the bread beautifully.
Break out the pumpkin, asap :)
That stripe of cream cheese is perfection!! This post makes me think of fall, cardigans and apple picking :)
Oh my… One bite and I would be hooked! Two of my favorite things, pumpkin bread and cream cheese!!! Love fall recipes!
It’s never too early for a pumpkin recipe, in fact, I’ve been baking with pumpkin already and can’t stop thinking about. This bread is only going to add to that — it looks delicious!
Holy mother of pumpkiiiiin!!! LOVE LOVE LOVE!!!
looks amazing as always! Excited about your new book!
I’m ready for this! Just can the temps please stay hot?
The cream cheese middle is too tempting. And I love how moist the bread is!
Hi! I have your peanut butter cookbook and i absolutely love/adore it! It’s really really awesome to put it mildly! lol ; )
When is your new pumpkin book coming out?? I want! I need!! LOL!! I think I might love pumpkin more than I do peanut butter!!! And that’s saying a lot; so I am very excited about this new pumpkin book you have coming out!
Congrats!! ; )
I did a big blog post about it a couple days ago https://www.averiecooks.com/2014/08/cooking-with-pumpkin-cookbook-announcement.html
There’s links within it to Amazon and all the details but it comes out Oct 6 and is on pre-sale right now.
Thanks for buying my other cookbook and for all your support! Glad your a fan of both PB and pumpkin!
Perfect!! Thank you!!! Buying ASAP! ; )
Thank YOU for your support!! Totally appreciated :)
I’m totally ready for pumpkin! I love that cream cheese filling!
I might love this even more than the original banana version!
Thank you :)
Looks so yummy, thanks! How do you think it would work with a substitution of sweet potato for the pumpkin?
Probably just fine, although I haven’t tried it (but most commercially-canned pumpkin puree is a mix of squashes and sweet potato in addition to the pumpkin)
Panic not, but where will I get pumpkin this time of year? Panic not! Need to save the recipe for later!
Most grocery stores, Target, big box stores, etc. all stock canned pumpkin puree year round. I wrote a pumpkin cookbook that spanned a year so I know this to be 100% true!
I’m baking with pumpkin today too! Pumpkin knows no season for me either. Why wait til fall? This bread is gorgeous!
Glad you can relate :)
How funny, I was actually thinking about how I’m looking forward to fall and pumpkin recipes! This looks so amazing!
It’s that time of year where everything is going to turn into pumpkin recipes :)
This would be pretty to bring to a brunch. Not that I want to impress anyone with my baking prowess or anything … ;)
I think it would definitely impress :)
The ribbon of cream cheese in your quick breads is a pure perfection, Averie! Loving this bread! Pinned!
Thanks Anna for the pin, as always!
I keep pumpkin stocked all year round. I cannot wait to try this recipe, it looks so wonderful. The cream cheese just pushes it over the top! Yum!
You sound like me – I’m stocked up year round too!
I bought some pumpkin spice peanut butter yesterday, so it’s definitely the perfect season for a pumpkin recipe. This looks heavenly, I bet it would make a tasty muffin, too!
pumpkin spice peanut butter = I have made my own but I had no idea that was a commercially-available product! And considering I wrote two cookbooks, one on PB and the other on pumpkin, that is crazy that I don’t know about this!
This reminds me of Starbuck’s pumpkin cream cheese muffin… it’s always been my personal favorite way of feeling like it’s fall (I’m not a pumpkin spice latte girl… oops?). For some reason, loaf pan recipes are just EASIER and more convenient than cupcake/muffins and I’m sooo excited to make this for a week worth of breakfast :)
This is way faster/easier than making muffins because it’s 1 big thing rather than 12 to deal with but if you had the patience you could do it as muffins :)
I’ve tried your banana bread with the cream cheese filling and I’m sure this bread is just as scrumptious! It’s definitely not too early for pumpkin recipes, so bring them on!
Thanks for LMK you tried the banana bread and enjoyed it! That’s great!
Oooooh, yes. I am SO ready for pumpkin! And your title as the Queen of Pumpkin remains in tact with this bread! It looks incredible, and so moist!! I love using coconut oil and sour cream in bread too. I bet this is absolutely divine!
Between the pumpkin, the coc oil, and the sour cream, this was some crazy soft and moist bread!
This is GORGEOUS bread. And it’s never to early for pumpkin!! I’m loving this. It’s perfect!
Can’t wait to see what you come up with tomorrow :)
My sister and I were just talking yesterday about how much we love cream cheese (totally normal, right?) And what is better than cream cheese surrounded by pumpkin bread?
I could devour this any time of year too!! Anything with a sweet cream cheese layer is heavenly. This is just about the time of year when I really notice the days starting to get a little shorter so I start thinking about fall. I’m anxiously awaiting the arrival of kabocha and delicata in the grocery stores.
I’m spoiled because kabocha is year-round but it tastes better in the fall! And yesterday I REALLY noticed how short the days were when I went for a 10 mile run and started at 615pm and by the time I was back home, it was nearly dark. Ugh.
This looks scrumptious! And I love baking with coconut oil!
Quick question: I’m posting a S’mores Recipe Roundup today in honor of National Smores Day tomorrow and am including your Smores cookies- may I have permission to use the main picture? Thanks!
Yes – as long as it’s just 1 pic + a direct link to my site, that’s fine.
Wow this looks unbelievable! I’m saving this for the fall when I’m sitting on my front porch in Buffalo with a cup of coffee in my hand and a large slice of this pumpkin bread. :)
It’s already fall-like weather for me…anything below 75F, and it’s the fall :)
This bread is absolute perfection! That cream cheese layer is to die for. I’d pick that off first!