Cream Cheese-Filled Pumpkin Bread

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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 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.

slices of Pumpkin Cream Cheese Bread 

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!

sliced loaf of the best pumpkin bread

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.

sliced loaf of Pumpkin Cream Cheese Bread on cutting board

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:

  1. Whisk together the quick bread batter.
  2. Spread roughly two-thirds of it into a greased 9×5-inch loaf pan.
  3. Whisk together the cream cheese filling and spread it carefully over the batter.
  4. Pour the remaining pumpkin batter over the cream cheese layer.
  5. Bake the pumpkin bread until the top is golden and domed and the center is set.
homemade pumpkin bread with cream cheese filling

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. 

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! 

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

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.

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-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. 

Can I Freeze cream cheese Pumpkin 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. 

Recipe Video Tutorial

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4.47 from 322 votes

Cream Cheese-Filled Pumpkin Bread

By Averie Sunshine
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
Servings: 10
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Ingredients  

Bread

  • 1 large egg
  • 1 cup pumpkin puree
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • ¼ cup liquid-state coconut oil, canola or vegetable may be substituted
  • ¼ 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
  • ½ teaspoon ground nutmeg
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ 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
  • ¼ 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.

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

Serving: 1, Calories: 255kcal, Carbohydrates: 34g, Protein: 4g, Fat: 12g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Cholesterol: 52mg, Sodium: 157mg, Fiber: 1g, Sugar: 20g

Nutrition information is automatically calculated, so should only be used as an approximation.

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!!

a pan of sliced pumpkin bars with cream cheese frosting

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!!

a slice of frosted pumpkin carrot cake on a white plate with a fork

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

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.

4.47 from 322 votes (290 ratings without comment)

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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.

Recipe Rating




Comments

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  3. 1 star
    First off this page has way to many ads!! How long do I have to scroll down just to get to the recipe? Then the instructional video follows the page down as I scroll. So when I finally do make it to the recipe it covers it. Not a fan of this bread unfortunately. I have another favorite pumpkin bread that also uses coconut oil so I thought this might be similar. I should of realized with only 1 cup of flour this is not going to turn out like a normal bread. Also this literally has no flavor! I also doubled the pumpkin pie spice!! If you are looking for a new pumpkin bread recipe i suggest you keep scrolling.

  4. 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.

  5. 3 stars
    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

    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.

  6. 5 stars
    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!

  7. 5 stars
    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!

    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.