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Pumpkin Cream Cheese Bread is moist, full of Fall spices, has a cream cheese swirl layer and makes the perfect Fall treat for breakfast, a snack or dessert.

If you love Pumpkin Cheesecake Bread, try these Pumpkin Cream Cheese Swirl Muffins!

PIN this Cream Cheese Pumpkin Bread recipe to try later!

Pumpkin Cream Cheese Bread

I look forward soft and moist Pumpkin Bread every year and this pumpkin loaf is even better because of the creamy cream cheese layer. Made with simple ingredients and is easy to prepare.

Pumpkin spice flavor is in every bite and can be enjoyed with a hot cup of coffee in the morning or with a scoop of ice cream (or pumpkin ice cream) for dessert. It also makes a great after-school snack or whenever you get that pumpkin craving.

This Pumpkin Swirl bread has the best texture with moist crumbs and is cake-like so it really tastes like you are indulging in a treat.

Other pumpkin treats to make with the leftover canned pumpkin puree are these Pumpkin Spice Pancakes, Pumpkin Energy Bites, and Baked Pumpkin Spice Donuts.

Cooling rack with sliced of Pumpkin Cream Cheese Bread.

Why You’ll Love This Recipe

We pack in just the right amount of warm spices and pumpkin flavor.

It’s perfect for Fall parties, a Thanksgiving dessert, the holiday season, or anytime you’re craving a pumpkin dessert.

Enjoy these cookies as a Fall breakfast treat, dessert, or snack!

These cookies are perfect for any occasion and can be transferred easily by placing them in an airtight container, serving dish, or ziplock bag.

It’s extra moist, soft and fluffy texture and the cream cheese layer
adds an extra decadent flavor.

key ingredients

All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
Baking soda and baking powder: Used as a leavening agent.
Oil: Use any type of neutral oil such as vegetable oil or canola oil. The oil will make the bread extra moist.
Vanilla extract: Adds a warm flavor and enhances the Fall flavors.
Sugar: We use granulated white sugar to add sweetness.
Pure canned pumpkin purée: The key ingredient. Adds pumpkin flavor and we can’t make this recipe without it! Be sure not to use pumpkin pie filling.
Spices: Ground cinnamon and pumpkin pie spice gives this bread a warm Fall flavor.
Eggs: You’ll need two whole large eggs at room temperature.
Softened cream cheese: Make sure the cream cheese is softened at room temperature so it makes a smooth and creamy filling. Full fat or reduced fat cream cheese works best.

how to make pumpkin bread with cream cheese

Mix flour mixture: Preheat oven to 325 degrees F and butter or grease a loaf pan with cooking spray. In a medium mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.

Mix wet ingredients: In a large bowl whisk together the eggs, oil, sugar, and vanilla until combined. Fold in the pumpkin puree.

Make pumpkin batter: Fold the dry ingredients mixture into the pumpkin mixture until incorporated.

Make cream cheese filling: In a separate bowl, beat together cream cheese, sugar, egg yolk, and vanilla until smooth. An electric hand mixer or fork will work.

Assemble batters: Add half of the pumpkin batter to the prepared loaf pan, then transfer the cream cheese mixture to a ziplock bag and snip a corner off to pipe the cream cheese filling in a neat fashion (this is optional, you can also spoon it on). Add spoonfuls of the remaining pumpkin batter in an even layer on top of the filling.

Bake: Bake pumpkin bread for 60-70 minutes or until the center is set and a toothpick inserted comes out clean. Let the bread cool for about 20 minutes in the pan, then remove by flipping it over on a cooling rack and cooling completely. Slice and enjoy!

Birds eye view of a few slices of pumpkin swirl bread.

recipe tips & variations

Chocolate chip pumpkin bread: Add your favorite chocolate chips to the batter just before transferring to the pan.
Add crunch: You can add any of your favorite chopped nuts such as almonds, hazelnuts, walnuts, macadamia nuts, or pecans.
Seeds top add: Sunflower seeds, flax seeds, pumpkin seeds, and chia seeds make great options.
Gluten-free pumpkin bread: Use 1:1 gluten-free baking flour.
If the bread is browning too quickly, then top it with aluminum foil while it finishes baking.
Topping: Top the baked and cooled bread with a cream cheese frosting, streusel, or dust with powdered sugar if you wanted to add even more sweetness.

leftovers & storage

To store: Store leftovers in an airtight container or wrap the bread in plastic wrap and store it at room temperature for about four days, then transfer to the refrigerator to store for a few more days.

To freeze: Slice the cooled loaf into individual slices and place the slices in a freezer-safe bag and freeze for up to four months. You will be able to enjoy pumpkin bread any time of the year!

Allow the frozen bread slices to thaw in the refrigerator overnight before eating.