This Pumpkin Bread with Cream Cheese is soft, spiced, and swirled with a rich cream cheese layer that makes every bite irresistible. It's the ultimate fall bake-cozy, flavorful, and perfect for sharing.
Jump to:
Why This Recipe Works:
- Moist: Pumpkin keeps the bread tender and soft.
- Flavorful: Warm spices pair perfectly with pumpkin and cream cheese.
- Pretty: The cream cheese swirl adds a bakery-style look.
- Versatile: Great for breakfast, snacks, or dessert.
Love all the flavors of fall? Make sure not to miss my Sweet Potato Souffle, Blue Cheese Bacon Burger with Apple Chutney, Orange Cranberry Muffins, Green Chile Stew Recipe, Sweet Potato Cupcakes, and this decadent French Silk Pie.
What This Recipe Needs
Pumpkin Pie Spice: Also called Pie Spice, adds so much delicious flavor!
Cinnamon: I love adding extra cinnamon to all my fall baked goods!
Butter: Unsalted is what I typically use but salted works fine too.
Pumpkin Puree: Would it be pumpkin bread without it? Not only does pumpkin puree add flavor, but it also makes the bread tender and moist.
Don't miss these other delicious pumpkin recipes: Pumpkin Bread Pudding, Pumpkin Cupcakes, Sweet Potato Pumpkin Pie, Mini Pumpkin Cheesecake, Pumpkin Pie with Sweetened Condensed Milk, Soft Pumpkin Cookies, and Chocolate Pumpkin Pie!
There is something so satisfying about making pumpkin bread. From the smell of it baking, to that first bite of warm delicious bread. It is so good!
How to Make Pumpkin Bread with Cream Cheese?
- Step 1: Combine the flour, salt, baking soda, baking powder, pumpkin pie spice, and cinnamon in a bowl and set aside.
- Step 2: In a separate bowl, combine butter and sugar. Then add in the egg, vanilla, and pumpkin puree.
- Step 3: Combine the dry ingredients with the butter/pumpkin mixture.
- Step 4: In a small bowl combine the cream cheese, sugar, milk, and egg yolk.
- Step 5: Pour half of the pumpkin bread batter into loaf pan followed by the cream cheese mixture. Pour the remaining batter over the cream cheese.
- Step 6: Bake for 65-70 minutes, or until a toothpick inserted in the center comes out clean. While it cools make the cream cheese frosting.
Save this for later!
We'll email this post to you, so you can come back to it later!
Don't worry, I promise not to spam you!
How to Make Cream Cheese Frosting?
- Step 7: Combine butter and cream cheese in the bowl of an electric mixer and cream until light and fluffy.
- Step 8: Mix in the vanilla, heavy cream, and salt and whip on high for a few minutes. Then mix in the powdered sugar one cup at a time- adding more for a stiffer buttercream.
- Step 9: Pipe or spread over the pumpkin bread, then enjoy!
Variations
Frosting: Although I love using my Whipped Cream Cheese Frosting Recipe, a simple glaze of milk, powdered sugar, and vanilla, or a drizzle of homemade caramel sauce, would also be tasty.
Add-Ins: Toasted Pecans, Walnuts, or Chocolate Chips would be delicious!
Filling: Leave the cream cheese filling out for a simpler pumpkin bread loaf.
Frequently Asked Questions
Store it in an airtight container in the fridge for up to 5 days. For the best texture, let slices come to room temperature before serving.
Yes! Wrap the cooled loaf (or individual slices) in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge.
Insert a toothpick into the center-if it comes out clean or with just a few moist crumbs, it's ready. The edges of the bread will also start to come away from the pan. Overbaking can dry out the loaf, so start checking early.
Serve pumpkin bread alongside a delicious Hot Cocoa Bomb, Oven Baked Bacon, Coffee, or some No-Churn Ice Cream.
More Related Recipes
For more delicious fall recipes, make sure to check out my brie and bacon grilled cheese, bacon-wrapped dates with goat cheese, pecan pie brownies recipe, caramel cinnamon rolls, and this incredible cinnamon pull-apart bread. For more pumpkin recipes, don't miss my
Video
Pumpkin Bread with Cream Cheese
Ingredients
- 1 cup flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ cup butter softened
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- ½ cup pumpkin puree
Filling
- 6 oz cream cheese softened
- 3 tbs sugar
- 1 tbs milk
- 1 egg yolk
Cream Cheese Frosting
- ¼ cup butter softened to room temperature
- ¼ cup cream cheese 2 oz
- 1 tsp vanilla
- 3 tbs heavy cream
- Pinch of Salt
- 2.5 cups powdered sugar
Instructions
- Preheat the oven to 325°F and grease a loaf pan with butter, then dust it with flour (or use a nonstick baking spray that contains flour like Baker's Joy).
- In a separate bowl, combine the flour, salt, baking soda, baking powder, pumpkin pie spice, and cinnamon.1 cup flour, ½ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon pumpkin pie spice, ½ teaspoon cinnamon
- In a medium-sized bowl, combine butter and sugar. Mix until it's lighter in color and fluffy. Then add in the egg, vanilla, and pumpkin puree.½ cup butter, ½ cup white sugar, ½ cup brown sugar, 1 egg, 1 teaspoon vanilla, ½ cup pumpkin puree
- Add the flour mixture to the pumpkin mixture, mixing until they are thoroughly combined.
- In a small bowl, combine the softened cream cheese, sugar, milk, and egg yolk.6 oz cream cheese, 3 tbs sugar, 1 tbs milk, 1 egg yolk
- Pour half of the pumpkin bread batter into the loaf pan, followed by the cream cheese mixture. Pour the remaining batter over the cream cheese.
- Bake for 65-70 minutes. The bread is done when the edges of the bread start to come away from the pan, and a toothpick inserted into the center should come out clean, with only a few crumbs sticking to it.
- Remove from oven and allow to cool, then frost.
Cream Cheese Frosting
- Combine the butter and cream cheese in the bowl of an electric mixer and cream until light and fluffy. Mix in the vanilla, heavy cream, and salt, and whip on high for a few minutes. Then mix in the powdered sugar one cup at a time- adding more for a stiffer buttercream.¼ cup butter, ¼ cup cream cheese, 1 teaspoon vanilla, 3 tbs heavy cream, Pinch of Salt, 2.5 cups powdered sugar
Notes
- Storage: Store bread in an airtight container in the fridge for up to 5 days. For the best texture, let slices come to room temperature before serving.
- Freeze: Wrap the cooled loaf (or individual slices) in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge, then frost and enjoy!
Leave a Reply