I have to admit, this Pumpkin Cream Cheese Bread turned out so much better than I hoped! The combination of soft, spiced pumpkin bread and the creamy tanginess of the cream cheese filling is pure magic. The comforting aroma that filled my kitchen while it baked was like a warm hug on a chilly fall day.
I’ve shared it with friends and family, and it’s quickly become a hit. Trust me, this treat is so easy to make and utterly delightful, just like a delicious Biscoff layered cake, it’ll be your favorite fall recipe too!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 2 tbsp milk
Cream Cheese Filling
- 8 oz cream cheese, softened
- â…“ cup granulated sugar
- 1 large egg
Note: Makes 8-10 servings.
Variations
Looking to mix things up? Here are some great options to try out!
- Dairy-Free: Use plant-based cream cheese and swap milk with almond or oat milk.
- Sugar-Free: Replace sugar with natural sweeteners like stevia or erythritol.
- Add-ins: Toss in chocolate chips, chopped nuts, or dried cranberries for added texture and flavor. For example, the pairing of creamy brie and cranberry tart showcases how fruits can elevate your baked goods.
- Extra Spices: Add a pinch of ginger or allspice to customize the spice blend.
Cooking Time
- Prep Time: 15 minutes
- Bake Time: 60–70 minutes
- Total Time: 75–85 minutes
Equipment You Need
- Mixing Bowls: To mix the dry and wet ingredients separately.
- Electric Mixer: Perfect for creaming the butter and preparing the cream cheese filling.
- Loaf Pan: To bake the bread evenly.
- Spatula: Helps in folding and spreading ingredients smoothly.
- Knife/Skewer: For creating that lovely marbled effect.
How to Make Pumpkin Cream Cheese Bread?
This recipe isn’t just delicious, it’s a joy to make! Follow these easy steps to bake the perfect loaf of Pumpkin Cream Cheese Bread.
Prepare the Pumpkin Bread Batter
Begin by preheating your oven to 350°F (175°C) and greasing a loaf pan with butter and a light dusting of flour. Whisk together the dry ingredients – flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves – in a large bowl and set aside.
Cream the butter and sugar using an electric mixer until fluffy and light. Add the eggs, one at a time, mixing well after each. Stir in the pumpkin puree and vanilla extract. Finally, alternate adding the dry ingredients and milk, mixing gently until just combined. Overmixing can make the bread dense, so stop as soon as it looks incorporated.
Prepare the Cream Cheese Filling
Beat together softened cream cheese, sugar, and the egg until smooth and creamy. This luscious filling is what makes this bread so irresistible!
Layer the Batter and Filling
Spread half of the pumpkin bread batter evenly in the prepared loaf pan. Carefully spoon the cream cheese mixture over it, making a smooth layer without mixing. Pour the remaining batter on top. Use a knife to gently swirl the layers, creating a beautiful marbled effect.
Bake Your Bread
Pop the pan into the preheated oven and bake for 60–70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. Once baked, cool the bread in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Credit: recipegirl
Why You’ll Love This Recipe?
This recipe will win you over for so many reasons!
- It’s simple and beginner-friendly.
- Packed with warm, fall-inspired flavors.
- Versatile enough for breakfast, snack, or dessert.
- Easy to adapt to dietary restrictions or personal preferences.
- Always a hit when shared with family and friends.
How to Serve Pumpkin Cream Cheese Bread?
This bread is delightful on its own, but here are some serving ideas to make it even better!
- Dust with powdered sugar for a touch of elegance.
- Pair with whipped cream or a drizzle of maple syrup.
- Toast lightly and serve with a pat of butter.
- Serve alongside coffee, tea, or warm apple cider for the perfect cozy treat.
For more dessert inspiration, you can also enjoy similar recipes in our dessert section to explore creative ideas for your sweet tooth!
For a beautiful presentation, slice thickly and arrange on a wooden board or rustic plate.
Nutritional Information
Here’s a quick glimpse of the nutrition per serving (approximate):
- Calories: 290
- Protein: 5g
- Carbohydrates: 36g
- Fat: 14g
Make Ahead and Storage
Pumpkin Cream Cheese Bread is excellent for planning ahead since its flavors only get better with time.
To store, wrap the cooled loaf tightly in plastic wrap and keep it in the fridge for up to five days. For longer storage, freeze the loaf (or slices) by wrapping them in plastic wrap and foil, then place them in a sealed bag. They stay good for up to three months this way. Thaw in the fridge overnight and reheat gently before enjoying for the freshest flavor.
Tips for Making the Recipe
From my experience baking this recipe multiple times, here are a few tips to guarantee success!
- Use room temperature butter, cream cheese, and eggs for smoother mixing.
- Don’t overmix the batter, as it can make the bread dense and less fluffy.
- Always preheat your oven and grease the loaf pan well to prevent sticking.
- Be patient and allow the bread to cool fully before slicing to get clean, intact layers.
I hope you’ll love this Pumpkin Cream Cheese Bread as much as I do. It’s cozy, indulgent, and full of seasonal flavors that’ll make fall baking extra special. Enjoy every bite!
Pumpkin Cream Cheese Bread Recipe
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 2 tbsp milk
- Cream Cheese Filling
- 8 oz cream cheese softened
- â…“ cup granulated sugar
- 1 large egg
Instructions
- Begin by preheating your oven to 350°F (175°C) and greasing a loaf pan with butter and a light dusting of flour. Whisk together the dry ingredients – flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves – in a large bowl and set aside.
- Cream the butter and sugar using an electric mixer until fluffy and light. Add the eggs, one at a time, mixing well after each. Stir in the pumpkin puree and vanilla extract. Finally, alternate adding the dry ingredients and milk, mixing gently until just combined. Overmixing can make the bread dense, so stop as soon as it looks incorporated.
- Beat together softened cream cheese, sugar, and the egg until smooth and creamy. This luscious filling is what makes this bread so irresistible!
- Spread half of the pumpkin bread batter evenly in the prepared loaf pan. Carefully spoon the cream cheese mixture over it, making a smooth layer without mixing. Pour the remaining batter on top. Use a knife to gently swirl the layers, creating a beautiful marbled effect.
- Pop the pan into the preheated oven and bake for 60–70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. Once baked, cool the bread in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Use room temperature butter, cream cheese, and eggs for smoother mixing.
- Don’t overmix the batter, as it can make the bread dense and less fluffy.
- Always preheat your oven and grease the loaf pan well to prevent sticking.
- Be patient and allow the bread to cool fully before slicing to get clean, intact layers.
