Cream cheese pumpkin bread recipe is a rich baked loaf made from spiced pumpkin batter showing a smooth cream cheese center. This cream cheese pumpkin bread recipe tastes deeply delicious, soft crumbs and gentle sweetness.
I made this cream cheese pumpkin bread recipe because pumpkin season inspires comforting homemade baking. I have baked this cream cheese pumpkin bread recipe many times and it always earns praise.
I prepared it in bakery style using neat layers and added my own balance of spice. I will now show step by step preparation clearly explained today here.
Why You’ll Love This Recipe
You’ll love this cream cheese pumpkin bread recipe because it delivers rich pumpkin flavor with a creamy center that feels indulgent yet homemade. The bread bakes up soft, tender, and moist, holding its texture even the next day.
Warm spices blend smoothly with pumpkin, while the cream cheese layer adds balance and depth. The method is easy to follow, ingredients are familiar, and results look bakery worthy.
It slices neatly, stores well, and works for breakfast, dessert, or gifting. This cream cheese pumpkin bread recipe consistently turns simple ingredients into something special.
How To Prepare Cream Cheese Pumpkin Bread Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 70 minutes
Total Time: About 1 hour 30 minutes
Course: Breakfast, Snack, Dessert
Difficulty: Easy
Yield: 2 standard loaf pans (about 10 slices per loaf)
Kitchen Utensils Needed
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Electric mixer or hand mixer
- Rubber spatula
- Measuring cups and spoons
- Two 9×5-inch loaf pans
- Parchment paper or nonstick spray
- Cooling rack
Ingredients
Pumpkin Bread Batter
- 15 oz (1 can) pure pumpkin puree
- 4 large eggs
- 2½ cups granulated sugar
- 1 cup vegetable oil
- â…” cup water
- 2 teaspoons pure vanilla extract
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 2 tablespoons pumpkin pie spice
- 1½ teaspoons fine sea salt
Cream Cheese Filling
- 8 oz (1 block) cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- ½ teaspoon vanilla paste or vanilla extract
Instructions
1. Start by heating your oven to 350°F (175°C). While the oven warms up, grease two loaf pans well or line them with parchment paper so the bread doesn’t stick.
2. In a large mixing bowl, add the pumpkin puree, eggs, sugar, oil, water, and vanilla. Whisk everything together until the mixture looks smooth and evenly combined.
3. In another bowl, mix the flour, baking soda, pumpkin pie spice, and salt. Stir them together so the spices and baking soda are evenly distributed.
4. Slowly add the dry ingredients into the pumpkin mixture. Stir gently, just until everything comes together. Stop mixing as soon as you no longer see dry flour to keep the bread soft and tender.
5. To make the cream cheese layer, place the cream cheese and sugar in a medium bowl and beat until smooth. Add the egg, flour, and vanilla, then mix again until the filling is creamy with no lumps.
6. Divide half of the pumpkin batter evenly between the two prepared loaf pans. Spoon the cream cheese filling over the batter, spreading it gently. Top with the remaining pumpkin batter, covering the cream cheese layer.
7. Place the pans in the oven and bake for 60 to 70 minutes. The bread is done when a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs.
8. Remove the loaves from the oven and let them cool in the pans for about 15 minutes. Then carefully take them out and place them on a wire rack to cool completely before slicing and serving.
Nutrition Facts Of Cream Cheese Pumpkin Bread Recipe
| Nutrition | Amount |
|---|---|
| Calories | 340 |
| Carbohydrates | 42g |
| Protein | 6g |
| Fat | 16g |
| Saturated Fat | 4g |
| Cholesterol | 55mg |
| Sodium | 260mg |
| Sugar | 26g |
Why My Recipe Works
My recipe works because the ingredients are balanced to create moist, tender pumpkin bread with a creamy, slightly sweet filling. The pumpkin puree keeps the loaf soft while the eggs and oil provide structure without drying it out.
Baking soda helps the bread rise evenly, and the pumpkin pie spice enhances flavor without overpowering.
The cream cheese layer adds richness and a smooth texture that contrasts with the spiced bread. Following the steps carefully ensures the filling stays in place and the bread bakes evenly every time.
Serving Suggestions
Serve cream cheese pumpkin bread recipe warm or at room temperature for the best flavor and texture. It pairs beautifully with coffee, tea, or hot chocolate, making it a comforting breakfast or afternoon snack.
A light spread of butter or drizzle of honey enhances its sweetness without overpowering the pumpkin and spice. Slice thick for dessert or thin for a simple snack.
This cream cheese pumpkin bread recipe works well for sharing at brunch, gatherings, or holiday tables. Leftovers can be lightly toasted to bring back warmth and softness while keeping the cream cheese layer creamy.
Health Benefits
This cream cheese pumpkin bread recipe offers several health benefits thanks to its pumpkin content. Pumpkin is rich in vitamins A and C, supporting vision and immunity, and provides fiber that aids digestion.
The eggs add protein, while the moderate use of oil contributes healthy fats that keep the bread moist. Spices like cinnamon, nutmeg, and cloves have antioxidants that support overall health.
Although sweetened, this cream cheese pumpkin bread recipe uses natural pumpkin to add nutrients, making it more wholesome than many desserts. Small portions can satisfy cravings while adding nutritional value to your day.
Expert Tips
1. Use room temperature eggs and cream cheese to ensure smooth mixing and a creamy filling. Cold ingredients can create lumps in the batter or filling.
2. Measure flour carefully by spooning it into the cup and leveling it off. Too much flour can make the bread dense.
3. Do not over mix the pumpkin batter. Stir until ingredients just come together to keep the bread tender.
4. Layer the cream cheese filling gently and evenly to prevent it from sinking to the bottom.
5. Check the bread for doneness with a toothpick in the center; it should come out mostly clean with a few moist crumbs.
6. Let the bread cool in the pan for 15 minutes before transferring to a wire rack. This helps the loaf hold its shape and slice cleanly.
Additions For More Delicious Ideas
➤ Chopped Nuts – Stir in toasted walnuts, pecans, or almonds to the pumpkin batter for a satisfying crunch in every slice. The nuts add a rich, earthy flavor that balances the sweetness of the bread and complements the cream cheese filling.
➤ Chocolate Chips – Mix in semi-sweet, dark, or white chocolate chips to create melty, sweet pockets throughout the loaf. Chocolate adds a decadent touch that pairs beautifully with the spiced pumpkin and creamy center.
➤ Dried Fruit – Fold in plump raisins, dried cranberries, or chopped dates for bursts of natural sweetness and chewy texture. The fruit also adds depth of flavor and color to the bread.
➤ Spice Variations – Experiment with additional warm spices such as ground ginger, allspice, or cardamom along with the pumpkin pie spice. These spices elevate the aroma and create a more complex, cozy flavor profile.
➤ Toppings – Before baking, sprinkle the loaf with coarse sugar, cinnamon sugar, or a simple streusel topping. This adds a golden, slightly crunchy exterior that enhances presentation and adds extra flavor with every bite.
Storage Instructions
Keep cream cheese pumpkin bread recipe in an airtight container at room temperature for up to three days to maintain softness.
For longer storage, wrap the cooled loaf tightly in plastic wrap or foil and refrigerate for up to a week. To freeze, wrap the bread securely in plastic and place it in a freezer-safe bag for up to three months.
Thaw frozen slices at room temperature or warm gently in the oven or microwave to restore moisture and flavor. Make sure the cream cheese layer stays covered to prevent it from drying out.
Closing
This cream cheese pumpkin bread recipe is a delicious and amazing recipe that everyone will enjoy. Its moist texture, warm spices, and creamy center make it a treat for any time of day.
I make this cream cheese pumpkin bread recipe for serving guests and family, and every time I bake it, I enjoy the process and the results. Sharing my easy, step-by-step method allows others to recreate it effortlessly.
I hope this inspires you to try making it yourself and experience the joy and satisfaction of baking this comforting, flavorful bread.
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Cream Cheese Pumpkin Bread Recipe
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Electric mixer or hand mixer
- Rubber spatula
- Measuring cups and spoons
- Two 9×5-inch loaf pans
- Parchment paper or nonstick spray
- Cooling rack
Ingredients Â
Pumpkin Bread Batter
- 15 oz 1 can pure pumpkin puree
- 4 large eggs
- 2½ cups granulated sugar
- 1 cup vegetable oil
- â…” cup water
- 2 teaspoons pure vanilla extract
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 2 tablespoons pumpkin pie spice
- 1½ teaspoons fine sea salt
Cream Cheese Filling
- 8 oz 1 block cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- ½ teaspoon vanilla paste or vanilla extract
InstructionsÂ
- Start by heating your oven to 350°F (175°C). While the oven warms up, grease two loaf pans well or line them with parchment paper so the bread doesn’t stick.
- In a large mixing bowl, add the pumpkin puree, eggs, sugar, oil, water, and vanilla. Whisk everything together until the mixture looks smooth and evenly combined.
- In another bowl, mix the flour, baking soda, pumpkin pie spice, and salt. Stir them together so the spices and baking soda are evenly distributed.
- Slowly add the dry ingredients into the pumpkin mixture. Stir gently, just until everything comes together. Stop mixing as soon as you no longer see dry flour to keep the bread soft and tender.
- To make the cream cheese layer, place the cream cheese and sugar in a medium bowl and beat until smooth. Add the egg, flour, and vanilla, then mix again until the filling is creamy with no lumps.
- Divide half of the pumpkin batter evenly between the two prepared loaf pans. Spoon the cream cheese filling over the batter, spreading it gently. Top with the remaining pumpkin batter, covering the cream cheese layer.
- Place the pans in the oven and bake for 60 to 70 minutes. The bread is done when a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs.
- Remove the loaves from the oven and let them cool in the pans for about 15 minutes. Then carefully take them out and place them on a wire rack to cool completely before slicing and serving.