Pumpkin Cream Cheese Bread is tender and moist with a warm blend of pumpkin spice and a creamy cheesecake ribbon running through the center. The contrast of orange pumpkin and white cream cheese creates a beautiful marbled loaf that’s as delicious as it is pretty.
Why You Should Make This Recipe
Pumpkin and cream cheese are a classic pairing—comforting, richly spiced pumpkin paired with a tangy, silky cream cheese filling. This loaf delivers both an easy prep and a show-stopping result, perfect for breakfast, brunch, or dessert.
Pumpkin Cream Cheese Bread
This Pumpkin Cream Cheese Bread is a quick bread that comes together fast. There are two simple batters—one pumpkin, one cheesecake—that are layered in the pan and bake into a gorgeous swirl. The technique is straightforward and the result feels special.
Ingredients You’ll Need
*Full ingredient amounts and the printable recipe card are at the end of this post.
- All-purpose flour – measure properly by spooning and leveling or use a scale for accuracy.
- Baking soda – leavening that helps the bread rise.
- Baking powder – lightens the crumb.
- Salt – balances and enhances flavors.
- Pumpkin pie spice – warm spices that define the pumpkin flavor.
- Canned pumpkin – use 100% pure pumpkin (not pie filling).
- Light brown sugar – adds moisture and caramel notes.
- Granulated sugar – for sweetness.
- Neutral oil – canola, vegetable, or light avocado oil keeps the crumb tender.
- Sour cream – adds moisture and tenderness.
- Egg – binds the batter and adds structure.
- Vanilla extract – enhances overall flavor.
- Cream cheese – use block-style cream cheese for the filling.
Make the Pumpkin Bread Batter
- Preheat the oven to 350°F (175°C).
- Lightly grease and flour a 1-pound (8.5 x 4.5-inch) loaf pan and set aside.
- Whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice in a bowl; set aside.
- In a separate large bowl, combine pumpkin, light brown sugar, granulated sugar, oil, sour cream, egg, and vanilla. Whisk until smooth.
- Add the dry ingredients to the wet and stir until just combined—do not overmix. Set the pumpkin batter aside.
Make the Cream Cheese Filling
- Beat room-temperature cream cheese with granulated sugar, a bit of flour, and vanilla until smooth.
- Add the egg and mix until fully incorporated, scraping the bowl as needed.
Note: A small amount of flour in the cream cheese filling helps it set with a texture similar to the pumpkin bread.
Assemble and Bake the Pumpkin Cream Cheese Bread
- Pour about two-thirds of the pumpkin batter into the prepared pan and spread to the corners.
- Drizzle or spread the cream cheese mixture over the pumpkin layer so it’s evenly covered.
- Drop spoonfuls of the remaining pumpkin batter over the cream cheese and gently smooth so it blends into a marbled top.
- Bake at 350°F for 45–55 minutes, until golden and the center is set. A toothpick inserted into the center should come out clean or with a few moist crumbs, but not wet batter. If the top browns too quickly, tent with foil for the last 15 minutes.
Serving and Storing
- Cool the bread in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely before slicing.
- To store: Keep wrapped in an airtight container in the refrigerator for 4–5 days.
- To freeze: Wrap the whole loaf or individual slices tightly in plastic wrap, place in a zip-top freezer bag, and freeze for up to 2 months. Thaw overnight in the refrigerator or bring to room temperature before serving.
More Pumpkin Desserts
- Pumpkin Crinkle Cookies
- Pumpkin Streusel Muffins
- Pumpkin Chocolate Chunk Cookies
- Pumpkin Spice Coffee Cake
- Pumpkin Gingersnap Cookies
If you try this recipe, please leave a rating and review—thank you!
*Originally published as Cream Cheese Filled Pumpkin Bread on 9/28/2014. Post updated September 2024.