I’ve discovered a fall favorite that combines the comforting flavors of pumpkin and the tangy richness of cream cheese. Here’s everything you need to know about this easy, satisfying bread!

Pumpkin Cream Cheese Bread

Short description

This pumpkin cream cheese bread is a moist, spiced quick bread with a velvety layer of cream cheese swirled through the center. Perfect for breakfast, dessert, or a cozy snack.

Why You’ll Love This Recipe

I feel this recipe checks all the boxes:

I like how easy and quick it is to make—the batter comes together in minutes, then I simply layer the cream cheese filling and bake.
The swirl effect creates a stunning presentation and a delightful mix of textures: silky filling meets tender pumpkin bread.
It’s full of cozy fall spices like cinnamon, ginger, and nutmeg blended with pumpkin purée—lovely anytime, not just in autumn.
It’s versatile enough for breakfast or dessert, and I can even adapt it into muffins or mini breads.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pumpkin Bread

2 cups all‑purpose flour
1 tsp baking soda
¼ tsp baking powder
½ tsp salt
2½ tsp pumpkin pie spice
¾ cup light brown sugar
½ cup granulated sugar
½ cup vegetable oil
2 large eggs, room temperature
1 cup 100% pumpkin purée

Cream Cheese Filling

¾ cup block‑style cream cheese, room temperature
1 large egg
⅓ cup granulated sugar
1 tsp vanilla extract
2 Tbsp flour

directions

Preheat the oven to 325 °F and line a 9×5‑inch loaf pan with parchment paper.
Whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
In a separate bowl, whisk the sugars with the oil, then add eggs and pumpkin purée.
Fold the dry ingredients into the wet ingredients just until combined.
In another bowl, beat the cream cheese until smooth, then mix in the egg, sugar, vanilla, and flour until creamy.
Pour half the pumpkin batter into the prepared loaf pan, spread the cream cheese mixture on top, then add the remaining pumpkin batter.
Bake for 60–70 minutes, or until a toothpick inserted into the bread part (not the cream cheese center) comes out clean or with minimal crumbs. If the top browns too quickly, I like to loosely cover it with aluminum foil.
Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

Makes about 10 slices
Prep time: 10 minutes
Bake time: 60–70 minutes
Cooling time: about 2 hours
Total time: approximately 3 hours 20 minutes

Variations

Mix-ins: I sometimes add chocolate chips, chopped nuts, or raisins for extra texture and flavor.
Streusel topping: Mix ¾ cup flour, ¼ cup brown sugar, 2 tablespoons sugar, ½ teaspoon cinnamon, and 4 tablespoons melted butter. Chill the mixture, then sprinkle on top before baking for a crumbly topping.
Muffins: Layer the batter and cream cheese filling in muffin liners and bake at 400 °F for 15–20 minutes.
Mini loaves: Use small loaf pans and begin checking for doneness at around 30 minutes.

storage/reheating

I store the bread in an airtight container at room temperature for up to 3 days.
For longer storage, I refrigerate it for up to 7 days.
It also freezes well—I wrap individual slices or the whole loaf tightly and freeze for up to 3 months. I thaw in the refrigerator and bring to room temperature before serving.
To reheat, I warm a slice in a 300 °F oven for 5–10 minutes or microwave it for a few seconds for a soft, warm texture.

FAQs

Can I omit the cream cheese filling?

Yes, the bread still tastes amazing without it, though I do love the added richness and flavor the filling gives.

Does it need to be refrigerated?

Not right away. I keep it at room temperature for a couple of days, but if I want it to last longer, I store it in the fridge.

What goes well with this bread?

I like serving it with coffee or tea. For a dessert twist, I top it with whipped cream, a drizzle of maple syrup, or even a scoop of vanilla ice cream.

Can I use different spices?

Absolutely. While pumpkin pie spice works well, I sometimes adjust the balance with extra cinnamon, ginger, or nutmeg depending on my preference.

How do I know when it’s done?

I insert a toothpick into the pumpkin bread part. If it comes out mostly clean, it’s ready. Some moisture from the cream cheese is expected, but the bread itself should be baked through.

Conclusion

I always feel happy baking this pumpkin cream cheese bread—it’s a show-stopper that’s effortless to make. Between the festive spices, luscious cream cheese swirl, and tender crumb, it never disappoints. Whether for breakfast, dessert, or a thoughtful homemade gift, it’s one of my favorite fall (or any-time) treats!