The Best Pumpkin Bread with Cream Cheese Filling

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Raise your hand if you’re ready for all the fall baking festivities to commence! This pumpkin bread with cream cheese filling will be at the top of your baking list this season!

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As September is nearing its end, it’s finally starting to cool down here in Southern California. This weekend, I was actually able to wear a fleece pullover! Nothing puts me more in the mood for fall baking than an overcast, cool day and a chunky oversized sweater. This pumpkin bread with cream cheese met the fall vibe check. 

Slices of pumpkin bread with cream cheese on an oval plate.

Homemade pumpkin bread is one of my all-time favorite baked goods. It’s an absolute must when it comes to putting together your seasonal baking list. My whole family requests this great recipe multiple times during the fall. This time around, I decided to change things up and add in a thick, sweet and tangy cream cheese layer and an ultra yummy streusel topping that is to die for! The verdict? The absolute best cream cheese pumpkin bread. It’s the perfect fall treat that can be enjoyed by the fellow pumpkin lover!

Ingredients

The following ingredients are for the loaf of pumpkin bread. Directly below this list, you will see the ingredient list for the cream cheese swirl and streusel topping. 

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Cinnamon
  • Pumpkin pie spice
  • Ground cloves
  • Eggs
  • Vegetable oil
  • Pumpkin puree (alternatively, you can use pumpkin pie filling)
  • Vanilla extract
  • Granulated sugar

See recipe card for quantities.

Ingredients for Sweet Cream Cheese Filling

  • Egg
  • Vanilla extract
  • Cream cheese
  • Granulated sugar
  • All-purpose flour

See recipe card for quantities.

Ingredients for Streusel Topping

  • All-purpose flour
  • Cinnamon
  • Salt
  • Butter, unsalted
  • Brown sugar 
  • Granulated sugar

See recipe card for quantities

Making the Pumpkin Loaf Cake Batter

  • Spray metal loaf pan with non-stick cooking spray and line with parchment paper. Set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ground cloves. This is your flour mixture. Set aside. 
  • In a large bowl, whisk together pumpkin purée, vegetable oil, eggs, vanilla extract, and sugar.
  • Add your bowl of dry ingredients to the wet ingredients. Combine well with a spoon or spatula.

Cream Cheese Mixture

  • In your stand mixer, beat together cream cheese and sugar until smooth.
  • Add in your egg, vanilla extract and 2 tablespoons of flour. Combine well.

Streusel Topping

In a medium sized bowl, whisk together both sugars, salt, flour, and cinnamon. Cut cold butter into cubes and add to bowl. With a pastry blender or fork, press the butter cubes into dry mixture until you get a nice, crumbly mixture.

Step-by-step instructions: layering your pumpkin cheesecake bread

I think this was my favorite part about making this recipe. Here’s the best way to layer this easy pumpkin bread recipe:

  1. Pour half of your batter into a prepared loaf pan.
  2. Pour all of your cream cheese mixture over the pumpkin batter. Carefully spread the cream cheese layer with a spatula, trying not to disrupt the layer of pumpkin batter underneath it.
  3. Pour remaining batter over the cream cheese layer.
  4. Run a butter knife or chopstick through the batter back and forth and side to side 3 or 4 times.
  5. Sprinkle streusel over the top before placing in the oven.

Bake bread at 350°F for 1 hour 15 minutes. Place loaf pan on a wire rack to cool for 30 minutes before removing from the pan.

Conclusion

In the heart of pumpkin season, there’s nothing quite like a slice of pumpkin bread with cream cheese filling to usher in the cozy comforts of autumn. This moist pumpkin bread has the perfect amount of spice and rich pumpkin flavor which make it a delicious dessert. It’s ideal for pairing with a warm cup of coffee. As you savor each bite of this delightful treat, you’ll find that it captures all the wonderful fall flavors and this special time of the year. 

Storage

Store leftover pumpkin bread in an airtight container or wrap it in plastic wrap and a piece of foil. Keep it at room temperature for a day or two, or refrigerate for longer freshness.

Equipment

  • Stand mixer or hand mixer
  • 5×9 inch loaf pan
Can I use low-fat cream cheese for the filling?

Yes, you can use low-fat cream cheese if you prefer a lighter option. It may slightly alter the texture and taste but should still work well in the recipe.

Looking for other delicious pumpkin recipes to enjoy this season? Check out pumpkin pie cheesecake bars and our storage hack that answers the question, can you freeze canned pumpkin puree?

Pumpkin Bread with Cream Cheese Filling

Pumpkin bread is a must when it comes to building your fall baking list!
Print Recipe PIN RECIPE
Prep Time:15 minutes
Cook Time:1 hour 15 minutes
Total Time:1 hour 30 minutes
Servings: 1 9″x5″ loaf

Equipment

  • 5×9 inch loaf pan

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp ground cloves
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup pumpkin purée
  • 1 tsp vanilla extract
  • 1 1/4 cup granulated sugar

Cream Cheese Mixture

  • 1 egg
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened to room temperature full fat
  • 1/2 cup granulated sugar
  • 2 tbsp all-purpose flour

Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 4 tbsp cold, unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar

Instructions

  • Spray metal loaf pan with non-stick cooking spray and line with parchment paper. Set aside. 
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ground cloves. Set aside.
  • In a large bowl, whisk together pumpkin purée, vegetable oil, eggs, vanilla extract, and sugar. Add your bowl of dry ingredients to the wet ingredients. Combine well with a spoon or spatula.

For cream cheese mixture

  • In your stand mixer, beat together cream cheese and sugar until smooth. Add in your egg, vanilla extract and 2 tablespoons of flour. Combine well.

For streusel topping

  • In a medium sized bowl, whisk together both sugars, salt, flour, and cinnamon. Cut cold butter into cubes and add to bowl. With a pastry blender or fork, press the butter cubes into dry mixture until you get a nice, crumbly mixture.

Assembling your loaf

  • Add a half of your pumpkin cake mixture to the bottom of your loaf pan. Smooth with a spatula.
  • Pour cream cheese mixture over the layer of pumpkin batter. Smooth cream cheese layer out with a spatula. Pour the rest of the pumpkin batter over the cream cheese layer. Smooth over with a spatula, carefully without disrupting the cream cheese layer.
  • For the swirl design, use a butterknife or chopstick and run it through the batter back and forth and side to side 3 or 4 times. Sprinkle streusel mixture over the top of your loaf before placing in the oven.
  • Bake at 350°F for 1 hour 15 minutes. Cool on wire rack for 30 minutes before removing from loaf pan.

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