This moist pumpkin cream cheese bread has a layer of cream cheese running right through the middle! It’s an easy quick bread recipe that’s perfect for fall gatherings, breakfast, or weekday snacking.

A side view of a loaf of pumpkin bread that's been sliced to reveal the cream cheese filling.

In this decadent recipe, my classic pumpkin bread is made even better with the addition of a rich cream cheese swirl in the center!

The bread itself is infused with a combination of pumpkin puree, ground cinnamon, and pumpkin pie spice. The eggs, buttermilk, and oil in the batter make for an extra moist and tender loaf.

After the bread has been baked and cooled, the cream cheese filling has a similar taste and texture to cheesecake. The tangy cream cheese filling and spiced pumpkin bread complement each other so well that I guarantee you’ll want to cut yourself a second slice!

An overhead view of the ingredients needed to make pumpkin bread stuffed with cream cheese.

Recipe Ingredients

  • Pumpkin Puree: Make sure to use pure pumpkin puree and not canned pumpkin pie filling (which is already sweetened and has spices added to it).
  • Oil: Helps to keep the pumpkin bread incredibly moist! Make sure to use a neutral flavored oil, such as canola or vegetable oil. Melted coconut oil will also work, just make sure all of your ingredients are at room temperature.
  • Eggs & Egg Yolk: You will be using two large eggs for the pumpkin bread batter and one large egg yolk for the cream cheese filling. You can either discard the extra egg white or use it to make another recipe like my candied pecans.
  • Buttermilk: Adds extra moisture to the bread and creates a soft, tender crumb. If you don’t have any on hand, you can use my buttermilk substitute instead.
  • Spices: I used a blend of pumpkin pie spice and ground cinnamon in this recipe. I think the bread is perfectly spiced as is, but you’re welcome to add more pumpkin pie spice if you prefer.
  • Cream Cheese: For the cream cheese filling to set up properly, you must use brick-style cream cheese. I don’t recommend using low-fat or whipped cream cheese that’s sold in a tub.
An overhead view of a pumpkin puree mixture in a glass bowl, with a wire whisk.
An overhead view of a dry flour mixture in a glass bowl, with a wire whisk.

How To Make Pumpkin Cream Cheese Bread

  1. Combine the wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, oil, buttermilk, two eggs, and vanilla.
  2. Combine the dry ingredients: In another bowl, whisk together the flour, spices, salt, baking powder, and baking soda.
An overhead view of pumpkin bread batter in a glass bowl, with a rubber spatula.
An overhead view of a cream cheese mixture in a glass bowl.
  1. Finish the batter: Add the dry ingredients to the wet and mix. Make sure not to over mix the batter, you only want to mix in the dry ingredients until just combined.
  2. Make the cream cheese filling: In a clean bowl, beat the cream cheese until smooth. Add the sugar, followed by the flour and vanilla. Mix in the egg yolk last.
An overhead view of cream cheese filling being spread over pumpkin bread batter in a loaf pan.
An overhead view of an unbaked loaf of pumpkin bread in a loaf pan.
  1. Assemble and bake: Pour half of the pumpkin bread batter into a 9×5-inch loaf pan that’s been lined with parchment paper and sprayed with non-stick cooking spray. Top with the cream cheese mixture and smooth it out into an even layer. I like to use an angled spatula or the back of a spoon for this step!
  2. Pour the remaining batter over the cream cheese layer: Make sure to spread the batter all the way over the cream cheese layer, then bake until a toothpick inserted in the middle comes out clean. Mine is usually perfect at 65 minutes.
An overhead view of two slices of pumpkin cream cheese bread, on their sides.

Storage Instructions

Because this pumpkin bread contains a cream cheese filling, it needs to be refrigerated. Once the bread has cool to room temperature, store in an airtight container or zip-top bag, and refrigerate it for up to 4 days.

You can also freeze the entire loaf or individual slices for up to three months. Make sure to wrap the bread tightly with plastic wrap once it’s cooled to room temperature, then seal it in a freezer bag. When you’re ready to eat the bread, just thaw it in the fridge overnight.

This bread tastes delicious cold, but you can let it come to room temperature or microwave it for a few seconds before serving!

An overhead view of two slices of pumpkin cream cheese bread, on their sides.

Baking Tips

  • I think the bread is perfect as is, but I know some people prefer pumpkin bread that’s very strongly spiced. If you love spices, feel free to add a little more!
  • You could probably add mix-ins like chocolate chips or chopped nuts to the batter. Just keep in mind that some of the mix-ins will likely sink down into the cream cheese filling.
  • If your pumpkin bread is browning too quickly on the top, tent the pan loosely with foil and then continue baking until the center has fully baked through.
A loaf of pumpkin cream cheese bread that's been sliced.

Pumpkin Cream Cheese Bread

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
This moist pumpkin cream cheese bread has a layer of cream cheese running through the middle! It's an easy quick bread recipe that's perfect for fall gatherings or weekday snacking.
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Ingredients

Servings: 12 slices

Pumpkin Bread

  • 1 cup pumpkin puree (250 grams)
  • ¾ cup packed light brown sugar (150 grams)
  • ¼ cup granulated sugar (50 grams)
  • ½ cup canola or vegetable oil (120 ml)
  • ¼ cup buttermilk (60 ml)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ⅔ cups all-purpose flour spooned & leveled (210 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Cream Cheese Filling

  • 4 ounces brick-style cream cheese softened (113 grams; ½ block)
  • ¼ cup granulated sugar (50 grams)
  • 1 tablespoon all-purpose flour (8 grams)
  • ½ teaspoon pure vanilla extract
  • 1 large egg yolk at room temperature

Instructions
 

  • To make the pumpkin bread: Preheat the oven to 350°F (177°C). Spray a 9×5 loaf pan with nonstick cooking spray, line the pan with parchment paper leaving some overhang for easier removal, and set aside.
  • In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, oil, buttermilk, eggs, and vanilla extract until fully combined.
  • In a separate large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until well combined.
  • Add the dry ingredients to the wet ingredients and mix them together until just combined. Set aside.
  • To make the cream cheese filling: In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth.
  • Add the sugar and mix until fully combined, then mix in the flour and vanilla extract. Make sure to stop and scrape down the sides of the bowl as needed to ensure everything is fully mixed together.
  • Add the egg yolk and mix on low speed until just combined.
  • To assemble and bake: Pour half of the pumpkin bread batter into the prepared loaf pan and spread it around into one even layer. Pour the cream cheese filling on top and smooth it out. Scoop the remaining pumpkin bread batter over the cream cheese filling and smooth it out.
  • Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil to prevent excess browning on top of the bread.
  • Transfer to a wire rack to cool in the pan for 20 minutes, then carefully remove the bread from the pan using the overhang from the parchment paper, and return to the wire rack to cool completely.

Notes

Storage Instructions: Bread may be stored in an airtight container in the fridge for up to 4 days.
Freezing Instructions: Bread will freeze well for up to 3 months. Thaw overnight in the fridge.
Cuisine: American
Course: Dessert
Author: Danielle Rye
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

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