Enjoy the cozy flavors of fall with this moist, easy Pumpkin Cream Cheese Bread recipe! With warm pumpkin spice, rich pumpkin puree, and a sweet cream cheese swirl, this pumpkin bread with cream cheese swirl is a family favorite for breakfast, snack, or dessert all season long.
Quick Look: Pumpkin Cream Cheese Bread Recipe
- ⏱️ Prep Time: 10 minutes
- 🔥 Bake Time: 45 minutes
- ⏳ Total Time: 55 minutes
- 🍽️ Servings: 12
- 🔢 Calories: 204 calories per slice (values may vary)
- 🍞 Cook Method: Mini or Large Loaves baked at 350 degrees F.
- 🍴 Serving Suggestions: Sliced and enjoyed at room temperature or warmed up with butter, honey, maple syrup, or on it’s own.
- 👩🍳 Difficulty: Easy, perfect for breakfast, snack, or evening treat.
Fall mean all things pumpkin! From my Pumpkin Chocolate Chip Muffins and Pumpkin Bars with Cream Cheese Frosting, to Pumpkin Coffee Cake Donuts and Pumpkin Cookies with Cream Cheese Frosting, I can’t get enough! This pumpkin cream cheese bread, with its creamy swirl, is moist, easy, and the perfect pumpkin bread with cream cheese swirl for any fall day.
Want muffins instead? Try my Copycat Starbucks Pumpkin Cream Cheese Muffins!
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Ingredient Notes
See printable recipe card below for exact measurements and instructions.
- Flour– all-purpose, or use a gluten-free 1:1 blend
- Pumpkin Pie Spice– or substitute ground cinnamon.
- Pumpkin Puree– not pie filling! Libby's is my go-to for the best moist pumpkin bread.
- Light Brown Sugar & Granulated Sugar– for sweetness and depth of flavor.
- Vegetable Oil and Sour Cream- these keep the loaf soft and tender.
- Eggs and Vanilla Extract- add structure and flavor.
- Cream Cheese– room temp for a smooth, swirlable filling.
How to Make Pumpkin Cream Cheese Bread
Step 1. Preheat your oven to 350 degrees Fahrenheit, and line a loaf pan with parchment paper. In a large bowl, whisk together the 1 cup all purpose flour, baking soda, baking powder, salt, and pumpkin spice.
Step 2. In another bowl, mix together the pumpkin puree, brown sugar, ¼ cup granulated sugar, vegetable oil, sour cream, 1 large egg, and vanilla extract.
Step 3. Add the flour mixture, mixing until combined.
Step 4. Add ⅔ of the pumpkin bread batter to your loaf pan.
Step 5. In a medium mixing bowl, mix together the cream cheese, 2 ½ tbsp. all purpose flour, large egg, and ¼ cup granulated sugar.
Pour this on top of the batter you added to the loaf pan, carefully smoothing out into an even layer.
Step 6. Add the remaining pumpkin batter over top of the cream cheese layer, making sure to cover the cream cheese completely.
Step 7. Bake for 45- 55 minutes, or until a toothpick inserted into the center comes out without any wet batter.
Step 8. Allow bread to cool completely before slicing and serving. Enjoy!
Expert Tips
- Don't over mix– keeps the loaf soft and tender.
- Cool fully before slicing– for clean cuts and best texture.
- Room temp cream cheese– ensures a smooth swirl.
- Ensure bread is fully baked: if bread is under-cooked, it will fall in the middle. Tent with foil if browning too quickly - prevents over-baked tops.
Storing & Freezing
- Cover cooled bread with plastic wrap and store in refrigerator up to 5 days.
- To freeze pumpkin bread, cool completely then double wrap (first in plastic wrap then in aluminum foil) then freeze up to 3 months. Thaw overnight at room temperature.
- Serving Suggestions: I love serving this pumpkin bread warmed up! Microwave a slice for 30 seconds or heating it in a skillet before serving and spread some butter, cream cheese, or drizzle maple syrup on top.
Pumpkin Cream Cheese FAQs
Yes, due to the cream cheese layer throughout, it is recommended to keep the bread chilled in the fridge when not serving.
Absolutely! Allow to cool completely, wrap in plastic wrap or place in a freezer bag, and freeze up to 3 months.
Your pumpkin cream cheese bread is cooked when a toothpick inserted into the center comes out with sticky, moist crumbs (but no wet batter) and the top is golden brown.
Yes! You can add in chocolate chips, chopped nuts, raisins, or dried fruits into the pumpkin batter before adding to the loaf pans.
More Fall Quick Bread Recipes You’ll Love
This Pumpkin Cream Cheese Bread is the ultimate fall comfort bake-moist, rich, and filled with that dreamy cream cheese swirl. Bake it once and you'll be making it again and again!
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Pumpkin Bread with Cream Cheese Swirl
Ingredients
- 1 cup all-purpose flour plus 2 ½ tbsp.
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- ½ cup light brown sugar
- ½ cup granulated sugar divided
- ¼ cup vegetable oil
- ¼ cup sour cream
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 4 oz cream cheese softened
Instructions
- Preheat your oven to 350 degrees Fahrenheit, and line a loaf pan with parchment.
- In a large mixing bowl, whisk together the 1 cup all purpose flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In another bowl, mix together the pumpkin puree, brown sugar, ¼ cup granulated sugar, vegetable oil, sour cream, 1 large egg, and vanilla extract.
- Add the flour mixture, mixing until combined.
- Add ⅔ of the batter to your loaf pan.
- In a medium mixing bowl, mix together the cream cheese, 2 ½ tbsp. all purpose flour, large egg, and ¼ cup granulated sugar.
- Add this on top of the batter you added to the loaf pan, carefully smoothing out into an even layer.
- Add the remaining pumpkin batter over top of the cream cheese layer, making sure to cover the cream cheese completely.
- Bake for 45- 55 minutes, or until a toothpick inserted into the center comes out without any wet batter. TIP: If needed, you can loosely cover the bread with foil for the last 15 minutes to avoid the top browning too much.
- Remove from oven and allow to cool completely before slicing and enjoying!
Notes
- Don't over-mix– keeps the loaf soft and tender.
- Room temp cream cheese- ensures a smooth swirl.
- Cool fully before slicing- for clean cuts and best texture.
- Tent with foil if browning too quickly– prevents over-baked top.
- Add-In’s- Try chocolate chips, chopped pecans, or dried cranberries for fun variations into pumpkin batter.
LARRY RUPP says
Can I double this and freeze 1
Kristin Hayes says
Absolutely! Wrap the extra loaf in plastic wrap and place in a freezer bag or container and it freezes perfectly for up to 3 months! Enjoy!
Vidhya says
It’s pumpkin time, yay! Love all the amazing recipes you can make with it. Fantastic bread!
Kristin Hayes says
Such a Fall favorite!! Enjoy!
Mahy says
My only problem is that I can’t get enough of it. The most delicious bread ever!
Kristin Hayes says
Yay!! Love hearing this!!
Catalina says
I baked this and it was so moist and flavorful. The cream cheese swirl made it extra special!
Kristin Hayes says
My favorite part! Glad you enjoyed!!
Amy says
Warm, comforting, and delicious. The creamy swirl makes it feel extra special for autumn mornings.
Kristin Hayes says
Oh yes, that swirl is my favorite part! Glad you enjoyed!
Maria says
So delicious. It’s like pumpkin bars in bread form. It doesn’t get more classic than this!
Kristin Hayes says
Oh yes, definitely a Fall favorite!! Glad you enjoyed!
Beth says
This is my new favorite bread! It’s perfect for fall, and I”m already thinking of how I’m going to change it up next time. I’m thinking sweet potato bread.
Kristin Hayes says
Ohhhh love that idea!! Glad you enjoyed!
Kim McCullough says
YUMMMMY!!! This looks scrumptious! And tastes even better!!!
Kristin Hayes says
A Fall favorite in my house! My kids love enjoying this as their after school snack!