Go Back

Pumpkin Cream Cheese Bread

Pumpkin cream cheese bread with a moist orange crumb and a cinnamon sugar crust, baked in a loaf pan with a swirl down the center. The cream cheese filling stays distinct as you slice—tender, lightly spiced, and not overly sweet.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin bread
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
For cream cheese filling
  • 8 oz cream cheese
  • 0.25 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 0.5 tsp cinnamon
Cinnamon sugar for topping
  • 2 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat oven to 350F and grease a 9x5 loaf pan so the bread releases cleanly after baking.
  2. Beat the cream cheese filling until smooth, then refrigerate to firm up while you mix the batter.
Make the pumpkin bread batter
  1. Whisk together all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt in one bowl.
  2. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla separately until glossy.
  3. Fold the wet ingredients into the dry ingredients until just combined, stopping as soon as no flour streaks remain.
Assemble and bake
  1. Pour half the batter into the prepared loaf pan, spreading it into an even layer.
  2. Spoon the cream cheese filling down the center so it forms a visible stripe through the loaf.
  3. Top with the remaining batter and swirl gently with a knife to marble the filling without fully mixing it.
  4. Sprinkle the cinnamon sugar topping over the surface for a lightly crisp, fragrant top.
  5. Bake at 350F for 60-65 minutes until a toothpick inserted at the edge (not through the cream cheese center) comes out clean.

Notes

For clean slices, let the loaf cool before cutting, since the cream cheese center firms up as it sets. Store covered in the refrigerator for up to 4 days; freeze slices in an airtight container for up to 2 months. For a slightly less sweet filling, reduce the granulated sugar in the cream cheese mixture by 1-2 tbsp and expect a milder swirl.