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Pumpkin Cream Cheese Bread is soft and moist and full of pumpkin and pumpkin spice flavor, with a rich cream cheese swirl in every slice. I’ve made a lot of pumpkin desserts over the years and I love recipes like this because they take a familiar favorite (like pumpkin bread) and give it a fun twist without being complicated.
Pumpkin Loaf with cream cheese swirl combines classic pumpkin bread with a little bit of cheesecake, and that creamy swirl makes an already cozy fall recipe even better. The tangy cream cheese balances the sweetness of the bread while the pumpkin keeps the crumb tender and moist. I’m telling 100% the truth when I say that this is the best cream cheese pumpkin bread.
This is also one of those recipes perfect for baking ahead. Pumpkin bread freezes really well, so you can make a loaf now and save some for later, which is exactly the kind of shortcut I love during the busy fall season.
Ingredients In Pumpkin Cream Cheese Swirl Bread
- Cream cheese for the cheesecake layer, mixed with granulated sugar, an egg and vanilla extract.
- I use both white sugar and brown sugar in my bread recipe. Brown sugar adds more molasses flavor (light or dark works).
- Vegetable oil keeps quick breads moist
- Pumpkin Puree (not pumpkin pie filling).
- Pumpkin pie spice (make your own pumpkin spice if you don’t have a jar of spice)
- Buttermilk helps to keep the quick bread moist. Make your own buttermilk or use a combination of milk and vinegar.
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Dorothy’s Testing Notes
- Pumpkin Bread is done baking when a toothpick comes out clean from the center of the loaf.
- If your bread browns too quickly, lower the oven temperature to 325°F and/or tent with foil.
- You can use a 8×4 or 9×5 loaf pan, but know the 9×5 loaf pan might be flatter.
- You can mix in some add-ins: 1 cup of chocolate chips or nuts (pecans or walnuts are best).
- Want even more cream cheese flavor? Add a cream cheese frosting on top!
Pumpkin Cream Cheese Bread Recipe
Video
Ingredients
Cream Cheese Filling:
- 4 ounces (113g) cream cheese, softened
- 1 large egg
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
Bread:
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- ⅓ cup (79ml) vegetable oil
- 1 cup (244g) Pumpkin Puree
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking soda
- ⅓ cup (79ml) buttermilk
- 2 cups (248g) all-purpose flour
Instructions
- Preheat oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
- Mix cream cheese, egg, sugar and vanilla until smooth. Set aside.
- Stir granulated sugar and brown sugar with oil and pumpkin. Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined. Stir in buttermilk and flour.
- Pour half of batter into prepared pan. Top with cream cheese mixture. Top with remaining pumpkin bread batter.
- Bake for 40-50 minutes. If you want it totally done (no gooey center), test it by inserting a toothpick just partway into the top center of the bread. If this comes out clean, it’s done. stuck to the top.
- Cool before removing from pan. Store in an airtight container for up to 2 days or freeze for up to one month.
Notes
- Make sure cream cheese is room temperature to avoid lumps.
- To make your own buttermilk, add 1/2 teaspoon of vinegar or lemon juice to a measuring cup and fill with milk to 1/3 cups. Let sit for 5 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Storing and Freezing Instructions
Store in an airtight container in the fridge or freeze for up to one month. Be sure that you wrap the bread with plastic wrap and then add it to a freezer-safe bag as this will add two layers of protection. Thaw in refrigerator.
How to make Pumpkin Cream Cheese Bread
- The cream cheese filling should be made first.
- When mixing the pumpkin with the sugars, egg, and vanilla, you can use a mixer or do it by hand.
- Whisk the dry ingredients and add them with the buttermilk.
- Layer the cream cheese mixture with the pumpkin batter and swirl.
- It’s important to bake immediately so that the baking soda does it’s work to make the bread rise. Baking soda begins reacting as soon as acid (buttermilk) is mixed with it.
- Cool before removing from the pan. If the bread sticks to the sides of the pan, be patient and let it cool. You can then take a butter knife and insert it around the sides of the bread and the sides of the pan. This will help loosen it up.
FAQs
Quick breads sink in the middle after baking when they’re not baked all the way. The toothpick should come out clean from the center of the loaf.
I made it today! It’s DELICIOUS 😋!! I used whole milk instead of butter milk, and skipped the pumpkin pie spice (didn’t have any), but it’s still a hit!! Oh and I used a whole block of cream cheese and put lots of filling! I definitely had to bake it for 55 minutes too. Thank you so much! 💓
This recipe is amazing! First try and it is a favorite.
I only had one issue; it didn’t cook evenly. It had raw spots. Would having the oven on convection be better?
Can you substitute whole milk instead of butter milk?
You can, but you’ll need to add either a tsp or lemon juice or white vinegar to activate the baking soda (the acid in buttermilk is usually what does this).
There is a strange phrase used in the Instructions for this bread. Point #5 re baking time says at the end, “stuck to the top.” What does that mean?
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