Pumpkin Cream Cheese Bread is soft, moist, and perfectly spiced pumpkin bread with ribbons of delicious cream cheese. The yummiest fall pumpkin treat!
A few weeks ago we did family photos. I always try to do family photos in the fall since it’s the most gorgeous time of year! We have a favorite spot to take photos which is an abandoned structure. It’s located a little outside of town and makes for great photos. We were maybe about a week late doing photos though because the aspen leaves in the structure had already dropped. It was still really pretty with colorful bushes and crunchy leaves on the ground.
Let me just add that taking family photos with two little kids is nearly impossible. How do you get everyone to look at the camera at the same time? Plus we did our own pictures using a timer… So this one might be as good as it gets.
Pumpkin bread is a MUST in the fall! This year I wanted to add some cream cheese to my already delicious pumpkin bread. And it turned out to be the best pumpkin bread I’ve ever made, hands down! Hope you love it as much as I do.
Ingredients
I used Chosen Foods avocado oil for the oil in this recipe. I love avocado oil for cooking, baking, marinades, and dressings.
How do you Make Pumpkin Cream Cheese Bread?
Make the Pumpkin Bread Batter
- Combine pumpkin puree, oil, maple syrup, sugar, eggs, and vanilla. Beat until smooth and well combined.
- In a medium bowl, combine flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Stir it into your pumpkin mixture until just combined. Don’t overmix, it should be light and fluffy.
Make the Cream Cheese Mixture
- Combine softened cream cheese, sugar, egg, and vanilla. Beat until smooth and creamy, scraping down the sides when needed. Make sure the cream cheese is softened to keep the texture smooth and prevent lumps.
Layer the Pumpkin and Cream Cheese Mixture
- Layer the pumpkin batter and cream cheese mixture into the loaf pan. Start by scooping ⅓ of the pumpkin batter into the loaf pan then smooth it out with a spatula. Then scoop ½ of the cream cheese mixture and spread it out.
- Alternate with another â…“ of the pumpkin batter, then the rest of the cream cheese. Finally, finish with the remaining pumpkin batter (smooth out each layer). Top with coarse sugar.
- Bake 50-60 minutes or until a toothpick comes out clean when poked in the middle. (My bread took 55 minutes).
Let the bread cool for 10-15 minutes before removing it from the pan to cool completely on a wire rack. Cool completely before slicing and serving.
Pumpkin Bread Storage
To store the bread, wrap it in plastic wrap or place in an airtight container and refrigerate for up to 5 days. To freeze, place bread in a Ziploc bag and freeze for up to 3 months. Thaw before serving.
More Bread Recipes
More Pumpkin Recipes
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Pumpkin Cream Cheese Bread
Equipment
- 9 by 5 loaf pan
- stand or hand held mixer
- medium bowl
- spatula
Ingredients
Pumpkin Bread Ingredients
- 1 cup pumpkin puree
- ½ cup oil I used avocado oil
- â…“ cup pure maple syrup or brown sugar
- â…“ cup sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1½ cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
Cream Cheese Ingredients
- 8 ounces cream cheese soften, room temperature
- ¼ cup sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 1 tbsp coarse sugar topping
Instructions
- Preheat oven to 350°F. Grease a 9 by 5 loaf pan.
- Combine pumpkin puree, oil, maple syrup, sugar, eggs, and vanilla. Beat until smooth and mixed. In a medium bowl, combine flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Stir dry ingredients into pumpkin mixture until just combined. Don't over mix.
- Combine softened cream cheese, sugar, egg, and vanilla. Beat until smooth and creamy, stop to scrape down the sides when needed.
- Layer the pumpkin batter and cream cheese mixture into the loaf pan. Scoop ⅓ of the pumpkin batter into the loaf pan. Smooth out with a spatula. Scoop ½ of the cream cheese mixture into the loaf pan, smooth out. Alternate with another ⅓ of the pumpkin batter, followed by the rest of the cream cheese, then finish with the remaining pumpkin batter. Smooth out each layer. Top with coarse sugar.
- Bake 50-60 minutes or until a toothpick comes out mostly clean when poked in the middle (mine took 55 minutes).
- Allow bread to cool in the pan for 10-15 minutes before taking it out to cool completely on a wire rack. Let cool completely before slicing and serving.
- Store bread in plastic wrap or an airtight container in the refrigerator for up to 5 days.
ABSOLUTELY DELICIOUS! Followed the recipe as it is written what a DELICIOUS Treat. This is a keeper!
I am so glad you enjoyed it, thank you so much Brenda!
I’m looking for a new recipe to please the whole family this Thanksgiving! I’ll have to give this a try.
Sapphire, I think the family will love this Thanksgiving treat!
Oh my! My mouth is watering just thinking about that cream cheese swirl! I’ll be making this one soon and will let you kow how it turns out! Also I love your family photo since it’s a bit more candid with the kids looking their own ways 🙂 Posed photos can look so forced, ya know?
That is so true Sarah. I always want the kids to look and smile, but that’s not really natural. Thanks for that! Please let me know how it turns out!!
OMG, my eyes just popped out of the sockets! I so have to make this soon – I wish it were on the table already!
Haha I know Michaela, I have craved this soo many times since making it! Hope you get a chance to make it soon, thanks so much!
So good! I love this recipe and your pictures are amazing!
Thanks Jessica I appreciate that! This recipe is a favorite of mine and I had fun photographing it!
This looks delicious! I love your step-by-step directions and pictures. It doesn’t look hard at all. I’m totally trying this out! 🙂
Thanks Lisa! This recipe is not hard at all, just a little layering of the batters. Hope you enjoy!
This sounds and looks so delicious. Nice idea to layer the cream cheese in between the pumpkin bread.Wonderful share!
Thanks so much Nisha, I love the pumpkin and cream cheese combo!
I love all things pumpkin! This looks great, can’t wait to try it!
Thanks Christine, I also love all the pumpkin things!