Pumpkin Bread with Cream Cheese Filling

This Pumpkin Bread with Cream Cheese Filling is a cozy fall dessert with a moist and rich cream cheese filling inside - a cross between pumpkin bread and cheesecake! It feels like fall, tastes like cheesecake, and looks stunning on any table.

If you love pumpkin breads as much as I do, try Starbucks Pumpkin Bread and Pumpkin Chocolate Chip Bread next.

This easy pumpkin bread with cream cheese is one of those perfect dessert bread recipes. It's light enough for an afternoon treat and perfectly sweet for a little something after a meal. If you enjoy Pumpkin Recipes, you might also like Pumpkin Cheesecake with Biscoff Crust and Caramel Sauce and Pumpkin Cookies with Cream Cheese Frosting.

While the pumpkin flavor is the main attraction, but if you ask me, the cream cheese is the MVP in this homemade pumpkin bread. Once you make it, don't be surprised if it disappears right out of the pan-there's something irresistible about warm pumpkin spice meeting cool, creamy filling.

Why You'll Love This Pumpkin Bread

• Soft and Moist Texture: Thanks to pumpkin puree and oil, this quick bread stays tender for days. Just like Pumpkin Better than Anything Cake.
• Cream Cheese Swirl: A luscious cheesecake-like layer running through the center adds richness.
• Beginner-Friendly: No mixer or special tools needed.
• Perfect for Holidays: Cozy fall flavor that fits right into Thanksgiving or Christmas menus.

Key Ingredients

• Pumpkin Puree: This is what gives your bread its moist texture, beautiful color, and warm pumpkin flavor. Make sure you're using plain pumpkin puree, not pumpkin pie filling, which already has sugar and spices added.
• Cream Cheese: Use full fat brick cream cheese. Make sure to soften cream cheese in the microwave before using.
• Eggs hold everything together. They give the bread structure, help it rise, and make it soft and rich instead of crumbly or dry.
• Sugar sweetens the bread and helps it brown as it bakes. It also locks in moisture, keeping the texture soft instead of dry. You can use white sugar, brown sugar, or a mix of both. Brown sugar adds extra moisture and a hint of caramel flavor.
• Oil makes your bread tender and keeps it soft for days. It's easier for beginners than butter because you don't have to melt or cream it - just pour and mix.
• Vanilla deepens the overall flavor and makes the kitchen smell amazing.
• Flour: All-purpose, unbleached unbromated flour.
• Spices: cinnamon, pumpkin pie spice and nutmeg.

You will also need baking soda and salt.

How to Make Pumpkin Bread

This is an overview with step-by-step instructions. Full ingredients, measurements & instructions are in the recipe card below. 

Step 1: Mix the Pumpkin Batter

1. In a large bowl, whisk together the eggs, sugar, pumpkin puree, oil, vanilla, and spices until smooth.
2. In another bowl, combine the flour, baking soda, and salt.
3. Gently fold dry ingredients into wet using a spatula. Mix just until combined to avoid dense bread.

Step 2: Make the Cream Cheese Filling

Beat the cream cheese, egg, sugar, and flour until smooth and creamy. It should be thick enough to spread easily.

Step 3: Assemble the Loaf

1. Spread half the pumpkin batter evenly into the prepared loaf pan.
2. Spoon the cream cheese filling on top and spread gently to even the layer.
3. Add the remaining pumpkin batter on top, smoothing with the back of a spoon.

Step 4: Bake and Cool

1. Bake for 50-60 minutes at 350 F., or until a toothpick inserted into the pumpkin portion comes out clean. The top should be set and golden, not wobbly in the center.
2. Cool the loaf in the pan for 10 minutes, then transfer to a wire rack. Let it cool completely before slicing to keep clean layers.

Essential Tools

• 9 Inch x 5 Inch Loaf Pan

Perfect Baking Time

Pumpkin bread baking times will vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. I baked mine for 55 minutes - I live in the humid fall climate. You might have to bake it slightly longer, especially if it's cold where you are right now.

Just make sure to watch your pumpkin bread, not the clock.

Pro Tips for the Perfect Pumpkin Bread

• Avoid Overmixing: Stir gently after adding flour; overmixing leads to tough bread.
• Check Moisture: Too-wet pumpkin puree or large eggs can make filling too thin. Pat off pumpkin moisture with a paper towel if needed.
• Use Room-Temp Ingredients: Helps cream cheese and batter combine smoothly.
• To Prevent Cracks: Bake in the center rack and avoid opening the oven early.

Variations and Substitutions

• Add-ins: Fold in mini chocolate chips, chopped pecans, or cranberries.
• Make It Healthier: Reduce sugar by 2 tablespoons and use half whole-wheat flour.
• Oil: Use melted butter for richer flavor; coconut oil for subtle sweetness. I used olive oil only because I think it's healthier than many other oil options, but you can use any neutral flavor vegetable oil, such as safflower, canola, or corn oil to make this quick pumpkin bread. Readers were successful making the pumpkin bread with coconut oil as well.
• Spices: I used pumpkin pie spice, nutmeg and cinnamon. If you don't like pumpkin spice, simply replace it with ground ginger.
• Gluten-Free: Use your favorite 1:1 gluten-free flour blend.
• Dairy-Free: Substitute cream cheese with a plant-based version and non-dairy milk.

How to Make Pumpkin Bread Sugar Free

• Erythritol (or Swerve): Use both Confectioners and Granular for both the bread and cream cheese filling. It measures 1:1 with sugar, giving structure and mild sweetness.
• Sugar-free baking loses some caramel notes that sugar normally adds. To prevent the bread from tasting "flat," enhance flavor naturally by adding a little more of cinnamon, nutmeg, or pumpkin pie spice for aroma.
• Consider adding one extra spoonful of pumpkin puree or a splash of almond milk if the batter seems too thick. That helps retain tendernes.

Troubleshooting Common Issues

• Cream Cheese Layer Sinks: The batter was too thin or the filling too loose - be sure your cream cheese is firm and pumpkin puree thick.
• Overbrowning: Tent the loaf lightly with foil toward the end of baking.
• Dry Texture: The bread was overbaked; check earlier if using a darker pan.
• Filling Curdles: Mix the cream cheese filling gently and bake at moderate heat.

Frequently Asked Questions

• Can I use fresh pumpkin?
  Yes, just purée and strain extra moisture first for consistency.
• Can I halve the recipe?
  Absolutely! Use a smaller loaf pan or mini loaf pans; reduce baking time to 35-40 minutes.
• Can I make muffins instead?
  Yes, bake 12 muffins for 20-25 minutes at 350°F.
• Do I need a mixer?
  Nope! A whisk and bowl are enough-as long as your cream cheese is softened.

Serving Suggestions

• Serve slices slightly warmed with apple glaze or caramel drizzle for fun.
• Whipped cream, powdered sugar or vanilla ice cream for dessert.
• Pairs beautifully with coffee, spiced latte, or chai tea.

Storage and Leftovers

• Let cool on a wire rack for at least 20 minutes before inverting to cool completely. Store in an air-tight container, or wrap in aluminum foil and refrigerate.
• Room Temperature: Keep loosely covered for 24 hours if your kitchen is cool.
• Refrigerator: Wrap tightly or store in an airtight container for up to 5 days.
• Freezer: Slice and wrap individual pieces; freeze up to 2 months. Thaw overnight in the fridge and reheat briefly.

This Pumpkin Bread recipe was originally published 09/15/2018. It was updated with FAQs and Tips section, based on the readers' feedback and republished 10/15/25.

More pumpkin desserts with cream cheese

• Pumpkin Souffle with Pecans and Coconut Chips
• Southern Peach Bread with Pecan Praline Topping
• Pumpkin Pecan Muffins with Cinnamon Crumble Topping