This moist Pumpkin Cream Cheese Bread has a cheesecake layer baked in the middle and is loaded with cinnamon and pumpkin spice. It is the best fall breakfast, snack, or dessert that will have you coming back for seconds.
This easy pumpkin loaf is the first thing I make as the weather starts to cool down, along with a big batch of my Homemade Pumpkin Pie Spice and the best pecan & brown sugar Apple Bread Pudding.
Can't find pumpkin? Try my easy Carrot Snack Cake Recipe with Cream Cheese Frosting.
Looking for a no bake cream cheese recipe, try this Oreo Cheesecake Pie.
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Why You’ll Love This Recipe
- Moist - Using oil instead of butter as the fat for this loaf makes it even more moist because oil has a higher fat content and remains a liquid at low temperatures than butter.
- Cheesecake filling - Cream cheese, sugar, and egg are beat together to form a super creamy cheesecake like layer in the middle of this loaf.
- Spiced - This recipe is heavy on the pumpkin pie spice and cinnamon to give the batter lots of flavor.
- Dessert or breakfast - Serve a thick slice of this with coffee for breakfast or vanilla ice cream for dessert.
- Kid friendly - Your whole family will love this recipe.
- Perfect for fall - The combination of pumpkin plus all of the spices is the epitome of fall.
Ingredients & Substitutions
- Pumpkin Puree: Be sure to use unsweetened puree, not pumpkin pie filling. The only ingredient on the back of the can should be pumpkin.
- Oil: Use coconut, avocado, or vegetable oil.
- Milk: Any type of milk will work. I usually use 1% or skim.
- Cream Cheese: Be sure to use the brick style and not the tub kind. I usually use Philadelphia, but any brand will work.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Pumpkin Cream Cheese Bread
Quick Overview
- Mix the dry and wet ingredients separately.
- Pour the dry into the wet & combine.
- Make the cream cheese layer.
- Layer the batter and cheesecake.
- Bake & cool completely.
Step by Step Instructions
Do not over mix the batter. It is okay if there are lumps.
Step 1: Preheat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
Step 2: In a separate larger bowl, stir together the pumpkin, oil, milk, eggs, granulated sugar, brown sugar, and vanilla until well combined.
Step 3: Pour the dry ingredients into the wet. Fold until just combined.
Step 4: In a separate bowl, with an electric mixer, beat on medium high speed the cream cheese, egg, and sugar together until well combined.
Smooth out the top of each layer.
Step 5: Prepare a 9 x 5 loaf pan (a 8.5 x 4 is too small) by spraying it lightly with oil and lining it with parchment paper.
Step 6: Spoon about half of the pumpkin batter into the pan and spread it into an even layer.
Step 7: Spoon all of the cream cheese mixture on top of the batter and spread it gently into an even layer.
Step 8: Pour the remaining batter on top of the cream cheese layer and spread it into an even layer.
Step 9: Sprinkle some pumpkin seeds on top.
Step 8: Bake for 72-80 minutes or until a toothpick comes out mostly clean. Cover with foil about halfway through so the top does not brown too much. The loaf will continue to cook as it cools. Cool on a wire rack completely before slicing.
Recipe Serving Suggestions
This loaf is absolutely divine all by itself. Here are some ways to serve it and pairings I recommend:
- Serve warm or cold. I like to microwave an individual piece for about 15-20 seconds before serving, but you can also eat it straight out of the fridge.
- Top with ice cream or pat of butter. I recommend my Homemade No Egg Vanilla Ice Cream.
- Pair with a Starbucks Copycat Chai Latte or a cup of Instant Pot Hot Chocolate.
Expert Tips & Variations
- Use a scale. Weighing the ingredients is the best way to measure them. Too much flour will create a dry loaf. If you do not have a scale, use a spoon to scoop the flour gently into the measuring cup. Level the top with a butter knife for the most accuracy.
- Soften the cream cheese. Pull the cream cheese out of the fridge about an hour before starting. This will help it mix in smoother with the sugar and egg.
- Do not overmix the batter. Fold the dry ingredients into the wet until just combined. As soon as the flour has absorbed, stop mixing.
- Store in the fridge. This loaf will keep in the refrigerator for 4-5 days. You can also freeze any leftover slices in individual containers or bags for up to 3 months.
- Make without the cheesecake layer. Omit this layer and reduce the bake time by 10 minutes. Without this layer, there is room for chocolate chips or chopped chocolate. Add about ½-2/3 cup.
Recipe FAQs
It will stay fresh for 4-5 days in the refrigerator.
No. I do not recommend freezing the batter. You can freeze the baked loaf slices.
It was likely overbaked or too much flour/not enough fat or liquid was added. Be sure to follow the measurements exactly. Use a scale for the most accurate measurements.
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Pumpkin Cream Cheese Bread (Moist)
Ingredients:
Pumpkin Bread
- 1 ⅔ cup (217 g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice, homemade or store-bought
- 1 teaspoon salt
- 1 ¼ cup (255 g) pumpkin puree*
- ½ cup oil*
- ¼ cup milk*
- 2 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar
- 2 teaspoons vanilla extract
Cream Cheese Swirl
- 8 ounces full fat cream cheese brick, softened to room temperature*
- 1 large egg, room temperature
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon vanilla extract
- pumpkin seeds, optional for topping
Instructions:
- Preheat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
- In a separate larger bowl, stir together the pumpkin, oil, milk, eggs, granulated sugar, brown sugar, and vanilla until well combined.
- Pour the dry ingredients into the wet. Fold until just combined.
- In a separate bowl, with an electric mixer, beat on medium high speed the cream cheese, egg, and sugar together until well combined.
- Prepare a 9 x 5 loaf pan (a 8.5 x 4 is too small) by spraying it lightly with oil and lining it with parchment paper.
- Spoon about half of the pumpkin batter into the pan and spread it into an even layer.
- Spoon all of the cream cheese mixture on top of the batter and spread it gently into an even layer.
- Pour the remaining batter on top of the cream cheese layer and spread it into an even layer.
- Sprinkle some pumpkin seeds on top.
- Bake for 72-80 minutes or until a toothpick comes out mostly clean. Cover with foil about halfway through so the top does not brown too much. The loaf will continue to cook as it cools. Cool on a wire rack completely before slicing.
Notes:
- Pumpkin Puree: Be sure to use unsweetened puree, not pumpkin pie filling. The only ingredient on the back of the can should be pumpkin.
- Oil: Use coconut, avocado, or vegetable oil.
- Milk: Any type of milk will work. I usually use 1% or skim.
- Cream Cheese: Be sure to use the brick style and not the tub kind. I usually use Philadelphia, but any brand will work.
- Store in the fridge. This loaf will keep in the refrigerator for 4-5 days. You can also freeze any leftover slices in individual containers or bags for up to 3 months.
- Use a scale. Weighing the ingredients is the best way to measure them. Too much flour will create a dry loaf. If you do not have a scale, use a spoon to scoop the flour gently into the measuring cup. Level the top with a butter knife for the most accuracy.
Made this today and it was incredible! Almost like a cheesecake layer with very flavorful pumpkin bread. A must for fall!!