Pumpkin Cream Cheese Bread

Pumpkin quick bread is always a fall favorite, but this Pumpkin Cream Cheese Bread takes that classic loaf and makes it feel a little more special. A rich, cheesecake-like cream cheese layer runs through the middle of the spiced pumpkin bread, adding a creamy contrast to the soft, moist crumb. This recipe works just as well for breakfast or brunch as it does for an afternoon snack or simple fall dessert.

For best results, I recommend baking the batter in two 8 x 4-inch loaf pans. You can fit it into a single 9 x 5-inch pan, but it will be very full and may take longer to bake through the center. If you want to add chocolate chips to the pumpkin batter, definitely stick with the two smaller loaf pans rather than trying to use one 9 x 5-inch pan.

Chocolate chips are a great addition if you want a more decadent loaf. Semi-sweet or mini chocolate chips both work well with the pumpkin and cream cheese flavors, adding just enough chocolate without overpowering the warm fall spices. This is the way my husband prefers the bread.

Ingredients for Pumpkin Cream Cheese Bread

• CREAM CHEESE – Tangy cream cheese creates the rich, cheesecake-like layer in the center of the bread. Let it soften first so it blends smoothly without lumps.
• SUGAR – Sugar sweetens both the cream cheese filling and the pumpkin bread. It also helps keep the loaf tender and moist.
• ALL-PURPOSE FLOUR – Flour gives structure to both the cream cheese layer and the pumpkin batter, helping the bread hold its shape as it bakes.
• EGG – The egg in the cream cheese filling binds it and gives the center a smooth, cheesecake-like texture.
• VANILLA – Vanilla adds warmth and sweetness to the cream cheese layer and helps round out the flavor.
• BAKING SODA – Baking soda helps the pumpkin bread rise and keeps the loaf from becoming too dense.
• SALT – Salt balances the sweetness and brings out the pumpkin and spice flavors.
• GROUND CINNAMON – Cinnamon adds warm, classic fall flavor and pairs naturally with pumpkin.
• GROUND CLOVES – Cloves add a deeper, slightly spicy note. A little goes a long way, but it adds extra warmth.
• PUMPKIN PIE SPICE – Pumpkin pie spice adds a blend of warm spices, usually including cinnamon, nutmeg, ginger, and cloves. It boosts the overall fall flavor of the bread.
• PUMPKIN PUREE – Pumpkin puree adds moisture, color, and pumpkin flavor. Be sure to use plain pumpkin puree, not pumpkin pie filling.
• VEGETABLE OIL – Vegetable oil keeps the bread soft and moist without adding a strong flavor.
• EGGS – Eggs add structure, richness, and moisture while helping the loaf bake up tender.
• CHOCOLATE CHIPS, OPTIONAL – Chocolate chips add little pockets of sweetness throughout the pumpkin bread and pair especially well with the warm spices and cream cheese filling. Semi-sweet or mini chocolate chips both work well, but if you add them, use the two 8 x 4-inch loaf pans rather than a single 9 x 5-inch pan because of the extra volume.

Instructions for Pumpkin Cream Cheese Bread

Preheat the oven to 325°F. Lightly grease two 8 x 4-inch loaf pans and set them aside.

In a medium bowl, beat together the cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg, and vanilla with a hand mixer until smooth and creamy. Set the cream cheese mixture aside.

In a separate bowl, whisk together 1 2/3 cups flour, baking soda, salt, cinnamon, cloves, and pumpkin pie spice.

In a large bowl, beat together the pumpkin puree, vegetable oil, 2 eggs, and 1 1/2 cups sugar until well combined. Add the dry ingredients to the pumpkin mixture and stir just until everything is incorporated. Be careful not to overmix.

If using chocolate chips, toss them with 1 teaspoon of flour before folding them into the pumpkin batter. This helps keep the chips from sinking to the bottom of the loaves as they bake.

Divide half of the pumpkin batter evenly between the two prepared loaf pans. Spoon the cream cheese mixture evenly over the pumpkin batter in each pan. Then pour the remaining batter between the two pans, spreading it gently to cover the cream cheese layer.

Bake for 60 to 70 minutes, or until a toothpick inserted into the pumpkin portion of the loaf comes out clean. Because of the cream cheese center, avoid testing directly through the filling.

Let the loaves cool in the pans for about 10 to 15 minutes, then carefully remove them and transfer to a wire rack to cool bread completely before slicing.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?
No. Use plain pumpkin puree for this recipe. Pumpkin pie filling already contains sugar and spices, which would change the bread’s sweetness and flavor.

Do I need to soften the cream cheese first?
Yes. Softened cream cheese blends much more smoothly and helps prevent lumps in the cheesecake-like filling.

Can I bake this in one 9 x 5-inch loaf pan?
You can, but the pan will be very full, and the loaf may take longer to bake through. For the most even results, two 8 x 4-inch loaf pans are the better choice.

Can I add chocolate chips?
Yes. Semi-sweet or mini chocolate chips are a great addition. Toss them with a little flour before folding them into the batter to help keep them from sinking.

How do I know when the bread is done?
Insert a toothpick into the pumpkin portion of the loaf, not directly through the cream cheese center. It should come out clean or with just a few moist crumbs.

Why did my cream cheese layer sink?
This can happen if the cream cheese mixture is too thin or if you put too much batter underneath it. Dividing the pumpkin batter evenly and using softened, not melted, cream cheese helps.

Can I make this bread ahead of time?
Yes. In fact, the flavor is even better after the bread has cooled completely and rested.

How should I store Pumpkin Cream Cheese Bread?
Because of the cream cheese filling, store the cooled bread covered in the refrigerator. Let slices sit at room temperature briefly before serving if you prefer a softer texture.

Can I freeze it?
Yes. Wrap the cooled loaves or individual slices tightly and freeze. Thaw overnight in the refrigerator before serving.

Tips and Tricks

Soften the cream cheese first. Room-temperature cream cheese blends much more smoothly with the sugar, egg, flour, and vanilla. Cold cream cheese can leave little lumps in the filling.

Do not overmix the pumpkin batter. Stir the dry ingredients into the wet ingredients just until combined. Overmixing can make the bread heavier and less tender.

Use two 8 x 4-inch loaf pans for the best results. This gives the batter and cream cheese layer enough room to bake evenly. If you add chocolate chips, definitely avoid trying to fit everything into one 9 x 5-inch pan.

Toss chocolate chips with flour before adding them. A light coating of flour helps keep the chips suspended in the batter instead of sinking to the bottom of the loaves.

Test doneness in the pumpkin portion of the bread. Because the center has a soft cream cheese layer, insert the toothpick into the pumpkin bread portion instead of directly through the filling. Let the loaves cool well before slicing so the cream cheese layer has time to set.

For more recipes like this, try:

• Candy Cane Chocolate Bread
• Zucchini Bread with Dried Cranberries
• Lemon Cream Cheese Coffee Cake
• Pumpkin Churros with Cream Cheese Dip

This recipe is adapted from Allrecipes.