Pumpkin Bread With Cream Cheese: A Moist, Spiced Loaf with a Sweet Surprise Inside

Last Updated on October 27, 2025 by Chef Josie

There’s something magical about the moment you slice into this Pumpkin Bread With Cream Cheese and reveal that luscious, creamy layer tucked inside. It’s everything you love about classic pumpkin bread: moist, warmly spiced, and rich, elevated by a silky, tangy cream cheese filling that tastes like cheesecake baked right into every bite.

This loaf is my go-to fall bake when I want something indulgent but not fussy. The batter comes together quickly, and that creamy layer makes it feel like a bakery treat. Perfect for brunch, dessert, or an afternoon coffee break, this bread is the definition of cozy autumn comfort.

Click to Access the Table of Contents:

Table of Contents

Print

Why You’ll Love This Pumpkin Bread With Cream Cheese

• Moist and Soft: Pumpkin puree keeps it perfectly tender.
• Creamy Center: A cheesecake-like filling baked right in.
• Full of Warm Spices: Cinnamon, nutmeg, and cloves for that fall flavor.
• Looks Beautiful: A stunning swirl or layered effect with minimal effort.
• Perfect for Gifting: Everyone loves a slice of this rich, fragrant loaf.

Ingredient Breakdown

For the Pumpkin Bread:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground cloves
• 1 cup pumpkin puree (not pie filling)
• ½ cup vegetable oil
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract

Optional Add-ins:

• ½ cup chopped pecans or walnuts for crunch
• A sprinkle of pumpkin spice on top before baking

Step-by-Step Instructions

1. Preheat Oven: Set to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment.
2. Make the Cream Cheese Filling: Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
3. Mix the Pumpkin Batter: In one bowl, whisk together flour, baking soda, baking powder, salt, and spices. In another bowl, whisk pumpkin puree, oil, sugars, eggs, and vanilla. Combine wet and dry ingredients until just mixed.
4. Layer the Batter: Pour half the pumpkin batter into the loaf pan. Spoon the cream cheese mixture evenly over it. Gently spread the rest of the pumpkin batter on top.
5. Bake: Bake for 60–70 minutes, or until a toothpick inserted near the center (not through the cream cheese layer) comes out clean.
6. Cool: Let cool in the pan 15 minutes, then transfer to a rack. Slice once completely cooled.

Notes and Top Tips

• Use room temperature cream cheese for a smooth filling.
• Don’t overmix the batter; it keeps the bread tender.
• If the top browns too quickly, tent lightly with foil.
• Store in the refrigerator once cooled for up to 5 days.
• Serve slightly chilled or at room temperature for the best flavor.

Serving Suggestions and Variations

• Top with a light cream cheese frosting for extra indulgence.
• Add a streusel topping made with brown sugar and butter for texture.
• Fold in chocolate chips to the pumpkin batter for a dessert twist.
• Pair with spiced chai, latte, or cider for the ultimate fall treat.

Storage and Reheating Tips

• Refrigerate: Store tightly wrapped in the fridge for up to 5 days.
• Freeze: Wrap slices individually and freeze up to 2 months.
• Reheat: Warm briefly in the microwave or enjoy chilled for a cheesecake-like texture.

Conclusion

This Pumpkin Bread With Cream Cheese is the ultimate fall bake; rich, moist, and full of that cozy pumpkin spice flavor with a surprise creamy layer in the middle. Whether you’re baking it for brunch, dessert, or gifting, it’s sure to impress.

Bake it once, and it will become your new seasonal favorite, a loaf that feels as indulgent as pumpkin cheesecake but as simple as homemade bread.

FAQs

1. Can I make this without the cream cheese layer?
Yes, simply bake the pumpkin batter alone for classic pumpkin bread, or swirl a small amount of the cream cheese mixture on top.

2. Can I use reduced-fat cream cheese?
Full-fat cream cheese gives the richest flavor and texture, but reduced-fat works if you prefer a lighter version.

3. My cream cheese layer sank. What happened?
If the batter is too thin or you spread the filling too close to the edges, it can sink. Keep the filling centered for best results.

4. How do I know when it’s done baking?
Check with a toothpick inserted into the pumpkin portion (not the cream cheese). It should come out clean or with just a few moist crumbs.

For more delicious recipes follow me on :

Medium: @RecipesByJosie

Instagram: @RecipesByJosie

Pinterest: @RecipesByJosie