Pumpkin Loaf with Cream Cheese

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Fall is the perfect time for pumpkin treats, and this Pumpkin Loaf with Cream Cheese is the BEST. Packed with pumpkin flavors and the sweetest cream cheese surprise in the middle, you’ll say YES to pumpkin every time!

Try my Mini Pumpkin Spice Bundt Cakes or Pumpkin Bread with Streusel Topping next!

A plate of sliced cream cheese bread on a white plate.

Featured Reader Review from Belinda..
“Super yummy and moist. Everyone who tries it raves about it!!!”

Cream Cheese Pumpkin Bread

The moist and tender pumpkin bread is swirled with cream cheese that’s baked right into the loaf. It makes the perfect fall treat!

I look forward to fall every year for so many reasons, but PUMPKIN is a big one. I’m constantly brainstorming recipes and while most of them are sweet, I also enjoy cooking with it. Try my 3-Bean Pumpkin Chili for a savory pumpkin recipe!

Also, let’s stock up on canned pumpkin (the puree, NOT the pumpkin pie one!) and make all the delicious things. We love Iced Pumpkin Cookies and placing them in the freezer for morning treats. And these Pumpkin Spice Sugar Cookies are definitely a hit with blog readers, so thank you!

Side view of a plate of sliced pumpkin loaf with cream cheese.

Ingredient Notes:

  • Pumpkin – You’ll need one 15 oz. can of pumpkin puree for this recipe.
  • Sweeteners – I used a combo of brown sugar and granulated sugar.
  • Fats – Use unsalted butter for a super tasty bread.
  • Sour Cream – You can use full-fat or a light version of sour cream.
  • Cinnamon and Pumpkin Pie Spice – Fall spices that add incredible flavor.
  • Cream Cheese – Definitely use full-fat cream cheese for this pumpkin bread.

How to make Pumpkin Bread:

Step 1
Prep. Preheat the oven to 350 degrees. Spray two large loaf pans with baking spray. See below for the size of pan I use. If using smaller pans, I recommend making a third loaf or an extra mini loaf.

Step 2
Combine wet ingredients. In a mixing bowl, use a hand mixer (or standing mixer) to cream the butter and sugars together.

Then add the remaining wet ingredients – the eggs, pumpkin puree, sour cream, and vanilla. Mix well.

Step 3
Add the dry ingredients. To the large bowl, add the flour, baking soda, kosher salt, cinnamon, and pumpkin pie spice. Stir with a spoon until just combined. Don’t over-mix.

Step 4
Make cream cheese filling. In another small bowl, combine the cream cheese, sugar, egg, and vanilla. Use a hand mixer to combine until creamy.

Step 5
Layer. Add two cups of pumpkin batter to each loaf pan. Then add half of the cream cheese mixture to the center of each pan. Finally, top with the remaining pumpkin batter – about one cup into each pan, smoothing gently to all sides. I normally leave the cream cheese in the center, but you could also use a knife to get a swirl look to the bread.

Step 6
Bake. Bake the bread in the preheated oven until done in the center, about 50-55 minutes, or until done in the center. This one takes a little longer than normal quick breads due to the dense cream cheese center.

Step 7
Cool. Let the bread sit in the pans for about 10-15 minutes before removing to cooling racks.

Two baked pumpkin loaves in pans.

Recipe FAQs:

Why does my bread sink in the middle?

Quick breads will occasionally sink in the middle after baking. This can happen for a variety of reasons, but I don’t let it bother me. We tend to like ours a little gooey in the center so I occasionally underbake it just a bit. You can try baking for longer, but it may still sink. (If you look at my photos, the one in the pan hasn’t sunk. But if you look at the sliced loaves, it has sunk slightly.)

What to make with leftover pumpkin puree?

If you use a large can of pumpkin, you’re going to have leftovers. Try my Pumpkin Foam Cold Brew or some Homemade Pumpkin Spice Lattes with your leftovers!

How do you store cream cheese bread?

Once the pumpkin bread is completely cool, store it in a resealable bag on your counter. It will keep well for 3-4 days.

Can you freeze pumpkin bread?

Yes, after the bread cools, wrap it in Saran Wrap and then place in a freezer bag to freeze.

A small plate of a slice of pumpkin loaf split in half.

This bread makes a perfect gift. Wrap it up in cellophane, tie a ribbon around it, and attach the recipe. You can’t go wrong with the gift of bread!

Tips for making Pumpkin Cream Cheese Bread:

  • You can use a standing mixer or a hand mixer for this recipe. Remember to not over-mix the pumpkin bread or it will become tough instead of moist.
  • Use full-fat cream cheese for this recipe. If you go with light, the cream cheese will absorb more and you won’t see the beautiful layer.
  • For the best flavor, use 100% pumpkin puree.
  • Use two 1.25 pound pans. If you use smaller pans, you may need a third one. 
  • Let the cream cheese pumpkin bread cool for at least 30 minutes before you slice into it so it holds it shape.

More Pumpkin Recipes:

Enjoy this pumpkin time of year!

Closeup on a plate of sliced pumpkin loaf with cream cheese filling.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Sliced pumpkin loaf filled with cream cheese.

Pumpkin Loaf with Cream Cheese

Fall is the perfect time for pumpkin treats, and this Pumpkin Loaf with Cream Cheese is the BEST. Packed with pumpkin flavors and the sweetest cream cheese surprise in the middle, you'll say YES to pumpkin every time!
4.15 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Servings: 16 slices (or 2 loaves)
Calories: 331kcal
Author: Sue Ringsdorf

Ingredients

For the Pumpkin Bread:

  • 3/4 cup unsalted butter – softened to room temp
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 3 large eggs – at room temp
  • 15 oz. pumpkin puree
  • 1 cup sour cream – at room temp
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice

For the cream cheese layer:

  • 8 oz. cream cheese
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla

Instructions

  • Prep. Preheat the oven to 350 degrees. Spray two large loaf pans with baking spray. 
  • Combine wet ingredients. In a mixing bowl, use a hand mixer (or standing mixer) to cream the butter and sugars together.
  • Then add the remaining wet ingredients – the eggs, pumpkin puree, sour cream, and vanilla. Mix well.
  • Add the dry ingredients. To the large bowl, add the flour, baking soda, kosher salt, cinnamon, and pumpkin pie spice. Stir with a spoon until just combined. Don’t over-mix.
  • Make cream cheese filling. In another small bowl, combine the cream cheese, sugar, egg, and vanilla. Use a hand mixer to combine until creamy.
  • Layer. Add two cups of pumpkin batter to each loaf pan. Then add half of the cream cheese mixture to the center of each pan. Finally, top with the remaining pumpkin batter – about one cup into each pan, smoothing gently to all sides.
  • Bake. Bake the bread in the preheated oven until done in the center, about 50-55 minutes, or until done in the center. This one takes a little longer than normal quick breads due to the dense cream cheese center.
  • Cool. Let the bread sit in the pans for about 10-15 minutes before removing to cooling racks.

Notes

  • You can use a standing mixer or a hand mixer for this recipe. Remember to not over-mix the pumpkin bread or it will become tough instead of moist.
  • Use full-fat cream cheese for this recipe. If you go with light, the cream cheese will absorb more and you won’t see the beautiful layer.
  • For the best flavor, use 100% pumpkin puree.
  • Use two 1.25 pound pans. If you use smaller pans, you may need a third one. 
  • Let the cream cheese pumpkin bread cool for at least 30 minutes before you slice into it so it holds it shape.
Quick breads will occasionally sink in the middle after baking. This can happen for a variety of reasons, but I don’t let it bother me. We tend to like ours a little gooey in the center so I occasionally underbake it just a bit. You can try baking for longer, but it may still sink.

Nutrition

Calories: 331kcal | Carbohydrates: 39g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 92mg | Sodium: 356mg | Potassium: 153mg | Fiber: 1g | Sugar: 22g | Vitamin A: 4750IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

12 Comments

  1. Super yummy and moist. Everyone who tries it raves about it!!!

    1. Suebee Homemaker says:

      So good to hear, Belinda!

  2. I am not a novice baker … this was flavorless, spongy yet dense. Not at all happy with this recipe, will not make again.

    1. Suebee Homemaker says:

      Hello. Did you follow the directions and add all of the pumpkin ingredients? This is a pretty classic recipe with lots of cinnamon and spices so I’m not sure how it could be flavorless unless you didn’t follow the recipe. Please let me know.

  3. Very moist and a yummy pumpkin flavor! Perfect for Fall!

    1. Suebee Homemaker says:

      Thanks Debbie!! So glad you enjoyed it!

  4. This could be the best recipe ever! ❤️

  5. Thanks so much for sending some to Mary Kay. It was delicious!!! I can’t wait to make it! I promised my youngest we’d make banana bread this weekend, but I’m going to be talking pumpkin bread up so we can make this next 🙂

    1. Suebee Homemaker says:

      I’m so glad you enjoyed it, Sara!! 🙂

    1. Suebee Homemaker says:

      Thank you Cheryl!!

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