Pumpkin Cream Cheese Bread

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

Overhead shot of slices of pumpkin cream cheese bread, showing a big layer of cream cheese in the middle, all on a gray tray.

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’m starting to ponder how I could cook with it. Because after all, pumpkin makes everything moist and just like zucchini, pumpkin is an extremely versatile ingredient.

Tips for making Pumpkin Cream Cheese Bread:

  1. No need for a standing mixer – you just combine the wet ingredients with the dry ingredients.
  2. You will need a hand mixer to make the cream cheese layer.
  3. Pour some of the pumpkin batter into well greased loaf pans. Top with the cream cheese layer, and then end with more pumpkin batter. You can see the white layer below (to the right), and I made sure to completely cover that layer with the pumpkin mixture.
  4. Test this bread with a toothpick to make sure the center is done.
Process shots of 1) Two mixing bowls on a gray tray with wet ingredients and dry ingredients, and 2) a loaf pan showing the layered raw ingredients of pumpkin and cream cheese, on a wooden background.

You can see below that the center of the bread is slightly sunken inward. We happen to like our breads just a wee bit on the undercooked side. It’s a fine balancing act however, because you don’t want a mushy raw bread. All ovens cook differently, so definitely be careful to cook it all the way through without overcooking. Mine took approximately 55 minutes in the oven.

The Holidays are coming, and this is an excellent bread to give as gifts.

  1. Make the bread.
  2. Freeze it till you need it.
  3. Remove from freezer and wrap with pretty paper.
  4. GIVE!
Overhead shot of slices of pumpkin cream cheese bread, showing a big layer of cream cheese in the middle, with a full loaf beside it, all on a gray tray.

For other great pumpkin recipes, no worries, I’ve gotcha covered!

Enjoy this pumpkin time of year!

Close-up shot of my hand holding a big slice of pumpkin cream cheese bread with a bite out of it.

Make this pumpkin recipe next: Baked Pumpkin Donuts with Cinnamon Sugar Topping

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Pumpkin Cream Cheese Bread -- a moist pumpkin bread with a cream cheese layer in the center! | suebeehomemaker.com

Pumpkin Cream Cheese Bread

A perfectly moist pumpkin bread with a cream cheese layer in the center. OMG delish! This makes great gifts too.
3.67 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Servings: 24 slices (or 3 loaves)
Calories: 237kcal
Author: Sue Ringsdorf

Ingredients

For the Pumpkin Bread:

  • 3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 cups brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup oil
  • 3 large eggs
  • 1 15 oz. can pumpkin
  • 1/2 cup sour cream
  • 2 teaspoon vanilla

For the cream cheese layer:

  • 16 oz. cream cheese
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla

Instructions

  • Mix together the dry ingredients – flour, sugars, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
  • To standing mixer, add oil, pumpkin, sour cream, vanilla, and eggs. Mix well.
  • Add dry ingredients to wet ingredients and mix until just combined.
  • Beat the cream cheese filling together until well mixed.
  • To assemble bread, spread half of pumpkin mixture to bread pans that have been sprayed with baking spray. Next add the cream cheese mixture. Then add the rest of the pumpkin mixture.
  • Try to completely cover the cream cheese layer with the pumpkin mixture on top.
  • Bake the pumpkin bread on 350 degree oven for 40 – 50 minutes, or until done.

Notes

  1. No need for a standing mixer – you just combine the wet ingredients with the dry ingredients.
  2. You will need a hand mixer to make the cream cheese layer.
  3. Pour some of the pumpkin batter into well greased loaf pans. Top with the cream cheese layer, and then end with more pumpkin batter. 
  4. Test this bread with a toothpick to make sure the center is done.

Nutrition

Calories: 237kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 268mg | Potassium: 79mg | Sugar: 22g | Vitamin A: 335IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1.1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

10 Comments

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

  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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