This pumpkin bread is super soft and moist bread, filled with a layer of cream cheese. The pumpkin bread is full of so many spices and pairs so well with the cream cheese swirl!

Top view of pumpkin cream cheese bread sliced up.

This pumpkin bread has a delicious flavor from the warm pumpkin spices combined with the cream cheese layer for a creamier taste to balance it. The texture is soft and moist like a classic banana bread! It is a great breakfast treat for fall time, especially if you love pumpkin spice season!
I have tips and tricks and process photos to easily help you make this recipe! If you love pumpkin desserts, you have to try my pumpkin bread with cream cheese icing.

Pumpkin cream cheese bread on a wood board.

Tips for making the bread

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure you absorb the extra moisture from the pumpkin with all 8 sheets of paper towels. While a paper towel seems like a lot, if you do not absorb enough moisture the bread will be claggy.
  • Tip 2: Make sure to scoop your flour into your measuring cup rather than pressing the measuring cup into the flour as it can get compacted. Compacted flour can lead to a dry bread.
  • Tip 3: Use cinnamon sugar to coat the pan. This will let it bake into the crust. There is more added on top to make sure the top has a good crust as well.
Cream cheese filling in a bowl.
Make sure cream cheese is room temperature, so it can blend smoothly.
Pumpkin batter in a bowl.
The pumpkin batter should be thick.
Cream cheese layer in the pan.
Spread half of the pumpkin batter down, then spread all of the cream cheese batter. Make sure they are smooth layers.
Cinnamon sugar on top of batter in the pan.
Top with the rest of the batter and cinnamon sugar.
Cooked bread on a wood board.
When the pumpkin bread bakes, it will create this wonderful cinnamon crust.
Top view of one slice on a wood board.

Save this Recipe!

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

For more fall recipes, try my apple bread and pumpkin cream cheese muffins.

Bite missing from bread.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Top view of pumpkin cream cheese bread sliced up.
5 from 1 review

Pumpkin Cream Cheese Bread

Stephanie Rutherford
This pumpkin bread is super soft and moist bread, filled with a layer of cream cheese. The pumpkin bread is full of so many spices and pairs so well with the cream cheese swirl!
Print Recipe Pin Recipe Leave a Review
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 9 slices

Ingredients
 
 

Cream Cheese Layer

  • 8 oz Cream cheese, room temperature
  • 1/4 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1/2 TBSP All-purpose flour
  • 1 Large egg, room temperature

Pumpkin Bread

  • 1 3/4 cup All-purpose flour
  • 1 tsp Baking soda
  • 3 tsp Ground cinnamon
  • 2 tsp Pumpkin pie spice
  • 1 tsp Salt
  • 1/2 cup Oil, canola or vegetable
  • 1/3 cup White granulated sugar
  • 1/2 cup Brown sugar, packed light or dark
  • 15 oz Pumpkin puree, 1 whole can
  • 1 tsp Pure vanilla extract
  • 1 Large egg, room temperature
  • 1 Egg yolk, room temperature
  • 1/4 cup Sour cream, room temperature or greek yogurt

Cinnamon Sugar

  • 1/2 cup White granulated sugar
  • 1 TBSP Ground Cinnamon

Instructions
 

Cream Cheese Layer

  • Preheat the oven to 350℉. Spray a 9X5-inch loaf pan with baking nonstick spray. Line the bottom and 2 sides with parchment paper and spray again.
  • Mix the sugar and cinnamon together. Sprinkle it all over the loaf pan. Dump any excess cinnamon sugar from the pan.
    1/2 cup White granulated sugar, 1 TBSP Ground Cinnamon
  • In a small bowl using a hand mixer, beat the cream cheese and sugar on high speed for 1 minute.
    8 oz Cream cheese, 1/4 cup White granulated sugar
  • Add in the vanilla and flour. Mix on medium until combined. Add in the egg and mix on low until just combined. Set aside.
    1 tsp Pure vanilla extract, 1/2 TBSP All-purpose flour, 1 Large egg

Pumpkin Bread

  • In a medium bowl, sift the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
    1 3/4 cup All-purpose flour, 1 tsp Baking soda, 3 tsp Ground cinnamon, 2 tsp Pumpkin pie spice, 1 tsp Salt
  • Pour the pumpkin puree on a large plate and spread it out evenly. Use 8 sheets of paper towels. Press 2 sheets at a time on to the plate to soak up the moisture. Do this a total of 4 times. This will soak up the moisture from the pumpkin, so it won't affect the texture.
    15 oz Pumpkin puree
  • In a separate bowl, mix the oil, sugar, brown sugar, pumpkin puree, vanilla, egg, egg yolk, and sour cream using a whisk.
    1/2 cup Oil, 1/3 cup White granulated sugar, 1/2 cup Brown sugar, 1 tsp Pure vanilla extract, 1 Large egg, 1 Egg yolk, 1/4 cup Sour cream
  • Add in the dry ingredients and mix using a baking rubber spatula. Mix until just combined.
  • Pour 2/3rds of the pumpkin batter into the loaf pan. Spread it evenly. Use a spoon to dollop the cream cheese on top. Use all of the mixture. Use the back of the spread to spread it evenly. Top with the remaining pumpkin batter, I dolloped the batter on, then use an offset spatula to spread it.
  • Sprinkle extra cinnamon sugar on top of the batter. Bake for 55-60 minutes. Bake until a toothpick inserted comes out clean.
  • Let the loaf sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool completely before cutting.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the bread.
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 466kcal, Carbohydrates: 61g, Protein: 5g, Fat: 23g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.05g, Cholesterol: 51mg, Sodium: 469mg, Potassium: 194mg, Fiber: 3g, Sugar: 39g, Vitamin A: 7766IU, Vitamin C: 2mg, Calcium: 79mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review below!