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!
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!
Here is why pumpkin bread is so good
Pumpkin cream cheese bread is very easy to make and has the flavors that bring happy fall vibes!
- Pumpkin flavor: Pumpkin flavored foods are the best when they have the right amount of spices. This bread packs in plenty of pumpkin spice to give that flavor you crave.
- Soft, moist texture: This pumpkin bread is perfectly soft and moist, so it is just melt in your mouth good with every bite.
- Easy to make: You don't have to have a whole project planned out to make this bread. It is a simple recipe that you can make the night before you want it, so your special morning is easy and fun!
This pumpkin bread is the perfect combination of soft breads like banana bread and delicious treats like pumpkin pie for pumpkin season. You can fulfill that pumpkin craving first thing in the morning to start your day right!
Tips for making pumpkin bread
Here are my tips, so yours turns out like the recipe!
- 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.
- 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.
- For the cream cheese layer, make sure your cream cheese is room temperature. If it is cold, it can be clumpy and not mix well.
- 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.
How to assemble pumpkin cream cheese bread
You will want to use â…” of the pumpkin batter for the first layer. If you use less or more then the cream cheese layer will not end up in the center of the bread.
When adding the cream cheese dollop it evenly throughout the pan. Then, spread it evenly so that there is not more cream cheese on one side than the other.
With the remaining pumpkin batter, dollop it on top so it can be spread evenly. You need to make sure that it completely covers the cream cheese layer so none is showing.
When checking if the pumpkin bread is done baking, make sure to insert your toothpick into multiple locations in the bread. Sometimes one side of the bread can finish baking a little sooner than the other.
Pumpkin Bread FAQ's
What type of pan should I use?
The batter will fit a 9X5 inch loaf pan. This has a lot of batter between the pumpkin batter and the cream cheese batter. It would rise out of a smaller pan.
Can I make this into muffins?
Yes you can! Bake for 18-20 minutes.
Can I use a homemade pumpkin puree?
I do not recommend baking this with a homemade puree. They will have a different moisture content and texture. I use Libby's pumpkin puree for the consistency.
How can I store the pumpkin cream cheese bread?
Store this bread in an airtight container in the fridge for up to 5 days.
You can freeze the pumpkin bread if you place it in an airtight container or wrap it in aluminum foil and freeze it for up to 30 days.
For more pumpkin recipes, check out my
- Pumpkin Bread With Cream Cheese Frosting
- Pumpkin Cream Cheese Muffins
- Pumpkin Coffee Cake
- Pumpkin Cinnamon Rolls
- Pumpkin Banana Muffins
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
Pumpkin Cream Cheese Bread
Ingredients
Cream Cheese Layer
- 8 oz Cream cheese room temperature
- ¼ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- ½ tablespoon All-purpose flour
- 1 Large egg room temperature
Pumpkin Bread
- 1 â…” cup All-purpose flour
- 1 teaspoon Baking soda
- 3 teaspoon Ground cinnamon
- 2 teaspoon Pumpkin pie spice
- 1 teaspoon Salt
- ½ cup Oil canola or vegetable
- â…“ cup White granulated sugar
- ½ cup Brown sugar packed light or dark
- 15 oz Pumpkin puree 1 whole can
- 1 teaspoon Pure vanilla extract
- 1 Large egg room temperature
- 1 Egg yolk room temperature
- ¼ cup Sour cream room temperature or greek yogurt
Cinnamon Sugar
- ½ cup White granulated sugar
- 1 tablespoon 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.½ cup White granulated sugar, 1 tablespoon 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, ¼ 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 teaspoon Pure vanilla extract, ½ tablespoon 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 â…” cup All-purpose flour, 1 teaspoon Baking soda, 3 teaspoon Ground cinnamon, 2 teaspoon Pumpkin pie spice, 1 teaspoon 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.½ cup Oil, ⅓ cup White granulated sugar, ½ cup Brown sugar, 1 teaspoon Pure vanilla extract, 1 Large egg, 1 Egg yolk, ¼ cup Sour cream
- Add in the dry ingredients and mix using a baking rubber spatula. Mix until just combined.
- Pour â…”rds 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.
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