Take your classic pumpkin bread to the next level with this unbelievably delicious recipe for Pumpkin Cream Cheese Bread. This isn’t just a loaf with frosting; it features a rich, tangy, and sweet cream cheese filling baked right into the center of a perfectly spiced, ultra-moist pumpkin bread. Every slice reveals a beautiful ribbon of creamy cheesecake-like filling, creating a perfect contrast of flavors and textures. It’s a show-stopping quick bread that’s surprisingly easy to make and perfect for a special autumn breakfast, brunch, or dessert.
Why This Recipe is an Absolute Must-Bake
This is the ultimate upgrade to a classic fall favorite. Here’s why you’ll love it:
- The Perfect Flavor Combination: The warm spices of the pumpkin bread are a perfect match for the sweet and tangy cream cheese filling.
- Incredibly Moist & Tender: The pumpkin puree and sour cream in the batter guarantee a super moist and tender loaf that stays fresh for days.
- A “Wow” Factor in Every Slice: The beautiful layer of cream cheese filling in the middle makes this bread look as amazing as it tastes.
- Easy to Make: While it looks impressive, the process is as simple as making two easy batters and layering them in a pan.
Your Ingredient Checklist
This recipe is broken down into two simple components: the pumpkin bread batter and the cream cheese filling.
For the Pumpkin Bread Batter:
- Pumpkin Puree: 1 cup (100% pure pumpkin, not pie filling).
- Egg: 1 large egg.
- Brown Sugar: ¾ cup, packed.
- Oil: ¼ cup vegetable or canola oil.
- Sour Cream: ¼ cup.
- Vanilla Extract: 1 teaspoon.
- Pumpkin Pie Spice: ½ tablespoon.
- All-Purpose Flour: 1 cup.
- Leavening: ½ teaspoon baking powder and ½ teaspoon baking soda.
- Salt: ¼ teaspoon.
For the Cream Cheese Filling:
- Cream Cheese: 4 ounces, softened to room temperature.
- Egg: 1 large egg.
- Granulated Sugar: ¼ cup.
- All-Purpose Flour: 3 tablespoons.
Step-by-Step Guide to a Perfect Loaf
Follow these simple layering steps for an impressive and delicious result.
Part 1: Prepare the Batters
- Preheat and Prep: First, preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Make the Pumpkin Batter: In a large bowl, whisk together the pumpkin puree, 1 egg, brown sugar, oil, sour cream, and vanilla extract until well combined.
- Add Dry Ingredients: In a separate bowl, stir together the 1 cup of flour, pumpkin pie spice, baking powder, baking soda, and salt. Add these dry ingredients to the wet pumpkin mixture and fold with a spatula until just combined. Be careful not to overmix.
- Make the Cream Cheese Filling: In a separate medium bowl, whisk together the softened cream cheese, 1 egg, granulated sugar, and the 3 tablespoons of flour until the mixture is smooth and creamy.
Part 2: Layer and Bake
- First Layer: Pour about two-thirds of the pumpkin bread batter into the bottom of your prepared loaf pan and spread it out into an even layer.
- Add the Filling: Gently pour the cream cheese filling over the top of the pumpkin batter. Use a spatula to carefully spread it out towards the edges.
- Final Layer: Spoon the remaining one-third of the pumpkin batter over the top of the cream cheese layer. Carefully spread it to cover the filling. (Don’t worry if it’s not perfect!)
- Bake: Place the loaf pan in the preheated oven and bake for 45-50 minutes. The bread is done when a wooden skewer or toothpick inserted into the center comes out mostly clean (a few moist crumbs from the filling are okay).
- Cool Completely: Let the bread cool in the pan for about 15-20 minutes before carefully inverting it onto a wire rack. Let it cool completely before slicing to ensure the cream cheese filling is fully set.
Tips for the Best Pumpkin Cream Cheese Bread
- Soften the Cream Cheese: Ensure your cream cheese is fully softened to room temperature before you start. This is the key to getting a smooth, lump-free cheesecake filling.
- Don’t Overmix the Batter: For a tender quick bread, stir the dry ingredients into the wet until they are just combined. Overmixing can make the final loaf tough.
- Cooling is Key: Be patient and let the bread cool completely. Slicing into it while it’s still warm can cause the creamy filling to be runny and messy. A fully cooled loaf will give you beautiful, clean slices.
- Storage: Store the bread tightly wrapped or in an airtight container in the refrigerator due to the cream cheese filling. It will stay delicious for up to 5 days.
The Best Pumpkin Cream Cheese Bread: A Perfect Fall Treat
This moist and tender pumpkin bread features a luscious ribbon of tangy cream cheese filling baked right inside. Perfectly spiced and irresistibly rich, it’s an impressive yet easy fall treat for breakfast, brunch, or dessert.
Equipment
- 9×5-inch loaf pan
- Mixing bowls
- whisk and spatula
- Measuring Cups and Spoons
- Wire Cooling Rack
Ingredients
- 1 cup 100% pumpkin puree
- 1 large egg
- 3/4 cup packed brown sugar
- 1/4 cup vegetable or canola oil
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1/2 tbsp pumpkin pie spice
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 oz cream cheese, softened
- 1 large egg (for filling)
- 1/4 cup granulated sugar
- 3 tbsp all-purpose flour (for filling)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk pumpkin puree, 1 egg, brown sugar, oil, sour cream, and vanilla until smooth.
- In another bowl, combine flour, pumpkin pie spice, baking powder, baking soda, and salt. Add dry mixture to wet and fold until just combined.
- In a medium bowl, whisk cream cheese, 1 egg, sugar, and 3 tbsp flour until smooth and creamy.
- Pour two-thirds of pumpkin batter into loaf pan. Spread cream cheese filling evenly over it. Spoon remaining pumpkin batter on top and gently spread to cover.
- Bake 45–50 minutes, until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
- Cool in pan for 15–20 minutes. Remove to a wire rack and let cool completely before slicing.
Notes
Make sure the cream cheese is fully softened for a smooth filling. Mix the batters only until just combined for the best texture. Cool completely before slicing for neat, beautiful layers. Store tightly wrapped in the fridge for up to 5 days.