Introduction
Oh, friends, get ready for a fall baking experience that will make your heart (and your taste buds!) sing with joy! Imagine the most tender, moist, and perfectly spiced pumpkin bread you’ve ever tasted, but with a secret inside: a luscious, sweet, and tangy cream cheese filling swirled right through the middle. This Cream Cheese-Filled Pumpkin Bread is a pure dream! It’s the kind of October baking recipe that fills your home with the coziest aromas and delivers a slice of pure autumn bliss with every bite. Perfect for a cozy weekend breakfast or an impressive yet easy dessert, it’s a show-stopping treat that perfectly balances rich flavor, comforting spices, and a touch of delightful creaminess.
This incredible pumpkin bread with cream cheese is so versatile! It’s a fantastic pumpkin bread breakfast treat with your morning coffee, a luxurious afternoon pick-me-up, or a truly special dessert after dinner. While it’s utterly delicious on its own, it also pairs beautifully with a simple dusting of powdered sugar, a light vanilla glaze, or even a side of fresh berries to cut through the richness. It’s also incredible served warm with a scoop of vanilla ice cream.

Full Recipe: Cream Cheese-Filled Pumpkin Bread
Let’s bake some magic and create this divine pumpkin and cream cheese bread!
Ingredients
For the Pumpkin Bread:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Make the Cream Cheese Filling: In a small bowl, beat the softened cream cheese and 1/4 cup granulated sugar with an electric mixer until smooth. Beat in the egg yolk and 1/2 tsp vanilla extract until well combined. Set aside.
- Make the Pumpkin Bread Batter: In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Set aside.
- In a large bowl, cream together the softened butter, 1/2 cup granulated sugar, and light brown sugar with an electric mixer until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and 1 tsp vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are fine.
- Pour about two-thirds of the pumpkin bread batter into the prepared loaf pan and spread it evenly.
- Carefully spoon the cream cheese filling in a line down the center of the batter. Leave about 1/2 inch of space from each side of the pan.
- Gently spoon the remaining pumpkin bread batter over the cream cheese filling, spreading it carefully to cover the filling.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the pumpkin bread portion (avoiding the cream cheese center) comes out clean.
- Let the loaf cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely before slicing. This helps the cream cheese filling set.
- Prep time: 20 minutes
- Cook time: 60 minutes
- Total time: 1 hour 20 minutes
- Servings: 1 loaf (about 10-12 slices)
- Calories (per slice, estimated): Approximately 350-400 kcal
Why You’ll Love This Recipe
- Ultimate Indulgence: This recipe marries the best of pumpkin and cream cheese desserts in one irresistible loaf.
- Moist & Flavorful: The pumpkin bread is incredibly tender and spiced just right, complemented by the creamy, tangy center.
- Showstopper Presentation: The hidden cream cheese swirl makes this pumpkins bread look incredibly impressive.
- Perfect for Fall: An ideal October baking recipe that captures all the cozy flavors of the season.
- Great for Sharing: A full loaf is perfect for family gatherings, potlucks, or thoughtful edible gifts.
The combination of pumpkin and cream cheese is a match made in culinary heaven, inspired by classic pumpkin cheesecakes and frosted pumpkin rolls. Quick breads, which rise with baking soda and baking powder rather than yeast, have long been a staple of home baking for their ease and versatility. This recipe takes that simple concept and elevates it with a rich, tangy cream cheese ribbon, adding a delightful surprise that transforms an ordinary loaf into an extraordinary treat.
Serving Suggestions
- Serve a warm slice with a simple dusting of powdered sugar.
- Pair it with a hot cup of coffee or spiced apple cider for a delightful breakfast or afternoon snack.
- Toast a slice lightly and spread with a little extra cream cheese for a truly decadent treat.
- For an extra touch, drizzle with a simple vanilla glaze made from powdered sugar and milk.
Pro Tips for Success
- Softened Ingredients: Ensure your butter and cream cheese are truly softened to room temperature for a smooth, lump-free batter and filling.
- Don’t Overmix: As with most quick breads, overmixing the batter can lead to a tough texture. Mix until just combined.
- Even Layers: Take care when spooning the batter and filling to create relatively even layers for a beautiful swirl.
- Cool Completely: It’s crucial to let the bread cool completely before slicing. This allows the cream cheese filling to fully set, preventing it from oozing out when cut.
Storage & Reheating
- Storage: Store the Cream Cheese-Filled Pumpkin Bread in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling.
- Freezing: This bread freezes wonderfully! Once completely cooled, wrap the entire loaf or individual slices tightly in plastic wrap, then again in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.
- Reheating: To warm individual slices, microwave for 20-30 seconds. For the whole loaf, you can warm it in a low oven (300°F/150°C) for about 10-15 minutes, tented with foil.
Closing Paragraph
I truly hope this Cream Cheese-Filled Pumpkin Bread becomes a beloved addition to your fall baking traditions! It’s such a delicious way to enjoy the flavors of the season, and it always brings so much joy to everyone who tries it. Don’t be shy about sharing this pumpkin recipes with cream cheese; it’s too good to keep to yourself!
If you bake this delightful loaf, please let me know your thoughts! Leave a comment and a rating below; I love hearing about your kitchen adventures!
🎀 Final Thoughts
This pumpkin and cream cheese bread is pure autumn magic. The way the spices mingle with that creamy, tangy center just makes every bite feel like a celebration. It’s the perfect treat to share with loved ones on a crisp fall day, and it always makes my kitchen feel extra cozy.