Easy Pumpkin Cream Cheese Bread

This recipe for Easy Pumpkin Cream Cheese Bread is the ultimate fall indulgence, combining two beloved classics into one incredibly moist and delicious loaf. It features a perfectly tender, spiced pumpkin quick bread with a rich, tangy, and sweet cream cheese swirl running through the center. It’s an impressive-looking treat that’s surprisingly simple to make and tastes like pure autumn comfort.

Perfect for a special weekend breakfast, an afternoon snack with a cup of coffee, or even as a dessert, this bread is a guaranteed crowd-pleaser. The combination of the warm, spiced pumpkin cake and the cool, creamy cheesecake-like filling is absolutely irresistible.

Why You’ll Love This Recipe

• The Best of Both Worlds: The perfect combination of moist pumpkin bread and tangy cream cheese filling.
• Incredibly Moist & Tender: This bread has a soft, tender crumb that stays moist for days.
• Impressive Swirl: The beautiful cream cheese ribbon looks elegant but is so easy to create.
• Perfect for Fall: The ultimate cozy and comforting treat, packed with pumpkin and warm spices.

Ingredients

For the Cream Cheese Filling:

• 8 oz Cream Cheese, softened to room temperature
• 1/4 cup Granulated Sugar
• 1 large Egg
• 2 tablespoons All-Purpose Flour

For the Pumpkin Bread:

• 1 3/4 cups All-Purpose Flour
• 1 cup Granulated Sugar
• 1/2 cup Brown Sugar, packed
• 1 teaspoon Baking Soda
• 2 teaspoons Pumpkin Pie Spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg)
• 1/2 teaspoon Salt
• 1 cup 100% Pure Pumpkin Purée
• 1/2 cup Vegetable Oil or Melted Butter
• 2 large Eggs

Step-by-Step Instructions

1. Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth. Beat in the egg and the 2 tablespoons of flour until just combined. Set aside.
3. Combine Dry Ingredients: In a large bowl, whisk together the 1 3/4 cups of flour, granulated sugar, brown sugar, baking soda, pumpkin pie spice, and salt.
4. Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin purée, oil, and eggs until smooth.
5. Make the Batter: Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Be careful not to overmix.
6. Layer and Swirl: Spread half of the pumpkin bread batter into the bottom of the prepared loaf pan. Carefully spoon the cream cheese filling over the top in an even layer. Top with the remaining pumpkin batter. Use a butter knife to gently swirl the layers together just once or twice.
7. Bake: Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached (be sure to test the bread part, not just the cream cheese).
8. Cool Completely: Let the bread cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely. For the cleanest slices, it’s best to chill the bread before serving.

Tips & Variations

• Pro Tip: For a smooth, lump-free cream cheese filling, make sure your cream cheese is fully softened to room temperature before you start mixing.
• Add a Topping: Before baking, you can sprinkle the top with a simple streusel made from flour, brown sugar, and butter, or just a sprinkle of coarse sugar and cinnamon.
• Add Nuts or Chocolate Chips: Fold 1 cup of chopped walnuts, pecans, or semi-sweet chocolate chips into the pumpkin batter for extra texture and flavor.
• Muffin Version: This recipe can be adapted to make about 16-18 muffins. Layer the batter and filling in a lined muffin tin and bake for 22-28 minutes.

Frequently Asked Questions (FAQ)

• Why did my cream cheese filling sink to the bottom?
  • This can happen if the cream cheese filling is overmixed and becomes too thin, or if the bread batter is too thick. Be sure to mix the filling until just combined.
• How do I store this bread?
  • Because of the cream cheese filling, this bread must be stored in the refrigerator. Wrap it tightly in plastic wrap or place it in an airtight container for up to one week.
• Can I freeze pumpkin cream cheese bread?
  • Yes, it freezes beautifully. Let the loaf cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.

Serving Suggestions

• This pumpkin cream cheese bread is delicious served chilled or at room temperature. It’s a fantastic standalone treat, perfect for breakfast, a snack, or dessert, especially with a hot cup of coffee or tea.