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Pumpkin Cream Cheese Bread

Paula
This Pumpkin Cream Cheese Bread combines cozy fall spices, creamy cheesecake filling, and a buttery streusel topping. Moist, rich, and easy to make, this recipe bakes up into two gorgeous loaves — perfect for sharing or freezing for later!
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 20 slices
Calories 424 kcal

Equipment

  • 2 loaf pans (9x5-inch)
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Wire rack

Ingredients
  

  • Cream Cheese Filling
  • 8 oz cream cheese, softened
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 3 tbsp light brown sugar
  • Streusel Topping
  • 3/4 cup light brown sugar, lightly packed
  • 3/4 cup all-purpose flour
  • 3/4 tsp pumpkin pie spice
  • 1 pinch salt
  • 6 tbsp unsalted butter, melted
  • Pumpkin Bread Batter
  • 1 can (15 oz) pure pumpkin puree
  • 4 large eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 2 tsp pure vanilla extract
  • 2 1/2 cups granulated sugar
  • 3 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp fine sea salt
  • 2 tbsp pumpkin pie spice

Instructions
 

  • Preheat oven to 350°F (177°C). Grease and flour two 9×5-inch loaf pans.
  • In a medium bowl, beat the cream cheese, egg, vanilla, and brown sugar until smooth. Small lumps are fine. Set aside.
  • In another bowl, combine brown sugar, flour, pumpkin pie spice, and salt. Stir in melted butter with a fork until crumbly. Chill until ready to use.
  • In a large bowl, combine pumpkin, eggs, oil, water, vanilla, and sugar until blended. In another bowl, whisk flour, baking soda, salt, and pumpkin pie spice. Stir dry ingredients into wet until just combined.
  • Divide one-fourth of the batter between the two pans. Spoon the cream cheese filling evenly on top, then cover with remaining batter. Sprinkle the streusel evenly over both loaves.
  • Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.

Notes

Storage: Wrap tightly and refrigerate for up to 4 days, or freeze up to 1 month.
Tip: Don’t overmix the batter for the fluffiest texture.
Serving Idea: Warm a slice and top with butter or a drizzle of maple syrup for a decadent fall breakfast treat.
Keyword cream cheese swirl bread, fall baking, pumpkin bread, pumpkin recipes, quick bread