Deliciously Moist Pumpkin Cream Cheese Bread to Savor This Fall
Pumpkin Cream Cheese Bread cravings hit me the second the mornings turn crisp. Maybe you know the feeling. You want something cozy and bakery level but simple enough to pull off on a weeknight. You want it tender, spiced just right, and with that luscious creamy swirl that makes each slice feel a little special. If dry, bland pumpkin loaves have let you down before, stick with me. This version bakes up soft, fragrant, and ready for coffee or a mug of tea. 
What is pumpkin cream cheese bread?
Think of it as the perfect fall quick bread. The base is a soft pumpkin loaf with warm spices and a super moist crumb. Then you tuck in a ribbon of sweet, tangy cream cheese that bakes into the batter and sets into a silky swirl. The contrast is everything, especially when you slice through and see that marbled magic.
For me, the key difference between a good pumpkin loaf and a great one is moisture and balance. You want a batter that’s tender but not gummy, and a filling that’s creamy but not runny. Oil helps with the soft texture, and a mix of white sugar and brown sugar adds flavor and structure. The swirl is simple: make a quick cream cheese mixture, add half the batter to the pan, spread on the cream cheese, then finish with the rest of the batter. A light swirl with a butter knife makes it pretty without blending it all together.
If you love cream cheese in baked goods, you might also enjoy this cozy cousin for your fall table, the Fall Spiced Pumpkin Bundt Cake with Cream Cheese Glaze. But when I’m after that nostalgic coffee shop slice, Pumpkin Cream Cheese Bread is my top pick. 
Tips for making the BEST Pumpkin Bread
- Use canned pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, which throws off the flavor and texture.
- Measure flour the right way. Fluff it, spoon it into the cup, then level. Too much flour equals dry bread.
- Room temperature cream cheese. Soft cream cheese blends smooth, so your swirl sets creamy, not chunky.
- Don’t overmix the batter. Mix just until the dry bits vanish. Overmixing makes tough loaves.
- Use oil instead of butter for moisture. A neutral oil gives a soft, tender crumb that stays moist for days.
- Line the pan with parchment. Leave a little overhang. It makes lifting the loaf out a breeze.
- Check doneness with a toothpick or probe thermometer. You want a few moist crumbs, not wet batter. Around 200 F in the center is a good signal.
- Let it cool before slicing. The swirl needs time to set, and the crumb finishes hydrating as it cools.
- Spice it your way. Cinnamon is classic, but a little ginger and nutmeg adds depth. A pinch of cloves goes a long way.
- Craving a bar version for a party tray? Try these Pumpkin Bars with Cinnamon Cream Cheese Frosting for a dessert that slices and serves like a dream.
Follow these and your Pumpkin Cream Cheese Bread will come out tender and bakehouse worthy, with zero stress.
How to make Pumpkin Cream Cheese Bread
Ingredients
- 1 and 3/4 cups all purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 to 1/4 teaspoon ground cloves
- 1 and 1/4 cups canned pumpkin puree
- 2 large eggs, room temperature
- 1/2 cup neutral oil (canola, vegetable, or light olive)
- 1/3 cup milk or evaporated milk
- 2 teaspoons vanilla extract, divided
Cream cheese filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon all purpose flour
- Optional: 1/2 teaspoon cinnamon for a warmly spiced filling
Step by step
- Prep the pan: Lightly grease a 9 by 5 inch loaf pan and line with a parchment sling so you can lift the loaf out easily. Preheat the oven to 350 F.
- Mix the cream cheese filling: Beat the softened cream cheese with 1/4 cup sugar until smooth. Blend in the egg yolk, vanilla, and flour. Set aside.
- Whisk dry ingredients: In a large bowl, whisk flour, both sugars, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- Whisk wet ingredients: In a second bowl, whisk pumpkin puree, eggs, oil, milk, and 1 teaspoon vanilla until smooth.
- Combine: Pour wet into dry and stir gently until just combined. A few small lumps are fine. Avoid overmixing.
- Layer and swirl: Add roughly half the batter to the pan. Spoon the cream cheese mixture over the batter, gently spreading it corner to corner. Top with the remaining batter. Drag a butter knife through the loaf in a few gentle S shapes to create a subtle swirl.
- Bake: Bake 55 to 65 minutes, until the center tests with a few moist crumbs or hits about 200 F. If the top is browning early, tent loosely with foil after the 40 minute mark.
- Cool: Rest in the pan for 15 minutes, then lift out and cool fully on a rack. Cool completely before slicing so the swirl sets cleanly.
Made this last night and my kitchen smelled like a coffee shop. The loaf was super moist, the swirl stayed in a perfect ribbon, and it sliced like a dream. My picky teen asked for seconds, which never happens with pumpkin.
Pro tip: If you have extra cream cheese or get into a baking mood, the bright and buttery Lemon Cream Cheese Bread makes an amazing spring counterpart to this fall classic. And if your crowd loves a warm, custardy treat, bookmark this comforting Pumpkin Bread Pudding with Bourbon Whipped Cream for later. Either way, Pumpkin Cream Cheese Bread will be the star today.
How to Store Pumpkin Bread
Once your loaf is fully cool, wrap it snugly in plastic or place it in an airtight container. Because of the cream cheese filling, I prefer to refrigerate it for food safety, even in cooler months. It keeps well for 5 days in the fridge. For the softest texture, bring slices to room temperature before serving or warm them briefly.
Freezing works great, too. Slice the loaf, wrap each slice, then stash in a freezer bag. Freeze up to 2 months. To serve, thaw on the counter or warm at 300 F for 8 to 10 minutes. Stored right, your Pumpkin Cream Cheese Bread will taste bakery fresh whenever the craving hits.
Can these be made into muffins?
Absolutely. Muffins are perfect for lunch boxes or quick breakfasts. Line a standard 12 cup muffin tin. Add about 2 tablespoons batter to each cup, then a rounded teaspoon of cream cheese filling, then top with more batter to about two thirds full. Swirl gently with a toothpick. Bake at 350 F for 20 to 24 minutes, until a toothpick comes out with moist crumbs. You’ll get 12 to 14 muffins. Let them cool before peeling the liners so the swirl sets. The flavor is the same cozy profile as the loaf, just in handheld form, and yes, it still tastes like classic Pumpkin Cream Cheese Bread.
Common Questions
Can I use fresh pumpkin puree instead of canned?
Yes, but make sure it is thick. If your homemade puree looks watery, blot it with paper towels or simmer to reduce moisture. You want a thick spoonable texture.
How do I keep the swirl from sinking?
Spread the cream cheese evenly over the first half of batter and keep it away from the direct edges by about a quarter inch. The final layer of batter should fully cover the filling.
Can I make it less sweet?
Reduce granulated sugar by up to 2 tablespoons in both the batter and filling without hurting texture. Keep some brown sugar for moisture and flavor.
Can I bake this in an 8 by 4 inch pan?
It will be fuller and may need extra time. Start checking at 60 minutes and tent if the top browns too fast.
Any gluten free option?
Use a quality 1 to 1 baking flour blend that includes xanthan gum. The loaf stays moist and the swirl still sets nicely.
A cozy note to send you baking
Now you’ve got a game plan for a soft, fragrant loaf that tastes like fall in every slice. Keep the batter tender, the swirl creamy, and the cooling time patient, and you’ll be rewarded with a bakery style result. If you want even more ideas or variations, I love the clear walkthroughs from Pumpkin Cream Cheese Bread – My Baking Addiction and the straightforward approach in Easy Pumpkin Cream Cheese Bread – Chef Savvy. Bake a loaf today, slice it thick, and share it with someone you love. You’ve got this. 
Pumpkin Cream Cheese Bread
Ingredients
Method
- Lightly grease a 9 by 5 inch loaf pan and line with a parchment sling. Preheat the oven to 350 F.
- In a bowl, beat the softened cream cheese with 1/4 cup sugar until smooth. Blend in the egg yolk, 1 teaspoon vanilla, and flour. Set aside.
- In a large bowl, whisk together flour, both sugars, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In another bowl, whisk together pumpkin puree, eggs, oil, milk, and the remaining 1 teaspoon vanilla until smooth.
- Pour the wet mixture into the dry and gently stir until just combined. A few small lumps are fine; do not overmix.
- Add roughly half the batter to the pan. Spoon the cream cheese mixture over the batter, gently spreading it. Top with the remaining batter.
- Use a butter knife to create a light swirl through the loaf with gentle S shapes.
- Bake for 55 to 65 minutes, until the center tests with a few moist crumbs or temperature reaches about 200 F. Tent with foil if the top browns too early.
- Rest in the pan for 15 minutes, then lift and cool fully on a wire rack. Allow to cool completely before slicing.
