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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My luscious Pumpkin Cream Cheese Bread is bursting with dreamy pumpkin flavor, warm spices, and a tangy cream cheese swirl. Perfect for autumn, but delicious in anytime!
- Hello, pumpkin spice season! This crowd-pleasing recipe is awesome for fall parties.
- Irresistibly moist: It’s even better the next day!
- Elevated: Plush, aromatic pumpkin loaf is amazing, but the ribbon of cheesecake takes it beyond.
- Done in just over an hour: Enjoy the lovely aroma while it bakes.
- Better than the bakery: My perfected pumpkin quick bread tops any bakeshop or farmstead loaves!
Whether it’s a creamy pumpkin coffee drink or a decadent pumpkin cheesecake, pumpkin and dairy are one of those can’t-miss flavor pairings. The earthiness of pumpkin complements silky cream, and dairy naturally enhances the warm spices often used with pumpkin. After you enjoy this pumpkin bread recipe, check out Pumpkin Cheesecake with Pecan Praline, No Bake Pumpkin Cheesecake, Perfect Pumpkin Whoopie Pies, and Homemade Pumpkin Spice Latte.
I absolutely love a good quick bread—especially when it’s fall-flavored! For the best texture and flavor, I recommend baking this pumpkin cream cheese loaf the day before you plan to serve it. After resting for 24 hours, the flavors deepen, the crumb gets even more moist, and the top turns wonderfully sticky, like a classic gingerbread. You can also bake and freeze the loaf with great results. When you’re ready to enjoy it, just defrost, cover with foil, and warm in a 300°F (150°C) oven for 15 minutes—it’ll taste freshly baked.
Table of Contents
- What is Pumpkin Cream Cheese Bread
- Tools You Need
- Key Ingredients and Substitutes
- How to Make Pumpkin Cream Cheese Bread
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- FAQs
- More Pumpkin Recipes
What is Pumpkin Cream Cheese Bread?
- Pumpkin Cream Cheese Bread is a pumpkin quick bread with a swirl of cheesecake filling in the center.
- Flavor: Warm, spicy sweetness, tangy sweet filling
- Main ingredients: Pumpkin puree, brown sugar, pumpkin pie spice, dark brown sugar, cream cheese
- Texture: Moist, dense bread with creamy filling
- Great for: Breakfast, brunch, snacks, dessert, tea time, bake sales, fall gatherings, Halloween parties, Thanksgiving, gifts for friends
- Blending cream cheese with egg, granulated sugar, vanilla extract, and a small amount of flour creates a sweet filling with the perfect texture for a swirled effect.
- Native Americans used roasted and dried pumpkin in baked foods and stews. When the colonists first made pumpkin bread, it was a savory loaf made with cornmeal. Today’s pumpkin loaves range from nutrition-focused breads to sweeter dessert-like treats.
Tools You Need
- Mixing bowls
- Measuring spoons
- Measuring cups
- Glass measuring jug
- Kitchen scale (optional)
- 9×5-inch (23cm x12 1/2-cm) loaf pan
- Parchment paper
- Whisk
- Thin knife
- Wire cooling rack
Key Ingredients and Substitutes
For the Cream Cheese Filling
Egg
- Egg binds the filling together, allowing it to set and create a cohesive cream cheese layer.
- Substitute: You can use a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of milk or water) instead of the egg. It will provide the necessary binding for the cheesecake mixture.
Cream cheese
- Cream cheese is the base of the deliciously tangy center swirl, and it also gives gorgeous visual contrast.
- Use brick-style cream cheese (not cream cheese spread) for best results.
- Substitute: You can use plain vegan brick-style cream cheese in place of regular cream cheese.
- Some vegan cream cheese is very mild and lacks a tangy flavor. If you like, you can add a dash of lemon juice.
Granulated sugar
- Granulated sugar sweetens the mixture, so the swirl tastes like cheesecake, and not plain cream cheese.
All-purpose flour
- Flour thickens the cream cheese filling so it keeps its shape and isn’t too runny.
Vanilla extract
- Vanilla extract enhances the flavor of the cheesecake filling.
- Substitute: You can use an equal amount of Vanilla Bean Paste if you like, but note that it might affect the look of the cream cheese swirl.
For the Pumpkin Bread Batter
Eggs
- Eggs emulsify the oil, milk, and pumpkin into a smooth mixture.
- Additionally, eggs add rich flavor and contribute to the rise.
- Substitute: If you prefer, use a flax egg instead. Mix one tablespoon of ground flaxseed plus three tablespoons of water, and set aside for 5 minutes before adding to the batter.
Pumpkin puree
- Pumpkin puree contributes the signature earthy-sweet flavor of this quick bread.
- Importantly, canned pumpkin makes the quick bread extra moist.
- Additionally, pumpkin contributes nutrients, including fiber, Vitamins A and C, iron, and potassium.
- Be sure to use plain, canned pumpkin, and not pumpkin pie filling.
- Substitute: Use an equal amount of roasted, pureed winter squash, such as butternut or red kuri squash.
Dark brown sugar
- Dark brown sugar gives the cream cheese loaf rich sweetness with caramel notes.
- Importantly, dark brown sugar also adds moisture.
- Out of brown sugar? Don’t worry, here’s my simple recipe to make your own brown sugar.
Vegetable oil
- Vegetable oil adds moisture and softness without making the pumpkin cake overly rich or dense.
- Substitute: You can use an equal amount of melted coconut oil in place of the vegetable oil. Note that it will add a subtle coconut taste.
Whole milk
- Whole milk gives this pumpkin cheesecake bread tenderness and softness.
- Substitute: Use the same amount of unsweetened oatmeal or almond milk instead of the dairy milk.
Vanilla extract
- Vanilla extract deepens and accents the flavors.
- Substitute: Use the same amount of Vanilla Bean Paste if you prefer.
All-purpose flour
- All-purpose flour has a moderate amount of protein, allowing for enough gluten development to create the necessary structure, while still yielding a tender, soft loaf.
- Substitute: For a gluten-free bread, use an equal amount of a gluten-free baking mix, such as my Easy Almond Flour Baking Mix or another gluten free flour option.
Pumpkin pie spice
- Pumpkin pie spice, a mixture that generally contains cinnamon, ginger, nutmeg, cloves, and allspice, adds that autumn blend of spicy, warm, sweet flavors that make this pumpkin cake come alive.
- Substitute: You can use apple pie spice, which is milder and more cinnamon-forward, or my Homemade Mixed Spice, which is more fully-flavored and contains coriander and mace.
Salt
- Salt is crucial for balancing the sweetness, accentuating the spices, and preventing the pumpkin bread from tasting bland.
Baking soda
- Baking soda reacts with acidic ingredients (pumpkin and brown sugar in this recipe) to make the pumpkin bread rise and contribute to the tenderness.
How to Make Pumpkin Cream Cheese Bread
- Prepare to bake: Preheat the oven to 350°F (180°C) and butter and line with parchment a 9 x 5-inch (23 x 12 ½ cm) loaf pan. Set aside.
To Make the Cream Cheese Filling
- Whisk the cream cheese mixture ingredients: In a small bowl, whisk together the egg, cream cheese, sugar, flour and vanilla extract until smooth. Set aside.
To Make the Pumpkin Bread
- Mix the wet ingredients: In a medium bowl, whisk together the eggs, pumpkin puree, brown sugar, oil, milk and vanilla extract until smooth.
- Whisk the dry ingredients: In a separate medium bowl, combine the flour, pie spice, salt and baking soda.
- Combine ingredients: Combine the wet and dry ingredients together until just combined.
- Layer the batter and filling: Spread half of the batter into the prepared pan, then layer in the cream cheese filling followed by the remaining batter. Zig zag a thin knife once through the loaf to swirl in the filling.
- Bake and cool: Bake for 45-50 minutes, or until a toothpick comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Smoothest filling: When making the cream cheese filling, be sure that the cream cheese is very soft or you will have lumps.
- Spice options: If you don’t have pumpkin pie spice, you can replace it with mixed spice or with 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon each of ginger and allspice.
- Swirling tips: Pour half the pumpkin batter into the pan, and smooth it out.
- Add the cream cheese filling, spreading it gently into an even layer.
- Top with remaining pumpkin bread batter and smooth.
- Insert a butter knife or skewer into the batter and drag lengthwise through the pan in a zig-zag pattern.
- Don’t drag it through more than once—you want the layers to stay distinct.
- Important pumpkin info: When using canned pumpkin for baking, be sure to use solid-pack pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
- Squash swap: You can replace the canned pumpkin puree with any roasted winter squash in the same amount. Butternut or red kuri squash are two excellent options.
- Let the loaf rest: Bake the day before you want to eat it as the flavor is better and the texture is more moist.
Make Ahead and Storage Instructions
- Make-ahead tips:
- You can measure and combine the dry ingredients in advance, and store in an airtight container at room temperature for up to one week.
- Additionally, you can prepare the cream cheese filling in advance, place it in an airtight container, and store it in the refrigerator for up to three days.
- This cake tastes best one day after baking, but you can make it up to three days before serving. Let cool, wrap well, and store in the refrigerator.
- For longer storage, wrap the loaf well, place in a freezer bag, and freeze for up to four weeks.
- To defrost, leave at room temperature for two hours. Once defrosted, store in the refrigerator for up to three days.
- You can measure and combine the dry ingredients in advance, and store in an airtight container at room temperature for up to one week.
- How to store leftovers:
- Store leftover pumpkin bread with cream cheese in an airtight container in the fridge for up to three days.
- This pumpkin bread with cream cheese freezes very well:
- Wrap it well in plastic wrap, or place in an airtight container and freeze for up to four weeks.
- To defrost, leave at room temperature for two hours. Once defrosted, store in the refrigerator for up to three days.
FAQs
Can I make this Pumpkin Cream Cheese Bread gluten-free?
- Yes, you can make this Pumpkin Cream Cheese Bread gluten-free.
- For gluten-free pumpkin bread, substitute the same amount of a gluten-free baking mix, such as my Easy Almond Flour Baking Mix or another gluten free flour option.
How can I make this pumpkin bread without eggs?
- To make this pumpkin bread without eggs, make these two easy changes:
- In the cream cheese filling, substitute cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of milk or water) for the egg.
- In the pumpkin batter, use a flax egg (mix one tablespoon of ground flaxseed with three tablespoons of water, and set aside for 5 minutes before using) in place of each egg.
What are some mix-ins I can add to the Pumpkin Cream Cheese Quick Bread?
- Add a teaspoon of grated orange zest or lemon zest.
- Instead of pumpkin spice, use my bolder Homemade Mixed Spice.
- As soon as the pumpkin loaf comes out of the oven, brush with 1 or 2 tablespoons of maple syrup.
- Mixing nuts or chocolate chips into the batter might interfere with the visual appeal of the cream cheese swirl.
- Instead of mixing them in, sprinkle a handful of mini chocolate chips or toasted, finely chopped nuts on top of the loaf before baking.
More Pumpkin Recipes
Try These Recipes!
Pumpkin Cheesecake Bread
My Pumpkin cream cheese bread is an easy, moist, and spiced fall loaf with a rich cream cheese swirl—perfect for baking, sharing, or gifting.
Servings: 8 slices
My Pumpkin cream cheese bread is an easy, moist, and spiced fall loaf with a rich cream cheese swirl—perfect for baking, sharing, or gifting.
Servings: 8 slices
Ingredients
Cream Cheese Filling
- 1 large egg , at room temperature
- ½ cup (4 oz/115 g) cream cheese, softened
- ¼ cup (2 oz/57 g) granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Pumpkin Bread Batter
- 2 large eggs , at room temperature
- 1 cup (8 oz/225 g) pumpkin puree
- 1 ½ cups (9 oz/255 g) dark brown sugar
- ½ cup (4 fl oz/120 ml) vegetable oil
- ⅓ cup (2 ½ fl oz/80 ml) whole milk
- 1 teaspoon vanilla extract
- 1 ¾ cup (9 oz/255 g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350°F (180°C) and butter and line with parchment a 9 x 5-inch (23 x 12 ½ cm) loaf pan. Set aside.
To Make the Cream Cheese Filling
- In a small bowl, whisk together the egg, cream cheese, sugar, flour and vanilla extract until smooth. Set aside.
To Make the Pumpkin Bread
- In a medium bowl, whisk together the eggs, pumpkin puree, brown sugar, oil, milk and vanilla extract until smooth.
- In a separate medium bowl, combine the flour, pie spice, salt and baking soda.
- Combine the wet and dry ingredients together until just combined.
- Spread half of the batter into the prepared pan, then layer in the cream cheese filling followed by the remaining batter. Zig zag a thin knife once through the loaf to swirl in the filling.
- Bake for 45-50 minutes, or until a toothpick comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
So delicious! Made today for the first time for my daughte who loved it! States her favorite so far of many baked goods from Gemma I’ve made! Thanks Gemma for helping me become a baker! The only thing, the zig zag turned out as a y shape when sliced, I used a thin knife, is there a way to make more of a swirl
I’m normally not a fan of pumpkin stuff but this is like my second found pumpkin crack as I slowly eat my second piece.
Could you possibly use this recipe to make cupcakes?
Gemma: Thanks! Carrot puree is a good swap for pumpkin. So is Delicata squash. I am allergic to both. 3 jars of plain, organic carrot baby food makes 1 cup, if you don’t want to cook carrots. Carrot Marmalade adapted from Mrs Beeton, no less, is an excellent thing.