There’s something special about the smell of pumpkin bread baking in the oven. It’s warm, cozy, and instantly fills the kitchen with that sweet scent of fall. But when you add a creamy swirl of cream cheese filling inside? That’s when this simple pumpkin bread turns into something absolutely irresistible.
This Pumpkin Bread with Cream Cheese Filling is soft, moist, and perfectly spiced. The cream cheese layer adds a rich, cheesecake-like surprise in the center, making every slice a little piece of comfort. It’s the kind of recipe you’ll want to bake again and again — perfect for breakfast, afternoon coffee, or even dessert.
Ingredients
For the Pumpkin Bread:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Preparing the Cream Cheese Filling
Start with the cream cheese layer. In a medium mixing bowl, combine softened cream cheese, sugar, egg, and vanilla extract. Beat with a hand mixer until smooth and creamy. The texture should be soft but not runny — like a light cheesecake batter.
Once it’s ready, set it aside while you prepare the pumpkin bread batter. This filling will be the creamy heart of your loaf, adding that perfect contrast to the spiced pumpkin layers.
Making the Pumpkin Bread Batter
In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This blend of spices gives the bread its signature autumn flavor — warm and aromatic, without being overpowering.
In another bowl, mix the wet ingredients: pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla. Whisk until smooth and well combined. The batter will already smell amazing at this point — that mix of pumpkin and vanilla always does the trick.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing; you want the bread to stay soft and tender.
Assembling the Bread
Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal. Pour about half of the pumpkin batter into the bottom of the pan and spread it evenly.
Next, carefully spoon the cream cheese mixture on top of the batter. Spread it gently with a spatula, trying not to mix the two layers together. Finally, pour the remaining pumpkin batter over the cream cheese filling, spreading it until the top is smooth and even.
The cream cheese layer should stay in the middle, like a secret surprise waiting to be discovered when you slice the loaf.
Baking
Preheat your oven to 350°F (175°C). Place the loaf pan in the center of the oven and bake for 55–65 minutes. Check for doneness by inserting a toothpick into the pumpkin layer — it should come out clean or with just a few moist crumbs (avoid the cream cheese layer when testing).
If the top starts to brown too quickly, loosely cover it with foil during the last 10–15 minutes of baking. Once done, remove the bread from the oven and let it cool in the pan for about 15 minutes, then carefully lift it out to cool completely on a wire rack.
Cooling is important — the cream cheese filling needs time to set properly before slicing.
Serving
When cooled, slice the bread into thick, generous pieces. Each slice should reveal a beautiful swirl of white cream cheese running through the golden pumpkin layers. The texture is moist, dense but fluffy, and the flavors blend perfectly — the sweetness of pumpkin and spices with the creamy tang of the filling.
You can enjoy it as is, or slightly warmed with a bit of butter or maple syrup. It’s also delicious with a cup of coffee or chai tea on a chilly morning.
Storage
Store leftovers in an airtight container in the refrigerator for up to five days. Because of the cream cheese filling, it’s best kept chilled. You can also freeze the loaf — just wrap it tightly in plastic wrap and foil, and store for up to two months.
When ready to enjoy, thaw overnight in the refrigerator or heat slices gently in the microwave for that just-baked taste.
Tips for Perfect Pumpkin Bread
Use pure pumpkin puree, not pumpkin pie filling. The latter contains added sugar and spices, which will alter the flavor and texture of the bread.
Don’t skip the spices. The cinnamon, nutmeg, and ginger are what make this bread taste like fall in every bite.
Let it cool completely before slicing. This helps the cream cheese layer set, making it easier to cut clean slices without smearing.
If you want a little crunch, add chopped pecans or walnuts to the batter before baking. A handful of chocolate chips also works wonderfully for a sweeter twist.