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baked cream cheese pumpkin bread sliced with a ribbon of cheesecake filling in the center.
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Pumpkin Cream Cheese Bread
Prep Time
40 mins
Cook Time
1 hr
Total Time
1 hr 40 mins
 
This perfect pumpkin has a cream cheese layer baked inside and it tastes just like cheesecake! This Cream Cheese Swirled Pumpkin Bread is going to be your new go-to recipe for fall!
Course: Bread
Cuisine: American
Keyword: pumpkin cream cheese bread
Servings: 16 slices
Author: Michelle
Ingredients
Pumpkin Bread
  • 3 1/3 cups all purpose flour
  • 1 1/2 tsp salt
  • 2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ground cloves
  • 1/4 tsp ground allspice
  • 1/4 tsp ground ginger
  • 2 cups granulated sugar
  • 1/2 cup brown sugar
  • 1 cup canola oil or vegetable oil
  • 4 eggs, large
  • 1 (15) oz can pumpkin puree (not pumpkin pie filling)
  • 2/3 cup water
  • 2 tsp vanilla extract
Cream Cheese Filling:
  • 8 oz cream cheese, at room temperature
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 egg
Instructions
  1. Preheat oven to 350 degrees and grease two 8x4 bread pans (I place parchment paper in the bottom and grease with baking spray). Alternatively, you can use one 9x5 loaf pan as well.

  2. In a large bowl, whisk all purpose flour, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and ginger together.

  3. Next, add in granulated sugar and brown sugar and whisk until combined.

  4. Make a well in the center of the dry ingredients (this helps the liquid disperse better into the dry ingredients) and add in the oil. Using a rubber spatular, mix just until the oil is combined (the mix will be dry).

  5. Add in the eggs, 2 at a time, mixing after each addition (again, the mixture will be dry).
  6. Add in the pumpkin puree, water and vanilla extract, mixing until well combined. Set aside.
  7. In a medium sized bowl, beat cream cheese (with an electric mixer) until fluffy. Then, add in granulated sugar and beat until combined. Lastly, add in the egg and vanilla extract and beat until combined.

  8. Divide half of the pumpkin batter between the two bread pans (about 1/4 of the batter in each pan). Then, divide the cream cheese filling evenly between the two pans. Spoon the filling on top of the pumpkin batter and gently spread in an even layer. Next, divide the remaining pumpkin batter evenly between the two pans and gently spread over the cheesecake filling.

  9. Bake for 55-65 minutes, or until a cake tester comes out clean. (Tent a piece of foil over the top of the bread if the top is getting done faster than the center.)
  10. Allow to cool for 10-15 minutes before removing loaves from the pans, placing them on a wire rack to finish cooling.
  11. You can serve warm or at room temperature once it has cooled, but I prefer to serve this chilled due to the cream cheese filling. And, all leftovers must be stored in the fridge.