- Dish type
- Vegetable cakes
- Pumpkin cake
- Pumpkin bread
This pumpkin bread is probably the best you will ever eat. It's perfect for afternoon tea, dessert or elevenses.
154 people made this
IngredientsMakes: 2 loaves
- 225g cream cheese
- 100g caster sugar
- 1 tablespoon plain flour
- 1 egg
- 1 tablespoon grated orange zest
- 210g plain flour
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 250g pumpkin puree
- 120ml vegetable oil
- 2 eggs
- 300g caster sugar
MethodPrep:20min ›Cook:1hr20min ›Ready in:1hr40min
- Preheat oven to 170 C / Gas 3. Lightly grease two 20x10cm loaf tins.
- In a medium bowl, combine cream cheese, 100g sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth. Set aside. Sieve together flour, bicarbonate of soda, salt and spices; set aside
- Place pumpkin, vegetable oil, 2 eggs and 300g sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Pour 1/2 of the pumpkin batter into the loaf tins. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
- Bake in preheated oven for 60 to 70 minutes or until a skewer inserted into centre of the loaf comes out clean. Cool bread in tins for 10 minutes before removing to a wire rack to cool completely.
Reviews & ratingsAverage global rating:(187)
Reviews in English (159)
by awesome in tummy
Oh my gosh! This is the absolute best bread!! The only thing I did was to omit the orange peel and used 1/4tsp. van. extract instead and left out cloves and increased cinnamon to 1 tsp. It came out delish, I'm tossing out all my other recipes I have for pumpkin bread! As another veiwer stated be careful not to put too much in 1st layer or cheese ends up to close to the top. I'm going to make 2 more loaves right now for Thanksgiving because we can't stop eating the ones I just made!! Thanks Tina!!!-24 Nov 2002
I really liked the aroma and taste but had one problem. The instruction for the pumpkin mixture was to "pour" it into pan, on top of cheese mixture. My batter was too thick to pour. I had to spoon it on and that made it hard to spread. Don't know what I did wrong.-15 Nov 2002
This bread had the perfect amount of spice (I love spice!!) and the cream cheese added a nice touch. Although I did add too much bottom layer before adding the cream cheese. So be careful! Only need to add a very small bottom layer.Thank you!-07 Nov 2002
Pumpkin Cream Cheese Bread
Published: Sep 3, 2019 · by Elizabeth Waterson · Modified: Nov 15, 2020 · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!
Moist, delicious, and perfectly spiced this pumpkin bread is filled with a cream cheese swirl. This easy recipe for pumpkin cream cheese bread is the perfect fall breakfast or snack.
I am thrilled pumpkin season is upon us again. Although I live in Southern California where summertime weather lasts well into October, I can blast my AC and bake some pumpkin bread and daydream of wearing sweaters and boots in NYC or England.
Each year I always make a few of the same pumpkin treats, my pumpkin cheesecake recipe- which is made with a Biscoff Crust and my oat flour pumpkin bread.
I think pumpkin and cream cheese just go so well together so I decided to make this cream cheese swirled pumpkin bread. The beauty of this recipe is how simple and easy it is.
Make sure you use pure pumpkin puree, NOT pumpkin pie filling. Pumpkin puree is incredibly moist so for this recipe, we only need a little bit of oil and only one egg for the pumpkin bread batter.
Pumpkin Cream Cheese Bread
Say hello to fall with this delicious pumpkin cream cheese bread. This lovely treat is made with pumpkin puree‘, nutmeg, and cinnamon.
It doesn’t stop there! Surprise swirls of cream cheese filling engulf the middle of the loaf, making this one awesome recipe you’ll want to add to your collection!
This bread originally made an appearance back in 2009 on the site. I’ve been revamping older posts and figured this one was worth a re-do. To be honest, we haven’t made this bread in quite some time. After dusting it off and making it this week for the site, I’ve come to regret that.
When it comes out of the oven after baking, the aroma of fall not only fills your senses, it also makes you want to try a piece straight off the bat. Do not pay attention to how hot it is right after baking, you should take your first bite of it as soon as you can (just be careful not to burn yourself).
Upon tasting, you’re going to find that the pieces will melt in your mouth due to how soft and moist it is. I don’t think I need to even mention the added bonus of a sweetened cream cheese swirl in the middle. This lovely addition pretty much speaks for itself.
Since I’m a food blogger and make ten thousand recipes a month (well, at least it feels like ten thousand), I tend to forget the ones we really truly enjoy. I knew there had to be a reason why it was on the blog so many years ago!
This kind of recipe only comes around once in a lifetime and I am so glad it just so happened to pop into ours!
Hubby and the kids want me to place this on our fall menu permanently, so that is what I shall do!
For more delicious pumpkin recipes, check out the pumpkin section on the site!
Yes, I’m one of those people. As soon as the kids head back to school I’m more than eager to start enjoying >pumpkin everything! This moist and flavorful cream cheese filled pumpkin bread is the perfect recipe to satisfy your pumpkin cravings!
Holiday-inspired breads are one of my favorite foods to enjoy throughout the season, and bread always makes a great gift for friends and family.
This cream cheese filled pumpkin bread is wonderful because it’s not over-the-top decadent. It’s just sweet enough, and the creamy cream cheese filling makes it really special.
This pumpkin bread is just as pretty as it is scrumptious. That’s the mark of a great pumpkin dessert!
I’m loving this delicious cream cheese filled pumpkin bread with my coffee in the mornings, and it’s fantastic to send along with my husband as a quick and easy to-go breakfast when he’s rushing out the door to work.
My kids love this bread too, and I’ve been sending a little piece in their lunch boxes this week.
If you’re a huge fan of pumpkin desserts you might want to hop over and check out my famous pumpkin crunch cake or my favorite melt-in-your-mouth pumpkin cookies.
Yes, I have a bit of an early start on my fall baking, and now I’m just waiting for the weather to catch up with me. It was almost 90 degrees in Ohio today but I still thoroughly enjoyed my cream cheese filled pumpkin bread.
If it’s still a little early in the season for you, be sure to pin this bread recipe to your favorite boards on Pinterest so you can circle back to it in October when you’re ready to give it a whirl. While you’re at it, do NOT MISS my famous chocolate chip banana bread!
My favorite flour to use for pumpkin bread
This post is sponsored by Wheat Montana. All opinions are 100% my own.
If you read this blog often, you know what a fan I am of Wheat Montana’s range of flours for baking. They lovingly grow and harvest their chemical-free wheat in Three Forks, Montana. It’s all 100% non-GMO Project Verified, so I feel really good about serving it to my family.
Ask your local Walmart to start carrying it if they don’t already, or look for it at selected TJMaxx, HomeGoods, and Ross locations. Their all purpose baking flour is only 6 cents an ounce ($1 per pound) on Amazon when you buy 20 pounds in bulk!
If your family is GF and you want to make a gluten free pumpkin bread, try using a good quality gluten free blend like Bob’s Red Mill or coconut flour (reduce the flour to 1 1/2 cups, since coconut flour absorbs more moisture). Keep in mind that the end result of texture will vary somewhat using alternative flours.
- 1 (8 ounce) package cream cheese
- ¼ cup white sugar
- 1 egg, beaten
- 1 ¾ cups all-purpose flour
- 1 ½ cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup pumpkin puree
- ½ cup butter, melted
- 1 egg, beaten
- ⅓ cup water
Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.
Layered Pumpkin Bread
Preheat oven to 350
Spray bottoms and sides of 2 9x5x3 loaves with Pam.
Prepare filling: Combine cream cheese, 1/4 cup sugar, sour cream and egg and beat well. Add crystallized ginger. Set Aside.
Prepare batter: Mix flour, baking soda, 3 spices and salt in a bowl . In another large bowl beat together 2 cups sugar, 4 eggs, pumkin, oil and water. Gradually add flour mixture until combined.
Spoon 1/2 cups of the pumpkin batter into each of the prepared pans. Divide the cream cheese mixture between the pans and spread evenly. Spoon the remaining pumpkin bater onto the cream cheese mixture and spread evenly (don't worry if cream cheese shows)
Bake 60 to 70 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely.
Store in the fridge overnight then cut into 32 slices. Store leftovers in fridge for up to a week. Freezes well and makes a nice gift.
Preheat the oven to 350 degrees F. Butter and flour two loaf pans.
For Cream Cheese Filling: Beat the cream cheese just until smooth in a stand mixer or food processor. Add the sugar and process just until smooth and creamy.
Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour. Set aside.
For Pumpkin Bread: Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl and set aside.
In another large bowl, whisk together the eggs until lightly beaten. Whisk in the sugar and melted butter, then stir in the pumpkin, water, vanilla extract and (optionally) nuts.
Stir the flour mixture into the pumpkin mixture, being careful not to over mix. A few streaks of flour are fine.
Divide the batter in half. Take one half and divide it between the two pans. Pour half of the cream cheese filling into each pan, then top with the remaining half of batter.
Smooth out the tops and bake for 1 hour or until a toothpick comes out clean. Cool pans on a wire rack for 10 minutes. Then turn out and cool loaves to room temperature.
Pumpkin Cream Cheese Bread
Don&rsquot you just love baking up quick breads? No yeast, no rising time, just a few minutes of prep, and you have loaves of sweet delicious bread. This one has a ribbon of cream cheese filling in the middle, just like my chocolate zucchini cream cheese bread. Both of them are amazing!
So, I found an old cookbook binder shoved in the back of my pantry that I haven&rsquot seen in years. (I know, that&rsquos kind of pitiful.) It is full of recipes that I printed out before I even started blogging. After I would try a recipe, I would leave a note.
I am so glad I found it, because some of them had notes like &ldquothis was awesome!&rdquo, and &ldquobest soup ever&rdquo, etc. Can&rsquot wait to make them all again and share them with you!
As soon as I saw this recipe for cream cheese filled pumpkin bread, I knew it had to be the first one I tried. The note on that page said &ldquoseriously yummy!&rdquo, and I remembered how much I loved it.
The pumpkin bread itself is nice and moist, and would probably be delicious even without the filling. But the filling. Oh my. It is soooo good! It has a hint of orange flavor, and it pairs so nicely with the pumpkin and cinnamon flavors.
And of course you know my affection for cream cheese. I panic when we don&rsquot have a package in the fridge. It&rsquos a staple in my baking. The cream cheese layer in this pumpkin bread has a bit of orange zest in it.
We love the fresh flavor! However, you can omit it if you like, or add come cinnamon or nutmeg if you prefer.
If you love pumpkin cake with cream cheese frosting, I bet you&rsquoll love this bread. Some of the same flavors, but not quite as sweet, so you can totally eat it for breakfast without guilt!
How to make Cream Cheese Filled Pumpkin Bread
- cream cheese (I use light cream cheese for my filling, but full fat cream cheese works fine)
- orange zest (adds a fresh taste to the filling that surprisingly pairs really well with the cinnamon)
- pumpkin puree
- vegetable oil
- baking soda
- cinnamon (you can&rsquot have pumpkin bread without cinnamon!)
First up, you beat together cream cheese with some sugar, an egg, a bit of flour, and some orange zest.
The batter is simple too. Beat together your wet ingredients, then stir in your dry ingredients. Divide half of the batter between two greased loaf pans, then spread half of the filling in each pan. Spread remaining pumpkin batter on top of the cream cheese mixture.
Bake the loaves for about 55 minutes at 325 degrees, or until a toothpick inserted in the center comes out clean.
Does Cream Cheese Pumpkin Bread need to be refrigerated?
Technically, since it has cream cheese in it, you should store the bread in the refrigerator. That being said, I always store mine at room temperature as long as the room is on the cool side (not in the middle of summer). Mine lasts at room temperature for 2-3 days, it will store in the refrigerator for a bit longer than that.
If you want to freeze the bread, wrap it tightly in two layers of plastic wrap, or a layer of plastic wrap inside a ziplock bag. It will keep in the freezer for 3-5 months.
-Make sure your cream cheese is at room temperature so you get a smooth filling. Cold cream cheese leads to lumps.
-Spray the loaf pans really well with non-stick spray, and line the bottoms with parchment paper to avoid any sticking.
Cream Cheese Pumpkin Bread
- 2 large eggs
- ¾ cup canola oil
- 1 cup sugar
- 15 ounce can pumpkin
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- CREAM CHEESE FILLING:
- 8 ounce cream cheese, at room temperature
- 3 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Preheat your oven to 350 degrees.
Grease and flour a 9″ ×5 “inch loaf pan
In a large bowl, whisk the eggs. Add the canola oil, sugar and pumpkin and combine.
Add the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Combine well.
Beat the cream cheese and sugar with an electric mixer or whisk until it is well combined and fluffy. Add the egg and vanilla and beat in well.
Using a 1 cup measuring cup, add 3 cups of the pumpkin bread batter to the prepared baking pan. Smooth it flat with a rubber spatula.
Spoon the cream cheese filling evenly over the bread batter. Smooth it flat with a rubber spatula.
Add the remaining 3 cups of batter evenly over the cream cheese mixture. Spread it smooth with a rubber spatula.
Place in the oven on a rack that is placed in the center of the oven. Bake for 50-55 minutes until the top is completely set and dry.