This cream cheese pumpkin bread recipe is an autumn comfort food. Each moist, spiced bite has a swirl of tangy cream cheese tucked in. I love how the kitchen fills with the aroma of cinnamon and nutmeg as it bakes, making it almost impossible to wait until that first taste.
This cream cheese pumpkin bread recipe is perfect for breakfast, an afternoon snack, or a light dessert to celebrate the long-awaited pumpkin season, particularly when you’re craving something more sophisticated than your usual pumpkin bread.
The excellent thing about this pumpkin bread recipe with cream cheese is that it uses sour cream to create an extra tender texture, and Philadelphia cream cheese provides a truly luscious, creamy filling.
So, whether you’re looking for that nourishing cream cheese pumpkin bread recipe or just the most delicious cream cheese pumpkin bread to share with friends, this loaf never sacrifices taste or comfort.
How To Make cream cheese pumpkin bread recipe
Recipe Overview
This Cream Cheese Pumpkin Bread Recipe combines the rich flavors of autumn with a deliciously creamy twist. It’s a moist and tender loaf with a delightful cream cheese filling that adds an extra layer of flavor to your usual pumpkin bread. This bread is ideal as a treat with coffee, as a holiday gift, or simply as a cosy snack!
- Prep time: 15 minutes
- Cook time: 1 hour
- Total time: 1 hour 15 minutes
- Cuisine: American
- Course: Dessert/Bread
- Difficulty: Easy
- Yield: 1 loaf (12 servings)
- Calories per serving: 250 (approx.)
Essential Equipment
- Loaf Pan (9×5-inch).
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Electric Mixer (optional)
- Spatula
- Knife or Skewer
- Cooling Rack
Optional Equipment
- Stand Mixer
- Parchment Paper or Baking Spray
- Toothpicks
Ingredients
For the pumpkin bread
- 1 egg
- 1 cup pumpkin purée
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup melted coconut oil
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp ground nutmeg
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
For the Cream Cheese Filling
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
Instructions
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. This will ensure your bread doesn’t stick and bakes evenly.
Step 2: Make the Pumpkin Bread Batter
In a large bowl, beat together the egg, pumpkin purée, light brown sugar, granulated sugar, melted coconut oil, sour cream, and vanilla extract. Make sure everything is smooth and well combined.
Next, in a separate bowl, whisk together the cinnamon, pumpkin pie spice, ground nutmeg, flour, baking powder, and baking soda. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix!
Step 3: Prepare the Cream Cheese Filling
In a small bowl, mix the softened cream cheese and granulated sugar until smooth and creamy. This filling is the secret to the richness of the bread, so make sure it’s well blended.
Step 4: Assemble the Bread
Pour half of the pumpkin bread batter into the prepared loaf pan. Spread the cream cheese mixture evenly over the batter, leaving about 1/2 inch of space around the edges. Then, pour the remaining pumpkin batter over the cream cheese filling.
Step 5: Swirl and Bake
Using a knife or a skewer, gently swirl the cream cheese filling into the pumpkin batter for a marbled effect. Pop the pan into the oven and bake for 55–60 minutes, or until a toothpick inserted into the centre comes out clean (you may see a little cream cheese, but that’s normal!).
Step 6: Cool and Enjoy
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice, serve, and enjoy the pumpkin goodness!
Secret Tips for Perfect Pumpkin Bread
- Make it Moist: Be sure not to overmix the batter. This keeps your pumpkin bread light and moist.
- Softened Cream Cheese: Ensure your cream cheese is softened at room temperature for a smooth filling.
- Make Ahead: This bread tastes even better the next day, so it’s perfect for prepping in advance. Store it in an airtight container for 3 days or freeze it for 3 months.
- Swap Ingredients: You can use Greek yoghurt instead of sour cream for a tangy twist or substitute coconut oil with vegetable oil for a neutral taste.
Exciting Variations and Serving Ideas
- Add Pumpkin Chocolate Chips: For an extra treat, fold in some pumpkin chocolate chips for a sweet and chocolatey surprise.
- Top with Icing: For a sweeter finish, drizzle your bread with a simple cream cheese icing or a maple glaze.
- Serve with Whipped Cream: This bread pairs beautifully with whipped cream for a delightful dessert.
Frequently Asked Questions
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin purée works perfectly in this recipe. Just make sure it’s 100% pumpkin purée, not pumpkin pie filling.
Can I make this recipe dairy-free?
You can substitute the cream cheese with a dairy-free cream cheese and replace the sour cream with a dairy-free yoghurt or a non-dairy milk option.
Can I add nuts to this bread?
Absolutely! Chopped walnuts or pecans would make a wonderful addition to the batter for a little crunch.
How do I store the bread?
Store this pumpkin bread in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage.
A Note About Bake Times
Generally speaking, cream cheese pumpkin bread recipe takes about 55–60 minutes to bake, but keep in mind that all ovens are different. Some ovens are a little hotter, and even these things may affect the timing: different-sized loaf pans and even the exact brand of ingredients used.
In any case, I recommend starting to check your bread at 50 minutes. Insert a toothpick or skewer in the centre of the loaf; if it comes out clean or has a few crumbs clinging to it, then you have perfect bread.
Batter will cling to a toothpick; in that case, bake it for another 5-10 minutes, checking every few minutes.
Remember that the cream cheese filling can make it a bit difficult to judge if your bread is fully baked. So, instead of relying solely on the toothpick test, check the colour of the top and see if the edges are slightly pulled away from the sides of the pan.
Once it’s done, allow the dish to cool completely before slicing, as this helps it set properly and develop a lovely texture. Happy baking!
Conclusion
My treasured fall tradition is baking this cream cheese pumpkin bread recipe. I can almost guarantee that you will establish your tradition with this bread, with its perfect blend of pumpkin, spice, and creamy swirl, and it will become a staple in your recipe collection.
Sour cream creates the moist texture, while the cream cheese filling adds a layer of richness to each utterly irresistible slice.
Whether for a special occasion or simply an afternoon snack at home, this easy cream cheese pumpkin bread recipe always proves reliable. Hopefully, you’ll give it a try and share it with loved ones—you’re sure to be pleased!
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. This will ensure your bread doesn’t stick and bakes evenly.
- In a large bowl, beat together the egg, pumpkin purée, light brown sugar, granulated sugar, melted coconut oil, sour cream, and vanilla extract. Make sure everything is smooth and well combined.
- Next, in a separate bowl, whisk together the cinnamon, pumpkin pie spice, ground nutmeg, flour, baking powder, and baking soda. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix!
- In a small bowl, mix the softened cream cheese and granulated sugar until smooth and creamy. This filling is the secret to the richness of the bread, so make sure it’s well blended.
- Pour half of the pumpkin bread batter into the prepared loaf pan. Spread the cream cheese mixture evenly over the batter, leaving about 1/2 inch of space around the edges. Then, pour the remaining pumpkin batter over the cream cheese filling.
- Using a knife or a skewer, gently swirl the cream cheese filling into the pumpkin batter for a marbled effect. Pop the pan into the oven and bake for 55–60 minutes, or until a toothpick inserted into the centre comes out clean (you may see a little cream cheese, but that’s normal!).
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice, serve, and enjoy the pumpkin goodness!
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