Pumpkin cream cheese bread is perfect for fall. Made with real pumpkin, featuring cream cheese swirled thought the moist loaf then finished with a crunchy crumb topping.

Recipe Highlights

Perfect paired with coffee or as an after dinner dessert.
Swirled with a cheesecake-like cream cheese filling through the entire bread.
Topped with a special crunchy crumble topping that filled with pumpkin spices.

Ingredients needed

All-purpose flour
Canned pumpkin, be sure to grab the canned pumpkin with only 1 ingredient. They sell a canned pumpkin pie filling as well, you’ll want to avoid that one.
Butter
Egg
Baking powder
Cream cheese
Vanilla extract
Granulated sugar
Light brown sugar, I prefer light brown sugar over dark for this recipe. But, if you have dark lying around the house it’ll work as well.
Pumpkin pie spice

Quick tips

Store the pumpkin cream cheese bread in the refrigerator after the first day. It will keep for 3 days in the refrigerator easily.
For a more pronounced cream cheese flavor, I like to add to a cream cheese icing. Note, that will make it much sweeter, almost cake-like.
Ovens will vary, the baking time can range from 50-70 minutes. Keep an eye on the loaf and be patient. Give it the proper time to cook all the way through.

Great recipes to try or to pair with this one

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Pumpkin Cream Cheese Bread

Pumpkin cream cheese bread is perfect for fall. Made with real pumpkin, featuring cream cheese swirled thought the moist loaf then finished with a crunchy crumb topping.

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Course: Breakfast, Dessert

Cuisine: American

Keyword: Pumpkin Cream Cheese Bread

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: serving

Calories: 446kcal

Equipment

9×5 Loaf pan

Ingredients

Pumpkin loaf

1/2 cup butter melted | sub with vegetable oil
1 cup canned pumpkin
2 large egg
3/4 cup granulated sugar
1 tablespoon vanilla extract
1.75 cup all-purpose flour 225g
1.5 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice

Cream cheese swirl

4 ounce cream cheese
1/4 cup granulated sugar
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
1 large egg

Crumble topping

3/4 cup all-purpose flour 90g
1 teaspoon pumpkin pie spice
3.5 tablespoon granulated sugar
3.5 tablespoon light brown sugar
6 tablespoon butter cold

Instructions

Preheat the oven to 350℉.

Cream cheese swirl

Cream the cream cheese and sugar together. Then, add in the flour, vanilla and egg and mix until smooth. Set to the side.

Crumble topping

Add the flour, pumpkin spice and the sugars into a bowl and mix them together. Then cut the cold butter into the dry ingredients until the crumbles form. Place in the refrigerator until ready to use.

Pumpkin loaf

In a bowl, mix together the butter, pumpkin, egg, granulated sugar and the vanilla until everything is even.
In another bowl, add in the flour, baking powder salt and pumpkin spice. Now, combine the dry and wet ingredients.
In a loaf pan lined with parchment paper, add in half of the pumpkin loaf batter. Then, drop a few dollops of the cream cheese swirl batter across. Now, pour the remaining batter across the top and finish the topping with the remaining cream cheese swirl. Take a knife and swirl the batters together.
Now, spread the crumbles across the top of the loaf. Place the loaf pan in the oven and place a pan or aluminum foil under it, sometimes a few crumbles will fall off as it's rising.
Bake for 1 hour, start checking at the 50 minute mark and add more time where needed until the center is completely cooked through. Use a knife to test this, it'll come out clean with place in the center once the loaf is fully baked.
When finished, allow to cool completely then lift the loaf out of the pan using the parchment paper you added earlier. Slice, serve and enjoy.