Name: Pumpkin Cream Cheese Quick Bread
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 cups all-purpose; 1 1/2 tsp ground cinnamon; 1 tsp sea salt; 3/4 tsp baking soda; 1/4 tsp nutmeg; 1/4 tsp ground cloves; 1 15 oz can Pumpkin purée; 1/4 cup oil; 1/4 cup unsalted butter (metled ); 3/4 cup white sugar; 1/2 cup brown sugar; 2 eggs; 1/3 cup whole milk; 1 8 oz block cream cheese (softened. Be Sure to use full0fat cream cheese ); 1/4 cup sour cream; 1/2 cup white sugar; 1 tbsp all-purpose flour; 1 egg; 1 tsp vanilla extract

This easy homemade pumpkin cream cheese bread is sure to become an instant hit this autumn! With simple ingredients and little prep work, this easy pumpkin bread is perfect for breakfast, dessert, or an afternoon snack. Plus, it’s way better than anything you’ll find at the store or your local coffee shop!

a loaf of bread with some bread slices, and cinnamon sticks next to it

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Once October hits, it’s pretty much pumpkin everything around here—and the more things I can find to put that classic pumpkin spice flavor in, the better. From lattes to pasta sauces to quick breads, I’m more than happy to add pumpkin to just about everything during the autumn season.

And if you know me, you likely already know I have a bit of an obsession with cheesecake, too, so really, it seemed only a matter of time before this recipe came about. And I’m happy to say this pumpkin bread came out even better than I expected!

Featuring moist pumpkin bread, warm spices, and a rich, creamy cream cheese filling, this easy pumpkin cream cheese bread is sure to be a hit wherever it goes.

an angled loaf of bread that has a slice cut off it, you can see some slices of bread and pumpkin behind it

It makes the perfect breakfast or snack, it’s packed full of pumpkin flavor, and the best part is, it’s beyond easy to whip up.

Whether you’re looking for a quick and easy make-ahead Thanksgiving breakfast, a simple recipe to bring to your next fall potluck or get-together, or just something fun and sweet to kick off this year’s pumpkin season, this recipe has got you covered!

Not to mention, it’s the perfect recipe to make with kids or a gift to friends. Don’t let this autumn slip by without trying this delicious homemade pumpkin bread!

a loaf of pumpkin bread that has been cut off of, there are some slices of bread and cinnamon sticks next to it

How To Make Pumpkin Cream Cheese Bread

Dry Ingredients

All-purpose flour
Ground cinnamon
Sea salt
Baking soda
Ground cloves
Ground nutmeg

Wet Ingredients

Pumpkin purée, you can use canned or homemade pumpkin puree. Just be sure to use 100% pure pumpkin, not pumpkin pie filling!
Oil, I love to use avocado oil for all my baking, but you can also use vegetable oil, olive oil, or even melted coconut oil.
Melted butter
White sugar
Brown sugar, regular or light brown
Large eggs
Whole milk

Cream Cheese Layer

Cream cheese, softened — be sure to use full-fat cream cheese.
White sugar
All-purpose flour
Egg
Vanilla extract

Directions

Preheat the oven to 350°F. Grease a 9×5 loaf pan and set aside until ready to use.

In a large bowl, combine all the cream cheese layer ingredients and beat with electric beaters until smooth and creamy. Set aside.

In a separate bowl, whisk together the dry ingredients and set aside.

Then, in a large mixing bowl, combine the wet ingredients and beat until smooth.

Add the flour mixture to the pumpkin mixture and fold to combine using a wooden spoon or rubber spatula. Mix just until combined; you don’t want to over-mix your batter!

Spoon half of the pumpkin batter into your prepared loaf pan and gently smooth the top with the back of a spoon or spatula.

a close up angled picture of a loaf of pumpkin bread

Dollop the cream cheese mixture over the pumpkin batter, doing your best to keep it as evenly spread out as possible. Smooth it out slightly to help create an even layer, but be careful not to push it too far into the batter, or it may sink to the bottom of the loaf.

Spoon the remaining pumpkin batter over the cream cheese layer and gently smooth out the top.

Place in the oven and bake for 55–60 minutes, or until a knife inserted into the center of the loaf comes out clean.

Remove from the oven and allow the bread to cool to room temperature before removing it from the pan and slicing.

Enjoy!

a close up of two slices of bread stacked on top of each other

Recipe Notes

Any leftover pumpkin cream cheese bread can be tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to 3 days.

If the center of your loaf isn’t done but the top is starting to get too dark, gently cover the top with a large piece of aluminum foil and continue baking until the center is done.

For easier cleanup, line your loaf pan with parchment paper instead of greasing.

a loaf of pumpkin bread that seen been sliced

I love this bread as is, but it would also be delicious topped with a drizzle of cream cheese icing or cream cheese frosting.

If you like, you can use pumpkin pie spice in place of the spices listed above. I recommend using about 1½–2 teaspoons of pumpkin pie spice as a substitute. You can find my easy homemade pumpkin pie spice recipe HERE!