Go Back
–+ servings
pumpkin cream cheese quick bread featured image

Pumpkin Cream Cheese Quick Bread

Rose Lemere
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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course bread
Cuisine American
Servings 8
Calories 448 kcal

Ingredients
  

Dry 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

Wet Ingredients

  • 1 15 oz can Pumpkin purée you can use canned or homemade pumpkin puree. Just be sure to use 100% pure pumpkin, not pumpkin pie filling!
  • 1/4 cup 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.
  • 1/4 cup unsalted butter metled
  • 3/4 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/3 cup whole milk

Cream Cheese Layer

  • 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

Instructions
 

  • 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.
  • 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!

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.
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!

Nutrition

Serving: 1sliceCalories: 448kcalCarbohydrates: 71gProtein: 6gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 82mgSodium: 429mgPotassium: 106mgFiber: 1gSugar: 46gVitamin A: 350IUVitamin C: 0.1mgCalcium: 52mgIron: 2mg
Keyword bread, cheesecake, cream cheese, fall recipes, pumpkin
Tried this recipe?Let us know how it was!