Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread – Pumpkin meets velvety cheesecake in this luscious sweet bread. The perfect dessert for your guests to swoon over at Thanksgiving or as a special treat to celebrate fall.

The BEST Pumpkin Bread Recipe!

This is the recipe that several years ago transformed me into one of those pumpkin recipe junkies. Absolutely.

While I won’t say that I am gaga over pumpkin-flavored everything as other bakers appear to be, I do like it. But when I get to put pumpkin and cheesecake together, well, you got me there. I can’t resist!

The bread is soft, moist, dense yet still fluffy, and it’s nicely spiced. It’s delicately sweet and it’s always been a hit during the fall. In fact, it is my most requested recipe from family and friends.

How To Make Pumpkin Cream Cheese Bread

I have a garden that supplies fresh sugar pumpkins and that’s what I often use. I will say that my fresh pumpkins had more water in them than canned puree, so I included a picture of the bowl to show the consistency that the batter should be. The recipe below is adjusted to work with canned pumpkin. It is light, whipped, and moist, which sets up for the perfect cakey bread.

You will make the pumpkin batter separate from the cheesecake batter at first. Then layer them and marble gently to create the muddled luscious layers. You technically don’t have to marble them together, but I like the look of it.

The crumb topping adds a special texture to the top. It’s as simple as mixing together sugars and butter to create the perfect crumbly topping. While it is optional, I highly recommend you try it at least once!

FAQs

Can I Freeze Pumpkin Cream Cheese Bread? 

Very easily! Let it first cool completely, then wrap it in plastic wrap and freeze. When you’re ready to eat the frozen bread, set it on your counter overnight to thaw. 

Can I omit the crumb topping?

Yes, you certainly can and it doesn’t make a huge difference other than texture to the top.

How Do I know that the bread is done in the oven?

You can check to make sure a toothpick comes out clean but I check most bread and cakes by touch. Once you get the hang of it, I find it to be a little more reliable than the toothpick test.

First, I jiggle the pan to see if there is any jiggle in the bread. If there is, give it 10 more minutes. Secondly, I press my finger tips very gently in the center. If the center feels spongy and springy, the cake is done.

How Do I make Pumpkin Spice?

I keep a lot of pumpkin spice on hand for fall baking, but here is a basic recipe:

• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves

Tips for Making the Best Pumpkin Cream Cheese Bread

• Don’t over mix the layers of pumpkin and cream cheese. You want them to have distinct differences. A few passes of the knife will do fine for marbling.
• If you like extra cinnamon flavor, you can add it to the bread or in the crumb topping.
• As hard as it is, resist cutting into it until it has cooled.
• Use the brick style full-fat cream cheese, not the whipped or tub versions.
• Use pumpkin puree (usually in the canned section), not pumpkin pie filling which has sweeteners and spices added in.

If you love fall inspired desserts and dishes, check out our other recipes

• New Orleans Pralines Recipe
• Caramel Apple Crisp Bars
• Gourmet Chocolate Covered Apples
• Carmelitas – The best cookie bar ever!
• The Best Easy Cheesecake Recipes

Happy Baking!

Pumpkin Cream Cheese Bread

Two fall favorite flavors – awesome pumpkin meets velvety cheesecake in this luscious marble pumpkin cake with cheesecake swirl.

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: pumpkin bread, pumpkin cream cheese bread, pumpkin dessert

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 1 loaf

Calories: 225kcal

Ingredients

Pumpkin Bread

• 1 large egg
• 1 cup canned pumpkin puree not pumpkin pie filling
• 2 tsp Vanilla
• 1/2 cup packed brown sugar
• 1/4 cup granulated white sugar
• 1/4 cup vegetable oil
• 1/4 cup sour cream light is fine
• 1 cup All Purpose Flour
• 1 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 1/4 tsp pumpkin spice
• 1/4 tsp Salt

Cream Cheese Swirl

• 4 oz cream cheese softened to room temperature
• 1/4 cup sugar
• 1 egg
• 3 tbsp all-purpose Flour
• 1/4 tsp orange zest

Crumb Topping (Optional)

• 1 cup all-purpose flour
• 3 Tbsp Light Brown Sugar
• 2 Tbsp Granulated Sugar
• 1 tsp baking powder
• 6 Tbsp Butter, melted salted or unsalted

Instructions

• Preheat the oven to 350 degrees F.
• In a mixing bowl, mix together the egg, pumpkin puree, and vanilla until smooth. Add the brown sugar and white sugar and mix until smooth. Stir in the oil and sour cream.
• In a separate bowl, combine the flour, baking powder, baking soda, spices, and salt. Add the mixture into the wet ingredients batter, 1 cup at a time and mix between additions.
• In a separate bowl, make the cream cheese topping. Combine cream cheese and sugar. Use an electric mixer or stand mixer to beat until creamy. Make sure there are no lumps in the batter and it is smooth before the next step.
• Stir in egg and vanilla extract until smooth.
• In a bread loaf pan (5×9), lay half of the pumpkin batter and add half of the cheesecake on top of that. Lightly swirl with a knife. Add the last half of the pumpkin batter and top with the last half of cream cheese bread. Using a knife, marble the cake by inserting the knife all the way to the bottom. Do not over mix. You want some chunks.
• Crumb Topping (optional): In a small bowl, add the sugars, flour, baking powder and melted butter. With a spoon or your hands, mix the ingredients, breaking up any large lumps. Sprinkle the crumb topping onto the pumpkin bread batter. Very lightly press a little into the batter, just enough to keep them from rolling to the edges when baking.
• Bake for about 45-55 minutes or until the cake has crowned and the center is clean with a toothpick or by touch. Pull out of the oven.
• When the pan is cool enough to handle, release the sides with a knife and turn over on a wire rack to completely cool before serving.

Video

Notes

This recipe includes directions for swirling about half of the cheesecake mixture throughout the bread. If you desire it as only a topping, cut the cheesecake ingredients by half.

It may seem like there is a lot of cheesecake topping but as it bakes, but the pumpkin will bloom a bit.

I check my cakes for doneness by touch. First, I jiggle the pan to see if there is any jiggle in the bread. If there is, give it 10 more minutes. Secondly, I press my finger tips very gently in the center. If the center feels spongy and springy, the cake is done.

Nutrition

Serving: 1inch slice | Calories: 225kcal | Carbohydrates: 27.7g | Protein: 3.5g | Fat: 11.5g | Cholesterol: 36mg | Sodium: 189mg | Potassium: 197mg | Fiber: 1.2g | Sugar: 14.5g | Calcium: 50mg | Iron: 1.4mg

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