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!
Frequently asked questions:
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 the counter overnight to thaw.
yes, you certainly can and it doesn’t make a huge difference other than the texture to the top.
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.
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
Pumpkin Cream Cheese Bread
- 1 large egg
- 1 cup canned pumpkin puree not pumpkin pie filling
- 2 teaspoon Vanilla
- ½ cup packed brown sugar
- ¼ cup granulated white sugar
- ¼ cup vegetable oil
- ¼ cup sour cream light is fine
- 1 cup All Purpose Flour
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 ¼ teaspoon pumpkin spice
- ¼ teaspoon Salt
Cream Cheese Swirl
- 4 oz cream cheese softened to room temperature
- ¼ cup sugar
- 1 egg
- 3 tablespoon all-purpose Flour
- ¼ teaspoon orange zest
Crumb Topping (Optional)
- 1 cup all-purpose flour
- 3 tablespoon Light Brown Sugar
- 2 tablespoon Granulated Sugar
- 1 teaspoon baking powder
- 6 tablespoon Butter, melted salted or unsalted
- 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.
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
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