This recipe for cream cheese pumpkin bread is a moist loaf that’s always a hit around the holidays. Although I highly recommend enjoying it year-round cause it’s that good!
If you enjoyed these pumpkin cheesecake muffins then you will love this delicious cream cheese pumpkin bread! It’s super easy to make and your friends and family will absolutely love it.
Why I Love This Cream Cheese Pumpkin Bread
- It’s soft, dense, and not overly sweet.
- I love enjoying a slice of it with a cup of coffee or a cup of crockpot hot chocolate.
- Perfect for breakfast, brunch, or dessert!
Ingredient Notes
Pumpkin Puree – Not pumpkin pie mix!
Cream Cheese – Make sure you use brick-style cream cheese and not the one that comes in a tub.
Sour Cream – Use full fat!
How To Make
- Preheat oven to 350 degrees F. and line a 9×5 loaf pan with parchment paper.
- In a large bowl, combine the softened cream cheese, egg, 1/2 cup granulated sugar, and 1/4 cup of all-purpose flour. Mix well.
- In a separate bowl, combine the pumpkin puree, vanilla extract, egg, 1/2 cup brown sugar, 1/4 cup granulated sugar, oil, and sour cream.
- Add the flour, cinnamon, pumpkin pie spice, salt, baking powder, baking soda to the pumpkin mixture and mix until well combined. Don’t overmix.
- Add half of the pumpkin mixture to the loaf pan and smooth it out with a rubber spatula.
- Pour in the cream cheese mixture over the pumpkin mixture and smooth it out.
- Top the cream cheese mixture with the remaining pumpkin mixture and smooth it out very gently.
- Bake for 45 minutes and let it cool for 4 hours before slicing into it.
Top Tips
- Make sure the cream cheese is softened at room temperature.
- Use room temperature eggs.
- Don’t overbake or over mix the batter.
- Let the cream cheese pumpkin bread cool for 4 hours before slicing into it. It won’t taste pleasant hot.
Can I Use Fresh Pumpkin Instead Of Canned Pumpkin?
I highly recommend using canned pumpkin puree for this recipe.
How Do I Know When The Cream Cheese Pumpkin Bread Is Done?
Place a skewer or knife in the center of the bread and if it comes out clean or with a few crumbs, it’s ready!
Storage
Place any leftovers in an air-tight container and store at room temperature for up to 3 days.
More Pumpkin Recipes You Might Enjoy
- Pumpkin Cookies – Super soft cookies topped off with cream cheese frosting.
- Pumpkin Cognac Cheesecake – Creamy pumpkin cheesecake infused with cognac.
- Instant Pot Pumpkin Rice Pudding – Delicious rice pudding cooked in under 40 minutes!
- Pumpkin Cake – Moist, tender, and absolutely delicious.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Cream Cheese Pumpkin Bread
Ingredients
- 1 cup all-purpose flour
- 1 cup pumpkin puree not pumpkin pie mix
- 1 egg room temperature
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1/2 cup sour cream full fat
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
Cream Cheese Filling
- 8 ounces cream cheese softened
- 1 egg room temperature
- 1/2 cup sugar
- 1/4 cup all-purpose flour
Instructions
- Preheat oven to 350 degrees F. and line a 9×5 loaf pan with parchment paper.
- In a large bowl, combine the softened cream cheese, egg, 1/2 cup granulated sugar, and 1/4 cup of all-purpose flour. Mix well.
- In a separate bowl, combine the pumpkin puree, vanilla extract, egg, 1/2 cup brown sugar, 1/4 cup granulated sugar, oil, and sour cream.
- Add the flour, cinnamon, pumpkin pie spice, salt, baking powder, baking soda to the pumpkin mixture and mix until well combined. Don't overmix.
- Add half of the pumpkin mixture to the loaf pan and smooth it out with a rubber spatula.
- Pour in the cream cheese mixture over the pumpkin mixture and smooth it out.
- Top the cream cheese mixture with the remaining pumpkin mixture and smooth it out very gently.
- Bake for 45 minutes and let it cool for 1-2 hours before slicing into it.
Notes
- Let the cream cheese pumpkin bread cool for 4 hours before slicing into it. It won’t taste pleasant hot.
- Make sure the cream cheese is softened at room temperature.
- Use room temperature eggs.
- Don’t overbake or over mix the batter.
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