Pumpkin Cream Cheese Bread Recipe – Best Easy Holiday Treat

Posted on September 2, 2025

pumpkin cream cheese bread - featured image

The crackly top, that creamy swirl running right down the middle, and the sweet scent of pumpkin spice wafting through your kitchen—honestly, this Pumpkin Cream Cheese Bread is the stuff holiday dreams are made of. I remember the first time I baked this: it was late November, cold outside, and I needed something cozy (you know, one of those days when only carbs and cinnamon will do). I’d run out of ideas for “wow” treats, but after mixing pumpkin puree with warm spices and layering it with tangy cream cheese, the magic happened! My whole family gathered around the oven, noses pressed to the glass, just waiting for that golden loaf to finish.

This pumpkin cream cheese bread recipe isn’t just a seasonal favorite—it’s a year-round comfort food. The blend of velvety pumpkin, a hint of nutmeg, and that luscious cream cheese ribbon makes every bite a little celebration. I’ve baked this for holiday parties, chilly weeknight desserts, and even as a make-ahead breakfast for busy mornings. The best part? It’s super easy, and you don’t need fancy baking skills or a stand mixer. If you have a mixing bowl and a loaf pan, you’re set!

As someone who’s tested this pumpkin cream cheese bread at least a dozen times (with tweaks, swaps, and a few “oops” moments), I can say it’s foolproof. Whether you’re a pumpkin spice lover or just searching for a festive treat, this bread delivers every time. The recipe’s been handed around my family, shared at potlucks, and even requested for Thanksgiving brunch. So, grab a can of pumpkin and some cream cheese (trust me, you’ll want to make two loaves), and let’s get baking!

Why You’ll Love This Recipe

Quick & Easy: You can whip up this pumpkin cream cheese bread in under 20 minutes of prep, then just let the oven do the work. No complicated steps, just mix, layer, and bake!
Simple Ingredients: No need to hunt for hard-to-find spices or fancy pumpkin puree—everything’s probably sitting in your pantry already.
Perfect for Holidays: This bread shines at Thanksgiving, Christmas breakfast, or any cold-weather gathering. It’s festive, comforting, and always feels special.
Crowd-Pleaser: Kids love the creamy center. Adults rave about the spice. Even the picky eaters in my family ask for seconds (and thirds…)
Unbelievably Delicious: The combo of ultra-moist pumpkin bread and tangy cream cheese swirl is a game-changer. Every slice is soft, rich, and totally addictive.

What sets this pumpkin cream cheese bread recipe apart? First, that cream cheese swirl isn’t just plopped on top—it’s layered right through the center, so every bite gets a little of both worlds. I use canned pumpkin for consistency, but you can swap in homemade puree if you’ve got it. The spice blend is perfectly balanced—not too strong, just enough warmth. And I add extra vanilla to the filling for that bakery-style flavor.

If you’re like me, you want treats that taste homemade but still look impressive. I’ve tested this recipe with both regular and gluten-free flour, and honestly, nobody can tell the difference. My family has declared it “the best pumpkin bread ever” (big words, I know), and it’s the first thing to vanish at any party. Whether it’s a cozy weekend or a holiday dinner, this bread brings people together—and that’s the real magic.

Ingredients Needed

This pumpkin cream cheese bread recipe uses classic, wholesome ingredients for big flavor and that irresistible texture. You don’t need anything fancy—just a few pantry staples and fridge basics. Here’s everything you’ll need (plus tips for swaps and brands I trust):

For the Pumpkin Bread Batter:
- 1 3/4 cups (220g) all-purpose flour (can swap with 1:1 gluten-free blend for GF option)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar (packed; adds depth)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or DIY: 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves)
- 1/2 cup (120ml) vegetable oil (or melted coconut oil for extra richness)
- 2 large eggs, room temperature
- 1 cup (245g) canned pumpkin puree (Libby’s is my go-to for best consistency)
- 1/4 cup (60ml) milk (dairy or unsweetened almond milk both work)
- 2 teaspoons pure vanilla extract (adds warmth)
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened (I use Philadelphia for the creamiest texture)
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
Optional Topping:
- 2 tablespoons chopped pecans or walnuts (for crunch)
- 1 tablespoon turbinado sugar (for sparkle)

If you’re dairy-free, swap the cream cheese for a plant-based version (like Kite Hill). For a lower sugar option, reduce the brown sugar by half—you’ll still get plenty of flavor. I’ve made this with oat milk and almond milk—both work great. Fresh pumpkin puree is lovely in fall, but canned makes the texture more reliable. Don’t skip the vanilla—it’s the secret to that bakery scent!

Equipment Needed

You don’t need a fancy kitchen setup for this pumpkin cream cheese bread recipe—just a few basics and one good loaf pan. Here’s what I use:

Mixing Bowls: One large for the batter, one medium for the filling (glass or stainless steel both work—no need to get fancy).
Whisk & Spatula: I use a silicone spatula for scraping down the sides. A sturdy whisk is perfect for blending the pumpkin mixture—no hand mixer needed.
9×5-inch Loaf Pan: This size gives the best rise and swirl. If you only have an 8×4-inch pan, reduce the bake time by about 5 minutes.
Measuring Cups & Spoons: Accurate measurements make all the difference! I love my stainless steel set—they never warp.
Cooling Rack: Not strictly necessary, but helps the bread cool evenly and prevents sogginess.

If you’re short a loaf pan, you can use a muffin tin (bake for 22-26 minutes). Lightly grease your pan or use parchment for easy removal. I’ve used everything from dollar-store pans to fancy nonstick—honestly, as long as you check for doneness, it works. Quick tip: wash and dry your tools right away, especially if you use dairy or eggs.

Preparation Method

Prep Your Pan & Ingredients (5 minutes): Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment for easy lifting. Set out your eggs and cream cheese to soften.
Make the Cream Cheese Filling (5 minutes): In a medium bowl, beat 8 oz (225g) softened cream cheese with 1/4 cup (50g) sugar until smooth. Add 1 egg yolk and 1/2 tsp vanilla. Mix until creamy—no lumps! (Tip: Use a hand mixer for extra smoothness, but a whisk works fine.)
Mix the Pumpkin Batter (8 minutes): In a large bowl, whisk together 1 3/4 cups (220g) flour, 1 cup (200g) sugar, 1/2 cup (100g) brown sugar, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and 2 tsp pumpkin spice. In a separate bowl, whisk 2 eggs, 1 cup (245g) pumpkin puree, 1/2 cup (120ml) oil, 1/4 cup (60ml) milk, and 2 tsp vanilla. Pour wet into dry, stir until just combined—don’t overmix, or the bread gets tough.
Layer the Batter & Filling (4 minutes): Pour half of the pumpkin batter into your loaf pan. Spoon all the cream cheese filling over, spreading gently to the edges (don’t worry about perfection—the swirl looks pretty when baked). Top with remaining pumpkin batter, smoothing with a spatula.
Add Topping (Optional, 1 minute): Sprinkle with chopped pecans or walnuts and turbinado sugar for crunch and sparkle.
Bake (60-70 minutes): Place pan in the oven. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out mostly clean (a little cream cheese on the toothpick is fine, but no wet batter). If the top browns too quickly, tent loosely with foil at the 40-minute mark.
Cool & Slice (20 minutes): Let the bread cool in the pan for 10 minutes, then lift out and transfer to a cooling rack for at least 30 minutes before slicing. (Trust me, this helps the cream cheese set—don’t rush!)

Notes: If your bread sinks a bit in the middle, don’t worry—it’s normal with cream cheese fillings. If the sides brown faster than the center, move the pan to a lower oven rack. The bread should smell fragrant, feel firm to the touch, and have a golden top. For extra pretty slices, use a serrated knife and wipe between cuts.

Cooking Tips & Techniques

Getting that perfect pumpkin cream cheese bread is all about a few little tricks. Over the years, I’ve learned what works and what leads to a mushy middle (been there!).

Don’t Overmix: Stir batter just until the flour disappears. Overmixing makes bread dense—leave a few streaks if you must.
Room Temp Ingredients: Cream cheese and eggs blend better when not cold. If you forget, pop cream cheese in the microwave for 10 seconds—just don’t melt it!
Layering: Spread cream cheese gently, and don’t mix it into the batter. You want a distinct swirl, not a marble.
Check Early: Ovens vary! Start checking at 55 minutes. If the bread jiggles in the center, give it more time.
Foil Tent: If the top gets dark before it’s baked through, cover loosely with foil so the bread cooks evenly.
Let It Cool: This is the hardest part. Cutting while hot makes the cream cheese ooze everywhere. Wait at least 30 minutes.
Pan Choice: Glass pans bake more slowly than metal. I prefer metal for a crisp edge and even cooking.

One time, I rushed and used cold cream cheese—my swirl was chunky (lesson learned). Another time, I swapped almond flour and forgot to add baking powder, so it came out flat. Don’t skip the spice blend, and always taste the batter before baking (a little chef’s treat!). Multitask by prepping the cream cheese while the oven heats, and always set a timer—life gets busy!

Variations & Adaptations

Honestly, you can riff on this pumpkin cream cheese bread recipe a dozen ways. Here are some favorites (plus a few I’ve tried myself!):

Gluten-Free: Replace the flour with a 1:1 gluten-free baking blend. It’s just as moist—my cousin swears by Bob’s Red Mill!
Dairy-Free: Use plant-based cream cheese (Kite Hill or Tofutti) and almond or oat milk. The bread stays just as creamy.
Nutty Crunch: Add 1/2 cup chopped pecans or walnuts to the batter for extra texture.
Chocolate Twist: Stir in 1/2 cup mini chocolate chips to the pumpkin batter or the cream cheese layer for a dessert vibe.
Seasonal Swap: Replace pumpkin puree with sweet potato or butternut squash in winter—slightly different flavor, same cozy feel.
Low Sugar: Cut the sugars in half or use coconut sugar for a less sweet, more breakfast-worthy loaf.

One of my favorite tweaks is swirling Nutella into the cream cheese for an extra decadent holiday treat—kids go wild for it. You can bake mini loaves for gifting, or double the recipe and freeze slices for busy mornings. For allergies, skip the nuts and use sunflower seeds. If you crave a little heat, add a pinch of cayenne for a sneaky kick!

Serving & Storage Suggestions

Serve your pumpkin cream cheese bread slightly warm, at room temp, or even chilled—each way has its charm! I love it sliced thick, dusted with powdered sugar, and paired with a hot mug of chai or coffee. For brunch, serve alongside scrambled eggs and fruit salad; for dessert, add a whipped cream dollop or vanilla ice cream.

To store: Wrap cooled bread tightly in plastic or foil and refrigerate for up to 5 days. Cream cheese keeps it moist, so no need to worry about drying out. For longer storage, freeze individual slices in zip bags—just thaw overnight or pop in the microwave for 20 seconds.

Reheating is easy: Microwave a slice for 15 seconds, or warm in a toaster oven at 300°F (150°C) for 5 minutes. Flavors get deeper after a day or two, so leftovers are never a bad thing. If you’re gifting, wrap in parchment and tie with twine—looks cute and keeps fresh.

Nutritional Information & Benefits

Serving Size	Calories	Protein	Fat	Carbs	Sugar
1 slice (1/10 loaf)	220	4g	10g	30g	15g

Pumpkin is loaded with vitamin A and fiber, making this bread a bit healthier than your average loaf. Cream cheese adds calcium and richness, and swapping in almond flour or reducing sugar makes it lower carb. If you need gluten-free or dairy-free, just use the swaps above. Allergens: contains wheat, dairy, eggs, and optional nuts.

I love including this bread in my fall routine—it’s a sweet treat but still feels “better for you” thanks to all the pumpkin. If you’re watching sugar, use less or try coconut sugar. It’s comfort food with a bit of nutrition tucked in.

Conclusion

This pumpkin cream cheese bread recipe is the kind of treat you’ll want to make again and again. It’s easy, festive, and always brings a little joy to the table. Whether you stick to the classic or try out a few fun twists, you really can’t go wrong. I love baking this for friends and family—it’s the perfect slice of comfort, with that creamy swirl that makes everyone smile.

Feel free to customize—swap the flour, add nuts, or change up the spices. Make it yours! I hope you enjoy this recipe as much as my family does. If you try it, let me know in the comments below (seriously, I love hearing your tweaks and stories!). Share with friends, pin for later, and make your holidays a little sweeter. Happy baking, and don’t forget: the best part is sneaking a slice while it’s still warm!

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just make sure your homemade puree is thick and not watery. If it’s thin, strain it a bit before using.

How do I know when my pumpkin cream cheese bread is done?

Check with a toothpick—if it comes out with just a few moist crumbs (not wet batter), it’s ready. The top should feel firm and lightly golden.

Can I make this bread gluten-free?

Yes! Use a 1:1 gluten-free flour blend. The texture stays moist and delicious.

Is it okay to freeze pumpkin cream cheese bread?

Definitely. Slice the cooled loaf, wrap tightly, and freeze for up to 2 months. Thaw overnight or microwave slices for a quick treat.

Can I substitute the cream cheese with a dairy-free alternative?

Yes, plant-based cream cheese works well. Just make sure it’s unsweetened for best results.

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