Pumpkin Cream Cheese Bread
This Pumpkin Cream Cheese Bread is the perfect fall treat. Soft pumpkin spiced bread is layered with a sweet cream cheese filling, then topped with a buttery cinnamon sugar streusel topping. This pumpkin bread only takes a few minutes to mix together before baking. It freezes well, too!
Pumpkin bread is one of those fall treats that I feel is a must bake every fall. I just love the moist, soft bread paired with the cinnamon and fall spices. Serve it warm with a dollop of cinnamon butter and I am sold! It’s such a cozy fall treat perfect for breakfast, brunch or a mid-afternoon snack. Honestly add a scoop of ice cream and it would make a great dessert, too!
This Pumpkin Cream Cheese Bread is like pumpkin bread elevated. The sweet cream cheese swirl through the center of the pumpkin spiced bread along with the buttery cinnamon sugar streusel is like a match made in heaven. It is truly divine!
This Pumpkin Cream Cheese Bread only takes a few minutes to mix the batter. Honestly, the hardest part is waiting for it to bake in the oven! But, it does make your house smell amazing! So, the bake time is worth it for that reason alone. 🙂
Here is what you will love about this Pumpkin Cream Cheese Bread
- If you like pumpkin bread, you will love this one! It is like pumpkin bread, but elevated. The sweet cream cheese swirl in the center paired with the buttery cinnamon sugar streusel makes this bread stand out.
- Quick and easy to make – this bread only takes a few minutes to mix together before baking. It does take some time to bake, but as the bread bakes, it makes your house smell amazing! Imagine the smell of cozy fall spices, like cinnamon and nutmeg paired with pumpkin. Mmm, truly so good!
- If you are looking for something to bake this fall, I highly recommend this. Pumpkin bread is just one of those fall bakes that is a classic.
Storage
Store covered in an airtight container in the refrigerator for up to 1 week. You may also freeze in a freezer safe bag or container for up to 3 months.
FAQ
- How will I know when the bread is done baking? The bread will be done baking when a toothpick inserted into the center comes out clean. Mine took roughly 50 minutes. Keep an eye on the streusel topping. If it is getting too dark, you can place a piece of aluminum foil on top to prevent the streusel from getting too dark.
- Do I need the all-purpose flour in the cream cheese swirl? The all-purpose flour helps the cream cheese swirl to set while baking. This also helps to prevent the center of the bread from sinking after baking.
- Can I skip the streusel topping? Yes, you do not need to add the streusel topping if you do not want it. Either way is delicious! It will still take the same amount of time to bake.
Here are a few of my favorite fall bakes
- Pumpkin Cinnamon Twists
- Homemade Apple Fritters
- Apple Pie Cinnamon Rolls
- Pumpkin Pull Apart Bread
- Pumpkin Donuts
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If you make this Pumpkin Cream Cheese Bread, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.
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Pumpkin Cream Cheese Bread
- Total Time: 1 hour
- Yield: 1 loaf 1x
Description
This Pumpkin Cream Cheese Bread is the perfect fall treat. Soft pumpkin spiced bread is layered with a sweet cream cheese filling, then topped with a buttery cinnamon sugar streusel topping. This pumpkin bread only takes a few minutes to mix together before baking. It freezes well, too!
Ingredients
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup sour cream
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon allspice
- 1/2 teaspoon salt
Cream Cheese Swirl
- 8 ounces cream cheese, softened
- 1 large egg
- 1/4 cup powdered sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Cinnamon Streusel
- 2/3 cup all-purpose flour
- 2 teaspoons cinnamon
- 1/4 cup granulated sugar
- 3 tablespoons unsalted butter, melted
Instructions
1. Preheat oven to 350F. Line a 9×5 inch baking pan with parchment paper and spray with nonstick cooking spray.
2. Make the streusel topping. In a medium bowl, add the flour, cinnamon, sugar, and melted butter. Use a fork to claw ingredients together until combined. Set in fridge until ready to use.
3. In a large bowl, add the butter, pumpkin, eggs, sugars and sour cream. Whisk to combine. Add in the sifted flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, allspice and salt. Stir just until combined.
4. Make the cream cheese swirl. In the bowl of a stand mixer fitted with the paddle attachment or using a handheld mixer, beat the cream cheese, egg, powdered sugar, flour and vanilla extract until smooth and creamy.
5. Add half the pumpkin batter to the prepared pan, then the cream cheese filling. Add the remaining pumpkin batter on top. Sprinkle streusel topping on top.
6. Bake in oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in pan on wire cooling rack.
7. Once cool, use the parchment paper handles to pull the pumpkin bread out of the pan, or invert the pan to gently slide the pumpkin bread out. Remove the parchment paper from the bread. Slice, serve and enjoy! You can serve warm, or room temperature as is, with regular butter, cinnamon butter, or even a scoop of ice cream!
Notes
- Storage – Store covered in an airtight container in the refrigerator for up to 1 week. You may also freeze in a freezer safe bag or container for up to 3 months.
- Prep Time: 15
- Cook Time: 45
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
This is hands down the best pumpkin bread I’ve ever made. The pumpkin bread itself is moist and has just the right amount of spice and pumpkin flavor. Then combined with the sweet cream cheese center and crunchy cinnamon streusel, it’s just delicious!!
Susan,
I’m sooo glad to hear you enjoyed this pumpkin bread so much! Thanks for making my recipe!
-Jolene
Do you know what temp and time it would be for smaller pans? I want to make some smaller ones to gift. I have 6×3 and 8×4″ sizes.
Hi Kelli! I love that idea! To be honest, I have not tested this in mini loaf pans, but I would probably start checking around the 25 minute mark. I hope you enjoy :).
-Jolene
I made them in 1/2 the size. They took just as long as you said in the full size!
Delicious! Thank you for the great recipe!
Oh thank you so much for letting me know the bake time! That’s good to know and sooo happy you enjoyed this! Thanks so much for making my recipe 🙂
-Jolene