As the leaves turn and a crispness fills the air, there’s nothing quite like the aroma of pumpkin spice wafting from the oven. This Fall Cream Cheese Pumpkin Bread isn’t just a recipe; it’s a hug in loaf form. It’s the perfect treat to enjoy with a warm cup of coffee on a chilly morning, to share with friends and family, or simply to savor a little bit of autumn goodness. We’ve taken the classic pumpkin bread and elevated it with a swirl of tangy, creamy cream cheese, creating a moist, flavorful loaf that’s guaranteed to become a seasonal favorite. Forget dry, crumbly pumpkin bread – this one is unbelievably tender and stays fresh for days!

Why You’ll Love This

Moist & Tender Texture: The combination of pumpkin puree, oil, and cream cheese ensures a supremely moist and tender crumb.
Creamy Swirl: The cream cheese filling isn’t just mixed *in*; it’s swirled throughout, providing pockets of tangy delight in every slice.
Warm Spices: A generous blend of cinnamon, nutmeg, and cloves perfectly complements the pumpkin flavor, creating that quintessential fall taste.
Easy to Make: Despite its impressive flavor and texture, this recipe is surprisingly straightforward and doesn’t require any complicated techniques.
Perfect for Gifting: Beautifully wrapped, this pumpkin bread makes a thoughtful and delicious gift for friends, neighbors, or teachers.

Ingredients & Equipment

Ingredients:

1 ½ cups (192g) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
1 cup (240ml) granulated sugar
½ cup (120ml) vegetable oil
2 large eggs
1 cup (245g) pumpkin puree (not pumpkin pie filling!)
¼ cup (60ml) water
For the Cream Cheese Swirl:
4 ounces (113g) cream cheese, softened
¼ cup (50g) granulated sugar
1 large egg yolk
½ teaspoon vanilla extract

Equipment:

9×5 inch loaf pan
Mixing bowls (large and medium)
Electric mixer (handheld or stand mixer)
Whisk
Rubber spatula
Measuring cups and spoons
Toothpick or cake tester

Step-by-Step Instructions

Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
Dry Ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
Wet Ingredients: In a separate bowl, whisk together sugar, oil, eggs, pumpkin puree, and water.
Combine: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Cream Cheese Filling: In a medium bowl, beat together softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
Assemble: Pour half of the pumpkin batter into the prepared loaf pan. Dollop the cream cheese mixture evenly over the batter. Pour the remaining pumpkin batter over the cream cheese layer.
Swirl: Use a knife or toothpick to gently swirl the cream cheese mixture into the pumpkin batter. Be careful not to overmix.
Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Pro Tips

Don’t Overmix: Overmixing develops the gluten in the flour, resulting in a tough bread. Mix until just combined.
Room Temperature Ingredients: Using room temperature eggs and cream cheese helps them incorporate more easily and creates a smoother batter.
Pumpkin Puree vs. Pie Filling: Make sure you’re using 100% pumpkin puree, *not* pumpkin pie filling, which already contains spices and sugar.
Swirling Technique: For a beautiful swirl, alternate between swirling vertically and horizontally.
Check for Doneness: Oven temperatures can vary. Start checking for doneness at 55 minutes and adjust baking time as needed.
Add-Ins: Feel free to add ½ cup of chopped walnuts or pecans to the batter for extra texture and flavor.

Storing Leftovers

Room Temperature: Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days.

Refrigerator: For longer storage, wrap the bread tightly in plastic wrap and store it in the refrigerator for up to 5 days.

Freezer: Pumpkin bread freezes beautifully! Wrap the loaf tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying.

Fall Cream Cheese Pumpkin Bread Recipe

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Author: Amelia
Total Time: 1 hour 15 minutes
Yield: 1 loaf (8 slices) 1x
Diet: Vegetarian

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Description

Moist, spiced pumpkin bread swirled with a sweet cream cheese filling—perfect for cozy fall mornings or holiday gatherings.

Ingredients

Scale

For the Pumpkin Bread:

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/2 cup vegetable oil

1/4 cup milk

1 cup canned pumpkin puree

2 large eggs

1 teaspoon vanilla extract

1 cup granulated sugar

For the Cream Cheese Filling:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg

1/2 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

3. In a large bowl, combine oil, milk, pumpkin puree, eggs, vanilla, and sugar. Mix until smooth.

4. Gradually stir dry ingredients into the wet mixture until just combined. Do not overmix.

5. In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.

6. Pour half of the pumpkin batter into the loaf pan and smooth the top.

7. Spoon the cream cheese mixture over the batter and gently spread it evenly.

8. Top with the remaining pumpkin batter and smooth the top.

9. Use a knife to gently swirl the cream cheese layer through the batter a few times.

10. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

11. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Store leftover slices in an airtight container in the refrigerator for up to 4 days.

For added texture, sprinkle chopped pecans or walnuts on top before baking.

Delicious served slightly warm with a smear of butter or drizzle of maple syrup.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 20g
Sodium: 210mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg