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Pumpkin Cream Cheese Bread is a soft, spiced pumpkin loaf with a sweet cream cheese swirl running through the center. Easy to make with pantry staples!
Pumpkin Cream Cheese Bread is everything I love about fall baking in one loaf. It is a soft, tender pumpkin bread swirled with a layer of sweetened cream cheese that bakes up like a ribbon of cheesecake right through the center. It’s cozy, it’s a little bit fancy without any extra effort, and it makes your kitchen smell like autumn the second it goes in the oven.
This is one of those recipes I make on repeat once pumpkin season hits. I love a classic pumpkin bread, but this cream cheese swirl version is the one I reach for when I want something a little more special. It is great to share with neighbors, send along with my son to a friend’s house, or just keep in my own kitchen for breakfast all week long. It’s simple enough for a weeknight bake, but feels like a treat every time.
Erin’s Notes
- Simple ingredients: One bowl, two batters. The pumpkin batter and the cream cheese layer both come together quickly — no fancy equipment needed.
- Cheesecake-like swirl: You get a swirl of tangy, sweetened cream cheese running through every slice, almost like a layer of cheesecake baked into the bread.
- Great for sharing (or freezing): This loaf freezes beautifully, so you can bake once and enjoy pumpkin bread for weeks.
- Cozy fall flavor: Warm cinnamon, nutmeg, and allspice make this taste like everything good about fall.
Ingredient Notes
Pumpkin Bread
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling.
- Granulated Sugar: Sweetens the batter and helps keep the crumb tender.